Olive Garden’s Tuscan Garlic Chicken: A Culinary Journey Home

There’s a certain magic to a dish that transports you. For me, Olive Garden’s Tuscan Garlic Chicken has always been one of those culinary time machines, whisking me back to family dinners and bustling restaurant nights. I remember the first time I tried it, the creamy, garlicky sauce clinging to perfectly cooked chicken and fettuccine, the vibrant pop of red bell pepper – it was comfort and elegance all in one bite. Recreating that familiar, beloved flavor in my own kitchen has been a deeply satisfying endeavor, a way to capture those cherished memories and share them.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Contains Dairy, Gluten, and Poultry

Ingredients

This recipe aims to capture the essence of the restaurant’s classic, so sourcing quality ingredients will elevate your experience.

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 ½ cups all-purpose flour
• 1 tablespoon all-purpose flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons Italian seasoning
• 5 tablespoons olive oil, divided

For the Tuscan Garlic Sauce and Pasta:

• 1 lb fettuccine pasta, cooked according to package directions
• 1 tablespoon garlic, finely chopped
• ¼ teaspoon red pepper flakes
• 1 red bell pepper, julienned
• ½ cup dry white wine
• ½ lb whole spinach leaves, stemmed and roughly chopped
• 5 fresh basil leaves, chopped
• ½ cup heavy whipping cream
• 1 (12-ounce) can evaporated milk
• 1 cup Parmesan cheese, freshly grated

Equipment Needed

• Large skillet
• Medium saucepan
• Baking sheet
• Aluminum foil
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board
• Tongs
• Oven thermometer (optional, for accuracy)

Instructions

Bringing this beloved dish to life is a straightforward process that rewards attention to detail. We’ll start by preparing the chicken, then move on to crafting the luscious sauce.

1. Preheat Your Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures a consistent temperature for finishing the chicken.

2. Prepare the Chicken Dredge: In a shallow dish, combine the 1 ½ cups of all-purpose flour, salt, black pepper, and Italian seasoning. Whisk these dry ingredients together until they are well incorporated.

3. Dredge the Chicken: Take each boneless, skinless chicken breast and coat it thoroughly in the flour mixture. Gently shake off any excess flour; you want a good, even coating without it being overly thick.

4. Sear the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts, working in batches of two to avoid crowding the pan. Sear the chicken for approximately 2 to 3 minutes per side, until it’s beautifully golden brown and crisp. Add more olive oil as needed for subsequent batches.

5. Bake the Chicken: Remove the seared chicken breasts from the skillet and place them on a baking sheet. Loosely cover the chicken with aluminum foil. Transfer the baking sheet to the preheated oven and bake for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Using a meat thermometer is the most accurate way to ensure your chicken is cooked through and safe to eat.

6. Start the Sauce Base: While the chicken is in the oven, begin preparing the sauce. In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped garlic, red pepper flakes, and julienned red bell pepper. Cook for approximately 1 minute, stirring frequently, until the garlic is fragrant and the pepper has slightly softened. Be careful not to burn the garlic.

7. Build the Sauce: Stir in the 1 tablespoon of all-purpose flour into the garlic and pepper mixture. Cook for another minute, stirring constantly, to create a roux. This will help thicken the sauce. Gradually whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Then, whisk in the heavy whipping cream and the evaporated milk.

8. Simmer and Thicken: While stirring continuously, bring the sauce mixture to a gentle boil. Once it starts to bubble, reduce the heat to medium-low and allow it to simmer.

9. Incorporate Greens and Herbs: Add the stemmed and chopped spinach leaves and the chopped fresh basil to the simmering sauce. Continue to stir until the spinach has wilted and the basil has released its fragrance, which should only take a minute or two.

10. Finish with Parmesan: Remove the saucepan from the heat. Slowly stir in the grated Parmesan cheese until it is completely melted and incorporated into the sauce, creating a smooth, creamy consistency. Taste and adjust seasoning if necessary.

11. Assemble the Dish: Ensure your fettuccine pasta is cooked, drained, and ready. Toss ¾ of the prepared Tuscan garlic sauce with the cooked pasta until it is evenly coated.

12. Serve: Plate the sauced pasta, then place a cooked chicken breast on top of each portion. Drizzle the remaining sauce over the chicken. For an extra touch of flavor and presentation, garnish with additional Parmesan cheese.

Expert Tips & Tricks

• Chicken Breasts: For more even cooking and a better sear, consider pounding the thicker end of the chicken breasts to a more uniform thickness.
• Flour Coating: Don’t skip the flour dredge; it’s crucial for creating a crispy exterior on the chicken and also helps to lightly thicken the sauce later if any stray bits end up in the pan.
• Garlic: Freshly minced garlic offers the most potent flavor. If you’re in a pinch, you can use jarred minced garlic, but be aware the flavor might be slightly less intense.
• Wine Substitution: If you prefer not to use white wine, you can substitute it with chicken broth or even an extra splash of the evaporated milk, though the wine adds a lovely depth of flavor.
• Spinach Prep: While this recipe calls for chopping spinach, you can also use baby spinach which is pre-washed and tender, requiring no stemming or chopping.

Serving & Storage Suggestions

This Tuscan Garlic Chicken is a complete meal in itself, but it pairs beautifully with a crisp green salad and some crusty bread for dipping into any extra sauce.

Serving: Present the dish immediately after assembly for the best texture and temperature. The vibrant green of the spinach and basil against the creamy sauce and golden chicken is visually appealing.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling.

Reheating: To reheat, gently warm the pasta and sauce mixture in a saucepan over low heat, adding a splash of milk or water if it becomes too thick. The chicken can be reheated separately in the oven at 300 degrees F (150 degrees C) until warmed through, or gently in the microwave. Avoid overheating the chicken, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1166 kcal
Calories from Fat	558 kcal
Total Fat	62 g	79%
Saturated Fat	25 g	125%
Cholesterol	246 mg	82%
Sodium	2444 mg	106%
Total Carbohydrate	116 g	42%
Dietary Fiber	4 g	14%
Total Sugars	3 g	6%
Protein	61 g	122%

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, use gluten-free fettuccine pasta. You’ll also need to substitute the all-purpose flour in the dredge and sauce with a gluten-free all-purpose flour blend.
• Vegetarian: While this recipe is chicken-focused, you could adapt it by pan-searing firm tofu or large portobello mushrooms instead of chicken. Adjust cooking times accordingly.
• Spice Level: If you prefer a spicier dish, increase the amount of red pepper flakes.
• Creamier Sauce: For an even richer sauce, you can substitute half of the evaporated milk with heavy whipping cream.

FAQs

Q: What kind of pasta is best for this dish if I can’t find fettuccine?
A: You’ll want to use a pasta shape that can hold the creamy sauce well, such as linguine, spaghetti, or even a spiral pasta like rotini or fusilli. Avoid very thin noodles like angel hair or short, tubular pastas like penne, as they don’t pair as well with this sauce style.

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce a day in advance and refrigerate it. You may need to add a little extra liquid (milk or broth) when reheating to achieve the desired consistency.

Q: Why does the recipe call for both whipping cream and evaporated milk?
A: The combination creates a wonderfully rich and creamy sauce. The whipping cream adds luxurious texture and fat content, while the evaporated milk contributes a subtle sweetness and helps to emulsify the sauce, preventing it from separating.

Q: Is it important to cook the chicken to 165°F?
A: Absolutely. 165°F (74°C) is the USDA-recommended safe internal temperature for poultry to ensure any harmful bacteria are killed. Using a meat thermometer is the most reliable way to confirm doneness.

Q: My sauce seems a bit thin. What can I do?
A: If your sauce is thinner than you’d like, you can simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, and then stir it into the simmering sauce until thickened.

Final Thoughts

Bringing the comforting flavors of Olive Garden’s Tuscan Garlic Chicken into your home kitchen is a rewarding experience. It’s a dish that proves you don’t need to go out to enjoy restaurant-quality meals. This recipe is perfect for a cozy weeknight dinner or when you want to impress guests with a familiar yet elegant taste. Gather your ingredients, embrace the process, and savor every creamy, garlicky bite. I encourage you to try this recipe and share your culinary creations; there’s nothing quite like the joy of a home-cooked meal that brings back cherished memories and creates new ones.