Olive Garden Chicken Scampi Recipe

This meal was nothing like Olive Garden. It was too bitter tasting, and did not have the flavor Olive Garden's has.

This recipe was terrible. It tasted VERY BITTER. I think that possibly the Italian seasoning should be 2 teaspoons, not 2 tablespoons.

I tried this recipe and while it did not turn out exactly like the Olive Garden, it was good. I ended up substituting Ed D's scampi seasoning for the herbs. Mine main complaint was the sauce never thickened even with the addition of the white sacue.

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.

This recipe was very good! I added more of the white sauce to the scampi sauce than what was called for, and it thickened up. I also did not use quite as much garlic. Try adding a little shrimp too, and asparagus pieces add a nice touch.

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!

Do not be fooled, this is NOTHING like Olive Garden's scampi sauce. This is HORRID and a waste of time. It never thickened up was just nasty. I wasted a good dinner and alot of time on this crummy sauce. Make at your own risk.

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.

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

this was good but nothing like olive garden first tried making white sauce their way but was so lumpy remade it the way i have been doing for 20 years and worked great (should have made more) by the time all was done was very little sauce left next time will use 2 cups broth was very confused about temperatures and why did they have you cook white sauce first that should have been done when the scampi sauce was done renamed it garlic chicken just didn't taste like olive gardens but was still good

I will be trying this recipe this evening. But the two things I will change are: I will not use the white sauce as the thickening agent. Instead I will add the scampi mixture to a rue. Then, I will use heavy cream at the end to make it creamy. If it's too thick I'll add milk to desired consistency just before serving.

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.

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.

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.

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!!

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.

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.

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.

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.

i am a little scared to make this after reading the reviews... but i have worked at the olive garden, i dont think this is the exact recipe i definatly know they dont use as much garlic as this calls for and the take the sauces the chicken and the cooked pasta and saute it for about a min... then serve.. as far as sides go olive garden breadsticks are the easiest thing to make with it... i have made them at the olive garden.. all you need is buy regular italian breadsticks from the store... bake at 350 until golden brown on top... only about 3-5 min. lightly brush melted butter on top and shake garlic salt on top serve warm.. thats it told ya it was easy... also if you go to the olive garden website they tell you how to make some of the entrees! hope i helped a little. happy cooking! :)

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.

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!

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!

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

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.

This was the worst chicken scampi I ever ate. my poor children's mouths were on fire. Way, Way too spicy. HORRIBLE, GOOD WASTE OF MY WINE TOO!!!!!!!!

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!

After not finding this recipe on OG's site, I gave a crack @ it and came up with almost the same version as this recipe and it tastes exactly like OG's version. I didn't even use the white bechemel sauce because what I had @ OG wasn't cream based. The sauce is just enough to coat the chix & pasta itself. Instead of the white sauce, follow the recipe and after you combine the pasta with the chix and veggies, add about 1/4 c to 1/2 c of reserved pasta water. This helps the consistency of the sauce and cuts down on the added fat, (and extra step) of the white sauce which is uneccessary in my opinion. The roasted garlic is essential to the flavor of the dish. The bell peppers and red onions I roast in the oven right along with the garlic but only for about 12-15 minutes. Just throw em' on a sheet tray w/EVOO and S&P and they carmelize and produce a great flavor. Add them to the pan with the chicken once it is cooked through then add the pasta and roasted garlic. Dude I'm making this tonight.

My best guess as for the the left over white sauce would be the fact that the author of the recipe left out a one when typing it. I would assume that the author meant to add 1-1/4 cup of the white sauce to the other sauce.

I have made this recipe a few times. Once by the book and twice with a few of my own changes.

One time I used brandy in lieu of the white wine. I also added mushrooms to the vegetables used and roasted all of the vegetables prior to sautéing the chicken.

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

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!

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.

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.

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!

Chicken scampi is my favorite dish at Olive Garden and I was excited to try it at home. I was thrilled with the results, and though it is time consuming it is very much worth it. I used all the white sauce as well to thicken the scampi sauce. Since I had no wine in the house (we don't drink it) I used pear juice as a substitue and it was fantastic. The recipe was huge and made four big servings instead of two. Next time, I will add a little chicken base (Oxo chicken or the like) to the chicken broth (tetra pack) and maybe a touch of cream or half and half at the very end. The seasonings were perfect and not at all bitter or too hot. My family loved it, and yes, it is very much like Olive Garden's. Thank you so much.

I substituted with garlic powder. It was delicious. We fought over the left overs!

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.

The recipe was great!!! My family loved it. I'm not a spicey person, so I omitted the red pepper. I was very pleased. Also, reading some of the reviews, I received some great tips. Thanks :)

My whole family loved it. I would love to have more of your recipes. What an impressive dish for company.

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.