Description
Olive Garden Chicken Scampi: Tender chicken cooked in a flavorful garlic butter sauce with bell peppers and tomatoes. Delicious and crowd-pleasing!
Ingredients
Scale
- 1 lb (450g) thin linguine or angel hair pasta
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons (30ml) olive oil
- 4 tablespoons (56g) unsalted butter, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup (120ml) dry white wine (like Pinot Grigio)
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Begin by preparing your pasta according to package directions, cooking it until al dente. Drain but reserve 1/2 cup of the pasta water for later. Toss the pasta with a small amount of olive oil to prevent sticking and set aside.
- Step 2: Season the chicken strips generously with salt and freshly ground black pepper. In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the chicken strips in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 2-3 minutes on each side until golden brown and just cooked through. Transfer to a clean plate and tent with foil to keep warm.
- Step 3: In the same pan, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced bell peppers and onions. Sauté for 4-5 minutes until they begin to soften but still maintain some crispness. The colorful peppers will brighten your Olive Garden Chicken Scampi both visually and flavor-wise.
- Step 4: Add the minced garlic and red pepper flakes to the vegetables, cooking for just 30-45 seconds until fragrant. Be watchful here – garlic burns quickly! Immediately deglaze the pan with white wine, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
- Step 5: Pour in the chicken broth and bring to a simmer. Let the sauce reduce slightly for about 3 minutes before stirring in the heavy cream and remaining 2 tablespoons of butter. Allow the sauce to simmer gently until it begins to thicken slightly, about 2-3 minutes more.
- Step 6: Return the cooked chicken to the pan, along with any accumulated juices. Gently fold to coat the chicken in the sauce. Add the drained pasta directly to the pan, tossing everything together to combine. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Step 7: Remove from heat and immediately sprinkle with Parmesan cheese and fresh parsley. Toss once more to incorporate, allowing the cheese to melt into the sauce. Serve your homemade Olive Garden Chicken Scampi immediately for the ultimate garlic chicken pasta experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 675
- Sugar: 5g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 137mg