Homemade Garlic Herb Chicken con Broccoli (Olive Garden)

I had two stand-by things to order at The Olive Garden, and sadly, they have taken both of them off their menu.  One was Chicken Vino Bianco.  Oh, man, I loved that dish.  When they got rid of it, I started ordering Garlic Herb Chicken con Broccoli instead.

Garlic Herb Chicken con Broccoli got me safely (and fat-ly) through two pregnancies every time I got the urge to eat something terrible for me. When they took it off the menu, I was pretty bummed out.  Now, I just sit in there and stare sadly at the menu, not knowing what to do with myself.

This calls for orecchiette noodles.  I found them at Trader Joe’s, but they the only difference is the shape.  If you can’t find them, just use medium shells or something.  Even spaghetti noodles would work fine.

I thought the finished product on this was almost *exactly* like the restaurant version.  Possibly a little better.  Oh, and it makes enough for four people for less than the price of one plate of it at The Olive Garden.  So, neener neener, Olive Garden. :)

Enjoy!

Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon Italian Seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 cup flour
3 Tablespoons olive oil

4 oz dry Italian Orecchiette noodles (or medium shells, or whatever you’ve got)

2 tablespoons of fresh, minced garlic
1 pint of heavy cream
1 tablespoon corn starch
1 chicken bouillon cube
1 teaspoon Italian seasoning
salt/pepper to taste

1 1/2 cups broccoli florets
grated Parmesan cheese for topping

Directions:
Cut each chicken breast in half, and pound them thin. Sprinkle each side with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes, and then sprinkle with flour.

In a large pan, heat the olive oil.  Cook the chicken for a few minutes on each side until lightly browned and the juices run clear.  Remove from the pan and set aside.

Cook the pasta in a large pot of salted water until just al dente.  Drain and set aside.

Make a rue out of the cornstarch and a few tablespoons of the heavy cream. Using the same pan with the bits of chicken and seasoning from the chicken, add the rue and the remaining cream to the pan.  Season with chicken bouillon, Italian seasoning, salt and pepper. Cook for a few minutes until it thickens to an alfredo-like consistency.

Add broccoli and pasta and cook for a few minutes more until the broccoli and pasta are cooked perfectly.  Top with chicken, sprinkle with Parmesan, and serve.  Enjoy!

18 thoughts on “Homemade Garlic Herb Chicken con Broccoli (Olive Garden)

  1. Thanks so much for sharing this recipe — this was my favorite too and I've been looking for a copy-cat recipe. I'm featuring it on my Friday Favorite Finds tomorrow because it really was a favorite for me this week.

  2. Wanted to suggest one thing. I put the chicken breast in a brine solution for half an hour prior to cooking the chicken. It came out soo tender and juicy!

  3. Thank you so much for sharing. This was one of our favorite meals at olive garden, so happy to have the recipe!!

  4. HaHa…I feel the same way when I go to Olive Garden. My two favorites were the tuscan garlic chicken, and this dish. Now I don’t even like going there anymore…I just get depressed that I can’t have what I REALLY want! :) Thanks for the recipe!

  5. Made this tonight for my husband and I. It was amazing! Absolutely perfect. I did sauté the garlic in 4 tablespoons of butter after cooking chicken. Added even more fat and calls but it was delish :))

  6. I have made this dish plenty of times and it’s absolutely delicious! Thank you! I’ll be making this for our Valentine’s dinner tonight. ;-)

  7. Made this tonight. Very good; not perfect, but that would be due to my mistakes. The garlic is missing from the directions, so I chose to add it in the last couple minutes of sauteing the chicken. I think the recipe calls for a bit too much salt, so those watching sodium or sensitive to the taste should definitely cut back and add it to taste. I added only the 1tsp specified for the chicken; I never added any into the sauce. It could be due to the addition of the chicken bouillon, which is also very high in sodium.

    Thanks for sharing the recipe! I look forward to tweaking my old Olive Garden favorite.

  8. Oh, I almost forgot! Instead of pounding chicken breasts, I used tenderloins and cut them in half lengthwise. They cooked quickly and stayed perfectly moist! I tend to prefer un-tenderized chicken.

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