Bring the restaurant home with this Copycat Olive Garden Tuscan Garlic Chicken! Pasta is tossed in a creamy garlic sauce with spinach, red peppers, garlic, and chicken.
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I really love finding restaurant dishes that I love and trying to recreate them at home as close as I can, especially with Copycat Olive Garden recipes.
This Copycat Olive Garden Tuscan Garlic Chicken may not be on the menu any more, but you can recreate it at home!
So the classic Olive Garden dish is made with malfadine pasta, which is like a wide fettuccine with edges like lasagna noodles. And the vary edges are my FAVORITE part of a lasagna noodle 🙂
It is difficult to find this pasta in most stores, so I just used fettuccine here.
Other pasta shapes can work as well. Just keep in mind the more edges you have, the less saucy it will appear.
For example, angel hair pasta being so thin means a higher number of noodles in a pound, meaning more surface to cover. Same for certain shapes like rotini that have a lot of ridges.
Roasted Garlic Cloves
Garlic is the prominent flavor in the sauce and dish. I love to use roasted garlic cloves.
The roasted garlic can also be skipped, but I love getting those pockets of extra flavor in the pasta!
If you skip them, you might want to add more garlic powder to the sauce. Just taste and adjust accordingly.
I am a big fan of tweaking recipes for what you like or have on hand.
There are so many great vegetables you could use in this Olive Garden pasta that would taste great!
I love to add asparagus, sun-dried tomatoes, or mushrooms.
This pasta could be made all in one pot, but it takes longer since you can only make one thing at a time.
If you are able to take your time and start earlier, it is nice to only have the one pot to clean later!
First cook the pasta, then the chicken, then the sauce, and mix when it is all done. The warm sauce will help un-stick the cooled pasta as you move it around.
You can also easily make the sauce in advance for an even faster dinner idea!
- Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
- As the pasta is cooking, make the chicken. Heat a large skillet over medium heat with 2 Tablespoons of oil. Place the flour in a small dish or plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Lightly dredge the chicken in the flour to fully coat. Shake off excess flour. When the skillet and oil are hot, add the chicken. Cook approximately 5 minutes per side until browned and the chicken is cooked through. Set the chicken aside.
- Make the sauce (I like to use the now empty pasta pot). Melt the butter in the pot over medium heat.
- Once melted, add the 6 minced garlic cloves and garlic powder. Cook until fragrant, approximately 30 seconds.
- Add the 2 Tablespoons of flour and stir to incorporate until there is no dry flour.
- Whisk in the chicken stock, white wine, and heavy cream. Add the red pepper flakes, dried parsley, and salt. Simmer for 10 minutes over medium low, stirring occasionally.
- Add the Parmesan and stir until melted.
- Add the spinach, red peppers, and roasted garlic cloves (removed from the skins). Stir until the spinach has started to wilt, approximately 2 minutes. Season the sauce to taste.
- Add the pasta and stir to combine and coat. Serve immediately with the chicken.