Here is a lighter, one-pot version of the classic Chicken Scampi Pasta from Olive Garden. Creamy, easy, and oh so flavorful!
This recipe has been requested for year now, so I apologize for only sharing it with you now!
I’ll admit that I had my reservations about this one. Scampi to me means lots of butter, garlic, and lemon. There are definitely ways to lighten that up, like my Healthy Shrimp Scampi or Lemon Garlic Shrimp Pasta.
So when I looked at the ingredients in this one, I was confused. Lots of bell peppers, red onion, and cream? I mean, those ingredients are all great, but definitely not what I was expecting.
You all always have the best recommendations though, so I gave it a shot. OMG!! The creamy garlic pepper sauce is just heavenly, with the perfect hint of a spicy kick.
Total win! A delicious, easy weeknight pasta dish you can whip up when you don’t want to put in a lot of work.
How to Make Chicken Scampi Pasta
So this dish at Olive Garden is 45 WW points a serving and over 1,200 calories!!! Yikes!
I’m always trying to give a lighter glowup to our restaurant favorites. Enjoying restaurant-quality meals, just lightened up a bit is something that truly keeps me on track.
There’s nothing wrong with enjoying our favorites dishes from restaurants that we love, but if I can fit an easy copycat version of the same dish into my week, that is a win!
It’s all about the sauce! This one gets its flavor from some delicious caramelized vegetables and lots of seasoning. Not to mention that reduced white wine!
I’m a huge advocate for cooking with wine if you can. It add tons of flavor that you cant add to a sauce any other way. The alcohol burn off, so you don’t have to worry about a buzz or anything. Lol.
But I understand if you don’t want to use it. Just add more chicken stock instead. The flavor won’t be exactly the same, but it will still be yummy!
Using Leftover Creamy Pasta
If you’ve ever brought home a cream-based sauce from a restaurant, you may have had the unpleasant experience of the sauce separating when you reheat it.
That oily, gloppy mess that happens is because the fats from the heavy cream and butter have separated and no longer emulsify into the sauce. I think the technical term is when the sauce “breaks.”
This is yet another advantage of a lightened up, one-pot version of a creamy pasta–it won’t separate! Since there is less fat, there is less separation.
Not only that, the starchy sauce created by cooking the pasta right in there makes everything come together even after the sauce cools off. Magic!
All of this is to say that the pasta reheats well. Definitely use these leftovers for lunches throughout the week!
more One-Pot Meals like Chicken Scampi Pasta
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
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Chicken Scampi Pasta
Ingredients
- 1 1/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 8 ounces spaghetti
- 1 2/3 cup chicken stock
- 2/3 cup dry white wine (I used Chardonnay) use more chicken stock if you want to avoid alcohol
- 1 cup unsweetened, original almond milk (or other plant-based milk) skim will work, but it curdles easily
- 1/3 cup half and half
- 1 1/2 tsp salt, divided
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4-1/2 tsp red pepper flakes
- ground black pepper, to taste
- 1/2 cup grated, fresh parmesan cheese
Instructions
- Season chicken with 3/4 tsp salt and pepper to taste. Spritz a very large pan with cooking spray.
- Over medium-high heat, sear chicken on both sides until just browned, about 2 minutes per side. Remove chicken from pan and set aside.
- Spritz pan with a little more cooking spray and add in bell peppers and onion. Sauté veggies until softened, about 4-5 minutes.
- Add garlic and sauté for another minute. Add in white wine and reduce by half. This should take about 2-3 minutes.
- Return Chicken to pan. Mix in chicken stock, both milks, and all remaining seasonings. DO NOT ADD PARMESAN. Bring liquids to a boil.
- Lay spaghetti on top of the liquid mixture. Push the pasta into boiling liquid until mostly submerged. If you have a smaller-brimmed pot, you may need to break your pasta in half.
- Cover pan and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through.
- Remove lid, raise heat to medium-high, and cook, stirring often, for about 3-5 minutes, or until pasta is fully cooked but some liquid still remains.
- Take pan off heat. Mix in parmesan and let stand to thicken up for a minute or so.
Chicken stock is not listed in the ingredients. How much does this recipe call for?
Oops! Thanks for catching that. It’s 1 2/3 cups of stock. Recipe is updated now. 🙂
Thanks! I actually just finished making this and also just realized it never said when to add the chicken back in. I am an the end and still didn’t have it in there haha. I see now when to add it after going to your Instagram video. Luckily I think my chicken was fully cooked.
Unless I’m misreading.. I don’t see an amount of chicken stock to start with.. you’ve indicated if Idon’t want alcohol add in more chicken stock but how much to start with?
Oops! Thanks for catching that. It’s 1 2/3 cups of stock. Recipe is updated now. 🙂
This looks delicious! I really want to make it. Unfortunately the link for the WW points isn’t working for me. It’s not clickable . 🤷♀️
Thanks for letting me know! I just updated it. Is it working for you now?
This is so delicious! So creamy and just the right amount of richness. I’ve never tried the Olive Garden item, and I don’t think I will. 😉
Definitely is in my rotation.
You’re amazing for posting a review this soon, Jenn!! Thank you so much.
I actually went to lunch today at Olive Garden with some of my friends and one of them ordered this dish. It looked good, but I had looked at the NI before going and knew that it wasn’t a choice I wanted to make. I even thought to myself while sitting at the table that it would be nice to have a lighter version to make at home. Lo and behold, here it is. Thank you for posting – I plan on making it within the next few days and I’m sure it will be as wonderful as all of you recipes.
Thank you for taking the time to share your story with me, Sherry. I’m SO happy you found my version and I’m glad you were able to stay on track with your choices 😀 I hope you enjoy it!
How much chicken stock/broth do you use?
1 2/3 cups
I can’t wit to try this. It looks delicious! Just wanted to let you know that the WW Personal Points link doesn’t work. Thanks for all your work lightening up recipes.
Hi Mona, sorry to hear the link isn’t working for you. I updated it a few days ago but sometimes I have to refresh my browser/delete cookies so the page reloads properly and that fixes the problem. You can also search “Lite Cravings Chicken Scampi” in the WW App and it should be there if the link still isn’t working for you.
Glad you’re enjoying my recipes and thank you for the support!
It is a keeper and will be added to the rotation. Delicious!!!!!
Aw Julie I love to hear that – thank you for taking the time to comment 😀
This was delicious!! I love when I tell my family it’s a ww recipe and they are shocked bc it doesn’t taste lightened up at all!! Rave reviews from my family!! Thanks for all of ur hard work. 😊
Thank you, Paige! It honestly makes my day when people can’t tell a recipe I made is “lightened.” Having go-to recipes that everyone in the family enjoys is the ultimate goal 😀
This was so amazing! I didn’t even know my husband apparently LOVES the original Olive Garden dish and he was a huge fan of this as well!
Woohoo!!! SO happy so many people are enjoying this recipe as much as the original 😀
This was delicious! So flavorful and creamy! Definitely didn’t taste “lite” at all. Thank you for this recipe!
Alaina, I’m thrilled you enjoyed it! Thanks for taking the time to comment – it made my day 😀
The WW personal point link is not working.
Thanks for the note. It should be working now. If not, deleting cookies in the web browser usually refreshes the page.
Soooo good! Thanks for all your great recipes!
Thank you, Kristie, for taking the time to comment. It’s always so gratifying to hear that people enjoy my recipes <3 😀
Hi!!! I want to make this dish but use spaghetti squash instead of pasta.. in your opinion would the measurements be the same for the sauce as far as how much liquid? I won’t be adding in the spaghetti squash to cook in the sauce as I just bake it in the oven so basically will be sautéing the chicken and then want to make the sauce
Great question! You could reduce the amount of liquid (maybe by 1/2) or use the full amount and then reduce it down more so you still get all the flavors. Do let me know how it turns out – I love the idea of using spaghetti squash – especially since it’s coming back in season soon.
Just made this and what in the actual heck!? It was AMAZINGGGGGGG. I was making it for lunches for the week, but we couldn’t wait and had some for lunch and gosh dang! You are amazing!
What type of spaghetti did you use?
Hi Linda, I don’t remember the brand off hand, but it was regular spaghetti noodles, not whole wheat or anything like that.
Hi! I love all of your recipes!! I want to try this one this week. Is the spaghetti used in this, regular or whole wheat? I know it doesn’t say whole wheat but wasn’t sure if most everyone uses it.(I don’t really like it so I am hoping it’s regular and for the same points 😉
Hi Mary, thank you for the wonderful compliment and for taking the time to comment – I always appreciate it! I made the recipe using regular spaghetti in the WW app, so Bon Appetit!!!
This is so good. I’ll definitely be making again. Thank you, I’m loving all your recipes!