Copycat Olive Garden Tuscan Garlic Chicken - Three Olives Branch (2024)

5 from 12 votes

Course: Main Course

Cuisine: Italian

Keyword: Chicken/Turkey, Copycat, Pasta

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

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 peppers strips or chopped (or 1 fresh red bell pepper)
• 2 cups fresh spinach (or 1 cup frozen)
• 2 heads roasted garlic

• Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.

• As the pasta is cooking, make the chicken. Heat a large skillet over medium heat with 2 Tablespoons of oil. Place the flour in a small dish or plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

• Lightly dredge the chicken in the flour to fully coat. Shake off excess flour. When the skillet and oil are hot, add the chicken. Cook approximately 5 minutes per side until browned and the chicken is cooked through. Set the chicken aside.

• Make the sauce (I like to use the now empty pasta pot). Melt the butter in the pot over medium heat.

• Once melted, add the 6 minced garlic cloves and garlic powder. Cook until fragrant, approximately 30 seconds.

• Add the 2 Tablespoons of flour and stir to incorporate until there is no dry flour.

• Whisk in the chicken stock, white wine, and heavy cream. Add the red pepper flakes, dried parsley, and salt. Simmer for 10 minutes over medium low, stirring occasionally.

• Add the Parmesan and stir until melted.

• Add the spinach, red peppers, and roasted garlic cloves (removed from the skins). Stir until the spinach has started to wilt, approximately 2 minutes. Season the sauce to taste.

• Add the pasta and stir to combine and coat. Serve immediately with the chicken.

The restaurant used malfadine pasta (fettuccine with wavy edges) but fettuccine is a great substitute.

If you use a fresh pepper instead, add the strips or chopped pepper in step 7 before simmering.

Learn how to make roasted garlic which is so easy! I love to keep extra in the fridge to add to pastas.