Chicken Scampi

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
Learn about The Spruce Eats' Editorial Process
Published on 04/7/20
chicken scampi Beauty image

 The Spruce / Morgan Walker
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 1 pan

This copycat Olive Garden chicken scampi with angel hair is a great go-to weeknight meal for those who love this classic Italian-American dish, but prefer chicken to shrimp. Serve with a simple green salad tossed in lemon juice and olive oil for a special date night or family meal. Made with plenty of Italian herbs and garlic, this dish comes together simply and is packed with flavor.

If you’re looking to add some additional healthy vegetables, asparagus is a great option. Just cut the asparagus stalks into 1 1/2-inch pieces and toss in with the peppers and red onions.

Ingredients

  • 1/2 pound angel hair pasta, cooked
  • 1 pound thinly sliced boneless, skinless chicken breast
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 1 1/2 teaspoon Italian seasoning, divided
  • 1 teaspoon dried parsley 
  • 2/3 cup heavy cream
  • 1/2 green pepper, thinly sliced
  • 1/2 red pepper, thinly sliced 
  • 1/2 yellow pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 8 garlic cloves, minced
  • 5 tablespoons unsalted butter
  • 3/4 cup white wine
  • 1 cup chicken broth
  • 1/3 cup whole milk
  • 1 tablespoon lemon juice 
  • 1 tablespoon fresh parsley, chopped 

Steps to Make It

  1. Gather the ingredients.

    chicken scampi ingredients
     The Spruce / Morgan Walker

  2. In a shallow dish or large bowl, combine flour, salt, pepper and 1 tablespoon of the Italian seasoning. Add heavy cream to a separate bowl and salt and pepper to season.

    seasoned flour for chicken scampi
     The Spruce / Morgan Walker

  3. Add heavy cream to a separate bowl and salt and pepper to season.

    seasoned milk
     The Spruce / Morgan Walker

  4. Dredge chicken in flour, then milk and again into the flour, coating generously.

    dredge chicken for scampi
     The Spruce / Morgan Walker

  5. Heat 2 tablespoon olive oil in a large skillet over high heat. Once hot, saute chicken about 2 minutes on each side, or until golden brown.

    saute chicken for scampi
     The Spruce / Morgan Walker

  6. Remove chicken from skillet and slice.

    slice chicken for scampi
     The Spruce / Morgan Walker

  7. Add 2 more tablespoons of olive oil to the skillet and lower temperature to medium-high. Add garlic, peppers and red onion and cook for 2-3 minutes, or until peppers and onions begin to soften slightly.

    saute vegetables for chicken scampi
     The Spruce / Morgan Walker

  8. Add butter and cook another minute, stirring as needed. Add the wine and broth to the vegetables and lower the temperature to medium-low. Cook for 8-10 minutes, or until most of the liquid has evaporated.

    add butter to chicken scampi sauce
     The Spruce / Morgan Walker

  9. Add whole milk, remaining 1/2 tablespoon Italian seasoning, dried parsley, and salt and pepper to taste, cook another minute. 

    finish sauce with milk for scampi and assemble
     The Spruce / Morgan Walker

  10. Add the sliced chicken and pasta to the vegetable mixture then add the lemon juice. Raise the temperature to medium-high and cook for 1 to 2 minutes or until all ingredients are heated through.

    add pasta and chicken to scampi sauce and heat
     The Spruce / Morgan Walker

  11. Top with a finish of salt, if desired, and fresh parsley. Serve and enjoy!

    chicken scampi
     The Spruce / Morgan Walker

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