Olive Garden Chicken Con Broccoli Copycat Recipe
This Olive Garden Chicken Con Broccoli copycat recipe brings the creamy, cheesy pasta dish home in about 40 minutes, no reservation required.
The sauce is rich but not heavy, clinging to the fettuccine and coating every piece of chicken and broccoli. It’s the kind of weeknight dinner that feels a little more special than it actually is to make.
Why I Love This Recipe
The sauce comes together from pantry staples, butter, garlic, cream, and Parmesan, but the result tastes like something that took far more effort than it did. The chicken stays tender because it cooks in the same pan the sauce finishes in.
What keeps me coming back to this version is the balance. The broccoli adds a slight bite and some color so the dish does not feel like a solid wall of cream.
Recipe Ingredients
- 1 lb (450g) fettuccine – Dried works well; fresh fettuccine cuts the cook time to 2 to 3 minutes
- 2 large boneless, skinless chicken breasts (about 1.5 lb / 680g total) – Slice them thin so they cook quickly and evenly
- 3 cups broccoli florets (about 1 small head) – Cut into small pieces so they cook through in the blanching water
- 3 tbsp unsalted butter – Divided; 1 tbsp for the chicken, 2 tbsp for the sauce base
- 4 garlic cloves, minced – Fresh garlic makes a real difference here; jarred is fine in a pinch, though
- 1.5 cups heavy cream – Full-fat gives the sauce its body; half-and-half works but the sauce will be thinner
- 1 cup chicken broth – Low-sodium so you can control the saltiness yourself
- 1.5 cups freshly grated Parmesan cheese – Pre-grated bagged Parmesan can make the sauce grainy; a block and a grater is worth it
- 1 tsp Italian seasoning – Or use a mix of dried oregano and dried basil
- 0.5 tsp crushed red pepper flakes – Optional, but it wakes the whole dish up
- Salt and black pepper – To taste throughout
- 2 tbsp olive oil – For searing the chicken
Variations / Substitutions
- Shrimp instead of chicken – Use 1 lb (450g) of peeled, deveined shrimp; they cook in about 3 minutes per side, so sear them at the start and set aside while you build the sauce.
- Penne or rigatoni instead of fettuccine – Shorter pasta holds the creamy sauce in its ridges just as well and makes the dish a bit easier to eat.
- Half-and-half instead of heavy cream – The sauce will be noticeably thinner; add 1 tbsp of flour to the butter before the garlic to help it thicken back up.
- Dairy-free – Full-fat coconut cream works in place of heavy cream; the flavor shifts slightly but the texture stays rich; use a dairy-free Parmesan or 3 tbsp nutritional yeast.
- Extra heat – Double the crushed red pepper flakes or add a few dashes of hot sauce to the finished sauce.
- Lemon for brightness – A squeeze of fresh lemon juice stirred in at the end cuts through the richness without changing the character of the dish.
If you enjoy creamy pasta nights, the Olive Garden Fettuccine Alfredo Copycat Recipe is a natural next step.
How To Make Chicken Con Broccoli
Step 1: Sear the Chicken
Bring a large pot of salted water to a boil over high heat for the pasta, then turn your attention to the chicken while it heats. Pat the 2 chicken breasts dry and slice them lengthwise into 0.5-inch-thick cutlets. Season both sides with salt and black pepper. Heat the 2 tbsp olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until the outside is deep golden and the internal temperature hits 165°F (74°C). Transfer to a cutting board and let it sit while you move on.
The crust should be a real brown color, not pale gold. That browning is what gives the finished dish its savory depth once the chicken goes back into the sauce.
Don’t crowd the pan. If your skillet is smaller than 12 inches, cook the chicken in 2 batches. A crowded pan steams instead of sears and you lose that color.
Step 2: Blanch the Broccoli and Cook the Pasta
Once the water is boiling, drop in the 3 cups broccoli florets and cook for 2 minutes, until bright green and just barely tender. Scoop them out with a slotted spoon and set aside. Add the fettuccine to the same water and cook according to the package directions until al dente, usually 10 to 11 minutes. Reserve 0.5 cup of the starchy pasta water before draining, then drain the rest.
The broccoli should have a little snap when you bite it at this stage. It will soften further when it goes into the warm sauce, so pulling it early is the right call.
Step 3: Build the Cream Sauce
Reduce the skillet heat to medium and add the 2 tbsp unsalted butter. Once it melts, add the 4 minced garlic cloves and cook for about 1 minute, stirring, until fragrant but not browned. Pour in the 1 cup chicken broth and let it bubble for 2 minutes to reduce slightly. Pour in the 1.5 cups heavy cream, add the 1 tsp Italian seasoning and the 0.5 tsp crushed red pepper flakes if using, and bring the whole thing to a gentle simmer over medium heat. Let it cook for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
You will see it shift from thin and watery to noticeably creamier. That is when it is ready for the cheese.
Keep the heat at a simmer, not a boil. Heavy cream at a full boil can break and turn greasy. Gentle bubbles around the edges are what you want.
Step 4: Finish the Pasta and Broccoli
Reduce the heat to low. Add the 1.5 cups grated Parmesan to the sauce in 3 handfuls, stirring between each addition so it melts smoothly rather than clumping. Add the drained fettuccine and the blanched broccoli and toss to coat, about 1 minute. If the sauce feels too thick, stir in a splash of the reserved pasta water, a few tablespoons at a time, until it loosens to a consistency that falls from a spoon. Slice the rested chicken into strips and add it to the pan with the 1 tbsp remaining unsalted butter, tossing everything together for 1 more minute over low heat.
The pasta should look glossy and well-coated, and the broccoli should be tender but still hold its shape.
Step 5: Plate and Garnish
Twist a generous portion of fettuccine into each bowl using tongs, then lean a few slices of chicken against the pasta. Spoon any extra sauce from the pan over the top, arrange the broccoli florets so they are visible, and finish with a fresh grating of Parmesan and a pinch of crushed red pepper flakes. Serve immediately.
Recipe Tips
- Dry the chicken well before searing. Surface moisture steams the meat instead of browning it. A few seconds with a paper towel makes a real difference.
- Grate the Parmesan yourself. Pre-shredded cheese has anti-caking powder on it, which makes sauces grainy. A block of Parmigiano-Reggiano or a good domestic Parmesan grated on the fine side of a box grater melts clean.
- Save more pasta water than you think you need. Half a cup is the minimum; having a full cup on hand gives you flexibility when the sauce tightens up as it cools.
- Slice the chicken before serving, not before cooking. Cooking it as whole cutlets seals in the juices. Slicing it after resting keeps the pieces from drying out in the sauce.
Cook times by pan size (medium-high heat, 0.5-inch cutlets):
| Pan Size | Number of Batches | Time Per Side |
|---|---|---|
| 12-inch skillet | 1 batch | 4 to 5 minutes |
| 10-inch skillet | 2 batches | 4 to 5 minutes |
| Cast iron 12-inch | 1 batch | 3 to 4 minutes |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge.
- Reheating – Warm in a skillet over medium-low heat with a splash of chicken broth or water, stirring until the sauce loosens, about 3 to 4 minutes. Microwave works too; cover and heat in 60-second intervals, adding a small splash of liquid between rounds.
What To Serve With Chicken Con Broccoli
A crisp Caesar salad works well alongside because the sharp, tangy dressing cuts through the cream sauce without competing with it. Warm garlic bread or a crusty Italian loaf is the right call for mopping up the extra sauce in the bowl. If you want a vegetable on the side, roasted cherry tomatoes add a little acidity that keeps the meal from feeling too rich.
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, up to 2 days ahead. Store it in the fridge and reheat it gently over medium-low heat, whisking in a few tablespoons of chicken broth to bring it back to the right consistency before adding the pasta.
Can I use milk instead of heavy cream?
Whole milk can work, but the sauce will be quite thin. Whisk 2 tbsp of flour into the butter before adding the garlic to build a light roux that gives the sauce enough body to cling to the pasta.
How do I keep the Parmesan from clumping in the sauce?
Make sure the heat is on low before adding the cheese, and add it in small amounts, stirring between each addition. Adding it all at once to a hot pan causes it to seize up instead of melt.
Can I double this recipe for a crowd?
Yes. Use a 6-quart or larger pot for the pasta and a 14-inch skillet or a wide Dutch oven for the sauce. The sauce quantities double cleanly; just give it an extra 2 to 3 minutes to reduce before adding the cheese.
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Ingredients
Method
- Pat the chicken breasts dry, slice into 0.5-inch cutlets, and season with salt and pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked to 165°F (74°C). Transfer to a cutting board.
- Bring a large pot of salted water to a boil. Blanch the 3 cups broccoli florets for 2 minutes, remove with a slotted spoon, and set aside. Cook the fettuccine in the same water until al dente, about 10 to 11 minutes. Reserve 0.5 cup pasta water, then drain.
- In the same skillet over medium heat, melt the 2 tbsp butter. Add the 4 minced garlic cloves and cook for 1 minute. Pour in the 1 cup chicken broth and simmer for 2 minutes. Add the 1.5 cups heavy cream, 1 tsp Italian seasoning, and 0.5 tsp red pepper flakes. Simmer for 4 to 5 minutes until the sauce coats a spoon.
- Reduce heat to low. Stir in the 1.5 cups Parmesan in 3 additions. Add the drained fettuccine and broccoli and toss for 1 minute. Add reserved pasta water as needed to loosen the sauce. Slice the chicken and return it to the pan with the remaining 1 tbsp butter, tossing for 1 more minute.
- Divide into bowls, top with chicken slices, a spoonful of extra sauce, a fresh grating of Parmesan, and a pinch of red pepper flakes. Serve immediately.
