Tuscan Garlic Chicken

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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


Tuscan Garlic Chicken

4 from 2 votes
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
Author Alyssa Rivers
Servings: 6 Servings


  • 3/4 cup all purpose flour
  • 1/2 Tablespoon salt
  • 1 teaspoon pepper
  • 1/2 tsp dried basil
  • 1/2 teaspoon dried oregano
  • 4 chicken breasts boneless skinless
  • 5 Tablespoons extra virgin olive oil divided
  • 1 Tablespoon finely minced garlic
  • 1 red bell pepper cut into thin strips or chopped
  • 1/2 cup low sodium chicken broth
  • 6 ounces fresh spinach
  • 1/2 cup heavy cream
  • 2 Tablespoons cornstarch
  • 1 cup lowfat milk
  • 1 cup parmesan cheese freshly grated
  • 1 pound fettucini noodles


  • 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!


Serves: 6

Calories802kcal (40%)Carbohydrates75g (25%)Protein54g (108%)Fat31g (48%)Saturated Fat11g (55%)Cholesterol200mg (67%)Sodium1094mg (46%)Potassium1065mg (30%)Fiber4g (16%)Sugar5g (6%)Vitamin A3870IU (77%)Vitamin C36mg (44%)Calcium329mg (33%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword chicken recipes, italian chicken recipes, tuscan garlic chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  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.

  3. We don’t like Yellow, red or green peppers in our food so I was wondering if you had a good substitute in this recipe?

  4. I also loved the Tuscan Chicken at O’Charleys. I complained to headquarters for taking it off the menu. I was also at a loss cause it was my favorite. I had found a different recipe tried it was close but not that same flavor. I just came across yours an I’ll definitely give it a try. If we keep complaining we can hopefully get them to bring it back.

  5. Maybe I’m not reading this right but I’m confused by step #7. Add half the sauce to the coating – what do you mean?

  6. Delicious! I agree that the sauce is bland, the roasted garlic would really boost it up. I didn’t have any chicken broth so mixed Marsala wine and water 50/50 really good! I added a little more salt and pepper to the sauce after I added the parm ( which is salty). I like the colours too. Great dinner on a cold night.

  7. Recipe looks and sounds amazing! Definitely will be trying this! Question though, what’s the point of the white colored water(lowfat milk)?

  8. Sounds tasty, but I would use a bit more seasoning for the chicken. Also, reserve ‘about’ 1/4 (depends on the amount of sauce) cup of the water that is used to boil the pasta because the starch would help to provide thickening to the alfredo-type sauce.

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