Darlings, get ready to bring that iconic Olive Garden flavor right into your kitchen without having to wait for a table or deal with unlimited breadstick temptations! This copycat recipe captures everything we love about their famous chicken pasta dish – the tender chicken, the perfectly cooked pasta, and that creamy, dreamy sauce that keeps us coming back for more.
Why This Recipe Works
- The secret blend of Italian herbs and spices creates that authentic Olive Garden flavor profile that keeps you coming back for more
- Using heavy cream and Parmesan cheese creates the perfect creamy consistency without being overly rich or heavy on the stomach
- Searing the chicken at high heat locks in juices and creates that beautiful golden-brown crust that adds texture and depth to the dish
- The addition of sun-dried tomatoes provides that signature sweet and tangy flavor that balances the cream sauce perfectly
- Cooking the pasta al dente ensures it holds up to the creamy sauce without becoming mushy or losing its texture
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 12 ounces fettuccine pasta
- 1/4 cup fresh basil, chopped
Equipment Needed
- Large skillet or sauté pan
- Large pot for boiling pasta
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
Instructions
Prepare Your Ingredients and Equipment
Before we dive into cooking, let’s get everything ready to go! Start by cubing your chicken breasts into uniform 1-inch pieces – this ensures even cooking and perfect bite-sized portions. Mince your garlic cloves finely so they distribute evenly throughout the sauce. Measure out your heavy cream, chicken broth, and have your sun-dried tomatoes ready to go. Bring a large pot of salted water to a rolling boil for the pasta – we want it ready when we need it. Having everything prepped and within reach makes the cooking process smooth and enjoyable rather than stressful. This mise en place approach is a game-changer for any recipe, especially when working with time-sensitive elements like cream sauces.
Cook the Pasta to Perfect Al Dente
Add your fettuccine to the boiling salted water and cook according to package directions, but here’s the secret: subtract exactly 2 minutes from the recommended cooking time. We want the pasta firm to the bite because it will continue cooking when we add it to the hot sauce later. Set a timer for 8 minutes if your package says 10 minutes – this precision matters! While the pasta cooks, reserve about 1 cup of the starchy pasta water before draining. This magical liquid will help thin our sauce to the perfect consistency later. Drain the pasta but do not rinse it – we want that starch to help the sauce cling to every strand. Keep the pasta warm while you work on the other components.
Sear the Chicken to Golden Perfection
Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it shimmers – this should take about 90 seconds. Pat your chicken cubes completely dry with paper towels (crucial step for proper browning!) and season generously with salt and pepper. Add the chicken to the hot oil in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes without moving them to develop that beautiful golden-brown crust. Flip and cook another 3-4 minutes until the internal temperature reaches 165°F on an instant-read thermometer. Remove the chicken and set aside – we’ll add it back later. The fond (those browned bits left in the pan) is flavor gold!
Create the Creamy Signature Sauce
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for exactly 60 seconds until fragrant but not browned – we want that gentle garlic flavor, not bitterness. Pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the chicken. Add the heavy cream, Italian seasoning, and red pepper flakes, then bring to a gentle simmer. Cook for 3-4 minutes until the sauce reduces slightly and coats the back of a spoon. Whisk in the Parmesan cheese until completely melted and smooth. The sauce should thicken to a velvety consistency that nicely coats pasta.
Combine Everything for the Final Dish
Add the cooked pasta, seared chicken, and chopped sun-dried tomatoes to the creamy sauce. Toss everything together gently but thoroughly, making sure every strand of pasta gets coated in that luxurious sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Cook for another 2-3 minutes over low heat to allow the flavors to meld together beautifully. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed. The dish should be creamy, well-seasoned, and perfectly balanced between the rich sauce and tender components.
Finish and Serve Immediately
Remove the skillet from heat and stir in the fresh chopped basil, reserving a little for garnish. The residual heat will wilt the basil perfectly without making it bitter. Divide the pasta among serving plates or bowls, making sure each portion gets plenty of chicken and sauce. Garnish with additional Parmesan cheese and the remaining fresh basil. Serve immediately while hot – this dish is best enjoyed fresh as the sauce can continue to thicken as it sits. The perfect Olive Garden experience at home is now ready to enjoy, complete with that restaurant-quality presentation and incredible aroma that will have everyone rushing to the table!
Tips and Tricks
For the absolute best results, consider these pro tips that will elevate your Olive Garden copycat experience. First, when selecting chicken breasts, look for ones that are similar in size and thickness to ensure even cooking. If your chicken breasts are particularly thick, consider butterflying them before cubing to create more uniform pieces. For the garlic, fresh is always best – the pre-minced jarred garlic simply doesn’t deliver the same flavor punch. When mincing, make sure your knife is sharp to avoid crushing the garlic and releasing bitter compounds.
The quality of your Parmesan cheese makes a significant difference in the final dish. While the pre-grated stuff works in a pinch, grating your own Parmesan from a wedge will give you a much creamier melt and superior flavor. Look for Parmigiano-Reggiano if possible – it’s worth the splurge for special occasions. When cooking the pasta, make sure your water is aggressively salted – it should taste like the sea. This seasons the pasta from within and reduces the need for excessive salt in the sauce later.
Sun-dried tomatoes come in oil-packed and dry varieties – either works, but if using oil-packed, pat them dry with paper towels to avoid making the sauce too oily. If using dry, you might want to soak them in warm water for 10 minutes first to plump them up. When making the sauce, keep the heat at medium to prevent the cream from separating or curdling. If your sauce does break, remove it from heat immediately and whisk in a tablespoon of cold butter to bring it back together.
For meal prep purposes, you can make the components ahead but combine them just before serving. The cooked pasta can be tossed with a little olive oil and refrigerated for up to 3 days. The chicken can be cooked and stored separately for 3-4 days. The sauce can be made ahead but may thicken considerably when refrigerated – simply thin it with a little milk or cream when reheating. Leftovers will keep for 3-4 days in the refrigerator, though the pasta may continue to absorb the sauce.
Recipe Variations
- For a seafood twist, substitute the chicken with 1 pound of large shrimp or scallops. Cook the seafood for just 2-3 minutes per side until opaque and add it at the very end to prevent overcooking. The briny sweetness of seafood pairs beautifully with the creamy sauce and sun-dried tomatoes.
- Create a vegetarian version by omitting the chicken and adding 2 cups of sliced mushrooms and 1 cup of chopped spinach. Sauté the mushrooms until golden brown before adding the garlic, and stir in the spinach at the very end until just wilted. You’ll still get that satisfying texture and flavor complexity.
- For a lighter option, replace the heavy cream with half-and-half or whole milk mixed with 2 tablespoons of flour to help thicken the sauce. The result will be slightly less rich but still delicious. You can also use Greek yogurt thinned with a little milk for a tangier, protein-packed version.
- Experiment with different pasta shapes – penne, rigatoni, or bowtie pasta all work wonderfully with this sauce. The nooks and crannies of these shapes capture the creamy sauce beautifully. Just adjust cooking times according to package directions and remember to cook al dente.
- Add extra vegetables like roasted red peppers, artichoke hearts, or asparagus spears for additional color, texture, and nutrition. These can be added when you combine everything at the end. Broccoli florets or peas would also work well for a more vegetable-forward version.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work beautifully in this recipe and actually add more flavor due to their higher fat content. Use boneless, skinless thighs cut into 1-inch pieces and follow the same cooking instructions. Thigh meat tends to be more forgiving and stays juicier even if slightly overcooked. The cooking time might need to be extended by 1-2 minutes since thigh meat is typically darker and denser. Just make sure to check that the internal temperature reaches 165°F before removing from the pan. The rich flavor of thighs pairs exceptionally well with the creamy sauce and Italian seasonings.
How can I make this recipe gluten-free?
Making this dish gluten-free is quite simple with a few substitutions. Use your favorite gluten-free pasta – look for brands that use brown rice, quinoa, or corn blends that hold up well in creamy sauces. Cook according to package directions, remembering to reserve some pasta water. For the sauce, ensure your chicken broth is gluten-free (most are, but check labels) and use cornstarch instead of flour if you need to thicken the sauce further. The rest of the ingredients are naturally gluten-free, so you can enjoy the same delicious flavors without any gluten concerns.
What can I use instead of heavy cream?
If you’re looking for alternatives to heavy cream, you have several options depending on your dietary needs. Half-and-half will work but may result in a slightly thinner sauce – you can thicken it with a cornstarch slurry if needed. For a dairy-free version, canned coconut milk (full fat) provides wonderful richness and a subtle coconut flavor that actually complements the Italian seasonings nicely. Cashew cream made by blending soaked cashews with water creates a remarkably creamy, neutral-flavored base. Whatever substitute you choose, add it gradually and adjust seasoning as alternative creams may behave differently when heated.
Can I freeze this pasta dish?
Freezing creamy pasta dishes can be tricky because the dairy-based sauce may separate upon thawing. If you must freeze it, do so without the pasta – freeze the chicken and sauce separately in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat the sauce gently on the stove while cooking fresh pasta, then combine. The texture will be much better than freezing the complete dish. If you’ve already combined everything, expect some texture changes – the pasta may become mushy and the sauce might appear grainy after thawing, though the flavor will still be good.
How do I prevent the sauce from curdling?
Preventing sauce curdling is all about temperature control and technique. Always use medium heat rather than high when working with dairy-based sauces. Bring the sauce to a gentle simmer rather than a rolling boil. Adding the Parmesan cheese off the heat or at very low temperature helps it melt smoothly without seizing. If you’re reheating leftovers, do so gradually over low heat, stirring frequently. If your sauce does start to curdle, immediately remove it from heat and whisk vigorously – sometimes you can bring it back together. Adding a tablespoon of cold butter can also help emulsify a broken sauce.
Summary
This Olive Garden chicken pasta copycat delivers restaurant-quality flavors with tender chicken, al dente pasta, and luxurious creamy sauce in under 30 minutes. Perfect for weeknight dinners or impressing guests!
