Reviewed: Nov. 12, 2009

Wonderful recipe! Very close to Olive Garden's chicken scampi. I followed other advice and added white wine and more garlic. My only suggestion is to double the amount of lemon. It will give it that little something extra.

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Jessica

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Reviewed: Oct. 28, 2009

Awesome awesome awesome! I love scampi and will make this with seafood too next time!

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Kimberly

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Reviewed: Oct. 18, 2009

This is a great recipe. I have made this quite a few times. The differences I make are more for our own personal preferences and we like it better than the original, but we do add a green and red bell pepper diced, a can of corn, white wine - about a 1/2 cup and at the end, we toss in some parm cheese. I think the recipe is an excellent starter one that you can tweak very easily to your own liking. I also like to add in some red pepper flakes and some additional lemon juice. I end up heating up the oil and butter together with a diced onion garlic, tossing in the chicken breasts that I diced up, then a few minutes later add in all of the veggies, herbs/spices, lemon juice and white wine. I let it simmer for about 15-20 minutes while I get the pasta ready. When the pasta is ready, dump in the chicken mixture, toss in some parm cheese and serve. I highly recommend this to anyone!

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naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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Reviewed: Oct. 18, 2009

This was a good chicken scampi recipe, but I definitely wouldn't call it the best. I added white wine to recipe from other reviewers' suggestions and some mixed peppers I had in the freezer. The sauce was very oily/buttery and needed a little more tweaking for our tastes. But the flavor of the sauce was great. We kept dunking our breadsticks in it to sop it up. Can't wait to try it again.

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moomiekin

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Reviewed: Oct. 17, 2009

This was the best chicken scampi I've ever made! I love chicken scampi but have not found a recipe yet that compares to a restaurant; this is it! I followed the recipe but wanted to use a little white wine and forgot to pick it up. Although I thought it was FAB like this, a little white wine would definitely be the finishing touch.

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JPICHON

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Reviewed: Oct. 16, 2009

Excellent starter recipe. I made as recipe states, adding a little more garlic for my own taste. It came out quite good, but I think some white wine would add some depth, and the chicken needed some seasoning. Otherwise, very very good. Kids loved it too. Served over angel hair. Thanks for the recipe.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 5, 2009

This gets 4 stars instead of 5 because it needed more garlic/herbs. Next time, I'll toss some chopped tomatoes in with the pasta. Good recipe, but it does need something a bit... more (certainly not more butter, though).

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abby

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I followed the recipe exactly in terms of measurements, but I added mushrooms, red, yellow and green bell peppers and it came out great!

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 28, 2009

Really good but be careful not to overcook the chicken as it can become dry. Great flavor will make over and over.

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Susie

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

I thought this was very good but added extras. I added extra lemon juice, butter and the herbs. I also added white cooking wine. I served this with Asparagas but I think the pasta itself needs any of the following: sauteed peppers, artichoke hearts, sundried tomatoes and/or capers. I think any of these would give the meal just a little more depth.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Sep. 22, 2009

Ths was great. I've made it twice. I made a few slight changes the first time, but kept it pretty much the same. The second time I changed it up a bit with addition of dried chives, and threw some fresh chopped tomatoes and green onion in with the chicken for the last 5-10 minutes of itcooking. I also only used 1/4 cup butter and a little more garlic and lemon juice. I served it over angel hair pasta. My husband is a picky eater and he loved it so much, I'm sure I will be making it often.

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blackraven935

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Sep. 20, 2009

Made this for my moms birthday and it was a huge hit, I thickened the sauce with cornstarch and added extra garlic like the other reviews stated and it was awesome!!!!!

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Tracy

Cooking Level: Beginning

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Reviewed: Sep. 16, 2009

AMAZING!!! Tastes like Carrabas! Definitely restaurant quality! I added some white cooking wine. I doubled the sauce and had enough to boil some more noodles and add. By the third noodle add, I had penne, spaghetti AND vermicelli! Next time I'll double the sauce and have enough spaghetti on hand to handle it! I can't say enough about it...AMAZING!

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Jamie

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Reviewed: Sep. 9, 2009

Outstanding! Per other reviews I added 1/2 cup wine, sliced red onion & yellow & red green pepper. Served over whole wheat spaghetti.

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Alie

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Reviewed: Sep. 3, 2009

I love this recipe. My mom would make this all the time and was looking to recreate it. Thanks!

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Lisa

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Reviewed: Sep. 2, 2009

I followed the recipe exactly and it was wonderful!! I served it over angel hair pasta. Will definitely make this again

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bgs295

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Reviewed: Sep. 1, 2009

We loved it!! Didn't make any changes except to add more garlic, a little more lemon, and had fresh basil from the garden. It tasted like a restaurant dish to me....Thank you!

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Happycooking

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Reviewed: Aug. 30, 2009

This had a good taste, however i thought it was too greasy. I also added chicken stock with some flour in it to thicken up the sauce. Next time i will make without the butter and with more garlic, but overall very good! I also added green onion, and red and green peppers

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