Olive Garden Chicken Scampi Copycat Recipe
This Olive Garden chicken scampi recipe brings that buttery, garlicky pasta dish home without the wait or the bill. It comes together in about 30 minutes, which makes it a genuinely good option for a Tuesday night when you want something that feels a little special.
The sauce is bright and rich at the same time, thanks to white wine, lemon, and a generous amount of butter. Once you have the technique down, it is the kind of thing you can cook without thinking.
Why I Love This Recipe
The sauce is what keeps me coming back to this one. It is sharp from the lemon and wine, rich from the butter, and the garlic flavor is front and center without being harsh.
The chicken stays juicy because you slice it thin, cook it fast, and pull it off the heat before it has a chance to dry out. That matters more than any trick.
It also reheats well, which is not always true of cream-based pasta dishes.
Recipe Ingredients
- 1 lb (450g) boneless, skinless chicken breast – Sliced thin so it cooks quickly and stays tender
- 12 oz (340g) angel hair pasta – Olive Garden uses angel hair; capellini works equally well
- 4 tbsp unsalted butter – Split between the chicken and the sauce for layered richness
- 2 tbsp olive oil – Keeps the butter from browning too fast
- 6 cloves garlic, minced – Fresh only; jarred garlic will taste flat here
- 1/2 cup (120ml) dry white wine – A Pinot Grigio or Sauvignon Blanc you would actually drink
- 1/2 cup (120ml) low-sodium chicken broth – Adds body without making the sauce too sharp
- 3 tbsp fresh lemon juice – From about 2 lemons; bottled juice tastes bitter
- 1/2 tsp red pepper flakes – For background heat; scale up if you like it spicier
- 1/2 tsp salt, plus more for pasta water – Kosher salt works best
- 1/4 tsp black pepper – Freshly ground if you have it
- 1/2 cup (50g) grated Parmesan cheese – Freshly grated melts into the sauce; the pre-shredded kind stays gritty
- 1/4 cup fresh parsley, chopped – Flat-leaf parsley has more flavor than curly here
- 1 lemon, sliced into rounds, for garnish – Optional, but it makes the plate look like it belongs somewhere nicer
Variations / Substitutions
- Shrimp instead of chicken – Use 1 lb of large shrimp and cut the cook time to about 2 minutes per side; the sauce is essentially the same.
- Vegetable broth instead of chicken broth – Works fine and keeps it lighter; the sauce will taste a bit thinner, so let it reduce an extra minute.
- Skip the wine – Replace it with an extra 1/2 cup of chicken broth and a teaspoon of white wine vinegar to get some of that acidity back.
- Linguine or spaghetti instead of angel hair – Either works, but add about 2 minutes to the pasta cook time and make sure you reserve more pasta water since thicker noodles absorb more sauce.
- Dairy-free – Use a good vegan butter and skip the Parmesan, or finish with a tablespoon of nutritional yeast for a salty, savory note instead.
- Extra heat – Double the red pepper flakes or add a pinch of cayenne to the chicken seasoning.
If you like the idea of a creamy garlic pasta, the Olive Garden Chicken Alfredo Copycat Recipe is a natural next step.
How To Make Chicken Scampi
Step 1: Season and Sear the Chicken
Heat a large skillet over medium-high heat. Add 1 tbsp of the olive oil and 1 tbsp of the butter and let the butter melt. While that heats, pat your sliced chicken breast dry with paper towels and season it with the 1/2 tsp salt and 1/4 tsp black pepper. Lay the chicken pieces flat in the pan without crowding, then cook for 3 to 4 minutes per side until golden brown on the outside and cooked through to 165°F (74°C) internally.
The chicken will look a little caramelized at the edges, which is exactly what you want. That browning adds flavor to the sauce later when everything comes together in the same pan.
If your slices are thick, give each side a full 4 minutes. If you cut them thinner, closer to 3 will do. Pull the chicken out and set it aside on a plate.
Step 2: Boil the Angel Hair Pasta
Bring a large pot of generously salted water to a full rolling boil, then drop in the 12 oz of angel hair pasta. Cook for 3 to 4 minutes, stirring once or twice so the strands do not clump, until the pasta is just barely al dente. Before you drain it, scoop out 1/2 cup of pasta water and set it aside, then drain the rest.
Angel hair moves fast. Pull it about 30 seconds before you think it is done because it will finish cooking in the sauce. If it sits in a colander while you finish the sauce, it will clump together, so time this step to line up with the sauce being almost ready.
Step 3: Build the Garlic Sauce
In the same skillet you used for the chicken, lower the heat to medium and add the remaining 1 tbsp olive oil. Add the 6 minced garlic cloves and the 1/2 tsp red pepper flakes and stir constantly for about 60 seconds, until the garlic is fragrant and just barely starting to turn golden.
Pour in the 1/2 cup white wine and let it bubble and reduce for 2 minutes. Then add the 1/2 cup chicken broth and 3 tbsp fresh lemon juice, and let the whole sauce simmer for another 3 minutes until it reduces by about a third. Add the remaining 3 tbsp of butter and stir until it melts into the liquid smoothly.
Keep the heat at medium. High heat at this stage will cook off the wine too fast and can make the sauce taste sharp. You want a steady, gentle simmer.
Step 4: Toss the Pasta in the Sauce
Add the drained angel hair pasta straight into the skillet and use tongs to toss it through the sauce for about 1 to 2 minutes over medium heat. Pour in a splash of the reserved pasta water, about 2 to 3 tbsp, if the sauce looks too tight and the noodles are sticking.
Scatter in the 1/2 cup grated Parmesan and most of the 1/4 cup chopped parsley, then keep tossing until the cheese is melted and every strand is coated, another 30 seconds or so. The sauce should look glossy and cling to the pasta rather than pooling at the bottom of the pan.
Step 5: Plate and Garnish the Dish
Nest a portion of the sauced pasta into each bowl using tongs, then lay the seared chicken slices over the top. Scatter the remaining fresh parsley over the chicken, add a lemon round or two to the side of each bowl, and finish with an extra pinch of red pepper flakes if you like a little more color and heat on the plate.
Recipe Tips
- Dry the chicken before seasoning. Surface moisture causes steaming instead of browning. A quick pat with paper towels makes a real difference in how much color the chicken picks up.
- Use a wide skillet, not a saucepan. More surface area means the sauce reduces faster and more evenly. A 12-inch skillet is ideal.
- Taste the sauce before adding salt. The Parmesan and chicken broth both carry salt. Add more only after the cheese is in and you have given it a stir.
- Mince the garlic yourself. A fine mince blooms evenly in the oil. Thick chunks can burn before they soften, which makes the sauce bitter.
Cook times by pasta thickness:
| Pasta shape | Boil time | Notes |
|---|---|---|
| Angel hair / capellini | 3 to 4 mins | Pull early; it finishes in the sauce |
| Spaghetti | 8 to 10 mins | Reserve extra pasta water |
| Linguine | 9 to 11 mins | Good choice if you want more chew |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The pasta will absorb most of the sauce as it sits, so do not worry if it looks dry when you pull it out.
- Reheating – Reheat in a skillet over medium-low heat with 2 to 3 tbsp of chicken broth or water to loosen the sauce. Stir gently and warm through for about 3 to 4 minutes. The microwave works in a pinch, but the pasta can turn soft.
What To Serve With Chicken Scampi
A simple green salad with a sharp vinaigrette works well alongside this because the acidity cuts through the buttery sauce and keeps the meal from feeling heavy. Warm crusty bread, like a good ciabatta or sourdough, is useful here too since the sauce is worth soaking up. If you want a vegetable on the plate, roasted broccolini or thin-sliced zucchini holds up to the garlic flavors without getting lost.
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, you can make the sauce up to 2 days ahead and refrigerate it. Reheat it gently over medium-low heat before tossing with freshly cooked pasta.
Why does my sauce look greasy instead of glossy?
The butter likely went in over heat that was too high. Lower the heat to medium before adding the butter and stir it in gradually so it emulsifies into the liquid rather than separating.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work well and stay juicy even if you cook them a touch longer. Slice them thin the same way and aim for the same internal temperature of 165°F (74°C).
How do I keep the garlic from burning?
Keep the heat at medium when you add the garlic and keep stirring. Garlic goes from golden to bitter in less than a minute if the pan is too hot, so don’t walk away from it.
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Ingredients
Method
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season the sliced chicken with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 to 4 minutes per side until golden and cooked through to 165°F (74°C). Remove and set aside.
- Boil the 12 oz angel hair pasta in heavily salted water for 3 to 4 minutes until just al dente. Reserve 1/2 cup pasta water, then drain.
- In the same skillet over medium heat, add the remaining 1 tbsp olive oil. Cook the 6 minced garlic cloves and 1/2 tsp red pepper flakes for 60 seconds, then add the 1/2 cup white wine and reduce for 2 minutes. Pour in the 1/2 cup chicken broth and 3 tbsp lemon juice, simmer 3 minutes, then stir in the remaining 3 tbsp butter until melted.
- Add the drained pasta to the skillet and toss with tongs for 1 to 2 minutes over medium heat, adding pasta water as needed. Stir in the 1/2 cup Parmesan and most of the parsley until the sauce is glossy and coats the pasta.
- Plate the pasta, lay the seared chicken on top, and garnish with the remaining parsley and lemon rounds.
