This copycat Olive Garden tastes better than the restaurant's! We make it all the time

This Olive Garden copycat chicken pasta is a delightful dish that brings a touch of Italian flair to the heart of the Midwest. Inspired by the creamy, saucy, and chunky textures that make Olive Garden's dishes so beloved, this recipe is perfect for those who want to recreate that restaurant experience at home. With its rich and comforting flavors, it's a dish that reminds me of Sunday family dinners where we gathered around the table, sharing stories and laughter. It's a wonderful way to bring a bit of nostalgia and warmth to your kitchen.

This creamy chicken pasta pairs beautifully with a fresh garden salad, perhaps with a simple vinaigrette to balance the richness of the dish. A side of warm, crusty bread or garlic breadsticks would be perfect for soaking up the delicious sauce. For a touch of color and added nutrition, consider serving it with steamed broccoli or roasted asparagus. And, of course, a glass of your favorite white wine would complement the meal wonderfully.

Servings: 4

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
8 ounces fettuccine pasta
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped

Season the chicken breasts with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the heavy cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the Parmesan cheese, garlic powder, and Italian seasoning. Simmer until the sauce thickens slightly, about 5 minutes.

Meanwhile, cook the fettuccine pasta according to package instructions. Drain and set aside.

Slice the cooked chicken and return it to the skillet with the sauce. Add the sun-dried tomatoes and simmer for another 2-3 minutes.

Toss the cooked pasta with the sauce and chicken. Stir in the fresh basil just before serving.

For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce. You can also experiment with different types of pasta, such as penne or linguine, to suit your preference. For a vegetarian option, replace the chicken with sautéed mushrooms or zucchini. Adding a handful of spinach to the sauce just before serving can also provide a lovely pop of color and extra nutrients.