Community Pick
Olive Garden Chicken Scampi Yummy! - Copycat

photo by DianaEatingRichly




- Ready In:
- 3hrs 52mins
- Ingredients:
- 17
- Serves:
-
2-4
ingredients
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WHITE SAUCE
- 1 tablespoon butter
- 2 tablespoons flour
- 3⁄4 cup milk, hot
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SCAMPI SAUCE
- 3 tablespoons butter
- 2 tablespoons garlic, crushed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon dried cilantro (optional)
- 2 teaspoons italian seasoning
- black pepper
- 3⁄4 cup white wine
- 1 cup chicken broth
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REMAINING INGREDIENTS
- 1⁄2 lb angel hair pasta, cooked and drained
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 10 garlic cloves, roasted
- 2 chicken breasts, sliced
- olive oil
directions
- For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
- For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
- Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
- ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Questions & Replies

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I made this, and it was great, however, need clarification on the instructions where it says, in scampi sauce section, to add 1/4 cup of the white sauce. I don't find where the rest of the white sauce is used? By the time I realized there wasn't a mention of the white sauce again, dinner was ready to be served and I had a fair amount of white sauce unused. Should I just make less white sauce???
Reviews
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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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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 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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Tweaks
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I basically used this as an inspiration rather than strict recipe. I also changed this into a 1 pan recipe (well 2 including the pot to boil the pasta). So I did this as in "meal kit" style meaning I did the prep the day before. That turned this into a 30 minute meal the day of! I sliced thinly 2 red onions & 2 red peppers & miced 10 cloves of garlic. I also sliced 3 (giant GMO) chicken breasts into thin strips then dropped them in a gallon Ziplock. Fast forward to the next day. I put 3 Tbsp. of flour, 1 tsp. of salt, and 1 tsp. of pepper in the Ziplock with the chicken and shook around until evenly coated and set aside. I then put a large pot of water on to boil on a back burner. Next, I dropped 2 Tbsp. of butter in a large skillet and sautéed the onions with some salt and pepper on medium high heat for 7-9 mins. Once cooked until tender and slightly colored, I removed them. Then I did the same to the peppers. Next I added 2 Tbsp. of butter and 2 Tbsp. of olive oil. I then dumped all of the chicken into a single layer in the skillet and cooked for about 10 mins, flipping about 2/3 the way through. Depending on how large or small you cut your chicken, take a piece and cut it to make sure it is cooked through before removing from the skillet. So now you have an empty skillet and a bowl with cooked onions & peppers and a bowl with cooked chicken. Turn the skillet heat DOWN to medium LOW! Next add another 3 Tbsp. of butter. Then add your garlic and cook for about 2 minutes on medium LOW heat. Do NOT burn or you will have a bitter mess! Next add 2 Tbsp. of flour and whisk to make a roux. Cook this for another 2-3 mins. until light golden brown. Now add about 1 c. white wine but not all at once. Add about 1/3 cup and whisk which will form a super thick paste / goo. Once that's smooth, add the next 1/3 cup wine turning it into the texture of glue. Whisk until smooth. Then add the last 1/3 cup. It will still be super thick. Now switch to chicken stock. I just opened a new box and had it in my hand. I added a glug (probably about 1/3-1/2 cup) at a time and whisked in until smooth. I kept adding 1 glug at a time and whisking it in completely before adding another until the sauce was the texture of finished mac n' cheese (or Moray) sauce. Then I whisked in 1 c. of heavy whipping cream. Now I added a little salt, pepper, dried Italian seasoning, and cayenne pepper. Then I tasted it! Critical!!! It needed some more salt and pepper a couple times, using a fresh tasting spoon (spare teaspoon out of my utensil drawer) each time. Now let this simmer on LOW for a few minutes while you cook the pasta. Drop about 1 Tbsp. of salt in the pot of boiling water. Next add 1 lb. of angel hair pasta and cook according to directions minus about 30 seconds. Now when you're getting ready to drain the pasta, dip a coffee mug in the pot and get a big old mug of pasta water. Put this to the side. Then drain your pasta. To assemble: Check your sauce. If it's too thick, add some pasta water or chicken stock until it's slightly thinner than alfredo sauce. Next taste it for seasoning. Once it has enough salt, pepper, herbs, and cayenne pepper, I fold the pasta into the sauce. Then I fold in the onions and peppers. Once everything is thoroughly mixed, I tasted for seasoning. Add salt and pepper as needed as sometimes the onions and peppers need a little. To serve: Scoop out some pasta with sauce and pepper and onions. Top with some of the cooked chicken. Then garnish with some Parmesan cheese. Everyone LOVED this in my family. And this way you don't need to use so many pots and pans (as my two hand are the dishwasher right now and don't like doing extra if I can help it).
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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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RECIPE SUBMITTED BY
kiwidutch
Netherlands