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Copycat Olive Garden Chicken Scampi

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, thinly sliced into cutlets
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the Scampi Sauce and Pasta
  • 1 pound angel hair or linguine pasta
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup chopped fresh parsley

Method
 

Cook the Chicken and Pasta
  1. Cook pasta according to package directions. Drain and set aside.
  2. Season the chicken cutlets with salt and pepper, then dredge lightly in flour.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Make the Scampi Sauce
  1. Add butter to the same skillet and melt over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
  3. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes until the sauce thickens slightly.
Combine and Serve
  1. Add the sliced bell peppers and red onion to the sauce. Cook for 3-5 minutes until the vegetables are tender-crisp.
  2. Add the cooked pasta and cooked chicken back to the skillet. Toss gently to coat everything in the scampi sauce.
  3. Stir in the fresh parsley. Serve immediately, garnished with extra Parmesan cheese.