Olive Garden Chicken Scampi Yummy Copycat
Recreate the indulgent taste of your favorite Italian restaurant at home with this Olive Garden Chicken Scampi Yummy Copycat recipe! This dish features tender, golden-browned chicken tenderloins coated in a light garlic-flour seasoning, nestled atop a bed of al dente fettuccine pasta. The star of the dish is the luxurious creamy Parmesan sauce, infused with garlic and a touch of chicken broth for depth. Complemented by sautéed bell peppers and red onion for a burst of color and sweetness, this recipe delivers the perfect balance of comfort-food decadence and elegant flavor. Ready in just 45 minutes, this copycat recipe is perfect for weeknight dinners or when you're craving a restaurant-quality meal at home. Garnished with fresh parsley, it’s as stunning to serve as it is delicious to eat!
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Recipe Information
Ingredients
- 1 lb Chicken tenderloins
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 0.5 cup All-purpose flour
- 3 tbsp Olive oil
- 4 tbsp Butter
- 4 Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 Red onion, thinly sliced
- 12 oz Fettuccine pasta
- 2 tbsp Fresh parsley, chopped
Instructions
Start by preparing the chicken. Season the chicken tenderloins with salt, black pepper, and garlic powder. Dredge each piece lightly in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken tenderloins and cook until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and saute for about 1 minute until fragrant.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth. Season with additional salt and pepper, to taste.
In a separate large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced bell peppers and red onion, and saute for 3-4 minutes, until softened but still vibrant. Remove from heat and set aside.
Cook the fettuccine pasta according to the package instructions in a large pot of salted, boiling water until al dente. Drain and set aside.
Add the cooked chicken and sauteed vegetables back into the skillet with the sauce. Gently toss to coat everything in the creamy sauce.
To serve, plate the cooked fettuccine pasta and top it with the chicken, vegetables, and sauce. Garnish with fresh parsley for a pop of color and extra flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.4 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 593 mg | 46% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
