Olive Garden Chicken Scampi Recipe in 30 Minutes Creamy

Instructions:

1. Prep the chicken. Toss the 680g chicken strips in a bowl with the flour, garlic powder, Italian seasoning, salt, and pepper. Ensure every piece is coated so no bald spots remain.
2. Heat the oil. Add the olive oil and 1 tbsp of butter to your large skillet over medium high heat. Wait for the butter to stop foaming before adding the meat.
3. Sear the protein. Add the chicken in a single layer. Cook for 3-4 minutes per side until deep golden and crispy. Work in batches if needed; overcrowding causes steaming, not searing. Remove chicken and set aside.
4. Sauté the aromatics. In the same pan, add another 1 tbsp of butter. Throw in the sliced red onion and bell peppers. Cook for 3 minutes until they start to soften but still have a snap.
5. Garlic hit. Add the minced fresh garlic and cook for 30 seconds until the aroma hits you, but don't let it turn brown/bitter.
6. Deglaze the pan. Pour in the 120ml of white wine. Use a wooden spoon to scrape all those brown bits off the bottom of the pan. This is where the flavor lives.
7. Simmer the sauce. Add the chicken broth and lemon juice. Let the mixture bubble and reduce by about a third, which should take 4-5 minutes.
8. Cook the pasta. While the sauce simmers, boil the angel hair in salted water for 2-3 minutes. Save 60ml of pasta water before draining.
9. Combine. Add the pasta and the crispy chicken back into the skillet. Toss everything together with the remaining tablespoon of cold butter and the reserved pasta water.
10. Final Garnish. Turn off the heat. Sprinkle with fresh parsley and the 0.25 cup of Parmesan. Toss one last time until the cheese melts into a velvety glaze.