There’s just something about Olive Garden that feels comforting. Maybe it’s the warm breadsticks, the big bowls of pasta, or the fact that it always feels like a treat – even on an ordinary night. This Copycat Olive Garden Chicken Scampi brings that same cozy, restaurant-style vibe right into your kitchen, without the price tag or the drive.
This dish is one of my favorites to make at home because it looks impressive, but it’s actually very doable – even on a busy weeknight. Tender chicken, colorful bell peppers, and pasta are tossed in a creamy garlic parmesan sauce that’s rich without being overwhelming. It’s the kind of meal that makes everyone think you spent way more time cooking than you actually did.
Another reason I love this recipe? It’s flexible and forgiving. You can adjust the spice level, swap the pasta shape, or use what you already have on hand. And just like the restaurant version, it reheats well, making leftovers something to actually look forward to.
If you’re craving a comforting pasta dinner that feels a little fancy but still fits into real life (and a real budget), this chicken scampi is a must-make.
✅ Quick Tips: Slice peppers thin so they soften without turning mushy.
Copycat Olive Garden Chicken Scampi (Creamy & Easy)
Description
This Copycat Olive Garden Chicken Scampi is creamy, comforting, and packed with flavor - tender chicken, sautéed peppers, and pasta tossed in a rich garlic parmesan sauce. An easy weeknight dinner the whole family will love.
Ingredients
Instructions
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In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
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Dredge the chicken tenders in flour seasoned with Italian seasoning, 1 teaspoon of salt, and pepper.
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Heat olive oil in a skillet, and brown the chicken (about 3 minutes on each side) until the chicken is cooked through. Remove the chicken from the skillet, cover and set aside.
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Melt butter in the skillet, and add the onions and the bell peppers. Cook for a couple of minutes or until the peppers are slightly softened, then add the garlic and cook for a minute.
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Add the chicken stock, deglaze the pan, and allow it to reduce a little (about 4 minutes).
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Add reserved pasta water, and whipping cream to the sauce. Once the sauce starts simmering, add the parmesan cheese, 1 teaspoon of salt, chili flakes if desired, and the pasta.
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Toss to combine, and add the chicken tenders. Garnish with chopped parsley and serve warm.
Note
Don’t skip the pasta water - it helps the sauce cling to the noodles.
Cook the chicken first so it stays juicy and doesn’t overcook.
Slice peppers thin so they soften without turning mushy.
