On Food.com there is a similar, copycat recipe for the chicken scampi by Olive Garden. The recipe includes directions for making the white sauce, a scampi sauce and the chicken. On OliveGarden.com, there is a recipe for shrimp scampi, which is very similar to chicken scampi but contains shrimp instead.
To make the white sauce, add 2 tablespoons of flour to 1 tablespoon of melted butter in a skillet set over medium high heat. Cook the flour for three to four minutes. Pour in 3/4 cup of hot milk while stirring constantly. Stir the mixture until it thickens slightly, and then set it aside.
For the scampi sauce, melt 3 tablespoons of butter in a skillet over low heat. Add 1/2 teaspoon of crushed red pepper flakes, 2 teaspoons of Italian seasoning, an optional tablespoon of dried cilantro and a dash of black pepper. Cook for about two minutes on low heat, and then add 3/4 cup of white wine and 1 cup of chicken broth. Simmer for 30 to 40 minutes; add 1/4 cup of white sauce, and stir until the concoction thickens.
Lightly coat the slices of 2 chicken breasts with flour, and fry them in 1 to 2 tablespoons of olive oil until lightly browned. Add 2 thinly sliced bell peppers and 1 thinly sliced onion. Saute the peppers, onions, chicken breast slices and the sauce until everything is cooked through. Meanwhile, toss unpeeled garlic cloves with a little oil, and roast the cloves wrapped in aluminum foil for about 30 minutes at 350 degrees Fahrenheit.
Add the peeled roasted garlic to the chicken and vegetables just before serving. Serve the chicken mixture over a bed of cooked pasta.