Olive Garden Chicken Scampi

tdmiller05
Jul 22, 2012
My family and I absolutely LOVE this recipe. It did take me a bit longer than it said but it was well worth the wait!!!!! The recipe is easy to follow. I breaded my chicken with Italian bread crumbs, I bought minced roasted garlic, and omitted the red pepper flakes. There was hardly any left overs and even my 4 year old loved it!!!!!

homecook
Oct 27, 2011
This was a very tasty recipe. I will definitely make it again. I did bread the chicken in Italian bread crumbs so that it was more like Olive Garden's and I liked the result.

Trina
Jun 9, 2011
Absolutely awesome recipe! Took a little long to complete.

DisneyGirl
Feb 14, 2011
I thought this recipe was great. It tasted delicious. I have never had the Olive Garden Chicken Scampi but this recipe tasted real good. It was a lot of work and pans but worth it! I too used all of the cream sauce and I added more crushed red pepper because my husband likes his food spicy but all in all it was good and I would definitely make it again....

Lori
Feb 4, 2010
Just made this dish with my husband...prep time is a little long but the end result is that it is delicious...this is so close to the real thing its amazing!! I used all the white sauce and added Wondra (quick thickening) flour to thicken the sauce more..and instead of roasting the garlic I peeled it all and simmered in olive oil..it didnt burned and fell apart very easily..be careful and keep flame very low...

Sophearvy
Jan 31, 2010
It was sooooooo good. I made mine for serving of 4. It tasted exactly like the Olive Garden Chicken Scampi! I followed the recipe and made sure that I was doing everything timely. I made sure to stand by the stove while I got everything else ready, but made sure that the stove was on LOW and nothing over cooked. It was easy to make and it was delicious. I recommend this recipe to all who love chicken scampi. My guests also love it and agreed that it was like Olive Garden. Now I can make it myself instead of going out to eat.=) It was not bitter at all, for those who said that it was.

Guest Foodie
Aug 31, 2009
My whole family loved it. I would love to have more of your recipes. What an impressive dish for company.

Guest Foodie
Mar 14, 2009
I substituted with garlic powder. It was delicious. We fought over the left overs!

Tim051270
Feb 27, 2009
I must say that enveryone in my family loved this. At Olive Garden; my wife has never ordered anything but the chicken scampi, and she thought this was as close as it gets to the real thing. I made it a few times, followed the recipe, and made my onw bread sticks. It has turned out great every time. Not sure why some people have said it is horrible or bitter, but i'd have to say that you are doing something wrong. Many thanks to the person who put this recipe on here!

chelekaz
Jan 16, 2009
I had never made chicken scampi before but wanted to give it a try. It was spot on perfect. The only change that I made was that I did not include the crushed red peppers because it would have been too spicey for my small children.

chelekaz
Jan 16, 2009
I had never made chicken scampi before but wanted to give it a try. It was spot on perfect. The only change that I made was that I did not include the crushed red peppers because it would have been too spicey for my small children.

Guest Foodie
Dec 7, 2008
This recipe is AWESOME! I love the Chicken Scampi at Olive Garden and this is very close. There is not very much thickening in the sauce at the Olive Garden, so this recipe is great. The only thing I did different is bread my chicken breasts with Italian Bread crumbs....be careful not to burn them. Just barely brown it as the chicken will finish cooking in the sauce. It didn't need the roasted garlic as there was enough in the sauce. This is a great recipe and I love making it! Takes a little time but worth it!

coloradogirl
Aug 3, 2008
After the many mixed reviews, I was concerned about attempting this recipe. After following a few suggestions on the comment board, I was pleasantly surprised at the amazing flavor! Here's what I did... and I strongly would suggest trying: 1) Completely omit the white sauce- not necessary, makes it heavier and unhealthy! 2) I roasted the peppers and onions in the oven(per another comment) for about 14 min. and just added to the chicken strips I floured and cooked in a little olive oil. 3) Roasted garlic- mashed a little before adding at end to distribute flavor and baked for full 45 minutes for sweetness. 4) Used a little less red pepper (per my own taste) Toss everything at end- delicious! It completely reminded me of Olive Garden

Guest Foodie
Mar 15, 2008
i thought the chicken scampi was amazing even though it did not taste exactly like olive garden. I now make it like every month. It is also very easy to follow!

Dua
Oct 17, 2007
This recipe was really good. Not exactly like Olive Garden's but very close. I added all of the white sauce ot the scampi sauce. It was a bit clumpy I put it into the blender and smoothed it out. When my sauce didn't thicken I added a bit of cornstarch and it was perfect

anitzatza
Aug 14, 2007
I think this recipe is great! I read it and then I have made it my own as usually when I get creative in the kitchen. If you want to make the chicken as delicious and tender as it is in Olive Garden, you might want to tenderize the chiken slices with a tenderizer tool, so it is nice and thin and roll the chicken in flouer before you brown it in a little olive oil. I wanted to improvised this meal,(wasn't ready with everything that was needed for it exactly )wanted to make it from memory, and then the idea came to check out online if there is a recipe for it. Surprise! I haed no chicken broth, so I used vegetable broth instead. Only used three big clove of garlick and made sure it didn't burn, since it will be bitter if that happens. And I had only a tipe of chinese cooking wine at hand, but it didn't make any difference. It surved it's purpose real well. I added some shitaki mashrooms as addition to the red and yellow bell-peppers..and used none of the given portions for the crushed peppers and herbs. I have a good sence how much is needed from these things....and I made it for four...but did not use the out of proportion mesures given for this scale. We had no milk either in the house...just happened...so I used fat free half and half. The white souce came out better then ever before...using very hot milk/substitute mixed into the browning flour. It thickened beautifully when I mixed it with the scampi souce. I poured half the souce on top of the chicken and saved the other half in the pot...at surving I have poured extra scampy souce on the already juicy angelhair pasta and chiken "composition" A touch of parmesan chees and fresh parsly makes it one of the nicest dishes I made this summer. Not bad for first try...one suggestion, if I may.....be creative, never go strictly by the written recipe..be adventures when cooking...and if you don't like, or can't have some of the ingredients, freely substitute it with something similar, lighter, or fat-free. It won't change noticeably anything. It will be your very own version! Bon apetite!

ChefGirlieMD
May 14, 2007
I actually really loved this recipe it was Delish! Instead of using the White wine I used chicken buillon.It made it thicker and tastier. I used the entire amount of white sauce.I didn't need to use the roasted garlic, it had enough. It was the perfect Mother's day dinner!

sds
Apr 13, 2007
I am a teen who likes to cook and LOVES Olive Garden. I made this for Easter dinner, and it turned out really good. It was a little spicier than Olive Garden's, but it was still excellent. Next time, I will use a little less red pepper and more garlic and onions. I think anyone should try this if they love chicken scampi.

Guest Foodie
Feb 20, 2007
I made this for guests and we all loved the results! It is not exactly like Olive Garden but very close--so yummy--I would recommend it to anyone.

happycamper
Jan 5, 2007
I love the Olive Garden's Chicken Scampi and I think that this recipe is pretty close to the actual thing. I admit the white sauce didn't thicken the scampi sauce right away but it was still good. The only thing I would do different is add a little bit of sugar, not so much garlic, and not so much crushed red pepper. Other than that I love it and so did my family.

chuckles
Dec 9, 2006
The only thing I ever order at Olive Garden is the Chicken Scampi. I was very excited to find the copy cat recipe on line. After reading the reviews I must admit I was a little nervous to prepare it for my family. I browned the chicken first in olive oil and garlic and set aside. I then made the scampi sauce in this pan with the remaining drippings from the chicken. With the exception of putting a little too much crushed red pepper in, this recipe was right on target. I had wished I made more and can't wait to make it again.

LynnaPo
Mar 6, 2006
this is hands down the best copy cat recipe I have ever found. The flavor is so dead on to the original you will be amazed!! Yes, it does take some time but it is well worth it.

jchar
Jul 13, 2005
The real Olive Garden recipe actually contains "chicken base", which gives a really rich chicken flavor, and not as much garlic.

mudpie
Jan 8, 2005
My husband and I wanted something a little different, so I tried this recipe. We were both very pleased with the outcome. I used all of the white sauce to thicken the sauce, and I didn't use any of the roasted garlic in the end, but it was absolutely delicious anyway. I recommend using just a little less cayenne unless you really like the heat. Notes to those who complained about the scampi being bitter: 1) remove the stem from inside each garlic clove before using it 2) don't burn the garlic!

irishis
Feb 8, 2004
I loved this recipe. A few things I would change it wasn't clear when to add the white sauce to the scampi sauce. I did this almost right away, and turned up to high. The high tempature is what thickened it. Watch out that whenever you are using garlic in a saute like with the butter, that you keep the tempature down or it will become bitter. I loved the roasted garlic at the end too. Lots of work, but worth it.

merlegirl
Mar 3, 2012
I had printed this recipe out several years ago and just now got around to preparing it. What a shame! My entire family loved it. I did take the suggestions of the reviews and roasted the vegetables together and I also lightly breaded the chicken and sauted it before adding the sauce. When I make it again I think I will use a little less Italian Seasoning. I doubled the recipe for the white sauce and the scampi sauce and used all the white sauce; not just the suggested amount and it was a perfect consistancy. Enjoy! I will definetly make this again.

adreamingstar
Feb 22, 2011
This was a great recipe! Although my "pickey" kids didn't like it! More left overs for us adults! Cook your garlic right and don't burn it! I did use all of the white sauce! It made the dish!! And with the chicken I made a flour/parm cheese/italian seasoning coating and cooked it in a pan with olive oil! YUM! I would recommend this to everyone! It is TIME consuming but sooo worth it!

dchant
Oct 4, 2009
I would make this recipe again with the following changes: white sauce made a soupy consitatency not a sauce so I added cornstarch to thicken. 2 tbsp of garlic, crushed would be better stated in # of cloves, I used 1 clove. I noticed that roasting garlic would work better if you choose all the same size cloves as the smaller ones are over done after 45 minutes. I added some salt for seasoning in the scampi sauce and asiago cheese at the table, very nice taste even though it is a bit of work.I will now plan on going to Olive Garden to see how close the taste is.

igrl
Apr 27, 2009
This was a very easy and good tasting recipe. I did make some changes however. I used shrimp, pasta water instead of ckn stock and NO italian dressing. Just a sprinkle of lemon juice. YUM. I had it over pasta. The white sauce brought it all together.

jules
Feb 15, 2008
I made this recipe for my husband for Valentine's Day and was quite satisfied with it. I agree to add all of the white sauce to the scampi sauce so that it will thicken properly. I read that some of the reviews complained of a bitter taste. The scampi sauce initially had a very strong alcohol flavor (this could have been because of the type of wine I used), so I added a packet of chicken bullion and it cleared that problem up nicely. I will definitely make this recipe again...we really enjoyed it.

chefmoon
Feb 18, 2007
I thought this was a very tasty recipe. I found it to be well worth the effort. Not very difficult to achieve once one gets the hang of the sauce technique.I made the addition of grated Parmesan to the sauce, and tossed in some diced tomato on the finished dish topping off with more Parmesan.

cnyboatguy
May 22, 2006
Although i have not tried this at olive garden I have made this recipe 4 times and it is very yummy. I noticed some people posted it was nasty or did not come out right, you either burned something or rushed making the sauce. I made it one time for company and they all loved it. four stars!!

tamij
Apr 27, 2006
very good, definitely cut down on garlic and make roux with chicken broth instead of milk. (I used half and half). Sprinkle with parmesan and fresh parslely before serving.

Young Chef
Apr 19, 2006
I'm a 21 year old who just got her own apartment and is starting to get into cooking. Now, I have never had the Olive Garden's chicken scampi, but I think this recipe is very good. Those who commented it was too bitter...you obviously burned the garlic. That's one of the first tricks to cooking garlic. Don't burn it. My comment is: why do they instruct you to make more white sauce than you use? I agree that you need more of a thickening agent unless you have the time to let the pasta "set" with the sauce. I have made this about 4 times and the last time I used all the white sauce. It worked much better.

plmchev38
Apr 2, 2005
This was almost as good as Olive Garden. Great recipe! I did add 1/4 cup of white wine and another tablespoon of flour to the white sause and I used it all. I also strained out the garlic after it had simmered for over 20 mins because it was to spicy for us. I didnt use the roasted garlic. Will try that next time.