Better Than Olive Garden Chicken Scampi

While most people look for the shrimp scampi on the menu at Olive Garden, I opt for the chicken scampi. I’m just a chicken girl. Always have been, always will be! And while I do love Olive Garden, I just cannot bring myself to splurge on overpriced pasta regularly (no matter how good the breadsticks & salad are). So now I make it at home.

What I love about making this dish is that it requires only a handful of ingredients, and it’s simple and amateur-level easy to make, but the white wine, garlic and butter flavors pack such a huge punch and elevate this dish to fanciness highway. Dare I say that it’s even BETTER than Olive Garden?! I think so!

If you’re more of a chicken alfredo person than a chicken scampi person, be sure to check out my Better Than Olive Garden’s Chicken Alfredo. I’ve also recreated a few other favorites, like 30-Minute Zuppa Toscana and Olive Garden Five Cheese Fonduta.

Why I Can’t Stop Making This Copycat Olive Garden Chicken Scampi

• Better than takeout. There’s a reason I call this recipe “Better Than Olive Garden”! When you recreate a recipe at home, you’re in full control of the flavor and I think the sauce in this pasta is even brighter and more flavorful than Olive Garden.
• Ready in 30 minutes. I can whip this up in less time than it would take to order curbside pickup, with 0 chance that the pasta will be dried out by the time I can dive in. The chicken cooks in about the same time as the pasta and it takes just a few minutes to bring the sauce together.
• Special occasion-worthy. This chicken scampi recipe is one of those dishes that doubles as quick and easy enough for busy weeknights AND nice enough for special occasions. If you twirl the pasta with tongs when you plate it, add a fresh garnish and some lemon wedges, you have a beautiful plate worthy of date night or impressing guests, with minimal effort.
• Buttery, lemony, garlicky goodness. Fresh garlic, lots of butter, your favorite white wine, and fresh lemon juice mean this simple sauce is just bursting with flavor. It’s bright, it’s tangy, and it’s rich with buttery flavor. I like my pasta saucy, so I made sure this recipe makes enough that you’ll want some breadsticks to soak up every drop.

Key Ingredients

Let’s take a look at the major ingredients in this Olive Garden copycat recipe. The full list and measurements can be found in the recipe card below.

• Chicken – I used chicken tenders, but boneless, skinless chicken breasts also work well.
• Spices – Salt, pepper, and Italian seasoning add flavor to the chicken.
• Butter – Butter is used for cooking the chicken as well as to add richness to the sauce.
• Garlic – I recommend using fresh minced garlic instead of jarred garlic for the best flavor.
• Pasta – Spaghetti or angel hair are typically used in chicken scampi but linguine works as well.
• White wine – I like to use Pinot Grigio or Sauvignon Blanc. Be sure to use a wine that you enjoy drinking. Cheap wine is just as unpleasant in this dinner as it is to drink. Remember that wine is flammable so use caution near gas burners.
• Lemon – Fresh lemon juice is key. I don’t recommend using bottled.
• Parmesan cheese – Finely grated from the block, not pre-grated, for the best flavor and texture.

Recipe Tips & Variations

• Don’t skimp on freshly minced garlic. This sauce is simple so the fresh garlic flavor is imperative! Jars of garlic or garlic powder do not compare and will leave this dish lacking flavor.
• Don’t brown the minced garlic. Be careful not to have the heat up too high. Burnt/brown garlic is extremely bitter and will ruin the meal. If you burn it, scoop it out of the pan and start over with new garlic.
• Get tender, juicy bites of chicken. To get beautifully seared, juicy pieces of chicken, be sure to preheat the skillet so it’s hot and begins searing the chicken immediately. Cook in batches if necessary, so that the chicken is in a single layer and not touching, and take care to not overcook. I like to partially cover it with foil to keep it warm (but not completely, to avoid steaming it).
• Use al dente pasta. When cooking the pasta, cook just to al dente according to the box instructions.
• Skip the wine. Chicken broth can be used in place of the white wine, though the sauce will not have as much flavor.
• Wait to add the parmesan. The parmesan should be the last thing added to this pasta, just before serving. Otherwise, it can harden and dry the pasta out. If you’re planning on leftovers, grate the parmesan directly over the plates as they’re being served, instead of over all the pasta.

What To Serve With Chicken Scampi

When serving this copycat Olive Garden chicken scampi, I like to use tongs to twirl it onto the plate and garnish with some fresh herbs to give it a restaurant-worthy appearance. Don’t forget to add a lemon wedge or two to the plate.

This recipe makes a good amount of sauce to keep the pasta from drying out, which is why it’s amazing to serve with breadsticks or crusty bread.

For veggies, you can’t go wrong with a side salad. Roasted veggies, like asparagus or broccoli, work great too.

Storing and Reheating Leftovers

• Fridge: Chicken scampi can be stored in an airtight container in the fridge for 3-4 days. Be sure to store it with as much sauce as possible to prevent it from drying out.
• Reheat: For reheating, add a little chicken stock, a dab of butter, and a splash of wine to each serving bowl of pasta before microwaving and it will bring this back to life brilliantly!

I hope you enjoyed this recipe for my Better Than Olive Garden Chicken Scampi! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.