Creamy Tuscan Chicken Pasta (Olive Garden Copycat)

"Tuscan" on a restaurant menu usually means three things: garlic, sun-dried tomatoes and spinach in a creamy sauce. This creamy Tuscan chicken pasta, Olive Garden copycat style, brings all of them together with golden pan-seared chicken and a silky Parmesan cream sauce. It tastes like a restaurant meal but uses one skillet and one pot, and it's ready in about 30 minutes.

Quick Facts

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: about 30 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 8 oz (225 g) short pasta (penne, rotini or bowtie)
• 1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¾ teaspoon salt (plus more for pasta water)
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
• 1 tablespoon butter
• 4 cloves garlic, minced
• ½ cup (about 55 g) oil-packed sun-dried tomatoes, drained and chopped
• ½ cup (120 ml) chicken broth
• 1 cup (240 ml) heavy cream
• ¾ cup (60 g) freshly grated Parmesan cheese
• 3 cups (90 g) fresh baby spinach
• ¼ teaspoon red pepper flakes (optional)
• Fresh basil for serving (optional)

Grate your own Parmesan. Pre-shredded Parmesan has a coating that stops it from melting smoothly, which can make the sauce grainy.

How to Make It

1. Boil the pasta. Cook the pasta in well-salted boiling water until al dente (tender but still a little firm). Save ½ cup pasta water, then drain.

2. Season the chicken. While the water heats, toss the chicken pieces with Italian seasoning, garlic powder, paprika, salt and pepper.

3. Sear the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken in one layer. Cook for 5–7 minutes, turning once, until golden on the outside and 165°F (74°C) inside. Move it to a plate.

4. Cook garlic and tomatoes. Lower the heat to medium. Add the butter, garlic and sun-dried tomatoes. Stir for 1 minute until the garlic smells good. Don't let it brown.

5. Add broth. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Those bits add a lot of flavor. Simmer for 1–2 minutes.

6. Add cream. Stir in the heavy cream. Bring it to a gentle simmer (small bubbles, not a hard boil) and cook for 3–4 minutes until it thickens slightly.

7. Add Parmesan. Turn the heat to low. Stir in the Parmesan a little at a time until smooth.

8. Add spinach. Stir in the spinach and cook for 1 minute, until just wilted.

9. Combine. Add the chicken (and its juices) and the pasta. Toss well. If the sauce is too thick, add a splash of pasta water.

10. Serve. Top with extra Parmesan, basil and red pepper flakes.

Tips

• Don't boil the cream hard. Strong boiling can make the sauce split and look oily.
• Add cheese on low heat. High heat makes Parmesan clump.
• Use the tomato oil. The oil from the sun-dried tomato jar adds great flavor when you sear the chicken.
• Same-size chicken pieces cook evenly and stay juicy.

Common Problems

The sauce is too thin. Simmer it a few minutes longer before adding the pasta, or add a bit more Parmesan.

The sauce is too thick. Stir in pasta water or broth, 1 tablespoon at a time.

The sauce is grainy. The cheese was pre-shredded, or it was added over high heat. Use freshly grated Parmesan on low heat.

The chicken is dry. It cooked too long. Remove it as soon as it reaches 165°F.

Variations

• Lighter: Use half-and-half instead of heavy cream, and simmer gently. The sauce will be thinner.
• Mushrooms: Add 8 oz sliced mushrooms after the chicken and cook until golden.
• Shrimp: Use 1 lb shrimp instead of chicken, cooking just 1–2 minutes per side.
• Gluten-free: Use gluten-free pasta.
• Rotisserie chicken: Skip searing and stir in 3 cups shredded cooked chicken at the end.

What to Serve With It

A simple green salad with Italian dressing and warm garlic bread or breadsticks make it feel like a restaurant night at home. Roasted broccoli or green beans also go well.

Storage and Reheating

Fridge: Store in an airtight container for up to 3 days.

Freezer: Cream sauces don't freeze well. They can separate and turn grainy. Freezing is not recommended.

Reheat: Warm in a skillet over low heat with a splash of milk or broth, stirring, until hot (165°F / 74°C). The pasta soaks up sauce in the fridge, so the extra liquid helps.

Nutrition Estimate

Per serving (¼ of the recipe):

• Calories: about 720
• Protein: about 50 g
• Carbohydrates: about 48 g
• Fat: about 36 g
• Fiber: about 3 g

FAQs

Is this the exact Olive Garden recipe?

No, it's a homemade copycat inspired by the creamy Tuscan-style dishes many restaurants serve.

Can I use dry sun-dried tomatoes?

Yes. Soak them in hot water for 10 minutes first, then chop.

Which pasta is best?

Shapes with ridges or twists, like rotini or penne, hold the most sauce.

Can I make it ahead?

It's best fresh. You can cook the chicken and sauce ahead, then add freshly cooked pasta when serving.

More Recipes to Try

• Easy 15 Minute Garlic Butter Shrimp Pasta (coming soon)
• Easy One Pot Pasta With Tomato and Basil (coming soon)
• Gluten Free Dairy Free Lasagna (coming soon)
• Chicken Pesto Panini Without a Panini Press
• Browse all recipes

A Final Note

Gentle heat is the key to a smooth, creamy sauce. Keep the cream at a soft simmer and add the cheese on low, and this pasta will taste like it came from your favorite Italian restaurant.