This Instant Pot Olive Garden Chicken Scampi is a creamy copycat pasta made with tender chicken, colorful bell peppers, garlic, white wine, and a rich cream sauce. The chicken and pasta cook right in the Instant Pot for an easy one-pot version of the Olive Garden favorite.
This recipe goes way back to my early Instant Pot days when I was trying to figure out just about everything I could make in it. Chicken Scampi was one of those restaurant dishes I wanted to turn into an easy pressure cooker dinner, and it quickly became one of my older readers’ favorites.
Why I Love This Recipe
Ingredient Notes
- Chicken Breast: Cut the chicken into bite-sized cubes so it cooks quickly and evenly with the pasta.
- Bell Peppers: I use one red, one yellow, and one green bell pepper for plenty of color and flavor. Slice them into similar-sized strips.
- Onion: Chop one onion to add savory flavor to the sauce. Yellow or white onion works well.
- Italian Seasoning: Adds a simple blend of herbs without needing several individual seasonings.
- Garlic: Six cloves give this Chicken Scampi plenty of fresh garlic flavor. Chop or mince the garlic before adding it to the pot.
- Heavy Cream: Creates the rich, creamy scampi sauce. I wouldn’t substitute milk here because it won’t give you the same richness or consistency.
- White Wine: Adds flavor and a little acidity to balance the creamy sauce. A dry white wine works best.
- Olive Oil: Used to sauté the chicken and vegetables before pressure cooking.
- Pasta: Use 16 ounces of pasta. Once you send me the directions, we’ll make sure we specify the exact pasta shape you used because that matters for Instant Pot cooking time.
- Water: Provides the additional liquid needed for the pasta to cook under pressure.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Chicken Scampi
- Set the Instant Pot to Sauté and add the olive oil. Add the garlic, onion, and sliced bell peppers.
- Sauté for 1–2 minutes. Add the cubed chicken and cook for 2–3 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Pour in the white wine and add the Italian seasoning.
- Stir, scraping the bottom of the pot to loosen any browned bits. Cancel the Sauté function.
- Add the pasta and 3 cups of water. Gently press the pasta into the liquid without stirring everything together.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 4 minutes.
- When the cooking time is complete, carefully perform a quick pressure release.
- Open the lid and set the Instant Pot back to Sauté.
- Stir in the heavy cream and cook for 1–2 minutes, stirring occasionally, until the sauce begins to thicken.
- Cancel Sauté and serve warm.
Be sure to check out the full recipe and ingredient list below
Tips & Tricks
- Cut the chicken evenly: Keep the chicken pieces similar in size so they cook at the same rate.
- Slice the peppers evenly: Similar-sized strips will cook more consistently and give you peppers throughout the pasta.
- Deglaze the pot: After adding the wine, scrape up anything stuck to the bottom of the pot to help prevent a burn warning.
- Don’t overcook the chicken during sautéing: You only need to cook the outside for a few minutes since the chicken will finish cooking under pressure.
- Don’t stir after adding the pasta: Gently press the pasta into the liquid instead of stirring it into the ingredients underneath.
- Quick release immediately: Release the pressure when the 4-minute cook time ends so the pasta doesn’t continue cooking and become too soft.
- Add the cream after pressure cooking: Stir the heavy cream in at the end rather than pressure cooking it with the pasta.
- Let the sauce thicken: The sauce may look thin at first, but it will thicken as you stir it on Sauté and continue to thicken slightly as it sits. 🍝🫑💙
Frequently Asked Questions
What kind of white wine should I use for Chicken Scampi?
Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines, which can change the flavor of the sauce.
Can I make Chicken Scampi without wine?
Yes. Replace the white wine with chicken broth. The flavor will be slightly different, but the recipe will still work.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs can be substituted for chicken breasts. Cut them into similar-sized pieces before cooking.
Can I add Parmesan or Romano cheese?
Yes. Although cheese isn’t required for this recipe, you can sprinkle freshly grated Parmesan or Romano over individual servings if you like.
How do I store leftover Chicken Scampi?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat Chicken Scampi?
Reheat it gently on the stovetop or in the microwave. Add a small splash of cream or chicken broth if the sauce has thickened too much in the refrigerator.
More Copycat Recipes I Love
Instant Pot Olive Garden Copy Cat Chicken Scampi
Instant Pot Chicken Scampi is an easy Olive Garden copycat made with tender chicken, colorful bell peppers, garlic, white wine, pasta, and a creamy sauce. Everything comes together in the pressure cooker for an easy one-pot dinner.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 3 bell peppers, sliced (1 red, 1 yellow, and 1 green)
- 1 onion, chopped
- 1 tablespoon Italian seasoning
- 6 cloves garlic, chopped
- 1 cup heavy cream
- 1 cup dry white wine
- 1 tablespoon olive oil
- 16 ounces pasta
Instructions
- Set the Instant Pot to Sauté and add the olive oil.
Add the garlic, onion, and sliced bell peppers. Sauté for 1–2 minutes.
Add the cubed chicken and cook for 2–3 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
Pour in the white wine and add the Italian seasoning. Stir, scraping the bottom of the pot to loosen any browned bits.
Cancel the Sauté function.
Add the pasta and 3 cups of water. Gently press the pasta into the liquid without stirring everything together.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
When the cooking time is complete, carefully perform a quick pressure release.
Open the lid and set the Instant Pot back to Sauté.
Stir in the heavy cream and cook for 1–2 minutes, stirring occasionally, until the sauce begins to thicken.
Cancel Sauté and serve warm.
Notes
Cut the chicken into evenly sized pieces and slice the peppers evenly so they cook consistently. Deglaze the pot well with the white wine before pressure cooking. After adding the pasta and water, gently press the pasta into the liquid without stirring. Quick release the pressure as soon as the 4-minute cook time is complete. Add the heavy cream after pressure cooking and let the sauce thicken briefly on Sauté before serving.
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How can I substitute shrimp for the chicken. This would be a great Lenten recipe and flesh meats aren’t allowed until Easter.
definitely 🙂
Do you add the peppers when you are thickening the sauce, or do they go under pressure too? If so, are they really soft?
When do you add the peppers??
When do you add the peppers to the Copy Cat Chicken Scampi recipe? That detail is left out of directions. Was going to make tomorrow night.
What do you do with the peppers? They are in the ingredient list but not in the directions?
Any thoughts about using chicken broth instead of water?
@Alice, I always sub broth for water. Just adds more flavor. Val
Yikes, I should have read the comments before I started making this. I just realized I don’t know when to put the peppers in!
When do you add the peppers?
Made this tonight and absolutely delicious. My one yr old grandson ate it up.
When do you put in the peppers
I added the peppers right before the pasta. Turned out great! My family said it tastes just like Olive Gardens.