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Copycat Olive Garden Chicken Scampi
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- #10229
Love Olive Garden? You'll adore this chicken scampi recipe that brings the restaurant's classic flavors right to your kitchen.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
47 reviews
5 comments
ingredients
White Sauce
1/2 tablespoon butter
1 tablespoon flour
1/2 cup hot milk
Scampi Sauce
3 tablespoons butter
2 tablespoons garlic, crushed
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 dash black pepper, or to taste
3/4 cup white wine
1 cup chicken broth
Chicken and Pasta
2 chicken breasts, sliced
olive oil
1 bell pepper, thinly sliced
1 red onion, thinly sliced
10 cloves garlic, roasted
8 ounces angel hair pasta, cooked and drained
directions
Prepare the white sauce by melting the butter in a saucepan over medium heat. While stirring, add the flour and cook for 2 minutes, stirring constantly. While stirring, slowly add the hot milk and mix until fully incorporated. Turn off the heat but keep the pan on the burner so it stays warm.
Prepare the scampi sauce by melting the butter over low heat in a saucepan. Stir in the garlic, Italian seasoning, crushed red pepper, and black pepper. Cook, stirring occasionally, for 2 minutes. Stir in the wine and chicken broth.
Stir 1/4 cup of the white sauce into the scampi sauce. Mix well and let the sauce thicken while stirring occasionally. You can add more of the white sauce if desired.
In a large skillet over medium-high heat. Saute the chicken in a little olive oil until the chicken is starting to brown on both sides. Add the bell pepper and red onion and cook, stirring occasionally, until the chicken is cooked and the vegetables are tender. Add the scampi sauce to the skillet and cook until heated through.
Add the roasted garlic to the skillet just before serving the chicken scampi over cooked pasta.
To roast garlic, separate the garlic into cloves but do not peel them. Coat them in olive oil and place in a small covered dish (or just wrap in foil and place in a baking dish). Bake at 350 degrees F for 45 minutes. Let the garlic cool then squeeze the roasted garlic out of the papery skins.
nutrition data
880 calories, 46 grams fat, 31 grams carbohydrates, 69 grams protein per serving.
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.
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reviews & comments
November 6, 2013
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.
July 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.
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!!!!!
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.
October 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.
June 9, 2011
Absolutely awesome recipe! Took a little long to complete.
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!
February 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....
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.
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.
March 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.
February 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...
January 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.
October 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.
August 31, 2009
My whole family loved it. I would love to have more of your recipes. What an impressive dish for company.
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 :)
April 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.
March 14, 2009
I substituted with garlic powder. It was delicious. We fought over the left overs!
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.
February 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!
January 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.
January 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.
December 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!
August 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
July 25, 2008
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 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.
March 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!
February 28, 2008
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!!!!!!!!
February 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.
October 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
August 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!
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!
April 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.
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! :)
February 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.
February 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.
January 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.
December 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.
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!!
April 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.
April 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.
March 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.
December 17, 2005
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.
October 8, 2005
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
July 13, 2005
The real Olive Garden recipe actually contains "chicken base", which gives a really rich chicken flavor, and not as much garlic.
April 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.
February 22, 2005
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.
January 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!
July 10, 2004
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.
February 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.
October 18, 2003
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.
August 19, 2003
This recipe was terrible. It tasted VERY BITTER. I think that possibly the Italian seasoning should be 2 teaspoons, not 2 tablespoons.
March 20, 2003
This meal was nothing like Olive Garden. It was too bitter tasting, and did not have the flavor Olive Garden's has.