Olive Garden Chicken Con Broccoli
So, We’re Talking About Chicken Con Broccoli…
If you’ve ever craved that creamy, garlicky, comforting pasta from Olive Garden but didn’t want to leave your house (or maybe just didn’t want to put on real pants), you’re in for a treat. I remember the first time I tried to make this—I had just gotten back from a road trip to see my cousin in upstate New York (absolutely freezing, by the way) and all I wanted was a giant bowl of something warm. I’ll spare you the saga of my first attempt, where the sauce was more like broccoli soup, but suffice it to say: persistence pays off. And honestly, there’s something just fun about saying “Chicken Con Broccoli”—makes me feel way fancier than I am.
Why I Keep Making This (and Why You Might, Too)
I make this when my crew’s had a rough week or I just want to feel like a restaurant chef without, you know, having to serve 30 people at once. My family goes a bit wild for it because it’s creamy and cheesy, but also, there’s broccoli! (Which totally makes it a health food, right?) For a while the sauce kept breaking on me, which was infuriating, but—true story—one day I tossed in some extra parmesan and it all came together like magic. If you’re a fan of meals that taste great the next day (I’m convinced the leftovers are even better, if they survive that long), this one’s for you.
What You’ll Need (And What You Can Get Away With)
- 2 big chicken breasts (Sometimes I use thighs if that’s what’s in the freezer; it’s all good.)
- 3 cups broccoli florets (Fresh, or honestly, the frozen stuff in a pinch. My grandma would judge, but she’s not here!)
- 12 oz fettuccine (Or spaghetti, or even penne. Once used linguine and it was…fine.)
- 2 tablespoons unsalted butter (Salted works if that’s what you’ve got—just watch the extra salt.)
- 4 cloves garlic, minced (If you don’t love garlic as much as me, go with 2. Or if you’re feeling wild, toss in 5.)
- 1 cup heavy cream (I’ve cheated with half-and-half. It’s less rich, but you’ll survive.)
- 1 cup chicken broth (Bouillon cube dissolved in hot water? Absolutely counts.)
- 1/2 cup grated Parmesan, more for serving (Pre-grated is fine, but the fresh stuff really is worth a little extra effort.)
- Salt & black pepper (Do the taste test. Or don’t. I’m not the boss of you.)
- Optional: Pinch of nutmeg or red pepper flakes (I switch it up depending on my mood or what’s left in the spice drawer.)
Let’s Dive In: How to Make Chicken Con Broccoli (Minus Stress)
- Get the pasta going. Big pot of salted water, bring to a boil. Add your fettuccine and cook until just shy of al dente—about 9 minutes. I usually chuck in the broccoli florets for the last 2-3 minutes. Drain and set aside. (Sometimes I forget and overcook the broccoli. Still tastes fine!)
- While that’s happening, cook the chicken. Season both sides with salt and pepper. I heat a splash of oil (or butter—depends on my mood) in a big skillet, then cook the chicken on medium heat, about 6-7 minutes per side. I try not to fuss with it. If you cut one open and it looks a bit pink, just toss it back in for another couple minutes. Let it rest before slicing it up.
- Time for sauce magic. In the same skillet, add your butter, then the garlic—just until it smells amazing. Don’t burn it. (I totally have, though. You can scrape out the really dark bits if needed.) Pour in the chicken broth and bring to a gentle simmer, then add the cream. Let it bubble softly for about 5 minutes, stirring. This is usually where I sneak a taste, even though it’s not done. Stir in the parmesan until melted. If it looks a little thin, let it simmer a bit more; if it’s too thick, splash in more broth or cream.
- Everything together now. Add the cooked pasta and broccoli right into the sauce. Toss to coat. Toss in the chicken strips. Give it another taste—add more cheese, salt, pepper, or even a squeeze of lemon if you’re feeling zesty. (Don’t stress if it looks a bit gluey. Once you serve it up, it’s perfect.)
- Serve it up. I usually dump everything into a big bowl and let everyone dig in, but plates work too if you’re feeling fancy. Extra parmesan on top? Always.
What I’ve Learned the Hard Way (and You Don’t Have to)
- If the sauce breaks, whisk in a bit more cream and lower the heat. It usually comes together. If not, just call it “rustic.”
- Fettuccine is classic, but penne holds the sauce perfectly. I thought spaghetti would be weird, but it’s not bad at all. Rigatoni? Not so much—it’s a bit too clunky for this dish.
- Don’t skip the resting time for chicken. If you do, the juices run everywhere and, well, dry chicken is no one’s friend.
All the Ways I’ve Tweaked This (Some More Successful Than Others)
- I’ve swapped out the broccoli for asparagus once—tasted great, so I recommend trying that in spring.
- Shredded rotisserie chicken saves a ton of time (but I think it’s a bit less flavorful, honestly).
- I tried making it dairy-free once with oat cream and vegan cheese. Didn’t really work for me; the sauce just felt flat. Maybe you’ll have better luck?
- Sometimes I sprinkle in a little smoked paprika for a twist. No one’s complained yet.
What You’ll Need in the Kitchen (But Don’t Panic If You’re Missing Something)
- Big pot for pasta
- Large skillet—nonstick is easiest, but I’ve used a regular ol’ frying pan with extra oil
- Colander (Or just use the pot lid to strain. Careful, though—learned that lesson the hard way!)
- Sharp knife for slicing chicken
How to Store Leftovers (Though They Don’t Stick Around Here)
Pop any leftovers in an airtight container in the fridge. Good for about 2 days, maybe 3 if you’re lucky. Reheat in the microwave with a splash of cream or milk to keep it creamy. Honestly, this dish rarely makes it to day two at my place—but if it does, I think it tastes even better after a night in the fridge.
How I Serve It Up (And Family Arguments About Breadsticks)
This is pure comfort food, so I usually serve it with a big green salad (nothing fancy—just lettuce, tomatoes, maybe some red onion), and of course, garlic bread or breadsticks if I’m feeling ambitious. My kids claim Olive Garden breadsticks are non-negotiable. I’ve used this recipe when I want to be a hero. Sometimes we even make lemonade from scratch, but that’s another story. Oh, and a glass of white wine for the grown-ups never hurts.
Lessons Learned (a.k.a. My Pro Tips)
- Don’t rush the sauce. I tried to speed it up once by cranking the heat, and it turned into a weird, grainy mess. Slow and steady, friends.
- Let the chicken rest before slicing, otherwise it’s drier than last week’s leftovers.
- Taste as you go! The sauce is forgiving, but if you forget the salt, you’ll notice.
Wait, Can I Freeze This? And Other Questions I’ve Actually Gotten
- Can I make this ahead of time? Absolutely! Just keep the sauce and pasta separate if you want the best texture. Reheat gently—don’t boil, or the sauce might split.
- Does it have to be fettuccine? No way. Use whatever pasta you’ve got. I once used some weird spiral shapes—worked out fine.
- What if I don’t have heavy cream? Try half-and-half. Or even whole milk, just simmer it a bit longer so it thickens up. The sauce won’t be as rich, but it’ll still hit the spot.
- How do I get the sauce super creamy? Shhh—it’s more cheese. And whisking. And patience, which I lack but am learning.
- Broccoli: fresh or frozen? Both work. Fresh has a bit more bite, but frozen is 100 percent fine. I even saw someone on Reddit (check r/recipes) use leftover roasted broccoli. Why not?
One Last Thing (Because I Get Distracted Easily)
Oh, before I forget—if you’re looking for another Olive Garden copycat, I’ve also totally nailed their Zuppa Toscana (here’s my favorite version). Anyway, thanks for hanging out with me in my virtual kitchen. If you make this, let me know how it goes—unless it’s a disaster, in which case, let’s just pretend it didn’t happen (kidding, mostly). Happy cooking!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Cook the fettuccine pasta according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain and set aside.
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2Season the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet and slice into strips.
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3In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
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4Stir in the grated Parmesan cheese and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
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5Add the cooked pasta, broccoli, and sliced chicken to the skillet. Toss everything together until well coated with the sauce. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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