Copycat Olive Garden Tuscan Garlic Chicken

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This copycat Olive Garden Tuscan garlic chicken has a rich creamy sauce. A restaurant quality meal made from scratch in 45 minutes.

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?!

To start, you’ll want to bread three large chicken breasts (or 6 cutlets), then sear them in a hot skillet (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!

Toss the chicken into the oven and bake for about 20 minutes or so, let it get nice and crispy.

Meanwhile, boil your pasta and start the sauce. First sauté the garlic and bell pepper until tender, then add the flour and cook until a thick paste forms. Add the chicken broth, milk, and half & half, simmer until a nice thick sauce forms. Toss in a big handful of freshly chopped spinach, then once it’s wilted add the cheeeeeese!

Toss the cooked noodles in the sauce, then top with sliced chicken. Enjoy this dish with a big salad or some crusty bread. It’s going to be one you’re going to want to make again & again!

6-8 servings

Copycat Olive Garden Tuscan Garlic Chicken

Prep Time: 15 minutes

Cook Time: 30 mintues

Total Time: 45 minutes

This copycat Olive Garden Tuscan garlic chicken has a rich creamy sauce. A restaurant quality meal made from scratch in 45 minutes.

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Ingredients:

For the chicken:

• 1 c. all-purpose flour
• 1/2 c. 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. (1/4 stick) 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 c. low-sodium chicken broth
• 1 c. milk
• 1/2 c. half & half
• 2 c. roughly chopped fresh spinach
• 1 c. freshly grated parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
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.
3. In a 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.
4. Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165 degrees.
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.
6. While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When 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.
7. Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk and half & half. Turn heat up to medium and bring mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
8. Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
9. Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.

All images and text ©Life Made Simple.

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