Chicken Scampi Recipe (Olive Garden Copycat)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

white wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and offers a similar taste.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and juicier.

Add 1/2 cup of all purpose flour into a bowl.

Mix in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian spices using a whisk.

Dredge about 1 pound of chicken tenders into the flour mixture.

Transfer the dredged chicken onto a baking sheet lined with parchment paper.

Heat 3 tablespoons of olive oil in a large skillet over medium high heat.

Carefully place the dredged chicken tenders into the hot skillet and cook for about 3 minutes per side.

Once cooked, transfer the chicken onto a plate and set aside.

In the same pan, add 1 tablespoon of unsalted butter and swirl until melted.

Add 1/2 cup of sliced red onion and stir for about a minute.

Add 3 minced garlic cloves and stir until fragrant, about a few seconds.

Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced yellow bell pepper to the pan and stir for a few minutes, being careful not to overcook them.

Cook 1 pound of spaghetti in boiling water while the peppers are cooking.

Turn the heat on high and add 1/2 cup of white wine to the pan.

Before the pasta is done, reserve 1 cup of pasta water and pour it into the pan with the peppers.

Add 3 cups of heavy cream to the pan and stir, letting it come to a simmer.

Add 1 teaspoon of salt and 1/2 teaspoon of Italian spices to the sauce and let it simmer.

Once simmering, turn off the heat and add 1 cup of grated Parmesan cheese, stirring until melted.

Add 1 pound of thin spaghetti pasta to the sauce and mix everything together.

Let the pasta sit for 30 minutes to absorb the sauce.

Add the cooked chicken to the pasta, either whole or chopped into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens