This copycat Olive Garden chicken scampi with angel hair is a great go-to weeknight meal for those who love this classic Italian-American dish, but prefer chicken to shrimp. Serve with a simple green salad tossed in lemon juice and olive oil for a special date night or family meal. Made with plenty of Italian herbs and garlic, this dish comes together simply and is packed with flavor.
If you’re looking to add some additional healthy vegetables, asparagus is a great option. Just cut the asparagus stalks into 1 1/2-inch pieces and toss in with the peppers and red onions.
- 1/2 pound angel hair pasta, cooked
- 1 pound thinly sliced boneless, skinless chicken breast
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoon Italian seasoning, divided
- 1 teaspoon dried parsley
- 2/3 cup heavy cream
- 1/2 green pepper, thinly sliced
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 8 garlic cloves, minced
- 5 tablespoons unsalted butter
- 3/4 cup white wine
- 1 cup chicken broth
- 1/3 cup whole milk
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
Gather the ingredients.
In a shallow dish or large bowl, combine flour, salt, pepper and 1 tablespoon of the Italian seasoning. Add heavy cream to a separate bowl and salt and pepper to season.
Add heavy cream to a separate bowl and salt and pepper to season.
Dredge chicken in flour, then milk and again into the flour, coating generously.
Heat 2 tablespoon olive oil in a large skillet over high heat. Once hot, saute chicken about 2 minutes on each side, or until golden brown.
Remove chicken from skillet and slice.
Add 2 more tablespoons of olive oil to the skillet and lower temperature to medium-high. Add garlic, peppers and red onion and cook for 2-3 minutes, or until peppers and onions begin to soften slightly.
Add butter and cook another minute, stirring as needed. Add the wine and broth to the vegetables and lower the temperature to medium-low. Cook for 8-10 minutes, or until most of the liquid has evaporated.
Add whole milk, remaining 1/2 tablespoon Italian seasoning, dried parsley, and salt and pepper to taste, cook another minute.
Add the sliced chicken and pasta to the vegetable mixture then add the lemon juice. Raise the temperature to medium-high and cook for 1 to 2 minutes or until all ingredients are heated through.
Top with a finish of salt, if desired, and fresh parsley. Serve and enjoy!