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Olive Garden Tuscan Garlic Chicken!!!

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I’m partnering with Le Creuset to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love! This copycat Olive Garden Tuscan garlic chicken has a rich creamy sauce. A restaurant quality meal made from scratch in 45 minutes.

It’s been a few years since I’ve made this recipe, but it’s such a good one! I couldn’t help but breathe some new life into it. This cozy, comforting dish is my take on Olive Garden’s popular dish. While it may not be exact, it is delicious, and that’s all that matters, right?!

To start, you’ll want to bread three large chicken breasts (or 6 cutlets), then sear them in a hot skillet (I used my Le Creuset buffet casserole which was the perfect size for every step in this recipe). Enameled cast iron = even heat distribution + easy release. That’s exactly what you want when you’re searing chicken!

Meanwhile, boil your pasta and start the sauce. First sauté the garlic and bell pepper until tender, then add the flour and cook until a thick paste forms. Add the chicken broth, milk, and half & half, simmer until a nice thick sauce forms. Toss in a big handful of freshly chopped spinach, then once it’s wilted add the cheeeeeese!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

Servings:
6-8
Units: US | Metric
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated

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Directions:

1 Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2 Dredge chicken in the mixture, shaking off any excess.
3 Saute the chicken in batches, in a large, nonstick, ovenproof skillet — with enough oil to coat — over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4 When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5 Preparing the pasta: Cook pasta al dente (or according to package instructions).
6 Drain and set aside until needed.
7 Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8 Slowly add remaining one tablespoon of flour and stir to combine.
9 Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10 Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy

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