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Copycat Olive Garden Chicken Scampi


  • 1 1/2 - 2 lbs of chicken tenders
  • 3/4 cup flour
  • 2 tsp Italian Seasoning
  • 3 tsp creole seasoning divided
  • 1/4 tsp pepper
  • 3 tbsp olive oil divided
  • 3 - 4 cloves garlic minced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 medium red onion sliced
  • salt and pepper
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 12 oz. thin spaghetti
  • 4 fresh basil leaves cut into ribbons (Chiffonade)


  • Cook pasta according to directions on package for al dente, set aside but keep warm.
  • In reseaable plastic bag, or a on a paper plate, combine the flour and 1 1/2 teaspoon of the creole seasoning and the 1/4 teaspoon pepper.
  • Place chicken tenders in the plastic bag and coat with flour mixture. If using a paper plate, dredge the chicken in the flour mixture. With either method, gently shake off excess flour and place on a plate until ready to cook.
  • Heat 1 tablesppon of the olive oil in large skillet over medium-high heat.
  • In batches (do not crowd the chicken in the skillet) place chicken in skillet and cook over medium high heat for about 4 minutes. Turn chicken over and cook for 3-4 more minutes. Remove to a plate. Cover with a foil tent to keep warm. You may need to add an additional 1 tablspoon of olive oil between batches of cooking the chicken.
  • After the chicken is cooked and removed from the skillet, add peppers and onions. Season them with the remaining 1 1/2 teaspoons of creole seasoning and with salt and pepper (to taste). Saute the vegetables for about 5 minutes.
  • Add garlic and saute for a about 2 more minutes. Don't let the garlic burn. The vegetables will still be crisp, this is what you want.
  • Add cream, milk, and parmesan and bring to a simmer. Once the sauce has thickened, add back the chicken and let simmer for 5 minutes. Check after a couple to make sure the vegetables are still firm and crisp.
  • Add the pasta to the chicken and sauce, tossing to coat well.
  • Top with fresh basil ribbons and serve.