15+ Flavorful Olive Garden Chicken Scampi Recipes You Have to Try

Olive Garden’s Chicken Scampi is a beloved dish, known for its creamy sauce, perfectly seasoned chicken, and tender pasta. It’s a comforting, indulgent meal that many of us crave when dining out.

But what if you could recreate that rich, garlicky goodness at home? With just a few simple ingredients and the right techniques, you can bring the flavors of Olive Garden to your kitchen anytime you want.

In this blog article, we’ll explore 15+ variations of Chicken Scampi, each offering unique twists on the classic dish.

From creamy sauces to zesty lemon versions, and even Mediterranean-inspired takes, there’s a recipe here for every taste.

Whether you’re looking for a quick weeknight dinner or something a little more special, you’ll find the perfect Chicken Scampi recipe to suit your needs.

15+ Flavorful Olive Garden Chicken Scampi Recipes You Have to Try

Chicken Scampi is a timeless comfort food that never fails to impress, and with these 15+ Olive Garden-inspired recipes, you now have the freedom to explore this dish in a variety of exciting ways.

Whether you’re in the mood for a rich, creamy sauce, or a lighter, tangy alternative, each recipe offers a unique flavor profile that captures the essence of this restaurant favorite.

The best part is that you can prepare these recipes at home, adjusting them to your personal taste and dietary needs.

So go ahead and experiment with these recipes, and bring the cozy, flavorful experience of Olive Garden right to your own dining table.

Enjoy the creamy indulgence of Chicken Scampi, and let it become a go-to dish for your family and friends!

Olive Garden Chicken Scampi with Lemon and Garlic

This Olive Garden Chicken Scampi recipe brings the beloved restaurant dish into your kitchen with a zesty twist. Featuring tender chicken breast pieces in a creamy, garlicky sauce, it’s enhanced with fresh lemon juice and a touch of Parmesan. Served over pasta or with a side of crusty bread, this dish will have everyone asking for seconds.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz fettuccine or linguine pasta
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
3. Make the scampi sauce: In the same skillet, add the garlic and sauté for 30 seconds until fragrant. Add the heavy cream, chicken broth, and lemon juice. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes to thicken slightly.
4. Combine: Return the chicken to the skillet, add the Parmesan cheese, and stir to coat. If the sauce seems too thick, add a splash more chicken broth. Season with salt, pepper, and red pepper flakes to taste.
5. Serve: Toss the cooked pasta into the sauce and chicken mixture. Garnish with fresh parsley and serve hot.

This chicken scampi recipe brings the comforting flavors of Olive Garden to your home with ease. The lemon adds a refreshing brightness, balancing the richness of the creamy sauce. Perfect for a weeknight dinner or a casual dinner party, this dish is sure to impress everyone at the table. Plus, the quick prep and cook time makes it a go-to option for busy cooks who want a flavorful meal.

Olive Garden Chicken Scampi with Sun-Dried Tomatoes

This variation of the classic Olive Garden Chicken Scampi introduces the savory sweetness of sun-dried tomatoes, adding a new depth to the dish. Paired with the signature creamy garlic sauce, tender chicken, and your favorite pasta, this recipe offers a restaurant-quality experience right in your own kitchen.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz spaghetti or fettuccine pasta
• 2 tablespoons olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook pasta in a large pot of salted water according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the sauce: In the same skillet, add the sun-dried tomatoes and garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
4. Finish the dish: Return the cooked chicken to the skillet. Stir in the Parmesan cheese and dried basil, allowing it to melt into the sauce. Add the reserved pasta water if the sauce needs to be thinned. Season with salt and pepper to taste.
5. Serve: Toss the pasta in the sauce, ensuring it’s evenly coated. Garnish with fresh basil before serving.

The addition of sun-dried tomatoes in this Olive Garden-inspired chicken scampi recipe offers a sweet, tangy contrast to the creamy sauce, enhancing the flavor profile. The dish is not only visually appealing but also packed with layers of taste that will leave your guests raving. This recipe is a wonderful way to elevate a familiar dish with minimal effort, making it an ideal choice for busy weeknights or special occasions.

Olive Garden Chicken Scampi with Mushrooms

For those who love mushrooms, this variation of Olive Garden Chicken Scampi incorporates earthy, flavorful mushrooms into the classic recipe. The combination of tender chicken, a creamy garlic sauce, and sautéed mushrooms is a match made in heaven, served over your favorite pasta for a meal that’s both comforting and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz penne or linguine pasta
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper, to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, saving a little pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken, seasoning with salt and pepper, and cook for 7-8 minutes until the chicken is cooked through. Remove from the skillet and set aside.
3. Sauté the mushrooms: In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, until softened and browned. Add the garlic and cook for another 30 seconds until fragrant.
4. Prepare the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, letting the sauce thicken slightly. Stir in the Parmesan cheese and thyme, allowing it to melt and infuse the sauce with flavor.
5. Combine: Return the chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine, adding a splash of reserved pasta water if needed to reach the desired sauce consistency.
6. Serve: Garnish with fresh thyme and serve immediately.

This mushroom-infused version of the classic Olive Garden Chicken Scampi brings a deliciously earthy element to the dish. The mushrooms enhance the creamy sauce, adding a savory depth of flavor that complements the chicken perfectly. This recipe is an excellent way to elevate a beloved dish, making it a hearty and flavorful choice for dinner with family or guests. The combination of textures from the tender chicken, rich sauce, and meaty mushrooms creates a satisfying experience for the taste buds.

Olive Garden Chicken Scampi with Spinach and Artichokes

For a light yet flavorful take on the classic Olive Garden Chicken Scampi, this version incorporates fresh spinach and tender artichokes. The combination of creamy garlic sauce, juicy chicken, and the subtle flavors of spinach and artichoke creates a deliciously balanced dish that will feel both indulgent and fresh.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz penne or fettuccine pasta
• 1 tablespoon olive oil
• 2 cups fresh spinach leaves
• 1/2 cup canned artichoke hearts, drained and chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook pasta in a large pot of salted water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken and set aside.
3. Make the sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add the heavy cream, chicken broth, and nutmeg (if using), stirring to combine. Bring to a simmer and cook for 3-4 minutes to thicken the sauce slightly.
4. Add vegetables: Stir in the spinach and artichokes, cooking until the spinach wilts and the artichokes are heated through, about 2 minutes.
5. Combine: Return the chicken to the skillet, followed by the Parmesan cheese. Stir to combine and ensure everything is coated in the creamy sauce.
6. Serve: Toss the cooked pasta into the sauce, adding a bit of reserved pasta water to reach the desired consistency. Garnish with fresh basil and serve immediately.

This variation of Olive Garden’s Chicken Scampi is a wonderful way to enjoy a creamy, comforting dish while also adding nutritious vegetables. The spinach brings a fresh green flavor, while the artichokes add a tangy and slightly savory element that elevates the entire dish. It’s an ideal recipe for those looking to enjoy a rich meal with a touch of greenery, making it perfect for a cozy family dinner or a casual get-together with friends.

Olive Garden Chicken Scampi with Shrimp and Garlic Butter

This luxurious twist on the classic Chicken Scampi combines tender chicken and shrimp in a rich garlic butter sauce. With the addition of both proteins, this dish feels like an indulgence but is simple to prepare, making it perfect for a romantic dinner or an impressive family meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 8 oz linguine or spaghetti pasta
• 1 tablespoon olive oil
• 1/2 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook the pasta in a large pot of salted water according to package directions. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for 7-8 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside with the chicken.
4. Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Pour in the white wine (or chicken broth), and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
5. Make the creamy base: Add the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens. Stir in the Parmesan cheese, and season with salt and pepper.
6. Combine: Return the cooked chicken and shrimp to the skillet. Stir everything together to coat in the creamy sauce.
7. Serve: Toss the cooked pasta into the sauce, making sure it’s fully coated. Garnish with fresh parsley before serving.

This Olive Garden-inspired Chicken Scampi with Shrimp and Garlic Butter is an indulgent and flavorful dish that combines the best of both worlds: juicy chicken and succulent shrimp in a decadent, creamy sauce. The garlic butter adds depth and richness to the dish, while the Parmesan cheese brings a nutty finish. Perfect for special occasions or when you want to treat yourself to something extraordinary, this recipe is sure to become a new favorite in your rotation.

Olive Garden Chicken Scampi with Roasted Red Peppers and Capers

A bold twist on the classic, this Chicken Scampi incorporates roasted red peppers and capers, adding a touch of sweetness and brininess to the creamy garlic sauce. The result is a balanced, flavorful dish that’s both familiar and unique, ideal for those looking for something different but equally delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz fettuccine pasta
• 2 tablespoons olive oil
• 1/2 cup roasted red peppers, chopped
• 2 tablespoons capers, drained
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add garlic and cook until fragrant, about 30 seconds. Add the roasted red peppers and capers, cooking for 1-2 minutes to heat through.
4. Make the creamy sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese and smoked paprika.
5. Combine: Return the cooked chicken to the skillet, stirring to coat in the sauce. Taste and adjust seasoning with salt and pepper.
6. Serve: Toss the pasta into the sauce, ensuring it’s well-coated. Garnish with fresh parsley and serve immediately.

This version of Olive Garden’s Chicken Scampi with roasted red peppers and capers offers a wonderful balance of sweetness, saltiness, and creaminess. The capers bring a briny punch that complements the rich garlic sauce, while the roasted red peppers add a burst of sweetness. This dish provides a fresh take on a beloved classic, making it a great choice when you want to impress with a slightly different flavor profile while still enjoying the indulgence of a creamy, comforting pasta dish.

Olive Garden Chicken Scampi with Lemon and Asparagus

This refreshing version of Olive Garden Chicken Scampi features bright lemon and tender asparagus, making it a perfect spring or summer dish. The addition of lemon enhances the creamy garlic sauce with a burst of citrus, while the asparagus provides a crunchy, fresh contrast. It’s a lightened-up, yet still indulgent, take on the classic.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook the pasta according to package directions in a large pot of salted water. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the asparagus: In the same skillet, add the asparagus and cook for 3-4 minutes, until tender but still crisp. Remove the asparagus and set aside with the chicken.
4. Make the sauce: Add garlic to the skillet and sauté until fragrant, about 30 seconds. Pour in the heavy cream, chicken broth, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
5. Combine: Return the chicken and asparagus to the skillet, and stir in the Parmesan cheese. Let everything cook together for 1-2 minutes to ensure the sauce is evenly distributed.
6. Serve: Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach your desired consistency. Garnish with fresh parsley before serving.

This Chicken Scampi with Lemon and Asparagus is a bright, refreshing variation that’s perfect for those who love a tangy twist. The lemon adds a zingy freshness that cuts through the richness of the cream sauce, while the asparagus adds texture and a touch of earthiness. It’s a wonderful dish to serve during warmer months, offering a deliciously light yet satisfying take on a classic favorite.

Olive Garden Chicken Scampi with Sun-Dried Tomatoes and Basil

Sun-dried tomatoes and fresh basil give this Olive Garden-inspired Chicken Scampi an Italian flair, bringing rich, savory flavors and a burst of herbal freshness. This variation combines the creaminess of the original recipe with the deep, slightly tangy notes from the sun-dried tomatoes, making it a perfect option for a quick and flavorful weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz penne or fettuccine pasta
• 1 tablespoon olive oil
• 1/4 cup sun-dried tomatoes, chopped (in oil or dry-packed)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
4. Make the creamy sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly. Stir in the Parmesan cheese and season with salt and pepper.
5. Combine: Return the cooked chicken to the skillet, and stir in the fresh basil. Allow everything to cook together for 1-2 minutes to blend the flavors.
6. Serve: Toss the cooked pasta into the sauce, ensuring it is fully coated. Garnish with fresh basil leaves before serving.

This Chicken Scampi with Sun-Dried Tomatoes and Basil offers a wonderful balance of creamy, savory, and fresh flavors. The sun-dried tomatoes lend a deep, tangy richness that pairs perfectly with the creamy garlic sauce, while the fresh basil adds a fragrant touch that brightens the dish. This recipe is an excellent way to add a gourmet touch to a simple weeknight meal, sure to impress your family or guests.

Olive Garden Chicken Scampi with Mushrooms and White Wine

Mushrooms and white wine come together in this variation of Olive Garden’s Chicken Scampi, providing an earthy depth to the creamy garlic sauce. The mushrooms add a meaty texture, while the white wine gives the dish a subtle complexity. This comforting and savory recipe is perfect for those who love the richness of a creamy pasta dish with an extra layer of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz spaghetti or penne pasta
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook the pasta according to package instructions in a large pot of salted water. Drain and set aside, reserving some pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the mushrooms: In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, until tender and golden brown.
4. Deglaze with white wine: Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Make the creamy sauce: Add garlic, heavy cream, and chicken broth to the skillet, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken. Stir in the Parmesan cheese and season with salt and pepper.
6. Combine: Return the cooked chicken to the skillet, and allow everything to cook together for 1-2 minutes.
7. Serve: Toss the cooked pasta into the sauce, adding reserved pasta water as necessary to reach your desired consistency. Garnish with fresh parsley before serving.

This Chicken Scampi with Mushrooms and White Wine is a rich, savory take on the classic, with the earthy mushrooms adding texture and depth to the creamy sauce. The white wine brings a hint of sophistication to the dish, making it feel more like a gourmet meal. This recipe is perfect for a cozy dinner at home or when you want to serve something special with minimal effort. It’s a great way to elevate a simple pasta dish into something that will wow your taste buds.

Olive Garden Chicken Scampi with Spinach and Artichokes

This Olive Garden Chicken Scampi variation combines the creamy richness of the classic dish with the bright flavors of spinach and artichokes. The spinach wilts into the sauce, adding a subtle earthiness, while the artichokes contribute a tangy flavor that cuts through the richness of the cream. This dish is perfect for a hearty yet fresh dinner that’s packed with vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1 cup marinated artichoke hearts, drained and chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook the pasta according to the package instructions in a large pot of salted water. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.
3. Prepare the vegetables: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add spinach and artichokes, cooking for 2-3 minutes until the spinach wilts.
4. Make the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
5. Combine: Return the chicken to the skillet and stir in Parmesan cheese. Let everything cook together for 2-3 minutes, allowing the sauce to coat the chicken and vegetables.
6. Serve: Toss the cooked pasta into the sauce, adding reserved pasta water to adjust the consistency if needed. Garnish with fresh basil or parsley before serving.

This Chicken Scampi with Spinach and Artichokes offers a delightful combination of creamy indulgence and fresh vegetables. The artichokes provide a tangy punch that balances out the rich sauce, while the spinach adds a delicate earthiness. This dish is not only delicious but also a wonderful way to incorporate more greens into your meal without compromising on flavor. It’s a great option for those seeking a hearty yet balanced pasta dish.

Olive Garden Chicken Scampi with Shrimp and Garlic Butter

This delicious twist on Olive Garden’s classic Chicken Scampi combines the savory flavors of shrimp and garlic butter with the creamy sauce. The shrimp adds a slightly sweet, delicate flavor that pairs wonderfully with the creamy garlic sauce, making it a luxurious addition to the traditional dish. Perfect for seafood lovers or when you want to elevate your chicken scampi to something extraordinary.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz linguine or fettuccine pasta
• 1 tablespoon olive oil
• 1/2 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Cook the pasta in salted water according to package instructions. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.
3. Cook the shrimp: In the same skillet, melt butter and add the shrimp. Season with salt and pepper, and cook for 2-3 minutes until the shrimp are pink and opaque. Remove the shrimp and set aside.
4. Prepare the sauce: In the same skillet, add garlic and sauté for 30 seconds. Pour in the chicken broth and allow it to simmer for 2 minutes. Add the heavy cream and stir to combine. Let the sauce simmer for 3-4 minutes to thicken.
5. Combine: Return the chicken and shrimp to the skillet. Stir in Parmesan cheese and allow the sauce to coat the chicken and shrimp for 2-3 minutes.
6. Serve: Toss the cooked pasta into the sauce, adding reserved pasta water to achieve the desired sauce consistency. Garnish with fresh parsley before serving.

This Chicken Scampi with Shrimp and Garlic Butter takes the beloved classic to a new level, adding a luxurious seafood element that perfectly complements the creamy, garlicky sauce. The shrimp brings a sweet, savory note that pairs beautifully with the tender chicken, making this dish ideal for special occasions or a comforting meal that’s just a bit more indulgent. It’s a rich, flavorful recipe that seafood lovers and chicken fans will both enjoy.

Olive Garden Chicken Scampi with Roasted Red Peppers and Pesto

For a vibrant and flavorful twist on the classic Olive Garden Chicken Scampi, this recipe introduces roasted red peppers and pesto. The smoky sweetness of the roasted peppers adds depth to the dish, while the pesto brings a fresh, herby kick to the creamy sauce. It’s a perfect balance of richness and freshness, making it a standout meal for any occasion.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz spaghetti or fettuccine pasta
• 1 tablespoon olive oil
• 1/2 cup roasted red peppers, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 6-8 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add garlic and sauté for 30 seconds. Stir in the roasted red peppers and cook for 2 minutes to warm through.
4. Make the creamy sauce: Pour in the chicken broth, heavy cream, and pesto sauce, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
5. Combine: Return the chicken to the skillet, and stir in Parmesan cheese. Let everything cook together for 2-3 minutes to coat the chicken with the sauce.
6. Serve: Toss the cooked pasta into the sauce, adding reserved pasta water to reach your desired consistency. Garnish with fresh basil before serving.

This Chicken Scampi with Roasted Red Peppers and Pesto brings a fresh and exciting flavor profile to the table. The roasted red peppers add a smoky sweetness, while the pesto infuses the dish with an herby freshness. Together with the creamy garlic sauce and Parmesan, this dish is full of layers of flavor, making it perfect for anyone looking for a comforting yet slightly unconventional version of Chicken Scampi. It’s a fantastic option for those seeking a bright and indulgent pasta dish.

Olive Garden Chicken Scampi with Sun-Dried Tomatoes and Basil

This Olive Garden-inspired Chicken Scampi with Sun-Dried Tomatoes and Basil brings a Mediterranean twist to the classic recipe. The sun-dried tomatoes offer a rich, tangy depth, while fresh basil provides a fragrant, herbal note. Combined with the creamy sauce and perfectly cooked chicken, this version of Chicken Scampi delivers a burst of flavor that’s both vibrant and indulgent. It’s a delicious way to change up the typical scampi while still keeping it comforting and familiar.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz fettuccine pasta
• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook the pasta: Cook the fettuccine according to the package instructions in a pot of salted water. Drain and set aside.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 6-8 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another 2 minutes.
4. Make the creamy sauce: Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
5. Combine: Return the chicken to the skillet, and stir in Parmesan cheese. Let everything cook together for 2-3 minutes until the sauce is rich and creamy.
6. Serve: Toss the cooked pasta into the sauce, adding a little pasta water to adjust the sauce’s consistency. Garnish with fresh basil and red pepper flakes if desired.

This variation of Chicken Scampi is elevated with the rich flavors of sun-dried tomatoes and fresh basil, offering a Mediterranean-inspired twist. The tanginess of the tomatoes and the aromatic freshness of the basil perfectly complement the creamy sauce, making each bite deliciously layered. It’s a dish that’s full of flavor, but not overwhelmingly heavy, making it ideal for a weeknight dinner that feels special. The sun-dried tomatoes truly take this recipe to the next level, creating a bright, satisfying meal.

Olive Garden Chicken Scampi with Mushrooms and Parmesan Crust

This recipe for Chicken Scampi introduces the earthy richness of mushrooms and a crunchy Parmesan crust for added texture. The mushrooms add a savory depth, and the crispy crust on the chicken gives a contrast to the creamy sauce. This version of Chicken Scampi combines all the flavors you love with an added twist that makes it feel like a restaurant-quality dish, perfect for an elegant dinner or a special treat.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 8 oz pasta (fettuccine or linguine)
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for the crust)
• 1/2 cup breadcrumbs (preferably panko)
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Cook the pasta: Cook the pasta in salted boiling water according to the package instructions. Drain and set aside, reserving a little pasta water.
2. Prepare the Parmesan crust: In a shallow dish, mix the breadcrumbs, Parmesan cheese, thyme, salt, and pepper. Dredge the chicken breasts in the mixture, pressing lightly to coat.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden and crispy. Remove the chicken from the skillet and set aside.
4. Cook the mushrooms: In the same skillet, add mushrooms and sauté for 3-4 minutes until they are soft and golden.
5. Make the creamy sauce: Add garlic to the skillet and cook for another 30 seconds. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken.
6. Combine: Return the chicken to the skillet and stir in the Parmesan cheese. Let everything cook together for another 2-3 minutes until the sauce coats the chicken and mushrooms.
7. Serve: Toss the cooked pasta into the creamy sauce, adding pasta water to adjust the sauce consistency. Serve the chicken over the pasta and garnish with extra Parmesan cheese.

This Chicken Scampi with Mushrooms and Parmesan Crust offers a delightful mix of creamy, savory, and crunchy elements. The crispy Parmesan crust on the chicken creates a satisfying texture, while the mushrooms enhance the overall richness of the dish. The creamy sauce, combined with the hearty mushrooms and tender chicken, makes for a comforting, restaurant-worthy meal. This dish is a great way to elevate a traditional Chicken Scampi, offering a unique, flavorful twist that will impress any guest.

Olive Garden Chicken Scampi with Lemon and Capers

A refreshing twist on the classic, this version of Chicken Scampi incorporates lemon and capers for a burst of brightness and tang. The lemon’s citrusy zing cuts through the richness of the creamy sauce, while capers provide a briny contrast that elevates the entire dish. This recipe is perfect for anyone who enjoys light, fresh flavors that still pack a punch of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 8 oz spaghetti or linguine pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 2 teaspoons capers, drained
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Lemon zest and parsley for garnish

Instructions:

1. Cook the pasta: Boil the pasta in salted water according to the package instructions. Drain and set aside, reserving some pasta water for later.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add garlic and sauté for 30 seconds. Pour in the chicken broth, stirring to lift any browned bits from the skillet. Add the heavy cream, lemon juice, and capers, letting the sauce simmer for 3-4 minutes to thicken.
4. Combine: Return the chicken to the skillet and stir in Parmesan cheese. Let the sauce coat the chicken and cook for 2-3 minutes.
5. Serve: Toss the cooked pasta into the sauce, adding pasta water to adjust the consistency. Garnish with lemon zest and fresh parsley before serving.

This Chicken Scampi with Lemon and Capers brings a light, zesty spin to the traditional dish. The lemon brightens the rich, creamy sauce, while the capers add a touch of saltiness and complexity. It’s a great option for those who prefer a fresher take on the creamy, comforting scampi without sacrificing flavor. Perfect for a spring or summer meal, this dish offers the perfect balance of indulgence and brightness.

Note: More recipes are coming soon!