Why You’ll Love This Recipe

Restaurant-Quality at Home: This copycat version of the popular Tuscan Garlic Chicken from Olive Garden lets you enjoy a favorite dish without leaving the house.
Creamy and Flavorful Sauce: The rich, garlicky sauce combined with Parmesan and cream adds a comforting touch to the chicken and pasta.
Customizable: You can adjust the heat with red pepper flakes, or switch up the vegetables based on your preferences.
Quick and Easy: With just a few steps, this dish comes together in under an hour, making it a great weeknight meal.

Ingredients

Chicken

4 chicken breasts
2 tablespoons olive oil
½ cup flour
¼ teaspoon salt
¼ teaspoon black pepper

Sauce

2 tablespoons unsalted butter
6 cloves garlic (minced)
¼ teaspoon garlic powder
2 tablespoons flour
1 ½ cups chicken stock
¼ cup white wine
½ cup heavy cream or half and half
⅛ teaspoon red pepper flakes
1 tablespoon dried parsley
½ teaspoon salt
¼ cup freshly grated Parmesan cheese

Assembly

1 pound fettuccine
½ cup roasted red pepper strips or chopped (or 1 fresh red bell pepper)
2 cups fresh spinach (or 1 cup frozen)
2 heads roasted garlic

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken

Season the chicken breasts with salt and black pepper.
Dredge each chicken breast in flour, coating both sides evenly.
In a large skillet, heat olive oil over medium heat.
Cook the chicken breasts for about 6-7 minutes per side, until they are golden brown and fully cooked through (internal temperature should reach 165°F/75°C). Remove from the pan and set aside.

2. Make the Sauce

In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 1-2 minutes, until fragrant.
Stir in garlic powder and flour, cooking for an additional 1 minute.
Gradually add chicken stock, stirring constantly to prevent lumps.
Pour in white wine and continue stirring until the mixture thickens, about 3-4 minutes.
Stir in heavy cream, red pepper flakes, dried parsley, salt, and Parmesan cheese. Let the sauce simmer for a couple of minutes until smooth and creamy. Adjust seasoning as needed.

3. Cook the Fettuccine

In a separate pot, cook the fettuccine pasta according to the package instructions. Drain and set aside.

4. Assemble the Dish

Add the roasted red peppers, spinach, and roasted garlic (squeezed from the bulbs) into the sauce and stir to combine.
Add the cooked fettuccine into the sauce, tossing gently to coat the pasta with the creamy sauce.
Slice the cooked chicken breasts into strips and place them on top of the pasta.
Serve the Tuscan garlic chicken immediately, garnished with additional Parmesan cheese if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Vegetarian Option: For a vegetarian version, replace the chicken with grilled portobello mushrooms or a plant-based chicken substitute.
Add More Veggies: You can add mushrooms, zucchini, or sun-dried tomatoes for extra flavor and texture.
Spicy Version: If you like more heat, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over low heat, adding a splash of milk or cream if the sauce has thickened too much.

FAQs

Can I use another type of pasta?

Yes, you can use any pasta you prefer. Penne, spaghetti, or rigatoni would all work well in place of fettuccine.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great substitute. Just be sure to adjust the cooking time as they may take a little longer to cook through.

Is there a non-dairy version of this recipe?

To make this dish dairy-free, use a dairy-free cream alternative and skip the Parmesan cheese. You can also use a non-dairy butter substitute.

Can I make the sauce ahead of time?

The sauce can be made in advance and stored in the refrigerator for up to 2 days. Just reheat it and adjust the consistency with a bit of cream or chicken stock before serving.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C). You can also cut into the thickest part of the chicken to ensure it’s no longer pink.

Can I use store-bought roasted garlic?

Yes, if you don’t want to roast garlic yourself, store-bought roasted garlic can be used in this recipe.

How can I make this dish spicier?

To increase the spice level, simply add more red pepper flakes, or toss in a few dashes of hot sauce to the sauce.

Can I freeze this dish?

It’s best to freeze the chicken and sauce separately. You can store both in airtight containers for up to 3 months. To reheat, thaw in the refrigerator overnight and gently reheat on the stove.

What other vegetables can I add to the sauce?

You can add mushrooms, sun-dried tomatoes, or artichokes to the sauce for additional flavors and textures.

Can I skip the wine in the sauce?

Yes, you can substitute the white wine with additional chicken stock or use a splash of lemon juice for acidity.

Conclusion

This copycat Olive Garden Tuscan Garlic Chicken is a wonderfully creamy and flavorful dish that’s perfect for a special dinner or an indulgent weeknight meal. The combination of tender chicken, fettuccine pasta, roasted garlic, and rich sauce is sure to become a favorite in your household. Best of all, it’s easy to make and sure to impress anyone at the table.

Copycat Olive Garden Tuscan Garlic Chicken

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Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This copycat Olive Garden Tuscan Garlic Chicken brings the rich, creamy flavors of the restaurant favorite straight to your kitchen. With perfectly seared chicken breasts, fettuccine pasta, a creamy garlic sauce, and roasted garlic, roasted red peppers, and fresh spinach, this indulgent dish is perfect for special occasions or a cozy dinner at home.

Instructions

1. Prepare the Chicken:

Season the chicken breasts with salt and black pepper.
Dredge each chicken breast in flour, coating both sides evenly.
Heat olive oil in a large skillet over medium heat.
Cook the chicken breasts for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the pan and set aside.

2. Make the Sauce:

In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 1-2 minutes until fragrant.
Stir in garlic powder and flour, cooking for 1 more minute.
Gradually add chicken stock, stirring constantly to prevent lumps.
Pour in white wine and stir until the mixture thickens, about 3-4 minutes.
Stir in heavy cream, red pepper flakes, dried parsley, salt, and Parmesan cheese. Let the sauce simmer for a couple of minutes until smooth and creamy. Adjust seasoning as needed.

3. Cook the Fettuccine:

Cook the fettuccine pasta according to package instructions. Drain and set aside.

4. Assemble the Dish:

Add roasted red peppers, spinach, and roasted garlic (squeezed from the bulbs) into the sauce and stir to combine.
Toss the cooked fettuccine in the sauce until well coated.
Slice the chicken breasts into strips and place on top of the pasta.
Serve immediately, garnished with additional Parmesan cheese if desired.

Notes

Vegetarian Option: Replace the chicken with grilled portobello mushrooms or a plant-based chicken substitute for a vegetarian version.
Add More Veggies: Consider adding mushrooms, zucchini, or sun-dried tomatoes to the sauce for extra flavor.
Spicy Version: Add more red pepper flakes for extra heat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian