Copycat Olive Garden Garlic Herb Chicken Con Broccoli Recipe – A Cozy, Flavor-Packed Classic

If you love Olive Garden’s comforting pasta dishes, this Garlic Herb Chicken Con Broccoli will hit the spot. It’s creamy, garlicky, and loaded with tender chicken and crisp-tender broccoli. The best part?

You can make it at home with simple ingredients in about 35–40 minutes. This version keeps the flavors bold and the steps easy, so you get a restaurant-style dinner without the fuss. It’s weeknight-friendly but nice enough for guests.

What Makes This Recipe So Good

• Bold garlic-herb flavor: A quick pan sauce made with garlic, Italian herbs, and butter brings big flavor fast.
• Creamy without being heavy: A touch of cream and Parmesan creates a silky sauce that clings to every bite.
• Perfect textures: Juicy seared chicken, al dente pasta, and bright broccoli keep each forkful balanced.
• Reliable and flexible: Use your favorite pasta shape, swap broccoli for another veg, or make it a little lighter—no stress.
• One-skillet finish: Toss everything together at the end for a cohesive, glossy dish that feels restaurant-ready.

What You’ll Need

• Chicken: 1.25–1.5 pounds boneless, skinless chicken breasts (pounded to even thickness) or chicken tenders
• Pasta: 12 ounces penne, cavatappi, or farfalle
• Broccoli: 4 cups small florets (fresh or frozen)
• Garlic: 4–5 cloves, minced
• Butter: 3 tablespoons, divided
• Olive oil: 2 tablespoons
• Chicken broth: 1 cup, low sodium
• Heavy cream: 3/4 cup
• Parmesan: 3/4 cup freshly grated, plus more for serving
• Lemon: Zest of 1/2 lemon and 1–2 teaspoons juice, to taste
• Italian seasoning: 1.5 teaspoons
• Dried thyme: 1/2 teaspoon (optional, boosts herb flavor)
• Red pepper flakes: Pinch, optional
• Salt and black pepper: To taste
• Fresh parsley or basil: 2 tablespoons chopped, for garnish

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. If using thick breasts, slice horizontally or pound to 1/2-inch thickness for even cooking.
2. Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. In the last 2 minutes, add the broccoli florets. Reserve 1/2 cup pasta water, then drain.
3. Sear the chicken: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Add chicken and cook 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate and rest 5 minutes, then slice.
4. Build the garlic-herb base: Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. Stir in garlic, remaining 1/2 teaspoon Italian seasoning, and dried thyme.Cook 30–45 seconds until fragrant. Do not brown the garlic.
5. Deglaze and simmer: Pour in chicken broth. Scrape up browned bits from the pan.Simmer 2–3 minutes to reduce slightly. Add a pinch of red pepper flakes if you like gentle heat.
6. Make it creamy: Reduce heat to medium-low. Stir in heavy cream and remaining 1 tablespoon butter. Simmer gently 2 minutes until lightly thickened. Season with a small pinch of salt and pepper.
7. Add cheese and brightness: Stir in Parmesan, lemon zest, and 1 teaspoon lemon juice. The sauce should look glossy and smooth. If it’s too thick, splash in reserved pasta water or a bit more broth.
8. Toss it all together: Add cooked pasta and broccoli to the skillet. Toss to coat. Fold in sliced chicken. If needed, loosen with more pasta water to reach your ideal sauce consistency.
9. Taste and finish: Adjust salt, pepper, and lemon to taste. Sprinkle with chopped parsley or basil. Serve immediately with extra Parmesan on top.

Keeping It Fresh

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat with a splash of milk, cream, or broth to revive the sauce. Microwave in short bursts, stirring between intervals.
• Freezing: Cream sauces don’t freeze perfectly. If you must freeze, cool completely and freeze up to 1 month. Reheat slowly with extra cream to smooth it out.
• Make-ahead tips: Cook the chicken and prep the broccoli in advance.Boil pasta just before serving for best texture.

Why This is Good for You

• Protein-packed: Chicken brings solid, lean protein to keep you satisfied.
• Veg-forward: Broccoli adds fiber, vitamin C, and a bit of crunch to balance the creamy sauce.
• Customizable richness: You control the cream and cheese. Lighten it up with half-and-half or add extra veg for volume.
• Balanced plate: Carbs, protein, and veggies in one bowl make this a well-rounded meal when portioned mindfully.

What Not to Do

• Don’t overcook the pasta: It continues to cook when tossed in the sauce. Aim for just shy of al dente.
• Don’t skip the pasta water: The starch helps the sauce cling and stay silky.
• Don’t brown the garlic too much: Burnt garlic turns bitter fast. Keep the heat moderate.
• Don’t add cheese over high heat: Boiling sauce can cause the cheese to split. Lower the heat before stirring it in.
• Don’t overcrowd the pan: Sear chicken in batches if needed to get good color and flavor.

Recipe Variations

• Lighter version: Use half-and-half instead of cream and swap some Parmesan for Pecorino for extra punch with less cheese.
• Extra veggies: Add sautéed mushrooms, peas, or cherry tomatoes. Spinach wilts nicely in the hot sauce.
• Gluten-free: Use your favorite gluten-free pasta and check that your broth is gluten-free.
• Herb swap: Fresh basil and parsley are great, but fresh thyme or oregano adds a garden-fresh twist. Use about 1 tablespoon chopped fresh herbs total.
• Spicy kick: Increase red pepper flakes or add a pinch of cayenne. A drizzle of Calabrian chili oil at the end is fantastic.
• Cheese lovers: Add a handful of shredded mozzarella for extra creaminess or finish with shaved Parmesan for a restaurant touch.
• Different protein: Try shrimp (cooks in 2–3 minutes) or sliced Italian chicken sausage for a change of pace.

FAQ

Can I use frozen broccoli?

Yes. Add frozen florets to the pasta water for the last 2–3 minutes of boiling.

Drain well so excess water doesn’t thin the sauce.

What’s the best pasta shape for this dish?

Short shapes like penne, cavatappi, or farfalle hold the sauce well and mix easily with broccoli and chicken. Use what you have—it’s flexible.

How do I prevent the sauce from curdling?

Lower the heat before adding cream and cheese. Avoid boiling once the dairy goes in, and stir continuously.

If it thickens too quickly, add a splash of pasta water or broth.

Can I make this without cream?

You can use half-and-half or whole milk, though the sauce will be lighter. Thicken with an extra tablespoon of Parmesan and simmer gently to help it cling.

Can I cook the chicken ahead of time?

Absolutely. Slice and refrigerate for up to 2 days.

Warm it gently in the sauce right before serving.

Is rotisserie chicken okay to use?

Yes. Shred about 3 cups and add it during the final toss with pasta and broccoli. Adjust salt since rotisserie chicken can be seasoned.

How much salt should I add to the pasta water?

Aim for water that tastes like the sea—about 1.5 tablespoons kosher salt per 4 quarts of water.

It seasons the pasta from the inside out.

Can I make it vegetarian?

Skip the chicken and use vegetable broth. Add extra veggies or white beans for protein and texture.

What wine pairs well with this?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream nicely. For red, try a light-bodied Pinot Noir.

How do I get juicy chicken every time?

Pound to even thickness, sear in a hot pan, and rest the chicken before slicing.

Don’t overcook—165°F is your target.

In Conclusion

This Copycat Olive Garden Garlic Herb Chicken Con Broccoli brings cozy, creamy comfort to your table with simple steps and pantry staples. It’s flavorful, flexible, and perfect for busy nights or casual get-togethers. Keep the pasta al dente, mind the heat when adding dairy, and finish with fresh herbs and lemon.

You’ll have a restaurant-style dinner that feels special without being fussy.