Okay, listen up! If there’s one thing that screams comfort food, it’s a big bowl of creamy pasta, right? And let’s be honest, sometimes you just crave that specific, yummy taste of Olive Garden’s Chicken Pasta but don’t want to, you know, *leave the house* (or pay the bill!). That’s totally me, pretty much always. I remember the first time I tried their version years ago, I was hooked! That rich, smooth sauce, the tender chicken… pure heaven. I knew I had to figure out how to make it myself, right in my own kitchen.
Well, after some tinkering and a lot of delicious “research,” I cracked the code! And guess what? This copycat Olive Garden Chicken Pasta recipe is not just FANTASTIC, it’s also SO EASY! Seriously. Like, weeknight-dinner-easy. My goal here is to give you a recipe so clear and simple, you’ll be whipping this up faster than you can say “unlimited breadsticks” (though honestly, you might want some of those on the side!). I’ve tested this recipe multiple times, tweaked it to perfection, and I’m so excited to share my tried-and-true method with you. Let’s get cooking!
Why You’ll Love This Olive Garden Chicken Pasta – FANTASTIC and so Easy!
Okay, so why *should* you make this chicken pasta? Because it’s seriously amazing, and it hits all the right notes for a perfect weeknight meal (or a weekend treat!).
- It’s SO Easy: Seriously, even if you’re new to cooking, you can nail this. The steps are straightforward, and there’s nothing complicated here.
- Crazy Fast: We’re talking dinner on the table in about 30 minutes. Perfect for those crazy busy nights!
- Tastes Just Like the Restaurant: You get that same creamy, comforting flavor you love from Olive Garden, but made fresh in your kitchen.
- Way Cheaper Than Eating Out: You can feed the whole family for less than the cost of one or two plates at the restaurant. Your wallet will thank you!
Trust me, once you make this, it’ll become a regular in your dinner rotation!
Gather Your Simple Ingredients for Olive Garden Chicken Pasta
Alright, before we dive into the fun part (the cooking!), let’s make sure you’ve got everything you need. The beauty of this Olive Garden Chicken Pasta is that it uses pretty standard stuff you probably have or can easily grab at the store. Nothing fancy here, just good, honest ingredients coming together to make magic!
- Fettuccine Pasta: You’ll need 8 ounces. Fettuccine is classic for this, but honestly, use whatever long pasta you have on hand!
- Chicken Breasts: Two boneless, skinless ones. We’ll cut these up, so don’t worry too much about perfect size.
- Olive Oil: Just 2 tablespoons to get things cooking.
- Garlic: Don’t skimp here! 4 cloves, minced up nice and fine. Garlic is key!
- White Wine (Optional, but Recommended!): About 1/2 cup. This adds a little something special to the sauce, but it’s totally fine to skip if you don’t have it.
- Heavy Cream: This is where the magic happens! 1 1/2 cups to make that sauce super rich and decadent.
- Parmesan Cheese: Get the good stuff, freshly grated if you can. You’ll need 1/2 cup.
- Salt and Black Pepper: To taste, of course! Gotta season that sauce just right.
- Fresh Parsley: A little chopped parsley for garnish at the end. It makes it look pretty and adds a pop of freshness!
See? Super simple! Now, let’s get those hands dirty!
Easy Steps to Make Olive Garden Chicken Pasta – FANTASTIC and so Easy!
Okay, deep breath! We’ve got our ingredients, our enthusiasm, and we’re ready to make some seriously good pasta. This really is a breeze, I promise. Just follow these steps, and you’ll be digging into your homemade Olive Garden Chicken Pasta in no time!
- Get Your Pasta Going: First things first, get a big pot of salted water boiling for your fettuccine. Cook it according to the package directions until it’s al dente – that means it still has a little bite to it! Don’t overcook it, or it’ll get mushy in the sauce. Once it’s done, drain it well and just set it aside for a minute.
- Prep the Chicken: While the pasta is doing its thing, cut your chicken breasts into bite-sized pieces. Try to keep them roughly the same size so they cook evenly.
- Cook the Chicken: Heat up those 2 tablespoons of olive oil in a nice big skillet over medium-high heat. Once it’s shimmering, add your chicken pieces. Cook them until they’re browned on the outside and cooked all the way through. You don’t want any pink left! This usually takes about 5-7 minutes depending on how big your pieces are. Scoop the cooked chicken out of the skillet and put it on a plate for now.
- Garlic Time! Turn the heat down just a little bit if your pan is super hot. Add your minced garlic to the same skillet (don’t wipe it out – all those yummy chicken bits add flavor!). Cook the garlic for just about 1 minute, stirring constantly, until it’s fragrant. Be careful not to burn it, burnt garlic is bitter!
- Deglaze (Optional but adds flavor!): If you’re using the white wine, pour it into the skillet now. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan – that’s flavor central! Let the wine bubble and cook for 2-3 minutes until it’s slightly reduced.
- Hello, Creamy Sauce! Now, pour in your heavy cream. Stir it around and bring it to a gentle simmer. Once it’s simmering, turn the heat down to low.
- Melt the Parmesan: Add your grated Parmesan cheese to the simmering cream. Stir it constantly until it’s completely melted and the sauce is smooth and luscious. This is where the magic really happens!
- Combine Everything: Bring the cooked chicken back to the skillet with the sauce. Now, add your drained fettuccine. Use tongs or two forks to gently toss everything together, making sure every strand of pasta and every piece of chicken is coated in that amazing creamy sauce.
- Season and Serve: Taste the pasta and season with salt and black pepper until it tastes just right to you. Serve it up immediately, and if you have it, sprinkle some fresh chopped parsley over the top for a little burst of color and freshness!
And there you have it! Your very own, FANTASTIC and SO EASY Olive Garden Chicken Pasta, ready to devour!
Tips for Perfect Olive Garden Chicken Pasta – FANTASTIC and so Easy!
Okay, you’ve got the steps down, but sometimes a few little tricks can make all the difference between good and *oh-my-word-this-is-amazing*! Here are my top tips for making sure your Olive Garden Chicken Pasta turns out absolutely perfect every single time:
- Don’t Overcook the Pasta! I know I said it in the steps, but it’s worth repeating. Pasta keeps cooking a little bit once it hits that hot sauce. Cook it to al dente, and it’ll finish perfectly in the skillet without getting gummy.
- Cook Your Chicken Through: Make sure those chicken pieces are fully cooked before you take them out of the pan. No raw spots! They won’t cook much more once they’re back in the sauce, and nobody wants undercooked chicken.
- Melt That Parmesan Gently: When you add the Parmesan, make sure the heat is low. Stirring it slowly and consistently helps it melt smoothly into the sauce without getting clumpy or separating. Low and slow is the way to go here for that silky texture!
Follow these little bits of advice, and you’re well on your way to pasta perfection!
Variations for Your Olive Garden Chicken Pasta
One of the fun things about cooking at home is making a recipe your own, right? While this Olive Garden Chicken Pasta is perfect as is, you can totally play around with it! Don’t be afraid to get creative.
- Add Some Veggies: Toss in some steamed broccoli florets or sautéed mushrooms when you add the chicken and pasta back to the sauce. It’s a great way to sneak in some extra goodness.
- Switch Up the Pasta: Fettuccine is classic, but penne, rigatoni, or even rotini would work just fine! Use whatever shape you love or have in the pantry.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the garlic step. Or stir in some extra Parmesan if you’re a cheese lover like me!
Make it yours and enjoy!
Frequently Asked Questions About Olive Garden Chicken Pasta
Got questions about making this fantastic Olive Garden Chicken Pasta? No worries, I’ve got you covered! Here are some things people often ask:
Q: Can I use milk instead of heavy cream?
A: While you *could* use milk, the sauce won’t be as rich and thick. Heavy cream is really key to getting that classic creamy Olive Garden texture. If you need to lighten it up a little, you could try half-and-half, but I really recommend the heavy cream for the best results in this copycat chicken pasta.
Q: Can I make the sauce ahead of time?
A: You can make the sauce a little ahead, but honestly, it’s best when it’s made fresh. The cream sauce can thicken up quite a bit as it cools. If you do make it ahead, you’ll probably need to add a splash more milk or cream when you reheat it to get it back to the right consistency. Cooking the chicken and pasta just before serving is always the way to go for the perfect dish.
Q: What if my sauce isn’t thick enough?
A: Make sure you let the cream simmer gently for a few minutes before adding the Parmesan. If it’s still too thin after adding the cheese, you can make a quick slurry of a teaspoon of cornstarch mixed with a tablespoon of cold water, and stir it into the simmering sauce. Let it cook for another minute or two until it thickens up. Just a little bit usually does the trick for your homemade chicken pasta!
Storing and Reheating Your Olive Garden Chicken Pasta
Okay, if you actually have any leftovers of this Olive Garden Chicken Pasta (which is a big IF in my house!), you’ll want to store it properly so it stays yummy. Just pop any cooled leftovers into an airtight container and keep it in the fridge. It should be good for 3-4 days.
When you’re ready to reheat, the best way is gently on the stovetop over low heat. Add a splash of milk or extra cream if needed to loosen up the sauce, stirring until it’s heated through. Microwaving works in a pinch, but the stovetop method really helps keep that creamy texture fantastic!
Estimated Nutritional Information
Just a quick note on the nutrition stuff! While I’ve included some estimates, please remember that these numbers are just a guide. The actual nutritional value of your Olive Garden Chicken Pasta can totally change depending on the specific brands of ingredients you use and exactly how much of everything ends up in your serving. So, think of it as a ballpark figure!
Enjoy Your Homemade Olive Garden Chicken Pasta!
Alright, friends! You’ve done it! You’ve whipped up your very own batch of this FANTASTIC and SO EASY Olive Garden Chicken Pasta right in your kitchen. I really hope you love it as much as my family and I do.
Seriously, dig in and enjoy every creamy, garlicky bite. And hey, if you give this recipe a try, I’d absolutely LOVE to hear how it turned out for you! Leave a comment below or come find me on social media and share a picture. Your feedback totally makes my day!
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Olive Garden Chicken Pasta: SO Easy & Fantastic
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This copycat Olive Garden Chicken Pasta recipe is easy and delicious, featuring tender chicken and pasta in a creamy sauce.
Ingredients
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- Cut chicken breasts into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- If using, add white wine to the skillet and scrape up any browned bits from the bottom. Cook for 2-3 minutes until slightly reduced.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Return chicken to the skillet and add the cooked fettuccine. Toss to coat everything in the sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- You can substitute other types of pasta like penne or rigatoni.
- Add vegetables like broccoli or mushrooms for extra flavor and nutrition.
- Adjust the amount of garlic and Parmesan cheese to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 3g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Olive Garden, chicken pasta, copycat recipe, creamy pasta, Italian-American food