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Olive Garden Chicken Scampi

Olive Garden Chicken Scampi - recipe card
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Tender pan-seared chicken breasts are sliced and tossed with al dente linguine in a rich, buttery garlic-lemon sauce, finished with a pop of white wine and fresh parsley. This stovetop copycat delivers the iconic tangy, savory flavor of the restaurant classic with a silky, crave-worthy texture.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 lb / 680g total), halved horizontally to create 4 thin cutlets
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/4 cup all-purpose flour (30g), for dredging
  • 3 tbsp unsalted butter (42g), divided
  • 2 tbsp olive oil (30ml), divided
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine (120ml), such as Pinot Grigio
  • 1 cup low-sodium chicken broth (240ml)
  • 1 tbsp fresh lemon juice (from about 1/2 lemon)
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 12 oz linguine (340g)
  • 1/4 cup grated Parmesan cheese (25g), plus more for serving
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water just before draining, then drain the pasta and set aside.
  2. While the pasta cooks, season both sides of the chicken cutlets with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Place the 1/4 cup flour in a shallow dish and lightly dredge each cutlet, shaking off any excess; this thin coating helps the chicken brown evenly and thickens the sauce slightly.
  3. In a large 12-inch skillet, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium-high heat until the butter foams and the foam subsides (about 2 minutes). Carefully lay the chicken cutlets in the skillet without crowding; cook for 3-4 minutes per side until deep golden brown and the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. Transfer the cooked chicken to a plate and tent loosely with foil.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sliced garlic to the skillet. Cook, stirring constantly, for 30 seconds until the garlic is fragrant and just golden—do not let it brown or it will turn bitter.
  5. Pour the white wine into the skillet and increase the heat to medium-high. Use a wooden spoon to scrape up the browned bits from the bottom of the pan (this deglazing step adds deep flavor to the sauce). Let the wine simmer for 2 minutes until reduced by about half and the alcohol smell dissipates.
  6. Add the chicken broth, lemon juice, red pepper flakes (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 3 minutes, stirring occasionally, until the sauce has reduced slightly and thickened enough to coat the back of a spoon.
  7. Slice the rested chicken breasts against the grain into 1/2-inch thick strips. Return the chicken and any accumulated juices to the skillet, along with the drained linguine.
  8. Add the remaining 2 tablespoons butter and the 1/4 cup grated Parmesan cheese to the skillet. Toss everything gently with tongs for 1-2 minutes over medium-low heat until the butter melts, the cheese emulsifies into the sauce, and the pasta is evenly coated. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a silky consistency.
  9. Remove from heat. Sprinkle with the fresh parsley and toss once more. Serve immediately in warm bowls, passing extra Parmesan at the table.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so when reheating, add a splash of chicken broth or water to restore moisture. Reheat in a skillet over medium-low heat, stirring gently, until warmed through (about 5 minutes). Freezing is not recommended because the sauce can separate and the pasta becomes mushy upon thawing. To make ahead, cook the chicken and sauce separately, then store together in the fridge; boil fresh pasta and combine when reheating.

Nutrition

Keywords: Olive Garden Chicken Scampi, chicken scampi recipe, copycat Olive Garden, Italian-American pasta, lemon butter chicken, garlic linguine, weeknight dinner, pan-seared chicken, white wine sauce, creamy chicken pasta

Find it online: https://copycatkitchenco.com/olive-garden-chicken-scampi/