Olive Garden Tuscan Garlic Chicken

"Posted in response to a request; obtained in an online search. Sounds so delicious that I'm going to have to try it SOON! The OLIVE GARDEN menu describes the dish as: Tuscan Garlic Chicken is a flavorful blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach, served in a white wine and garlic cream sauce and tossed with curly fettuccine. (Prep & cooking times are guess-timates!)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Natalie S. photo by Natalie S.
photo by karenury photo by karenury
Ready In:




  • Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
  • Dredge chicken in the mixture, shaking off any excess.
  • 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.
  • 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.
  • Preparing the pasta: Cook pasta al dente (or according to package instructions).
  • Drain and set aside until needed.
  • 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.
  • Slowly add remaining one tablespoon of flour and stir to combine.
  • 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.
  • 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.

Questions & Replies

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  1. Jeremiah Comer
    Two things the recipe is missing that Olive Garden doesn't tell you to put in it are roasted whole garlic cloves and chopped sun-dried tomatoes. These with both add a couple more layers of flavor and make it that much more enjoyable.
  2. Jonathan Melendez
    The best chicken and pasta! The pasta was cheesy and delicious. The chicken was crispy and flavorful. Make it because you're going to love it!
  3. RedVinoGirl
    5 stars all the way....and then some! I increased the garlic, increased the peppers and added crushed red peppers. I used 1/2 and 1/2 in place of heavy cream and cut the amount down to about 1 cup. Perfect instructions, and unbelievable flavor! Will definitely make again!
  4. Nikoma
  5. Tracy R.
    This was amazing! The only thing I did differently was to use fettuccine since that is what I had on hand. My son and fiancé loved this meal and said it needs to go in the rotation. Thank you for sharing!!


  1. julietilley
    I tweaked the recipe a bit.... didn't fry the chicken but instead I used spices, garlic powder and parm to grill the chicken 3 min on each side before placing in 350 oven. I also added equal amount of julienne onion to sauce and used fat free cream in place of heavy cream. I also used corn meal finely ground in place of flour to thicken so that my GF friend could try this recipe. Turned out awesome but I can't compare to OG version since I only saw the commercial and decided to make a healthier version at home.
  2. nmj
    The creamy wine sauce turned out well, but the chicken was very bland. Next time I would add a lot more seasoning to the chicken or try coating it in breadcrumbs instead. To be fair, I've never tried the Olive Garden dish, but I do like my chicken more flavorful.
  3. Halfwaybroken7
    This was incredible! I havent had the original olive garden version either- but I dont think it could get much better than this! Instead of red peppers, I used a can of diced tomatoes that I had on had and it turned out great! Thanks!
  4. SReiff
    I could NOT stop eating this! It is soooooo full of FLAVOR! Does take a little bit of time to make, but so worth it! This is a "company worthy" recipe. I made this lower fat by using fat free half and half instead of heavy cream and used olive oil spray in place of most of the oil. I also used whole grain organic penne. Delicious! I will be making this again! Thanks for posting.
  5. ~Lynn~
    I watched this be prepared on the Olive Garden's website and they had the recipe available as well. So I gave it a try last night and let me tell you...it will not disappoint! It was absolutely fabulous and easy to make. The only changes I made was to use fetuccine instead of penne pasta and I simply seasoned the breasts first before dredging in flour. Also, added just a tad more garlic (we love it!) and added some extra half and half to the 1/2 pint of cream. It was so delicious and authentic tasting. My DH was in heaven! Needless to say, we will definately be making this again and again. Thanks for posting!


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