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.

Ingredients

For the Chicken:

4 chicken breasts

2 tablespoons olive oil

½ cup flour

¼ teaspoon salt

¼ teaspoon black pepper

For the 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

For 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

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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