Copycat Olive Garden Chicken Scampi Pasta
Add Preferred SourceThis Chicken Scampi Pasta brings the taste of Olive Garden right to your kitchen! It’s an easy-to-make recipe that packs a punch with its creamy sauce and perfectly seasoned chicken, all twirled together with light and bouncy angel hair pasta. It’s a hit for any pasta lover looking for a simple yet delicious meal.
Why you will love making Chicken Scampi Pasta
If you’re a fan of quick and tasty meals, this Chicken Scampi Pasta is right up your alley! Here’s why you’ll find yourself making it again and again:
- Quick: From start to finish, you’re looking at about 45 minutes tops.
- Flavorful: Every bite is packed with the rich flavors of garlic, parmesan, and a hint of white wine.
- Crowd-Pleaser: It’s a guaranteed hit whether you’re cooking for a date night or a family dinner.
- Adaptable: Easily tweak the veggies or the protein to what you’ve got on hand.
- Olive Garden at Home: Enjoy the classic taste of Olive Garden’s Chicken Scampi without leaving your house.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Chicken Scampi Pasta with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to get cooking? Here’s how you can create this scrumptious dish right in your kitchen:
Prep the Pasta
Start by cooking the angel hair pasta according to the package instructions. Aim for al dente, because it’ll continue to soak up that lovely sauce later on.
Season and Cook the Chicken
While your pasta’s doing its thing, pat dry the chicken tenderloins with paper towels and season them generously with salt and black pepper.
Mix some flour, shredded Parmesan, Italian seasoning, and a dash of paprika in a bowl.
Dredge each tenderloin in this flour mixture until they’re nicely coated. Heat some oil in a pan to about 180ºC (350°F) and fry the chicken until it’s golden brown on both sides. Once done, transfer them to a paper towel to drain off any excess oil.
Sauté the Veggies
In another skillet, heat a bit of olive oil over medium heat and toss in the thinly sliced peppers and red onion. Stir and cook these until they’re just soft, about 5-7 minutes. Add minced garlic towards the end to avoid burning it, just until it becomes fragrant.
Deglaze and Combine
Pour in the dry white wine and let it simmer for a couple of minutes to let the alcohol evaporate. Then, add in the chicken broth and let it all cook together for another 5 minutes. Turn off the heat, stir in the heavy cream to give that luxurious texture, and then add your drained pasta directly into the skillet.
Give it a good toss to make sure the pasta is well coated in that creamy, garlicky sauce.
Serve It Up
Plate the pasta and top each serving with a few chicken tenderloins. Sprinkle some fresh herbs, extra Parmesan, and a drizzle of olive oil over the top for that final touch. Now, it’s ready to serve and devour!
If you’re looking for a vegan option, try Angel Hair Pomodoro. It’s a great pasta option.
Recipe Notes and Expert Tips
Nailing this Chicken Scampi Pasta is easy with these handy tips:
- Pasta Water: Save a cup of pasta water before you drain it. The starchy water is great for adjusting the sauce’s consistency if it gets too thick.
- Other Pasta: If you don’t have angel hair pasta, spaghetti or fettuccine are great substitutes.
- Perfect Chicken: Don’t overcrowd the pan when frying the chicken; it ensures they get that perfect golden crust.
- Wine: A good dry white wine like Sauvignon Blanc or Pinot Grigio not only flavors the dish but also adds a nice aroma. No wine? No problem—just use a bit more chicken broth with a squeeze of fresh lemon juice or vinegar.
- Vegetables: Feel free to swap out or add other vegetables. Mushrooms, spinach, or asparagus are great additions.
- Herbs: Using fresh herbs like parsley or basil at the end of cooking will enhance the flavors and add a pop of color.
- Cheese: Freshly grated Parmesan melts better and tastes superior to pre-shredded options.
How to Store Leftover Chicken Scampi Pasta
Here’s how to keep your Chicken Scampi Pasta tasting great for later:
- Cool and Airtight: Let the pasta cool to room temperature before you pack it away, and use airtight containers to store leftovers in the fridge.
- Refrigerate: Store the leftovers in the refrigerator. For the best flavor and texture, eat your leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the pasta gently on the stove or in the microwave. Add a splash of water or extra olive oil to keep it from drying out.
- Freeze: You can freeze the chicken and sauce. However, it’s best to cook fresh pasta when you’re ready to serve, as pasta can become mushy after freezing and reheating.
Our Top 3 Money-Saving Tips for This Recipe
Saving a few bucks while making Chicken Scampi Pasta is totally doable. Here are some top tips to keep your wallet happy:
- Bulk Buy Pasta: Pasta is cheaper when bought in bulk. It has a long shelf life, so stock up when there’s a sale.
- Avoid Pre-Chopped Garlic: Buy whole garlic cloves; they’re cheaper and last longer.
- Wine Swap: Use a splash of vinegar mixed with water as a substitute for white wine.
What to Serve with Chicken Scampi Pasta
Here’s what pairs beautifully with this dish:
Garlic Bread
No pasta night is complete without garlic bread! It’s perfect for mopping up any leftover sauce. Plus, it’s super easy to make. Just spread some garlic butter on your favorite crusty bread and toast until golden.
Ratatouille
Ratatouille is a hearty French stew of eggplant, zucchini, and bell peppers stewed with herbs and tomatoes. It can act as a vibrant veggie side that complements the Italian flavors in your scampi.
Stuffed Mushrooms
Fill mushroom caps with a mixture of breadcrumbs, herbs, and Parmesan cheese. Bake until golden and serve them as a tasty, bite-sized accompaniment to your pasta feast.
More Pasta Recipes You Will Love
Ingredients
- 16 ounces Angel hair pasta
- 8-10 chicken tenderloins
- Salt and pepper
- 1 cup flour
- ¼ cup Parmesan cheese shredded
- 2 tablespoons Italian seasoning
- 1 teaspoon Paprika powder
- ¼ cup oil
- 2 tablespoons olive oil
- ½ red onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 2 garlic cloves
- 1 ½ cup chicken broth
- 1 cup dry white wine
- ½ cup heavy cream
- Fresh herbs to serve
- Parmesan cheese to serve
- 1 tablespoon olive oil to serve
Instructions
- Cook the pasta according to package instructions.16 ounces Angel hair pasta
- Pat dry the chicken tenderloins with paper towels and season them with salt and pepper.8-10 chicken tenderloins, Salt and pepper
- In a bowl, mix flour, Parmesan cheese, Italian seasoning, and paprika. Press the chicken in the flour mixture until lightly covered.1 cup flour, ¼ cup Parmesan cheese, 2 tablespoons Italian seasoning, 1 teaspoon Paprika powder
- Heat the oil to 180ºC (350°F) in a pan and fry the chicken until golden brown on both sides. Transfer to kitchen paper to remove excess grease.¼ cup oil
- In another skillet, heat the olive oil to medium and add the peppers and onions. Cook, tossing frequently, for 5-7 minutes, or until the veggies are tender. Add the garlic and cook for a couple minutes, just until fragrant.2 tablespoons olive oil, ½ red onion, ½ red bell pepper, ½ yellow bell pepper, ½ green bell pepper, 2 garlic cloves
- Add the wine and cook for a couple of minutes, until all the alcohol evaporates. Lastly, add the chicken broth and cook for 5 more minutes.1 cup dry white wine, 1 ½ cup chicken broth
- Turn off the heat, add the heavy cream and mix well. Drain and add the pasta and toss to combine.½ cup heavy cream
- Serve the pasta topped with chicken tenderloins, fresh herbs, parmesan cheese, and olive oil.Fresh herbs, 1 tablespoon olive oil, Parmesan cheese
Notes
- Pasta Water: Save a cup of pasta water before you drain it. The starchy water is great for adjusting the sauce’s consistency if it gets too thick.
- Other Pasta: If you don’t have angel hair pasta, spaghetti or fettuccine are great substitutes.
- Perfect Chicken: Don’t overcrowd the pan when frying the chicken; it ensures they get that perfect golden crust.
- Wine: A good dry white wine like Sauvignon Blanc or Pinot Grigio not only flavors the dish but also adds a nice aroma. No wine? No problem—just use a bit more chicken broth with a squeeze of fresh lemon juice or vinegar.
- Vegetables: Feel free to swap out or add other vegetables. Mushrooms, spinach, or asparagus are great additions.
- Herbs: Using fresh herbs like parsley or basil at the end of cooking will enhance the flavors and add a pop of color.
- Cheese: Freshly grated Parmesan melts better and tastes superior to pre-shredded options.
Storage and Reheating Instructions
- Cool and Airtight: Let the pasta cool to room temperature before you pack it away, and use airtight containers to store leftovers in the fridge.
- Refrigerate: Store the leftovers in the refrigerator. For the best flavor and texture, eat your leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the pasta gently on the stove or in the microwave. Add a splash of water or extra olive oil to keep it from drying out.
- Freeze: You can freeze the chicken and sauce. However, it’s best to cook fresh pasta when you’re ready to serve, as pasta can become mushy after freezing and reheating.
