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I would order this Tuscan Garlic Chicken every time I went to Olive Garden. It was my favorite! And then one sad day I went to order it and they didn’t have it anymore. I felt so lost. What would I order now? You can imagine my excitement when I found this delicious copycat recipe. I absolutely loved it! I loved that the sauce was thick and savory. It was so delicious over my chicken and noodles. It really tasted like the real deal and I am so happy I can make it at home!Tuscan garlic chicken on top of noodles and drizzled with a white sauce and spinach and tomatoes all on a white plate.
Rating: 4 stars  Difficulty of Recipe: 4 stars

 

Review: Since I like a little more sauce I doubled the sauce recipe. The original recipe below probably would have been enough but I wanted to have extra. If you double the sauce recipe I would suggest doubling everything but the spinach. There was so delicious and close to the real thing, we will definitely make it again.

Recipe adapted from Mel’s Kitchen

 

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Tuscan Garlic Chicken

4 from 2 votes
By: Alyssa Rivers
It was so delicious over my chicken and noodles. It really tasted like the real deal and I am so happy I can make it at home!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 Servings

Ingredients 

Instructions 

  • Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
  • In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don't cook all the way through.
  • On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.
  • While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. Wipe the skillet with some paper towels and add the remaining 2 T olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 T of flour and stir constantly for one minute.
  • Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
  • In a separate small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
  • Add half of the sauce to the coating the cooked and drained fettucini noodles. Top with breaded chicken and spoon more of the sauce on top. Enjoy!

Nutrition

Calories: 802kcalCarbohydrates: 75gProtein: 54gFat: 31gSaturated Fat: 11gCholesterol: 200mgSodium: 1094mgPotassium: 1065mgFiber: 4gSugar: 5gVitamin A: 3870IUVitamin C: 36mgCalcium: 329mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Italian, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




39 Comments

  1. 5 stars
    I love this recipe and has become a favorite. I use only 2 chicken breasts and continue as directed. I do add garlic to the sauce.

  2. 3 stars
    Sauce was quite bland. Doubled the salt, oregano and basil without improvement. We don’t like peppers so this may have accounted for bland taste.