This Copycat Olive Garden Chicken Scampi is a deliciously creamy and garlicky dish featuring tender chicken, bell peppers, and a rich Parmesan cream sauce. This keto-friendly version swaps out traditional pasta for low-carb alternatives like zucchini noodles or shirataki noodles while keeping all the restaurant-style flavors you love!
Why You’ll Love This Recipe
- Keto-friendly & low-carb – No refined pasta, just high-protein, healthy fats, and low-carb ingredients.
- Rich & creamy – The Parmesan and butter sauce is packed with flavor.
- Quick & easy – Ready in about 30 minutes with simple ingredients.
- Perfect for meal prep – Store leftovers easily for a quick weeknight meal.
- One-pan meal – Less cleanup while keeping all the taste of the Olive Garden classic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts (thinly sliced)
- Salt & pepper
- Garlic powder
- Italian seasoning
- Olive oil or butter
For the Sauce:
- Butter
- Garlic (minced)
- Heavy cream
- Chicken broth
- Parmesan cheese (grated)
- Lemon juice
- Red pepper flakes (optional, for spice)
Vegetables & Pasta:
- Bell peppers (red, yellow, or green, sliced)
- Red onion (sliced)
- Keto-friendly pasta (zucchini noodles, shirataki noodles, or hearts of palm pasta)
- Fresh parsley (for garnish)
Directions
Step 1: Cook the Chicken
- Season the chicken – Sprinkle chicken with salt, pepper, garlic powder, and Italian seasoning.
- Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 2: Sauté the Vegetables
- Cook the bell peppers & onions – In the same skillet, add a little more oil or butter. Sauté the bell peppers and red onions until soft, about 3-4 minutes. Remove from the skillet.
Step 3: Make the Scampi Sauce
- Prepare the sauce – Melt butter in the same pan and sauté garlic until fragrant.
- Add liquid ingredients – Pour in heavy cream, chicken broth, lemon juice, and red pepper flakes. Simmer for 3-4 minutes.
- Melt the cheese – Stir in Parmesan cheese, allowing the sauce to thicken.
Step 4: Assemble & Serve
- Toss everything together – Return the chicken and vegetables to the pan. Add keto-friendly pasta and coat everything in the creamy sauce.
- Serve & garnish – Plate the dish and sprinkle with fresh parsley and extra Parmesan.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version – Add extra red pepper flakes or a dash of cayenne.
- Dairy-free option – Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Protein swap – Use shrimp instead of chicken for a seafood twist.
- Extra veggies – Add mushrooms or spinach for more nutrients.
- Lighter option – Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze sauce separately for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
FAQs
Is this recipe keto-friendly?
Yes! It’s low in carbs and made with high-fat, high-protein ingredients.
What’s the best low-carb pasta substitute?
Zucchini noodles, shirataki noodles, or hearts of palm pasta work great.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra flavor and stay juicier.
How do I thicken the sauce more?
Simmer longer or add more Parmesan cheese to thicken.
Can I make this without dairy?
Yes! Use coconut cream and a dairy-free Parmesan alternative.
Can I use store-bought Alfredo sauce?
Yes, but make sure it’s keto-friendly and free from added sugars.
What’s the best way to reheat this dish?
Warm on low heat in a skillet with a little extra cream or broth.
Can I make this ahead of time?
Yes! Cook the chicken and sauce separately, then reheat and combine before serving.
What sides go well with this dish?
Try a side salad, roasted asparagus, or garlic butter mushrooms.
Can I make this in the oven?
Yes! Bake seasoned chicken at 375°F for 20 minutes, then toss with cooked pasta and sauce.
Conclusion
This Copycat Olive Garden Chicken Scampi is a creamy, garlicky, and satisfying keto-friendly dish that tastes just like the restaurant version—but without the extra carbs. Whether you serve it over zucchini noodles or shirataki pasta, this easy one-pan meal is perfect for a quick weeknight dinner. Enjoy the bold flavors and creamy texture in every bite!
PrintCopycat Olive Garden Chicken Scampi (Keto & Low-Carb)
This Chicken Scampi features juicy sautéed chicken, bell peppers, and a rich garlic butter sauce—served over zucchini noodles or spaghetti squash instead of pasta for a delicious low-carb twist!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into strips
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Scampi Sauce:
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons butter
For the Veggies & Keto Pasta Alternative:
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- 1 medium zucchini, spiralized (or 2 cups spaghetti squash, cooked)
Instructions
Step 1: Cook the Chicken
Season chicken strips with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook for 4-5 minutes per side, until golden and cooked through. Remove and set aside.
Step 2: Cook the Veggies
In the same skillet, add bell peppers and sauté for 3-4 minutes, until tender but still slightly crisp. Remove and set aside.
Step 3: Make the Scampi Sauce
Reduce heat to medium and add butter and garlic to the pan. Sauté for 30 seconds until fragrant.
Pour in chicken broth, heavy cream, Parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper. Stir and let simmer for 2-3 minutes, until slightly thickened.
Step 4: Combine & Serve
Add the chicken and peppers back to the skillet, tossing to coat in the sauce.
Gently mix in zucchini noodles or spaghetti squash and let warm for 1-2 minutes.
Serve immediately with extra Parmesan and fresh parsley. Enjoy!
Notes
- Not a fan of zucchini noodles? Try shirataki noodles or palmini pasta for a different low-carb option.
- Want it cheesier? Add an extra ¼ cup of Parmesan for a richer sauce.
- Make it spicier! Increase the red pepper flakes or add a dash of hot sauce