Andrew Bui
In a ranking of history's best flavor trios, the ingredients that feature prominently in scampi (garlic, white wine, and butter), score way up there with Neapolitan ice cream. Olive Garden's Chicken Scampi has been a favorite at the chain for decades, and we're here to help bring it to your table. The number of chicken tenders is more important than the weight here, as you want an even number for each portion. And don't be afraid to undercook your angel hair just a tad, since overcooked noodles will break into choppy, sloppy threads when you toss them into that luscious sauce.
Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins
Kosher salt
angel hair pasta
(1½ lb.) chicken tenders
freshly ground black pepper, divided
plus 1 tbsp. all-purpose flour, divided
extra-virgin olive oil, divided
small red bell pepper, sliced
small yellow bell pepper, sliced
small green bell pepper, sliced
medium red onion, sliced
cloves garlic, minced
butter, divided
dry white wine, such as Pinot Grigio
low-sodium chicken broth
lemon juice
freshly chopped parsley, plus more for garnish
- Bring a large, straight-sided skillet or pot filled with water to a boil and add 2 tablespoons salt. Add pasta and cook until al dente according to package directions. Drain.
- Add chicken to a large shallow bowl or plate and season with 1 teaspoon salt and ¼ teaspoon pepper. Sprinkle evenly with ¼ cup flour, tossing until tenders are lightly coated.
- In the same pan used to cook the pasta, heat 2 tablespoons oil over medium-high. Add chicken in an even layer, working in batches if necessary. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a large plate.
- Add remaining 1 tablespoon oil to pan and add bell peppers, onions, and ½ teaspoon salt. Cook, stirring occasionally, until slightly softened and browned in places, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer pepper mixture to plate with chicken.
- Heat pan to medium-high. Add 1 tablespoon each butter and flour; whisk to incorporate. Cook until mixture is bubbling and golden, 1 minute. Slowly add wine, whisking constantly until incorporated. Add broth, remaining 7 tablespoons butter, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Bring to a simmer and let cook, whisking frequently until slightly thickened, about 5 minutes.
- Add pasta to pan, tossing with tongs until noodles are completely coated in sauce. (It might seem quite liquidy to start, but in time the pasta will absorb much of the sauce.) Add parsley, chicken, and pepper mixture, plus any accumulated juices from the plate. Toss until combined.
- Garnish with parsley before serving.
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Andrew Bui
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