A garlicky, buttery Olive Garden Chicken Scampi recipe made with tender chicken, angel hair pasta, roasted garlic, and a creamy white wine sauce.
You ever have a meal that just sticks with you? Like, long after you’ve eaten it, you find yourself thinking about it at random times of the day? That’s me with Olive Garden’s Chicken Scampi.
I remember the first time I ordered it—kind of by accident. I’m usually a “stick with what you know” kind of person, but for some reason, I went rogue that day. And wow. The buttery, garlicky sauce, the juicy chicken, the sweet bell peppers, all piled on delicate angel hair pasta—it was ridiculous. Like, lick-the-plate good.
And then, reality hit: I couldn’t just waltz into Olive Garden every time I craved it (well, I could, but my wallet and waistband had thoughts on that). So, I did what any food-obsessed person would do—I reverse-engineered it. And let me tell you, this homemade version? It might just ruin restaurant scampi for you.
Why You’ll Love This Olive Garden Chicken Scampi Recipe?
- It’s even better than the restaurant version. Yep, I said it. You’re using fresher ingredients and making the sauce exactly how you like it.
- The sauce is unreal. Rich, garlicky, and buttery, with just the right amount of tang from the wine. It clings to the pasta like it was meant to be.
- It’s packed with flavor. Roasted garlic, sautéed bell peppers, a hint of spice—every bite is a flavor explosion.
- Surprisingly easy. Sure, there are a few steps, but nothing complicated. Plus, if you love cooking with a glass of wine in hand (like me), this is your kind of recipe.
- Perfect for date night or a fancy solo dinner. Because, honestly, who needs an excuse to eat amazing food?
Ingredient Notes:
Before we start, let’s break down the VIPs in this dish:
- Chicken Breasts – Sliced thin so they cook fast and stay juicy. No dry, sad chicken here.
- Angel Hair Pasta – Because it’s delicate and perfect for soaking up all that luscious scampi sauce.
- Butter & Olive Oil – Butter = richness. Olive oil = perfect sear on the chicken.
- Garlic (So. Much. Garlic.) – Crushed for the sauce, roasted for that deep, mellow, almost-sweet flavor.
- White Wine – Adds that fancy, restaurant-level depth. I use Sauvignon Blanc, but any dry white works.
- Chicken Broth – Keeps the sauce balanced and prevents it from getting too heavy.
- Italian Seasoning & Red Pepper Flakes – A little herby warmth and a subtle kick to keep things interesting.
- Bell Peppers & Red Onion – They add sweetness and a pop of color.
- Flour – Helps thicken the sauce without making it gloopy.
Pro Tip: Do not skip roasting the garlic. If you’ve never done it before, prepare to have your mind blown. It’s buttery, sweet, and melts into the sauce like a dream.
How To Make Olive Garden Chicken Scampi?
Step 1: Make the White Sauce (Aka, The Secret Weapon)
Melt butter in a pan, then stir in flour to make a roux (which sounds fancy but just means you’re thickening the sauce). Slowly whisk in hot milk, stirring constantly until it’s smooth and creamy. Set it aside for later.
Mess up and get lumps? Don’t panic. Just whisk like your life depends on it, or hit it with an immersion blender.
Step 2: Build That Scampi Sauce
In a big ol’ skillet, melt butter and toss in garlic, red pepper flakes, black pepper, and Italian seasoning. Let it sizzle for a minute—it should smell amazing.
Now, pour in white wine and chicken broth. Scrape up any brown bits from the pan (flavor gold!). Let it simmer for about 30-40 minutes so everything marries together. Then, whisk in ¼ cup of your white sauce to thicken it up a little.
Step 3: Cook the Chicken & Veggies
Want To Save This Recipe?
Flatten your chicken breasts so they cook evenly. Dredge them lightly in flour and pan-sear them in olive oil until golden brown.
Once the chicken is almost done, toss in sliced bell peppers and red onion. Let them soften and soak up all those delicious flavors. Then, add in the roasted garlic—this is where the magic really happens.
Step 4: Bring It All Together
Pour the scampi sauce over the chicken and veggies, let it mingle for a minute, then serve it over angel hair pasta. Pour yourself a glass of wine, grab a fork, and enjoy your homemade masterpiece.
Storage Options:
If you somehow have leftovers (seriously, how?), here’s what to do:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: The sauce freezes great, but the pasta? Not so much. If freezing, keep them separate.
- Reheating: Warm it in a pan with a splash of broth or milk to keep the sauce silky. Microwave? Meh. It’ll work, but the texture won’t be as good.
Variations and Substitutions:
Feeling creative? Try these tweaks:
- Swap Chicken for Shrimp – Classic scampi move!
- Make It Extra Creamy – Stir in a splash of heavy cream for a richer sauce.
- Go Gluten-Free – Use cornstarch instead of flour and swap for gluten-free pasta.
- Try Different Veggies – Mushrooms, spinach, or cherry tomatoes would be amazing.
What to Serve with Olive Garden Chicken Scampi?
Want to make it a full meal? Here are some killer side ideas:
- Garlic Bread – Because more garlic is never a bad thing.
- Side Salad – A crisp Caesar or simple green salad balances the richness.
- Roasted Veggies – Asparagus, zucchini, or Brussels sprouts would be perfect.
Frequently Asked Questions:
Can I make this without wine?
Yep! Just swap it for extra chicken broth and a squeeze of lemon.
What’s the best pasta for scampi?
Angel hair is the classic choice, but spaghetti or fettuccine work too.
How do I roast garlic without foil?
Use a small baking dish with a lid or wrap the garlic in
And there you have it—Olive Garden’s Chicken Scampi, but better. Whether you’re making it for a special dinner or just treating yourself (because you deserve it), I promise it’ll hit the spot.
Give it a try, and let me know—did it live up to the hype?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Olive Garden Chicken Scampi Recipe
Ingredients
White Sauce:
- 1 tbsp butter
- 2 tbsp flour
- ¾ cup hot milk
Scampi Sauce:
- 3 tbsp butter
- 2 tbsp crushed garlic
- ½ tsp crushed red pepper flakes
- 1 tbsp dried cilantro optional
- 2 tsp Italian seasoning
- Black pepper to taste
- ¾ cup white wine
- 1 cup chicken broth
Remaining Ingredients:
- ½ 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
Instructions
Prepare the White Sauce
- In a medium saucepan, melt 1 tablespoon of butter over medium heat. Stir in 2 tablespoons of flour and cook, stirring continuously, for approximately 2 minutes to remove the raw flour taste. Gradually add ¾ cup of hot milk, whisking constantly to ensure a smooth consistency. Continue to stir until the sauce thickens slightly. Remove from heat and set aside, ensuring it remains warm when incorporating it into the scampi sauce.
Prepare the Scampi Sauce
- In a large skillet, melt 3 tablespoons of butter over low heat. Add 2 tablespoons of crushed garlic, ½ teaspoon of crushed red pepper flakes, 2 teaspoons of Italian seasoning, and a pinch of black pepper. Stir and allow the ingredients to cook for approximately 2 minutes, ensuring that the garlic becomes aromatic but does not brown.
- Pour in ¾ cup of white wine and 1 cup of chicken broth, stirring well to combine. Allow the sauce to simmer for 30 to 40 minutes, stirring occasionally, to reduce slightly and enhance the flavors. Once reduced, incorporate ¼ cup of the prepared white sauce, stirring until fully blended. Continue to cook until the sauce achieves a slightly thickened consistency. Remove from heat and set aside.
Roast the Garlic
- Preheat the oven to 350°F (175°C). Separate a head of garlic into individual cloves, leaving the peels intact. Toss the cloves in a small amount of olive oil and place them in aluminum foil or a covered baking dish. Roast for approximately 30 minutes, or until the cloves become soft and caramelized. Once cooled, squeeze each clove gently to extract the softened garlic from the peel. Set aside for later use.
Cook the Chicken and Vegetables
- Using a meat mallet, flatten 2 chicken breasts to ensure even cooking. Lightly coat them with flour for a subtle crust. Heat a small amount of olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, or until golden brown and nearly cooked through.
- Add sliced bell peppers and red onion to the pan, sautéing them alongside the chicken. Continue to cook for an additional 4 to 5 minutes, or until the vegetables become tender and the chicken is fully cooked. Finally, add the roasted garlic cloves to the pan and stir gently to incorporate.
Assemble the Dish
- Reduce the heat to low and pour the prepared scampi sauce over the chicken and vegetables, ensuring everything is evenly coated. Allow the mixture to simmer gently for 2 to 3 minutes, enabling the flavors to blend.
- Serve the chicken and sauce over a bed of cooked angel hair pasta, ensuring each serving is well-coated with the scampi sauce. Garnish as desired and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
