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Copycat Olive Garden Chicken Scampi



880 calories, 46 grams fat, 31 grams carbohydrates, 69 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Rate this recipe 4.4/5 (17 Votes)


  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3/4 cup milk, hot
  • 3 tablespoons butter
  • 2 tablespoons garlic, crushed
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon dried cilantro, optional
  • 2 teaspoons Italian seasoning
  • black pepper to taste
  • 3/4 cup white wine
  • 1 cup chicken broth
  • 1/4 cup white sauce
  • 1/2 package angel hair pasta, cooked and drained
  • bell peppers, thinly sliced
  • red onions, thinly sliced
  • 10 cloves garlic, roasted
  • 2 chicken breasts, sliced
  • olive oil


Cooking time 120mins


Step 1

For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce)

For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined. (I usually cook mine for about 30-40 minutes). Add 1/4 cup white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive till nearly done. Add the peppers and onions, saute till chicken is done. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.

ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350 degrees F oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

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