Chicken Scampi – Easy Olive Garden Copycat

This homemade Chicken Scampi is a simple copycat of the Olive Garden classic — crispy pan-fried chicken, sautéed bell peppers, and a creamy garlic white wine sauce tossed with angel hair pasta. It’s fast, doesn’t ask for a lot of ingredients, and feels a little fancy without the work. Good for weeknights or when you’re bored of takeout.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: Creamy, garlicky, a little sharp from the wine
• Great for: Weeknight dinners, leftovers, lazy Sunday wins

Why I Like This Recipe

Honestly? I was tired and didn’t feel like cooking. But I had some chicken tenders, a few sad bell peppers, and pasta — and this came out way better than expected. It’s not complicated, but it tastes like you tried.

Ingredients

For the Chicken:

• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• 1 cup milk
• 1 lb chicken tenders
• 4 tbsp olive oil

For the Veggies:

• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• ½ orange bell pepper, sliced
• ½ red onion, thinly sliced
• 1 garlic clove, minced

For the Sauce:

• ¾ cup dry white wine
• ¼ tsp Italian seasoning
• ¾ cup heavy cream

For the Pasta:

• 1 lb angel hair pasta (or honestly, whatever you have)

How To Make Chicken Scampi 

1. Bread the chicken: Mix flour, salt, pepper in a bowl. Milk in another. Dip chicken: flour → milk → flour. Let it chill for 10 mins so the coating stays on.
2. Cook the veggies: Heat 2 tbsp oil in a big pan. Toss in the peppers, onion, garlic. Little salt. Cook 3–5 mins ’til they look softened but not sad. Take out.
3. Fry the chicken: Same pan, more oil. Cook chicken 5–7 mins each side ‘til golden. Slice it up when done.
4. Make the sauce: Pour wine into the same pan. Scrape up the bits. Let it bubble and reduce (3–4 mins). Stir in cream and seasoning. Let it thicken slightly.
5. Combine: Cook your pasta. Toss it with the sauce and the sautéed veggies. Mix gently. Taste. Adjust salt if needed.
6. Serve: Plate the pasta. Top with sliced chicken. Add Parm or parsley if you’re feeling it.

Tips for Success

• Let chicken rest after breading — it helps it crisp up.
• Don’t rush the wine step — let it cook down.
• Cut veggies evenly so they cook at the same speed.
• Sauce and pasta should meet while both are hot.
• Use dry wine, not the sweet stuff.

Storage and Reheating

• Fridge: Store in a sealed container, up to 3 days. Keep chicken separate if you want it crispy again.
• Freezer: Sauce and pasta can freeze together. Chicken freezes solo.
• Reheat: Pan is best — little cream or water to loosen it. Microwave works, but you’ll lose crispiness.

Frequently Asked Questions

• Can I skip the wine?
  Yeah, just use chicken broth and a tiny splash of lemon for tang.
• Does this work with regular spaghetti?
  Totally. Use what you have.
• Can I add more veggies?
  Sure. Mushrooms or spinach work well.
• Is it super rich?
  A bit, but not heavy. The peppers balance it.
• What kind of cream should I use?
  Heavy cream is best. Half-and-half is doable, just thinner.

Common Mistakes and How to Dodge Them

• Not letting the chicken coating set: If you skip the resting step, the crust kinda falls off when frying. Just let it sit.
• Overcrowding the skillet: Makes the chicken steam instead of crisp. Do it in batches if needed.
• Not reducing the wine enough: If you rush it, the sauce tastes sharp and watery. Give it a few minutes.
• Dumping in cold cream: It can split or not blend well. Let it sit out a few mins before using.
• Adding veggies too early: They’ll go mushy. Cook ‘em quick and set aside until the end.

Nutrition Facts (Per Serving)

• Calories: 1034 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 600mg
• Potassium: 700mg
• Total Carbohydrate: 100g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 50g

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