Introduction
If you’re craving a delectable dish that combines tender chicken with vibrant vegetables and a luscious creamy sauce, look no further than this copycat recipe for Olive Garden’s Chicken Scampi. This flavorful meal features sautéed bell peppers and onions, all tossed with angel hair pasta in a rich garlic Parmesan sauce that’s sure to become a favorite at your dining table.
Detailed Ingredients with Measures
For the Chicken:
– 6 thin-cut boneless, skinless chicken tenders
– 1 cup all-purpose flour
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
For the Vegetables:
– 1.5 bell peppers (red, yellow, and green), sliced
– 1/2 red onion, sliced
– 6 cloves garlic, minced
For the Sauce:
– 4 tablespoons unsalted butter
– 1 cup heavy cream
– 1 cup dry white wine (such as Pinot Grigio)
– 1/4 cup chicken broth
– Juice and zest of 1/2 lemon
– 3/4 cup shredded Parmesan cheese
– 1/4 teaspoon red pepper flakes (optional)
– 1 teaspoon dried Italian seasoning
For the Pasta:
– 12 ounces angel hair pasta
Prep Time
Approximately 15 minutes
Cook Time
Approximately 30 minutes
Total Time
Approximately 45 minutes
Yield
Serves 4 people
Instructions
1. Prepare the Pasta:
– Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, approximately 2-3 minutes. Drain and set aside.
2. Prepare the Chicken:
– If the chicken tenders are not thin, place them between pieces of parchment paper and pound them to an even thickness of about 1/4 to 1/2 inch.
– In a shallow dish, combine the flour with a generous pinch of salt and pepper. Dredge each chicken tender in the flour mixture, ensuring they are well-coated.
– Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the dredged chicken tenders and cook for 2-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
– In the same skillet, add 4 tablespoons of unsalted butter. Once melted, add the sliced bell peppers and red onion. Season with a pinch of salt and pepper. Sauté for about 5 minutes, or until the vegetables are tender. Add the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.
4. Prepare the Sauce:
– In the same skillet, add the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes to reduce slightly.
– Add the heavy cream, lemon juice, lemon zest, red pepper flakes (if using), and Italian seasoning. Stir to combine and let the sauce simmer for another 5 minutes, allowing it to thicken slightly.
– Gradually whisk in the shredded Parmesan cheese until fully incorporated and the sauce is smooth.
5. Combine and Serve:
– Return the cooked chicken and sautéed vegetables to the skillet, tossing them in the sauce to coat evenly.
– Add the cooked angel hair pasta to the skillet, gently tossing to combine all the ingredients. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
– Serve the Chicken Scampi hot, garnished with additional Parmesan cheese and freshly chopped parsley if desired.
Enjoy your homemade Olive Garden Chicken Scampi!
Detailed Directions and Instructions
Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, approximately 2-3 minutes. Drain and set aside.
Prepare the Chicken:
If the chicken tenders are not thin, place them between pieces of parchment paper and pound them to an even thickness of about 1/4 to 1/2 inch. In a shallow dish, combine the flour with a generous pinch of salt and pepper. Dredge each chicken tender in the flour mixture, ensuring they are well-coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the dredged chicken tenders and cook for 2-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add 4 tablespoons of unsalted butter. Once melted, add the sliced bell peppers and red onion. Season with a pinch of salt and pepper. Sauté for about 5 minutes, or until the vegetables are tender. Add the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.
Prepare the Sauce:
In the same skillet, add the white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes to reduce slightly. Add the heavy cream, lemon juice, lemon zest, red pepper flakes (if using), and Italian seasoning. Stir to combine and let the sauce simmer for another 5 minutes, allowing it to thicken slightly. Gradually whisk in the shredded Parmesan cheese until fully incorporated and the sauce is smooth.
Combine and Serve:
Return the cooked chicken and sautéed vegetables to the skillet, tossing them in the sauce to coat evenly. Add the cooked angel hair pasta to the skillet, gently tossing to combine all the ingredients. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency. Serve the Chicken Scampi hot, garnished with additional Parmesan cheese and freshly chopped parsley if desired.
Notes
Adjust to Taste:
Feel free to modify the level of seasoning and spice according to your preference, especially with the red pepper flakes.
Serving Suggestions:
This dish pairs well with a side of garlic bread and a simple green salad for a complete meal.
Storage Information:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of chicken broth or cream to restore creaminess.
Cook Techniques
Preparation
Ensure all ingredients are prepped before starting the cooking process. This includes slicing vegetables, pounding chicken, and measuring out sauces, which leads to a more efficient cooking experience.
Dredging
Coat the chicken tenders in a mixture of flour, salt, and pepper. This creates a flavorful crust that enhances the texture of the chicken when sautéed.
Sautéing
Cook the chicken and vegetables in a hot skillet to achieve a nice golden-brown color. This method preserves moisture while infusing flavor through Maillard reaction.
Deglazing
After sautéing, add white wine and chicken broth to the skillet. This process lifts the browned bits from the bottom, adding depth to the sauce.
Emulsifying
Gradually whisk in the Parmesan cheese to the sauce. This technique ensures a smooth and creamy consistency.
Combining
Toss the cooked chicken, sautéed vegetables, and angel hair pasta together in the sauce for an even distribution of flavors and textures.
FAQ
Can I use a different type of pasta?
Yes, while angel hair pasta is traditional for this dish, you can substitute it with other pasta types like fettuccine or linguine, adjusting cooking times accordingly.
Is there a substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative, but the texture and richness will differ slightly.
Can I make this dish ahead of time?
For best results, it’s recommended to prepare the dish fresh. If you need to make it ahead, consider storing cooked components separately and combining them just before serving.
What can I add for extra flavor?
Consider adding herbs such as basil or parsley for freshness, or incorporating sun-dried tomatoes for added richness.
Can this recipe be made gluten-free?
Yes, you can use gluten-free flour for dredging the chicken and substitute the pasta with a gluten-free pasta option.
Conclusion
This Olive Garden-style Chicken Scampi is a delightful combination of tender chicken, sautéed vegetables, and creamy garlic Parmesan sauce, all wrapped around al dente angel hair pasta. It’s a wonderful dish that embodies comfort and flavor, making it perfect for any occasion. Enjoy creating this recipe and impressing your family or guests with your culinary skills.
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