Bring the comfort of your favorite Italian restaurant home with this Copycat Olive Garden Chicken con Broccoli! This creamy pasta dish features juicy chicken, tender broccoli florets, and perfectly cooked orecchiette pasta, all tossed in a garlic Parmesan cream sauce. It’s a flavorful, satisfying recipe that’s easy enough for a weeknight dinner but impressive enough to serve to guests.
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Why my recipe
This Olive Garden Chicken con Broccoli is an easy recipe and is one of my family's favorite dishes. The kids call it a "fancy meal" because it tastes like eating at the Olive Garden. My version is made with simple ingredients like garlic, butter, white wine, and Parmesan cheese to create that iconic, velvety sauce. The seasoned chicken gets a golden sear in the skillet and pairs beautifully with crisp-tender broccoli and hearty pasta. This restaurant-style pasta dish is perfect for home cooks who want to recreate comfort food favorites without leaving the kitchen.
Love Alfredo sauce? Try my Easy Fettuccine Alfredo next!
Ingredients and substitutions
- Orecchiette pasta – Great for catching all the sauce! Any short past will work such as medium shells or farfalle.
- Fresh Broccoli florets – Fresh or frozen both work well.
- Boneless, skinless chicken breasts – Can sub chicken thighs or rotisserie chicken for convenience.
- Olive oil and butter – Olive oil adds flavor, while butter helps build a rich base for the sauce.
- Fresh garlic and garlic powder – Use both for depth. Garlic paste or jarred garlic can be swapped in.
- Onion powder and dried oregano – Adds a warm, savory layer. Italian seasoning is a good backup.
- Crushed red pepper flakes – Adds a little kick. Optional if you prefer a milder dish.
- Parmesan cheese – Use freshly grated for best flavor. Romano or Asiago can also be used.
- Flour – Helps thicken the sauce. A gluten-free blend works if needed.
- Low-sodium chicken broth – Gives the sauce body. Vegetable broth can be used instead.
- White wine – I used an inexpensive chardonnay, but any white wine such as sauvignon blanc or pinot gris will work. Substitute with more broth if you prefer to cook without alcohol.
- Heavy cream or half and half – I used heavy cream, but use half and half if you prefer a lighter sauce.
- Kosher salt and black pepper – Season to taste.
- Dried parsley or fresh chopped parsley – Adds freshness and color.
- Fresh basil – Optional, but makes a great garnish.
Directions
Use the step by step by photos below for a visual guide to help you make my Olive Garden Chicken con Broccoli recipe!
- Cook the orecchiette pasta in a large pot of boiling salted water according to package directions until al dente. During the last minute, add the broccoli florets. Drain cooked pasta and broccoli in a colander, but reserve ½ cup of pasta water to use later. Set pasta aside.
- If the chicken breasts are thick, pound them to an even size. I put mine in a ziplock bag and used a rolling pin. Then, mix oregano, garlic powder, onion powder, and crushed red pepper to create a spice mixture. Season one side of the chicken with salt, pepper, half the spice mix, and one tablespoon Parmesan cheese. Press cheese and seasoning onto the chicken.
- Heat olive oil in a large skillet over medium heat. Place chicken seasoned-side down. Season the other side with the remaining spice mix, salt, pepper, and one tablespoon Parmesan. Cook 5–6 minutes per side, or until fully cooked. Set aside to rest.
- In the empty pasta pot, melt butter over medium heat. Add garlic and garlic powder; sauté for 1 minute.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, white wine, and heavy cream. Add parsley and kosher salt. Bring to a low boil, then reduce heat and simmer for about 10 minutes to make a creamy sauce.
- Remove sauce from heat and stir in ¼ cup Parmesan cheese. Add the cooked pasta and broccoli, mixing gently. Thin with reserved pasta water if needed.
- Slice chicken and place on top. Garnish with fresh basil and extra parmesan cheese before serving.
Tips for success
- Don’t skip pounding the chicken if needed—it ensures even cooking and tender results.
- Use freshly grated Parmesan for the best creamy texture.
- Add pasta water gradually to adjust sauce thickness to your liking. Adjust seasonings if needed.
- Rest the chicken before slicing to keep it juicy.
- Try a squeeze of fresh lemon juice to the finished dish for added brightness.
How to store
Have some leftover Olive Garden Chicken con Broccoli? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to revive the sauce, if needed. Freezing isn’t recommended for pasta and cream sauces, but you can freeze the cooked chicken separately.
More chicken and pasta recipes
- Greek Chicken Pasta Salad
- Broccoli and Cheddar Chicken Noodle Casserole
- Easy Chicken Fettuccine Alfredo
- One Pan Chicken Spaghetti
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Olive Garden Chicken Con Broccoli (Copycat)
Ingredients
- 1 lb. orecchiette pasta
- 3 cups broccoli florets
- 1 lb. boneless skinless chicken breasts pounded to an even size
To season and cook chicken:
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- 2 tablespoon parmesan cheese
- 2 teaspoon olive oil to cook chicken
Sauce:
- 2 tablespoon butter
- 3 cloves garlic or 1 tablespoon chopped
- ¼ teaspoon garlic powder
- 2 tablespoon flour
- 1.5 cups low sodium chicken broth
- ¼ cup white wine
- ⅓ cup heavy cream or half and half
- 2 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- ½ teaspoon kosher salt
- ¼ cup shredded or grated parmesan cheese
Garnish
- Fresh basil for garnish
- Parmesan cheese
Instructions
- Cook orecchiette pasta in salted water according to package directions to al dente or for 8 minutes then add broccoli florets to the cooking pot and cook pasta and broccoli together for one minute. Reserve ½ cup cooking water, drain and set aside.
- While the pasta cooks, prepare the chicken: if breasts are not flat, pound the thicker side so you have evenly sized pieces.
- Mix oregano, garlic powder, onion powder, and crushed red pepper together in a small bowl. Season one side of the chicken with salt and black pepper, then sprinkle them with half the spice mixture, and 1 tablespoon parmesan cheese. Press the mixture onto the chicken so it will stick.
- Heat a large skillet with olive oil over medium heat. Add the chicken to the pan (seasoned side down) into the pan. Season the other side of the chicken with salt, pepper, and the remaining spice mixture, and 1 tablespoon parmesan cheese. Cook about 5-6 minutes per side, or until cooked through (will depend on size of breasts). Once cooked, let the chicken rest while you prepare the sauce.
- After the pasta is cooked and drained, add the butter to the pot and melt over medium heat. Add the chopped garlic and garlic powder, cook for one minute, stirring constantly.
- Add the flour and cook for one minute, stirring constantly. Slowly add the chicken broth, white wine, and heavy cream, parsley, and salt to the pan. Bring to a low boil then reduce heat to a simmer and let cook for about 10 minutes. Remove pan from heat and add the parmesan cheese. Stir to combine.
- Add the cooked pasta and broccoli to the sauce and gently mix. If you want to thin out the sauce, add some of pasta water (a little bit at a time) to reach desired consistency.
- Slice chicken and place on top of the pasta and garnish with fresh basil leaves and more parmesan cheese.
Notes
- Don’t skip pounding the chicken—it ensures even cooking and tender results.
- Use freshly grated Parmesan for the best creamy texture.
- Add pasta water gradually to adjust sauce thickness to your liking.
- Rest the chicken before slicing to keep it juicy.
- Try a squeeze of fresh lemon juice to the finished dish for added brightness.
Nutrition
Calories: 790kcalCarbohydrates: 96gProtein: 47gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 116mgSodium: 675mgPotassium: 1031mgFiber: 6gSugar: 5gVitamin A: 1068IUVitamin C: 63mgCalcium: 192mgIron: 3mg
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Adapted from Three Olives Branch.
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