Olive Garden Tuscan Chicken

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I stole this recipe for Olive Garden Tuscan Chicken from a cookbook called Copycat Cooking with Six Sisters’ Stuff: 100 + Popular Restaurant Meals You Can Make at Home. This easy to make pasta dish tastes just like the restaurant version. Chicken is dredged in a mixture of flour, garlic salt, pepper, basil, Italian seasoning and oregano. Then the chicken is browned in a skillet and finishes baking in the oven. While the chicken bakes a sauce is made with tomatoes, chicken broth, heavy cream and spinach. To serve place cooked fettuccine on a plate, then add sliced chicken and top with the creamy sauce. This recipe is great when you want ingredients to come together in a delicious way.

“The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.” – Marie-Pierre Moine, former editor ofTaste Magazine and resident food columnist in House and Garden (see more quotes in the Quotes tab)

The ingredients for this recipe are: 1 cup flour, 1 ½ tbsp garlic salt, 1 tsp ground black pepper, 1 tsp dried basil, ½ tsp Italian seasoning, ½ tsp dried oregano, 4 boneless, skinless chicken breasts, 7 tbsp olive oil, 1 tomato, 1 tbsp finely minced garlic, 2 ½ tbsp cornstarch, ½ cup chicken broth, ½ cup heavy cream, 6 oz fresh spinach, 1 cup milk, 1 cup Parmesan cheese and 16 oz package fettuccine noodles

Preheat oven to 350 F. Combine flour, garlic salt, pepper, basil, Italian seasoning and oregano in a shallow bowl.

Dip each chicken breast in flour mixture and coat well.

Then in a large skillet, heat 5 tbsp oil until hot. Place chicken in oil and cook until each side is golden. Don’t cook all the way through. Line baking sheet with foil and spray with oil. Place chicken breasts on cookie sheet and bake for 15 minutes. Set aside.

Wipe out the skillet with paper towels and then add remaining 2 tbsp olive oil. Cook tomato and garlic for 3 minutes.

Stir in 1 tbsp cornstarch and stir constantly for 1 minute. Then add chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken, about 3 to 4 minutes. In a small bowl, whisk together heavy cream and 1 ½ tbsp cornstarch. Next add cream mix and milk to skillet.

Bring to a simmer, add spinach and continue cooking until spinach softens and becomes dark green.

Lastly, stir in cheese and cook until melted.

Top cooked noodles with sliced chicken breast.

Then spoon sauce over the chicken and pasta.

If you liked the recipe for Olive Garden Tuscan Chicken you can try other chicken and pasta recipes like Cajun Chicken Pasta, Chicken Piccata with Spaghetti, Instant Pot Creamy Tuscan Chicken Pasta or Chicken Penne with Bacon & Spinach in Creamy Tomato Sauce.

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Olive Garden Tuscan Chicken

This easy to make pasta dish tastes just like the restaurant version. Chicken is dredged in a mixture of flour, garlic salt, pepper, basil, Italian seasoning and oregano. Then the chicken is browned in a skillet and finishes baking in the oven. While the chicken bakes a sauce is made with tomatoes, chicken broth, heavy cream and spinach. To serve place cooked fettuccine on a plate, then add sliced chicken and top with the creamy sauce.
Course Entree
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 1 cup flour
  • 1 ½ tbsp garlic salt
  • 1 tsp ground black pepper
  • 1 tsp dried basil
  • ½ tsp Italian seasoning
  • ½ tsp dried oregano
  • 4 boneless, skinless chicken breasts
  • 7 tbsp olive oil divided
  • 1 tomato cut into thin strips or chopped
  • 1 tbsp finely minced garlic
  • 2 ½ tbsp cornstarch divided
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 6 oz fresh spinach
  • 1 cup milk
  • 1 cup Parmesan cheese grated
  • 16 oz package fettuccine noodles

Instructions

  1. Preheat oven to 350 F.
  2. Combine flour, garlic salt, pepper, basil, Italian seasoning and oregano in a shallow bowl. Dip each chicken breast in flour mixture and coat well.
  3. In a large skillet, heat 5 tbsp oil until hot. Place chicken in oil and cook until each side is golden. Don’t cook all the way through.
  4. Line baking sheet with foil and spray with oil. Place chicken breasts on cookie sheet and bake for 15 minutes. Set aside.
  5. While the chicken is baking, prepare the noodles as directed.
  6. Wipe out the skillet with paper towels and add remaining 2 tbsp olive oil. Cook tomato and garlic for 3 minutes. Stir in 1 tbsp cornstarch and stir constantly for 1 minute. Add chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken, about 3 to 4 minutes.
  7. In a small bowl, whisk together heavy cream and 1 ½ tbsp cornstarch. Add spinach, cream mix and milk to skillet. Bring to a simmer and continue cooking until spinach softens and becomes dark green. Stir in cheese.
  8. Top the noodles with breaded chicken and spoon sauce on top.