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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!
Rating: 4 stars Difficulty of Recipe: 4 stars
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
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!
Ingredients
- 4 boneless skinless chicken breasts, about 3-4 pounds
- ¾ cup all-purpose flour
- ½ tablespoon salt
- 1 teaspoon pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 5 tablespoons extra virgin olive oil divided
- 1 tablespoon finely minced garlic
- 1 red bell pepper, cut into thin strips
- ½ cup low-sodium chicken broth
- 6 ounces fresh spinach
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 cup low-fat milk
- 1 cup parmesan cheese freshly grated
- 1 pound fettucini noodles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray. Whisk together 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 of oil over medium-high heat.
- Carefully place the breaded chicken in the oil and cook for 3-4 minutes until each side is golden brown. Don't cook all the way through.
- Place each browned chicken breast on the prepared baking sheet and bake for about 15 minutes, until they temp out to 165 degrees Fahrenheit. Remove from the oven and set aside.
- While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions.
- Wipe the skillet out and add the remaining 2 tablespoons of olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes.
- Whisk in 1 tablespoon of flour and stir constantly for one minute to create a paste.
- Slowly whisk in the chicken broth and bring to a light simmer while whisking constantly until it thickens.
- In a separate small bowl, whisk together the heavy cream and cornstarch.
- Add the spinach, cream mixture, 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 the fettuccini noodles to the sauce. Serve topped 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.
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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.
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.
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?
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.
Sorry for the servings question. I see in the very beginning, it says 4.
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?
I think she means add it to the drained noodles. Just take out the word “coating”.
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.
How many serving for this meal?
Recipe looks and sounds amazing! Definitely will be trying this! Question though, what’s the point of the white colored water(lowfat milk)?
Made this tonight for dinner! Loved it! Made more sauce as suggested! Just perfect!
Thanks.
Yum. This recipe looks delicious! Thank you for sharing.
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.
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.
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?
Is the issue the heavy cream?
No.
Just in case you didn’t know Olive Garden list all of their original recipes on their website. Just click on recipes.
I didn’t know that!! Thanks!
Olive Garden only gives a partial recipe it doesn’t tell you the measurements..
girl, that looks so delicious. This photo and the strawberry lemonade may be my fave ever.