***WHITE SAUCE*** 1 tablespoon butter 2 tablespoons flour 3/4 cup milk, hot ***SCAMPI SAUCE*** 3 tablespoons butter 2 tablespoons garlic, crushed 1/2 teaspoon crushed red pepper 1 tablespoon dried cilantro, optional 2 teaspoons Italian seasoning black pepper to taste 3/4 cup white wine 1 cup chicken broth 1/4 cup white sauce ***REMAINING INGREDIENTS*** 1/2 package angel hair pasta, cooked and drained bell peppers, thinly sliced red onions, thinly sliced 10 cloves garlic, roasted 2 chicken breasts, sliced olive oil
For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce)
For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined. (I usually cook mine for about 30-40 minutes). Add 1/4 cup white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive till nearly done. Add the peppers and onions, saute till chicken is done. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350 degrees F oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
I wasn't trying to duplicate Olive Garden's recipe so I made a few adjustments. Instead of making the white sauce which if you read the directions you are only using 1/4 cup of (?) I just added heavy cream to the scampi sauce. I breaded my chicken with panko and browned it and then sliced it and put on the pasta which was tossed with the scampi sauce. That was delicious! I will make it that way again.
Jul 1, 2013
This recipe is so much work but it turns out pretty good. I don't find it to be completely like olive garden's version but it's good.
Jul 22, 2012
tdmiller05 Member since: July 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!!!!!
Mar 3, 2012
merlegirl Member since: March 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.
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.
Jun 9, 2011
Absolutely awesome recipe! Took a little long to complete.
Feb 22, 2011
adreamingstar Member since: February 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!
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....
Jan 9, 2011
Well the ration of butter and flour is off unless it is supposed to become a big clumpy mess. Added hot milk and lumps still there. Added to scampi and will let you know if this is even worth it.
CDKitchen Note: The ratio of butter to flour is correct. It's how you make a roux. You are supposed to stir it and slowly add the milk while stirring to keep it from being lumpy. It can take a little practice getting it right but it is a technique worth learning as you'll find it in many other recipes.
Mar 1, 2010
This was... eh. A lot of work for not such an amazing result. If I make this again I will omit the crushed red pepper, use only 1tbs italian seasoning and put more of the crushed garlic in the scampi sauce.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.