Contents
- 1 Why This Dish Stole My Heart
- 2 My First Kitchen Adventure
- 3 What Makes It So Good
- 4 A Little Slice of History
- 5 Ingredients:
- 6 My Easy Garlic Butter Chicken Pasta
- 7 Make It Your Own
- 8 Serving It Right
- 9 Keeping It Fresh
- 10 Quick Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 A Dish to Share
- 13 Garlic Butter Chicken and Pasta
Why This Dish Stole My Heart
The first bite was pure magic. Creamy sauce, tender chicken, and garlic. It felt like a warm hug from Italy. I knew I had to make it myself. Ever wondered how to bring that restaurant magic home? This recipe is your answer. It turns a normal night into something special. The smell alone will bring everyone to the table.
My First Kitchen Adventure
My first try was a bit messy. I used too much flour for the chicken. A small white cloud poofed up from the pan. We laughed so hard we cried. The dish still tasted amazing despite the mess. That is the real joy of cooking at home. It is not about being perfect. It is about the love you stir into every pot.
What Makes It So Good
Two things make this pasta a winner. First, the crispy, seasoned chicken gives a great crunch. Second, the creamy sauce clings to every noodle. It is a perfect texture party in your mouth. Which flavor combo surprises you most? Is it the lemon and wine? Tell me in the comments!
A Little Slice of History
This dish is inspired by Italian-American cooking. It became famous in chain restaurants here. They made it a family favorite for many. *Did you know “scampi” refers to langoustines?* This version uses chicken instead. It is a tasty twist on a classic idea. What is your favorite restaurant copycat recipe to make?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Thin spaghetti noodles | ½ pound | |
| All-purpose flour | ⅔ cup | |
| Salt | 2 teaspoons | divided |
| Italian seasoning blend | ¾ teaspoon | |
| Black pepper | ½ teaspoon | |
| Boneless skinless chicken breasts | 1 to 1½ pounds | cut into 1½-inch wide x 4-inch long strips |
| Olive oil | 4 tablespoons | |
| Unsalted butter | 2 tablespoons | |
| Red pepper | 1 small | cut into thin strips |
| Yellow pepper | 1 small | cut into thin strips |
| Green bell pepper | 1 small | cut into strips |
| Red onion | ½ medium | cut into strips |
| Grated fresh garlic | 1½ tablespoons | |
| Dry white wine | ¼ cup | |
| Fresh squeezed lemon juice | ¼ cup | |
| Low-sodium chicken broth | 2 cups | |
| Heavy cream | ¾ cup | |
| Fresh parsley chopped | 2 tablespoons | divided |
My Easy Garlic Butter Chicken Pasta
Step 1Boil your thin spaghetti noodles until they are tender. Drain the water and set them aside. Mix flour, salt, and Italian seasoning in a dish. This mix will make your chicken crispy and golden. Step 2
Coat your chicken strips in the seasoned flour. Heat olive oil and butter in a large skillet. Gently place the chicken in the hot pan. Cook it for a few minutes on each side. Step 3
Remove the cooked chicken to a clean plate. Now, cook your sliced peppers and onion. Add the fresh garlic for a minute. (Hard-learned tip: Let your oil get good and hot first!). Step 4
Take the veggies out and make the sauce. Whisk the reserved flour into the pan. Pour in white wine, lemon juice, and broth. Let it bubble until it gets a bit thicker. Step 5
Stir in the heavy cream and fresh parsley. Add your cooked pasta and toss it well. Top with the chicken and colorful vegetables. Garnish with more parsley for a fresh finish. What is the best way to test if your oil is hot enough? Share below! Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Pasta
Make It Your Own
This dish is so easy to change up. Try these fun spins for a different meal. Shrimp ScampiSwap the chicken for large, peeled shrimp. They cook very fast so watch them closely. Extra Veggie
Add mushrooms and spinach with the peppers. It’s a great way to eat more greens. Spicy Kick
Add a pinch of red pepper flakes to the sauce. It gives the dish a nice little heat. Which creative spin sounds best to you? Tell me in the comments!
Serving It Right
This pasta is a full meal on its own. But a little something extra is always nice. Serve it with a simple green salad. Some warm, crusty bread is perfect for the sauce. For drinks, try a glass of that same white wine. A fizzy lemonade is great for the kids. Both pair wonderfully with the garlic and lemon. Which would you choose tonight, the wine or the lemonade?
Keeping It Fresh
Store leftovers in a sealed container. They will last three days in your fridge. For the freezer, pack the meal in airtight bags. It keeps for two months. Thaw it in the fridge overnight for best results. Reheat single servings in the microwave. Add a splash of broth to keep it moist. For a bigger batch, use a skillet on the stove. This dish is perfect for batch cooking. Make a double portion of the sauce and chicken. Combine with fresh pasta later in the week.
Quick Fixes for Common Hiccups
Is your sauce too thin? Whisk in a bit more of that reserved flour. Cook it for another minute to thicken up. Is your chicken not browning? Your oil might not be hot enough. Wait for that flour sprinkle to sizzle. Are your veggies getting soggy? You need a very hot pan. A quick sear makes them tender but crisp. Why does this matter? Getting a good sear locks in flavor. It makes your whole dish taste more restaurant-quality. What’s your biggest cooking challenge? Tell me in the comments below.
Your Questions, Answered
Can I make this gluten-free? Yes! Use your favorite gluten-free pasta and flour. The method stays exactly the same.
Can I prepare parts ahead of time? Absolutely. Chop the veggies and chicken a day early. Store them separately in your fridge.
What can I use instead of wine? More chicken broth works just fine. You could also use a splash of white wine vinegar.
Can I double this recipe? You sure can. Use your largest pot and skillet. You might need to cook the chicken in three batches.
What other veggies can I add? Try mushrooms or spinach for a change. I love adding mushrooms for a deeper flavor. What veggie would you try?
I hope this recipe brings joy to your table. It is a favorite in my own home. My grandkids always ask for seconds. Show me your beautiful creations. Tag Savory Discovery on Pinterest with your photos. I love seeing your kitchen wins. Happy cooking! —Elowen Thorn.
Garlic Butter Chicken and Pasta
Description
Copycat Olive Garden chicken scampi combines tender chicken, fresh vegetables, and pasta in a rich garlic Parmesan sauce. Make this easy pasta dinner at home anytime.
Ingredients
Instructions
- In a large pot of boiling water, cook your thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.
- In a shallow dish (a pie pan works great), add the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to combine. Remove 2 tablespoons of the seasoned flour and set it aside in a small bowl.
- Coat each of the boneless skinless chicken strips in the seasoned flour and place it onto a plate.
- In a large skillet on medium-high heat, add the olive oil and unsalted butter. Allow the oil and butter to heat up to approximately 350°F before adding the chicken strips to lightly pan-fry. A quick way to test the temperature of your oil is to sprinkle a little pinch of flour into the oil. If it starts to sizzle, then your oil should be hot enough.
- Place half the amount of your coated chicken strips into the skillet of hot oil to lightly pan-fry for 3 to 4 minutes on each side or until lightly golden and fully cooked. You should have no pink remaining, and the internal temperature of the chicken should be 165°F.
- Remove the chicken strips and place them onto a plate to rest. Repeat with the second half of the coated chicken strips.
- Once all the chicken has been lightly pan-fried and removed to a plate, add the sliced red peppers, yellow peppers, green peppers, red onion, and grated fresh garlic to the hot skillet. Cook the vegetables for 4-5 minutes or until you get a light sear on the vegetables and they are tender.
- Remove the cooked peppers and onions from the skillet and place them on a plate.
- Turn the heat to the skillet down to medium-low and add the 2 tablespoons of the reserved seasoned flour. Whisk the flour into the butter and oil that is remaining in the skillet until all the flour is absorbed.
- Add the white wine and lemon juice to the skillet and whisk until you have no lumps of flour remaining. Add the low-sodium chicken broth to the skillet and bring the liquids to a low boil to allow the sauce to thicken.
- Add the heavy cream and 1 tablespoon of fresh chopped parsley. Allow the sauce to simmer for 2 to 3 minutes.
- To the sauce, add the reserved cooked and drained pasta and toss to completely coat all the thin spaghetti noodles with the sauce.
- Top the sauce-coated pasta with the cooked peppers, onions, and chicken strips.
- Garnish with the remaining tablespoon of fresh chopped parsley.
Notes
- Ensure your oil is hot enough before adding the chicken for a perfect golden crust. For a richer flavor, you can add a ¼ cup of grated Parmesan cheese to the sauce.