Olive Garden Tuscan Garlic Chicken
Transport your taste buds to the Italian countryside with Olive Garden Tuscan Garlic Chicken—a decadent, restaurant-quality meal perfect for dinner at home. Succulent chicken breasts are seasoned, lightly dredged in flour, and seared to golden perfection before being simmered in a rich, creamy Parmesan sauce infused with garlic, fresh spinach, and bursts of sun-dried tomatoes. Served over al dente fettuccine, this dish harmoniously blends savory, creamy, and tangy flavors that will impress even the pickiest eaters. Ready in under an hour, this crowd-pleaser is ideal for busy weeknights or indulgent weekend dinners, especially when garnished with fresh parsley for the perfect finishing touch. Keywords: Tuscan garlic chicken, Olive Garden copycat recipe, creamy Parmesan sauce, Italian chicken pasta, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces, boneless and skinless Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves, minced Garlic
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 3 cups, fresh Spinach
- 1 cup, chopped Sun-dried tomatoes
- 12 ounces, uncooked Fettuccine pasta
- 2 tablespoons, chopped (optional for garnish) Parsley
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Dredge the chicken in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Add the heavy cream and Parmesan cheese to the skillet. Stir until the cheese melts and the sauce thickens slightly.
Stir in the spinach and sun-dried tomatoes. Cook for 2-3 minutes until the spinach wilts.
Return the chicken breasts to the skillet, spooning some sauce over the top. Simmer for 5-7 minutes until the chicken is cooked through (internal temperature 165°F).
Meanwhile, cook the fettuccine pasta according to package instructions. Drain the pasta and set aside.
Serve the chicken and sauce over the fettuccine. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 8.5 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
