Olive Garden Chicken Pasta brings that creamy, savory restaurant-style flavor to your own kitchen with very little fuss. The chicken is tender, the pasta is coated in a rich sauce, and the Italian seasoning gives the whole dish that familiar taste I always associate with a comforting restaurant dinner.
I usually make this when I want something that feels a little indulgent but still comes together without much effort. There is no need to make a complicated sauce or spend hours preparing the chicken.
The trick is letting the chicken brown nicely before building the sauce. Those little browned bits left in the skillet add extra flavor, and once the cream and Parmesan go in, everything starts coming together.
I keep the ingredient list fairly short because you really do not need much here. Good pasta, chicken, Parmesan, garlic, and a few simple seasonings are enough to make a dinner everyone will want seconds of.
Why You Will Love This Recipe
Olive Garden Chicken Pasta is creamy, cheesy, and packed with Italian-inspired flavor. The chicken gives the dish plenty of protein, while the pasta makes it filling enough for a complete dinner.
The sauce is especially easy to make. Parmesan helps thicken it while heavy cream gives it a smooth texture, so you can have a restaurant-style pasta dish without making a separate complicated sauce.
I also like that this recipe is easy to customize. You can add spinach, broccoli, or sun-dried tomatoes if you have them, but the basic version is delicious without any extras.
Ingredients for Olive Garden Chicken Pasta
For the Chicken and Pasta
- Chicken breast: Use 1 large chicken breast, sliced into thin pieces or cut into bite-sized chunks.
- Pasta: Use 8 ounces of penne, fettuccine, or another pasta you enjoy.
- Olive oil: Use 1 tablespoon for cooking the chicken.
- Salt and black pepper: Season the chicken to taste.
For the Creamy Sauce
- Butter: Use 1 tablespoon to add richness to the sauce.
- Garlic: Use 2 cloves, minced.
- Heavy cream: Use 1 cup for the creamy base.
- Chicken broth: Use ½ cup to add savory flavor and loosen the sauce.
- Parmesan cheese: Use ½ cup freshly grated Parmesan.
- Italian seasoning: Use 1 teaspoon for that classic Italian-style flavor.
- Fresh parsley: Optional for finishing the pasta.
How to Make Olive Garden Chicken Pasta
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Season the chicken: Season the chicken pieces with salt, black pepper, and a little Italian seasoning.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, turning as needed, until golden and cooked through.
- Set the chicken aside: Transfer the cooked chicken to a plate and keep it nearby while you prepare the sauce.
- Add the butter: Reduce the skillet heat to medium and add the butter.
- Cook the garlic: Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Build the sauce: Pour in the chicken broth and heavy cream. Stir well, scraping the browned bits from the bottom of the skillet.
- Season the sauce: Add the Italian seasoning and black pepper. Let the sauce gently simmer for 2 to 3 minutes.
- Add Parmesan: Gradually stir in the Parmesan cheese and continue stirring until it melts into a smooth, creamy sauce.
- Return the chicken: Add the cooked chicken back to the skillet and stir it into the sauce.
- Add the pasta: Add the drained pasta and toss gently until everything is coated.
- Adjust the sauce: Add a splash of reserved pasta water if the sauce is too thick. Stir until you reach the consistency you like.
- Taste and finish: Taste the pasta and add more Parmesan, salt, or black pepper if needed.
- Serve: Sprinkle with fresh parsley and extra Parmesan if desired, then serve warm.
What to Serve Olive Garden Chicken Pasta
Olive Garden Chicken Pasta is rich enough that I prefer simple sides. A crisp green salad is an easy match because the fresh vegetables balance the creamy pasta. Lettuce, cucumber, tomatoes, and a light Italian-style dressing are all you need.
Of course, garlic bread is hard to pass up with a creamy pasta dish like this. The crunchy edges and soft center are perfect for picking up the extra sauce. You can also use a warm dinner roll or a piece of crusty bread if that is what you have.
For a vegetable side, roasted broccoli or asparagus works nicely. The slight char from roasting adds something different to the soft pasta and creamy sauce. Steamed green beans are another simple option.
When I serve this for dinner, I usually keep everything uncomplicated: a bowl of pasta, a small salad, and some warm bread. If you want the meal to look a little more special, finish the pasta with fresh parsley and extra Parmesan right before serving.
How to Store and Reheat
Store leftover Olive Garden Chicken Pasta in an airtight container in the refrigerator for 3 to 4 days. Allow the pasta to cool slightly before storing it and refrigerate it promptly.
The creamy sauce will thicken in the refrigerator, so add a small splash of chicken broth, milk, or water before reheating. Warm the pasta slowly in a skillet over low to medium heat, stirring occasionally until the chicken and pasta are heated through.
For a quicker option, microwave an individual portion in 30- to 60-second intervals. Stir between each interval and add a little liquid if the sauce looks dry. Do not use high heat for too long, because the cream and Parmesan sauce can separate.
If the leftovers need a little boost, stir in a small amount of fresh Parmesan after reheating. A little black pepper and parsley on top also make the pasta taste fresher.
I find this pasta is best when reheated gently rather than quickly. The chicken stays more tender, and the sauce becomes creamy again instead of turning thick and oily.
Ingredients
Method
- Prepare the ingredients: Cut the chicken and vegetables as needed and have all ingredients ready before cooking.
- Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve a little pasta water, then drain.
- Cook the chicken: Season the chicken and cook it in olive oil over medium-high heat until golden and cooked through.
- Build the sauce: In the same skillet, cook butter and garlic, then add the remaining sauce ingredients and seasonings.
- Finish the sauce: Stir in Parmesan and simmer gently until creamy and slightly thickened.
- Combine: Return the chicken to the skillet and add the pasta, tossing until everything is coated.
- Adjust: Add reserved pasta water if needed and taste for seasoning.
- Serve: Finish with optional herbs or extra Parmesan and serve.
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