Tuscan Garlic Chicken Recipe

Olive Garden copycat Tuscan Garlic Chicken in a creamy sauce with pasta on a skillet.

4.86 from 34 votes

From scratch to scrumptious in 45 minutes, this Olive Garden-inspired Tuscan Garlic Chicken delivers creamy perfection with every bite!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 1.019kcal

Author: Andrea

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.

Notes

I’m partnering with Le Creuset to bring you today’s recipe.

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.

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