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. Made this tonight, and while the suce was a little bland on its own, the flavor from the browned chicken and salted pasta water, made up for it,. Sauce was a little thick, perhaps a ,little more cream and 6 oz. of spinach was too much for our liking. It didn’t wilt down enough. Will definitely make again, but with roasted garlic for depth of flavor, abou half the spinach and a little more cream. Despite the changes, family gobbled it up and went back for seconds.

  2. My cousin is diabetic. Is there a way to tweak this recipe so that it is still delicious but will not cause her blood sugar to spike?

  3. Just in case you didn’t know Olive Garden list all of their original recipes on their website. Just click on recipes.

  4. This was so delicious! Also, my finished product looked just like the picture–that never happens! Winner recipe. Thank you!

  5. Made this last night. It’s pretty good. I didn’t measure the parm when adding so maybe I didn’t add enough, but I had to add more to my plate because the sauce was bland otherwise. Would make again but will measure the cheese to make sure I’m putting a full cup.

  6. Loved this at OG…so glad to have the recipe now since they took it off the menu. This looks WONDERFUL!

  7. You blow me away with your recipes! The kids will be so happy to see a new “way with chicken!” Pinned and shared!

  8. I never tried that dish, but your picture definitely has me wanting to!!! I just love creamy sauces on pasta way too much!!!

  9. This looks delicious, I love finding new recipes with pasta and chicken, this one looks like a winner, love creamy sauces! And I like sauce too, so I’ll be taking your tips and doubling it! 🙂

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