Have a restaurant-style dinner on the table in 30 minutes with this delicious and easy chicken and shrimp recipe. The perfect Olive Garden dupe, made with angel hair pasta paired with garlic butter sauce, white wine and fresh lemon. Don’t forget the juicy chicken nuggets!
Winner winner chicken and shrimp dinner! This is an absolute classic in our house, inspired by everyone’s favorite Olive Garden Chicken and Shrimp. Because who doesn’t want a restaurant-quality meal that can be made at home?
This chicken and shrimp is:
- Easy weeknight dinner – Because who has time to cook a three-course meal on a weeknight?
- Packed full of flavor – Olive oil, garlic, fresh lemon juice, shallots, dry white wine and parsley. This is what you would call an Italian party!
- Very suitable for people who don’t like shrimps – Want shrimp…but no shrimp? If you don’t like shrimp or are allergic to shrimp, I have a chicken and shrimp recipe for you. Perfect for people who don’t want to eat seafood!
What is Chicken Shrimp?
Scampi is often associated with shrimp scampi, an Italian-American dish consisting of pan-fried shrimp and pasta in a garlic, butter, and wine sauce. Scampi actually refers to a type of crustacean called a langoustine or Dublin Bay shrimp. So technically, “chicken shrimp” should be “chicken shrimp,” which doesn’t make much sense!
However, the dish has been popularized by US chain Olive Garden and has become synonymous with traditional shrimp, but made with chicken breast instead of shrimp.
Recipe Tips
Olive Garden Chicken and Shrimp uses breaded chicken nuggets that are pan-fried before being added to the pasta and sauce. If you don’t want the chicken to be breaded, you can skip this step and use a rotisserie chicken or pan-fried chicken without flour instead.
Required raw materials
- Angel Hair Pasta -Chicken and Shrimp traditionally use angel hair pasta, but feel free to use any pasta you like.
- chicken tenders -I like to use chicken tenders since some of the slicing is already done for you, but you can also use chicken breasts or even chicken thighs.
- flour – All-purpose white flour works great here. We use it to lightly bread the chicken.
- Extra virgin olive oil – For cooking chicken + For sauce.
- butter – I like to use butter for the cooking aromatics (garlic + scallions), but you can use additional olive oil if needed.
- garlic cloves – Lots of garlic! Scampi doesn’t skimp on garlic.
- onion – If you don’t have scallions, you can easily substitute red onions.
- dry white wine – Pinot Gris and Sauvignon Blanc. If you don’t have wine or are avoiding alcohol, I recommend using chicken broth and a little white wine vinegar (if you have it) or extra lemon juice.
- lemon juice – Preferably fresh lemons
- red pepper flakes – A little bit. If you don’t like spicy food, you can skip it.
- parmesan cheese – It’s best to use freshly grated Parmesan cheese.
- fresh parsley – for sprinkling on top. You can also use different fresh herbs, such as basil or oregano.
- salt and pepper – Feel free to adjust according to taste preference.
How to Make Chicken and Shrimp
Step 1: Cook the Pasta
Cook pasta according to package directions until al dente. Reserve a cup of pasta water for later. Drain the pasta and set aside.
Step Two: Cook the Chicken
In a large bowl add chicken pieces, flour and 1/2 teaspoon salt. Stir evenly to coat the chicken completely. Add olive oil to a large pot or skillet and heat over medium heat. Add the chicken pieces and fry until browned on the bottom, about 4 minutes, then flip and cook for an additional 2 – 3 minutes. Remove chicken from pan and set aside.
Step Three: Make the Sauce
Add the cream to the pan and melt over medium heat. Stir in garlic and green onions and cook for 1-2 minutes. Watch carefully to make sure it doesn’t burn. Stir in the white wine and deglaze the pan. Add 1/2 cup reserved pasta water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and allow sauce to cook for 3-5 minutes. Add lemon juice and red pepper flakes (if using).
Step 4: Finish the dish
Over low to medium-low heat, stir in cooked pasta and chicken, adding more pasta water if needed (discard remaining water if there is enough sauce to cover pasta). Sprinkle with fresh Parmesan cheese and parsley and serve.
Chicken and Shrimp FAQs
Absolutely. Traditionally, Norwegian Sea Shrimp is made with angel hair pasta, but you can also use your favorite pasta. If you can’t find angel hair, pasta is an easy substitute.
certainly! Try pairing juicy chicken tenders with a different hearty carb, like rice or potatoes.
must! Shrimp are often associated with shrimp, so I highly recommend substituting shrimp for chicken, but you can substitute any protein for chicken. Be sure to adjust the cooking time.
Yes! Just use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend.
If you don’t have wine or are avoiding alcohol, I recommend using chicken broth and a bit of white wine vinegar (if you have it) or extra lemon juice to add acidity.
Absolutely! I often serve chicken and shrimp with a side salad (I love this simple kale salad ), but if you want to toss in some vegetables of choice, you absolutely can. Bell peppers, baby greens and even Brussels sprouts are delicious.
Storage instructions
This chicken and shrimp recipe can be stored in an airtight container in the refrigerator for up to 3 days. Simply heat leftovers in the microwave or on the stove top.
Freezer instructions: Store leftovers in freezable containers or bags for up to 3 months. Thaw in the refrigerator overnight. Reheat on stove top.
More delicious pasta:
Chicken langoustine
Have a restaurant-style dinner on the table in 30 minutes with this delicious and easy chicken and shrimp recipe. The perfect Olive Garden dupe, made with angel hair pasta paired with garlic butter sauce, white wine and fresh lemon. Don’t forget the juicy chicken nuggets!
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- total time: 30 minutes
- yield: 6 number of copies 1X
- category: dinner
- method: chef
- gourmet food: Italian
- 1 Pounds of Angel Hair Pasta
- 1 1/2 pound chicken tenders, Cut into bite-size pieces
- 2 tablespoons all purpose flour
- 1 teaspoon Salt, divided into
- 1/4 teaspoon Black pepper
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1 big chives, minced
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc are good choices)
- Juice, 1/2 lemon
- Optional: 1/2-1 teaspoon red pepper flakes
- 1/2 cup fresh parmesan cheese
- 1/4 cup fresh parsley, roughly chopped
- Cook pasta according to package directions until al dente. Reserve 1 cup pasta water for later use. Strain the pasta and set aside.
- In a large bowl add chicken pieces, flour and 1/2 teaspoon salt. Stir evenly to coat the chicken completely.
- Add olive oil to a large pot or skillet and heat over medium heat.
- Add the chicken pieces and fry until browned on the bottom, about 4 minutes, then flip and cook for an additional 2 – 3 minutes. Remove chicken from pan and set aside.
- Add the cream to the pan and melt over medium heat. Stir in garlic and green onions and cook for 1-2 minutes. Watch carefully to make sure it doesn’t burn.
- Stir in the white wine and deglaze the pan.
- Add 1/2 cup reserved pasta water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and allow sauce to cook for 3-5 minutes.
- Add lemon juice and red pepper flakes (if using).
- Over low to medium-low heat, stir in cooked pasta and chicken, adding more pasta water if needed (discard remaining water if there is enough sauce to cover pasta).
- Sprinkle with fresh Parmesan cheese and parsley and serve.
