Olive Garden Chicken Con Broccoli (Copycat)

Course: Main Course

Cuisine: American, Mediterranean

Prep Time: 15

Cook Time: 4

Total Time: 19

Servings:

Calories: 790kcal

Author: Nikole Berg

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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