Olive Garden Chicken and Broccoli Copycat Recipe

Bring the warm, familiar flavors of your favorite Italian chain to your own kitchen with this Copycat Olive Garden Chicken con Broccoli. Tender seared chicken, crisp-tender broccoli florets and orecchiette pasta are coated in a silky garlic-Parmesan cream sauce. The dish is comforting and rich without being fussy, making it ideal for weeknight dinners or for serving when friends drop by.

Why this recipe works

This version of Chicken con Broccoli recreates the restaurant-style creaminess with straightforward pantry ingredients: garlic, butter, a splash of white wine, and freshly grated Parmesan. The chicken is seasoned and seared until golden, which creates a caramelized exterior and juicy interior. Short pasta like orecchiette holds the sauce well, while the broccoli adds color, texture and freshness. The method is approachable for home cooks but produces a satisfying, polished result that tastes like a special meal.

Ingredients and substitutions

• Orecchiette pasta – its shape captures sauce; medium shells or farfalle are good substitutes.
• Broccoli florets – fresh is best for texture, but frozen works if thawed and drained.
• Boneless, skinless chicken breasts – chicken thighs or pre-cooked rotisserie chicken can be used for convenience.
• Olive oil and butter – oil for searing, butter for building the sauce’s richness.
• Fresh garlic and garlic powder – fresh garlic for flavor; garlic powder deepens the profile. Jarred garlic or paste may be substituted.
• Onion powder and dried oregano – contribute savory depth; Italian seasoning may replace both.
• Crushed red pepper flakes – optional, for a gentle heat.
• Parmesan cheese – freshly grated Parmesan delivers the best texture and flavor; Romano or Asiago will also work.
• All-purpose flour – thickens the sauce; a gluten-free flour blend is an easy swap.
• Low-sodium chicken broth – provides body; vegetable broth is fine as an alternative.
• White wine – a simple chardonnay, sauvignon blanc, or pinot gris adds brightness; replace with extra broth if avoiding alcohol.
• Heavy cream or half-and-half – heavy cream yields the creamiest sauce; half-and-half lightens it slightly.
• Kosher salt and black pepper – season to taste.
• Parsley and fresh basil – parsley stirred into the sauce adds color; basil is optional for garnish.

Directions

Follow the steps below to prepare Chicken con Broccoli with photos for reference.

1. Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente. In the last minute of cooking, add the broccoli florets to the same pot. Reserve ½ cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
2. If chicken breasts are uneven in thickness, place them in a zip-top bag and pound gently to an even thickness. Combine dried oregano, garlic powder, onion powder and crushed red pepper in a small bowl. Season one side of each breast with salt and pepper, then press half the spice mix and 1 tablespoon Parmesan onto that side.
3. Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet seasoned-side down, then season the other side with salt, pepper, the remaining spice mix and 1 tablespoon Parmesan. Cook about 5–6 minutes per side, depending on thickness, until cooked through. Remove the chicken to rest while you make the sauce.
4. In the empty pasta pot or a clean skillet, melt the butter over medium heat. Add chopped garlic and a dusting of garlic powder and sauté for about one minute until fragrant.
5. Whisk in the flour and cook for one minute to remove the raw taste. Slowly whisk in chicken broth, white wine and heavy cream, then add the parsley and kosher salt. Bring to a low boil, then reduce heat and simmer about 8–10 minutes until the sauce thickens and becomes silky.
6. Remove the pan from heat and stir in ¼ cup freshly grated Parmesan. Add the cooked pasta and broccoli, tossing gently to coat. Thin the sauce with reserved pasta water a little at a time if needed to reach the desired consistency.
7. Slice the rested chicken and arrange it over the pasta. Garnish with fresh basil and extra Parmesan before serving.

Tips for success

• Pound the chicken if needed so pieces are even; it ensures even cooking and a tender result.
• Use freshly grated Parmesan for a smoother, creamier sauce and better flavor.
• Add reserved pasta water a tablespoon at a time to loosen the sauce without watering it down.
• Let the chicken rest a few minutes before slicing to retain juiciness.
• A small squeeze of fresh lemon juice at the end brightens the finished dish if you want extra acidity.

How to store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream to revive the sauce. Avoid freezing the assembled pasta and cream sauce, as the texture changes; you can freeze cooked chicken separately if needed.

More chicken and pasta recipes

• Greek Chicken Pasta Salad
• Broccoli and Cheddar Chicken Noodle Casserole
• Easy Chicken Fettuccine Alfredo
• One Pan Chicken Spaghetti

📖 Recipe

Adapted from Three Olives Branch.