Olive Garden Chicken Scampi Yummy! - Copycat

I use this recipe all the time! I even got some chicken scampi from the Olive Garden to do a side by side and there was no difference in taste! Many thanks and kudos to the person who did the copycat to this, you were spot on. I always make extra just so I can have leftovers, major hit with my family.

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This was WONDERFUL! It tasted just like the Olive Garden chicken scampi. The recipe is a little confusing, but if you cook a lot, you can decipher them. I initially had some trouble with the white sauce, but I dumped the first batch and tried again. I suggest that you only add a little flour to the butter at a time and use a whisk to mix it. I also used garlic salt and a little pepper to season the chicken. I think I might saute the chicken in a different skillet than the veggies next time. My veggies ended up too soft. Thanks for sharing!

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This tasted good. I did have to tweak it a little as my white sauce turned out really thick and my scampi sauce reduced down quite a bit. I just added more chicken broth and wine and it turned out great. Also, for the chicken, I dipped the chicken in flour that had italian seasoning, paprika, and garlic salt in it. Then I fried it and followed the rest of the directions. Olive Garden's chicken always seems to have a light breading, and I've found the sauce sticks better to the chicken that way. Definitely a lot of work, but worth it if you love Olive Garden's chicken scampi!

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AWESOME! I read the reviews before I made this dish. I tweaked this recipe for ease and to make it a little more true to the olive garden dish. For the scampi sauce I did not add the cilantro or the wine. I just did not have any good white wine in the house. Instead, I used 1 1/2 cups of chicken broth. I did not make the white sauce. I simply used 1/2 cup of half and half and stirred about 1 1/2 tbsp of flour into it. I added the half and half to the scampi sauce and brought it to a boil and it thickened up just enough. Everything else was the same as the recipe, but I used a shallot because I did not have a the red onion and I did not roast garlic bulbs. Next time, I think I will use chicken tenders and flatten them out really good. Thank you so much for the recipe, it was soooo good.

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This is good stuff! I mixed all of the white sauce into the scampi sauce. Also, I would recommend that you go easy on the red pepper flakes unless you really like spicy. I also dusted my chicken with cornstarch and sauteed in butter instead of olive oil. This really helped the sauce stick to the chicken. I didn't use the peppers, onions or roasted garlic cloves and was still great! I served this with yellow rice and a salad and everyone was happy! Thanks for a great recipe!

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Very good. I used heavy whipping cream instead of milk. I also grilled the chicken and added sweet Italian sausage. I used a little too much red pepper, forgetting that it cooks in the sauce for so long, I only needed a pinch. I will definitely be making again. My daughter ordered the OG original last night and had some leftovers. In a blind taste test, my version of this recipe tasted better!

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This is my favorite dish at the Olive Garden, and I order it every single time we go. This was pretty darn close to the real thing! It's a very time-intensive recipe, so make sure you take that into consideration. I had to add a considerable amount of salt at the end because the sauce had great flavor, but was definitely lacking that one ingredient. I will definitely be making this again!

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I used this but tweaked it a little by buying the scampi sauce to save some time. Awesome. Family and friends love this recipe when I cook it. Kudos

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Very good, but definitely takes a while! Make sure you have everything prepped before you begin. I added some parmesan cheese on top for some additional flavor!

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This was a good recipe, the sauce smelled absolutely divine as it cooked, and the end result was delicious. The directions and the timing took a little thinking about, it's a good idea to read the recipe through carefully before beginning. I started with the scampi sauce, whipped up the white sauce in the microwave, and cooked the chicken while the scampi sauce was simmering. We all enjoyed this, I'm not familiar with the Olive Garden so I can't say how similar the recipe is, but it made an enjoyable meal! This was made for I Recommend tag game.

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This REALLY does taste like "Olive Garden's" Chicken Scampi!!!! I did lightly flour the chicken, and I sauteed the onion and green pepper for about 10 minutes prior to browning the chicken simply because we prefer softer vegggies in our pasta. I then pushed them to the side of the pan & browned the chicken. I WILL be KEEPING this recipe!! Thank you so very much for sharing!! Delicious!!

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This turned out wonderfully! I ended up tripling the recipe because of the size of my family and for future leftovers. The sauce didn't turn out as thick as I would've like, so I think I'll try adding some more flour/starch when I heat it up again. The chicken, however, was very tender and delicious! I pulled out an injector and put some of the wine/scampi sauce inside of the chicken, which made it even better!

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The "flour" that Olive Garden uses to sear the chicken is Wondra. It works great!!

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Sorry, it's a good recipe but not like the original..

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This is a good recipe. It doesn't take took long to make. You are looking at 5-6 minutes for the chicken and peppers, plus 4 minutes for the pasta. I only cooked the sauce for 15 minutes (start this when you pot of water on the stove). Next time I would reduce the amount of chicken broth, it got to be a bit much. Also, add a dash of Adobo seasoning.

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I think this recipe is a little too time consuming and I don't understand why it called for 2 sauces to be made. I actually started with the scampi sauce and added flour to the butter before the other liquids and made both sauces at one time. It came out great. Oh I added lemon juice also, because I can't imagine a scampi with out lemon.

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This is AWESOME!!! I will make this one over and over again! A definate must try!! Thanks!!

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WOW we loved it!! Probably wont use as much red pepper next time but other then that we will make it again and SOON!

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There was probably something that I did incorrectly, but I just did not really like this dish. I read through the recipe first, and figured out the better plan was to make the scampi sauce, then to make the white sauce while scampi is simmering. I also threw all of my white sauce in, since I'm a fan of white sauces. However, while my white sauce was thickening even before I added it to the scampi sauce, after I added it, no amount of cooking (or even sitting, before I threw the last bits of the dish out) would thicken the combined sauce. In addition, the sauce never coated anything, or soaked into the chicken flavor. It wound up being a fairly bland pile of chicken and pasta sitting in a pool of thin, but tasty, sauce. I feel the need to work through it again to try to fix things (it's gotten such high reviews from everyone else), but the amount of time, effort and dishes greatly weakens my resolve to try again. As a side note: hubby ate it all "because you cooked it for me" but also said it was bland.

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