Chicken Scampi is packed with flavor from Parmesan-breaded chicken, crisp-tender veggies, and pasta tossed in a light lemon sauce.
Author’s Notes
Not an Olive Garden Girlie, But…
I’ll admit, Olive Garden isn’t my favorite place to eat, but they have some great ideas, and so many of you have loved my copycat recipes.
Their Zuppa Toscana, Minestrone, Chicken Gnocchi, and Pasta e Fagioli have all become staples in my kitchen once the weather cools down. I can’t imagine fall or winter without at least one of them simmering on the stove! And their famous salad? It often appears as a side dish for many dinners at my home.
So when someone asked if I could make a copycat of their Chicken Scampi, I was up for the challenge! It’s been a long time since I’ve had the real deal, but this version completely won me over. Honestly, it turned out even better than anything I remember.
My whole family loved it (as long as a few of them could pick around the onions and peppers) haha! I’ll take that as a win!
What’s In Chicken Scampi?
| Ingredient Group | Tip |
|---|---|
| Chicken & Breading | I use my favorite crispy Parmesan chicken in this recipe. Chicken tenders work just as well as chicken breasts, and thighs are also a great option. |
| Veggies | Slice the peppers and onions as thin as possible so they cook quickly. You can use 2 full peppers instead of 1/2 of 3. Skip the onion if you aren’t a fan. |
| Pasta | Cook just to al dente so the Chicken Scampi doesn’t get mushy when mixed with the sauce. Angel hair is classic, but spaghetti works in a pinch. |
| Lemon Cream Sauce | Use fresh lemon juice for the best flavor pop. Add zest for more lemon flavor. Grate a block of Parmesan for proper melt and flavor. Use low-sodium broth. |
What To Serve With Chicken Scampi
- Crusty Bread: Because you’ll want something to soak up any extra sauce.
- Roasted Broccoli: Crisp, caramelized, and so good next to the rich pasta.
- Simple Italian Salad: A light, fresh side to balance the creamy dish.
- Fruit Salad: Something sweet and juicy to round things out.
- Caesar Salad: Creamy, crunchy, and always a crowd favorite.
Storage
- Best Fresh: This Chicken Scampi is at its absolute best right off the stovetop!
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on low with a splash of broth or pasta water.
- Keep Chicken Separate: If possible, store the chicken separate to help it stay crisp.
More Chicken Dinners:
Chicken Scampi
Equipment
- Large nonstick pan
Ingredients
- 1 tablespoon olive oil
- 1/2 medium red onion cut into thin strips
- 1-1/2 bell peppers cut into thin strips (I use 1/2 of each: red, green & orange)
- 1 tablespoon minced garlic
- 8 ounces angel-hair pasta plus reserve 1 cup of pasta cooking water
- 1 batch chicken cutlets (<- click link & prepare)
- 2 tablespoons unsalted butter
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 3/4 cup freshly grated Parmesan plus extra for serving, see note 1
- 1 large lemon divided
- Pinch red pepper flakes optional
- 1 tablespoon chopped fresh parsley optional
Instructions
- Add olive oil to a large skillet over high heat. Add the onion and bell peppers. Season with a small pinch of salt and pepper. Sauté for 6–8 minutes, or until bright and crisp-tender. Stir in the garlic and cook for 30 seconds. Transfer everything to a plate and set aside.
- Prepare the chicken cutlets according to the linked recipe above. Cook them in the same skillet, working in batches as needed so chicken does not overlap. Transfer cooked chicken to a wire rack to keep it crispy.
- In the same skillet, melt the butter. Add the broth, cream, Parmesan, 1 tablespoon lemon juice, and parsley (if using). Bring to a gentle simmer over medium heat and cook for 3–5 minutes, stirring often, until thickened and smooth. Stir well to help the Parmesan fully melt into the sauce.
- Meanwhile, bring a large pot of water (12 cups) to a boil. Add 1 tablespoon salt, then the pasta. Cook until just al dente according to package directions, about 4–5 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
- Add drained pasta and sautéed veggies to the skillet and toss to coat in the sauce. Taste and adjust with more lemon juice or salt. If needed, thin the sauce with reserved pasta water, starting with 1/4 cup. Slice or dice the chicken and arrange it on top. Finish with extra Parmesan and lemon wedges.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Scampi Tips
- Salt pasta water: Adds flavor right from the start!
- Don’t Skip the Pasta Water: A splash helps loosen/smooth out the sauce as needed.
- Use a large skillet: Helps everything cook evenly and makes tossing easier
- Don’t overcrowd chicken: Cook in batches so it gets crispy, not steamed.
- Let sauce simmer: Gives it time to thicken and deepen in flavor.
- Taste and adjust: Add more salt, pepper, or lemon to fit your flavor preference.
Scampi Questions? I’ve Got Answers!
Cream is key for the sauce, but half-and-half will work for a lighter/less thick version. Avoid milk; it’s too thin.
Not unless you add red pepper flakes which are totally optional.
Chicken Scampi is definitely best fresh. You can prep the veggies and bread the chicken ahead of time, but cook everything just before serving for the best flavor and texture.
Yes! Feel free to leave them out or swap with ones you prefer.
Variations
Switch Up Your Scampi
- Go Veggie-Only: Leave out the chicken and double the veggies for a vegetarian dish.
- Add Mushrooms: Sauté sliced mushrooms with the peppers and onions.
- Bread-Free Chicken: Skip the breading for a faster, lighter version. Just season and sear the chicken.
