From scratch to scrumptious in 45 minutes, this Olive Garden-inspired Tuscan Garlic Chicken delivers creamy perfection with every bite!
For more tasty Italian dishes, try Creamy Tuscan Chicken and Potatoes and Chicken Tetrazzini.
Table of Contents
An Olive Garden Copycat
It’s been a few years since I’ve made this recipe, but it’s such a good one! I couldn’t help but breathe some new life into it. This cozy, comforting dish is my take on Olive Garden’s popular dish.
While it may not be exact, it is delicious, and that’s all that matters, right? It is definitely a dish your family will love.
I used my Le Creuset buffet casserole, which was the perfect size for every step in this recipe. Enameled cast iron = even heat distribution + easy release. That’s exactly what you want when you’re searing chicken!
Why We Love Tuscan Chicken
- This Tuscan Garlic Chicken recipe delivers Olive Garden flavor right at home.
- Experience love at first bite with the creamy and savory flavors of this Tuscan chicken.
- Tuscan Garlic Chicken uses everyday ingredients, making it easy to prepare.
Recipe Ingredients
- Parmesan Cheese: Freshly grated Parmesan adds a rich, nutty taste and a creamy texture to the sauce.
- Italian Seasoning: A blend of herbs that imparts an authentic, savory Italian flavor to the chicken.
- Red Bell Pepper: Adds a sweet, slightly tangy flavor and a crunchy texture to the sauce.
See the recipe card for full information on ingredients and quantities.
Variations
This recipe can also be made with salmon or shrimp instead of chicken. For salmon, sear the fillets in the same manner as the chicken, ensuring they reach an internal temperature of 145°F (63°C). For shrimp, cook until they turn pink and opaque.
How to Make Tuscan Garlic Chicken
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Step 2: In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
Step 3: In a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
Step 4: Remove the chicken from the skillet and place it onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165°F (75°C).
Step 5: While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package’s instructions. Drain and set aside.
Step 6: While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When it has melted, add the bell pepper and cook for 3-4 minutes. Season with salt, pepper, and paprika, then add the garlic and sauté until fragrant, about 1 minute.
Step 7: Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk, and half & half. Turn the heat up to medium and bring the mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
Step 8: Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
Step 9: Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.
Expert Tips
- Rest the Chicken: After baking, let the chicken rest for 5 minutes before slicing. This allows the juices to be redistributed, keeping the meat moist and flavorful.
- Deglaze the Pan: After searing the chicken, deglaze the pan with a splash of chicken broth or white wine before making the sauce. This adds depth and richness to the flavor.
FAQs
For this recipe, boneless, skinless chicken breasts are recommended. They are easy to cook evenly and stay tender and juicy when properly seared and baked. If you prefer darker meat, boneless, skinless chicken thighs can be used as a substitute, but they may require a slightly longer baking time to reach the desired internal temperature.
Complement the dish with sides like Easy Cobb Salad, Grilled Panzanella Salad, Buttery Pull-Apart Rolls, Heavenly Dinner Rolls, Asparagus Soup, or Creamy Sausage Tortellini Soup for a complete and satisfying meal.
Storage Info
STORE Tuscan Garlic Chicken leftovers in an airtight container in the refrigerator for up to 1-3 days. You can FREEZE it for up to 2 months by placing it in a freezer-safe container.
To REHEAT, thaw if frozen, and warm in a skillet over medium heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency. Alternatively, reheat in the microwave, covered, in short intervals, stirring occasionally.
More Favorite Pasta Recipes to Try
Tuscan Garlic Chicken Recipe
Ingredients
For the Chicken
- 1 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 3 boneless skinless chicken breasts - or 6 cutlets
- 2 tbsp olive oil
For the Pasta
- 1 lb fettuccine
For the Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic - minced
- 1 red bell pepper - cut into 2" long thin strips
- 1/2 tsp kosher sea salt
- 1/4 tsp paprika
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 1 cup chicken broth - (low-sodium)
- 1 cup milk
- 1/2 cup half and half
- 2 cup fresh spinach - roughly chopped
- 1 cup parmesan cheese - freshly grated
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
- In a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
- Remove the chicken from the skillet and place it onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package's instructions. Drain and set aside.
- While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When it has melted, add the bell pepper and cook for 3-4 minutes. Season with salt, pepper, and paprika, then add the garlic and sauté until fragrant, about 1 minute.
- Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk, and half & half. Turn the heat up to medium and bring the mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
- Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
- Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.
The garlic sauce was incredible with the chicken and pasta. Definitely making this again!
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