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In the realm of Italian cuisine, few dishes evoke the same sense of comfort and indulgence as Chicken Scampi. This dish, often associated with the warm and inviting atmosphere of restaurants like Olive Garden, brings together the lusciousness of a creamy sauce with the zesty brightness of lemon and the aromatic qualities of fresh herbs. Whether you're enjoying it in a bustling restaurant or preparing it in your own kitchen, Chicken Scampi is a beloved meal that never fails to satisfy.

Olive Garden Chicken Scampi

Discover the joy of making Olive Garden-Style Chicken Scampi at home with this easy recipe! This Italian-inspired dish combines tender chicken, perfectly cooked pasta, and a creamy garlic sauce, delivering comfort and flavor in every bite. Learn about the essential ingredients, from high-quality chicken to zesty lemon, and follow step-by-step instructions for a delightful culinary experience. Create a stunning meal that impresses guests or makes weeknight dinners special.
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Ingredients
  

2 large chicken breasts, sliced into thin strips

8 oz. linguine or fettuccine pasta

1/4 cup olive oil

4 cloves garlic, minced

1/2 cup white wine (or low-sodium chicken broth)

1 cup chicken broth

1/2 tsp red pepper flakes (adjust to taste)

1 cup grape tomatoes, halved

1/4 cup lemon juice (freshly squeezed)

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Lemon wedges, for garnish

Instructions
 

Cook the Pasta: Start by boiling a large pot of salted water. Add the linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the sliced chicken, season with salt and pepper, and sauté until golden brown and cooked through (approximately 5-7 minutes). Remove the chicken from the skillet and set aside.

      Make the Sauce: In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the white wine (or chicken broth) and let it simmer for about 2-3 minutes.

        Add Liquids: Stir in the chicken broth and red pepper flakes, allowing the mixture to simmer for another 2 minutes. Then, add in the grape tomatoes and lemon juice, cooking for an additional 4-5 minutes until the tomatoes start to soften.

          Finish the Sauce: Reduce the heat to low, and slowly whisk in the heavy cream. After it thickens slightly (about 2 minutes), mix in the cooked chicken and the Parmesan cheese. Stir well to combine, and adjust seasoning with salt and pepper to taste.

            Combine with Pasta: Add the cooked pasta to the skillet, tossing to evenly coat the pasta in the sauce. If the mixture is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

              Garnish and Serve: Sprinkle fresh parsley over the dish and mix gently. Serve with lemon wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings