Chicken Con Broccoli: A Taste of Olive Garden at Home

There’s something wonderfully nostalgic about Olive Garden. As a kid, it was the restaurant we’d go to for special occasions – birthdays, good report cards, even just a random Tuesday when my parents felt like celebrating. I remember the endless breadsticks, of course, but my personal favorite was always the Chicken Con Broccoli. The creamy sauce, tender chicken, and perfectly cooked broccoli over fettuccine… it was pure comfort food. Years later, I still crave that familiar flavor, and I’ve spent quite a bit of time perfecting my own version to enjoy at home. This recipe captures the essence of the Olive Garden classic, offering a creamy, comforting bowl of deliciousness that’s sure to satisfy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Can be adapted to be Gluten-Free

Ingredients

• 1 lb boneless skinless chicken breast
• 2 teaspoons extra virgin olive oil
• 4 1/2 ounces fettuccine pasta
• 1 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons garlic, minced
• 2 teaspoons cornstarch
• 1 cup broccoli florets
• 2 tablespoons parmesan cheese
• Black pepper
• Salt

Equipment Needed

• Medium saucepan
• Large pot
• Skillet or large pan
• Colander
• Knife
• Cutting board

Instructions

1. Begin by preparing the broccoli. You can steam, roast, or boil it until it’s tender-crisp. Set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chicken breast and cook, browning each side evenly. This typically takes about 5-7 minutes per side, depending on the thickness of your chicken. Remove the chicken from the pan and set aside. Leave the remaining oil drippings in the pan; they’ll add flavor to the sauce.
3. While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until it’s almost al dente, not quite all the way. Remember, it will continue to cook later in the sauce.
4. Drain the pasta in a colander, then return it to the pot.
5. In the same pan you cooked the chicken, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds to a minute. Be careful not to burn the garlic, as this will make it bitter.
6. Once the garlic is fragrant, add the heavy cream and cornstarch to the pan. Whisk constantly to ensure the cornstarch dissolves completely and prevent lumps from forming.
7. Continue stirring the sauce occasionally, allowing it to simmer and thicken. This usually takes about 5-7 minutes. You’ll notice the sauce coating the back of a spoon when it’s ready.
8. When the sauce has thickened, pour it over the fettuccine pasta in the pot, combining well.
9. Chop the cooked chicken into bite-sized cubes and add it to the pasta.
10. Add the cooked broccoli florets to the pasta mixture.
11. Toss everything together gently to combine, ensuring the chicken and broccoli are evenly distributed throughout the pasta and sauce.
12. Season with salt and black pepper to taste.
13. Stir in the Parmesan cheese. Serve immediately.

Expert Tips & Tricks

• Perfectly Cooked Chicken: To ensure your chicken is cooked through but remains juicy, use a meat thermometer. The internal temperature should reach 165°F (74°C).
• Creamy Sauce Secrets: For an extra-rich sauce, try adding a tablespoon of cream cheese along with the heavy cream. This will create a velvety smooth texture.
• Broccoli Bliss: Don’t overcook the broccoli! It should still have a slight bite to it. If you’re using frozen broccoli, thaw it completely and pat it dry before adding it to the dish to avoid watery sauce.
• Make-Ahead Magic: You can cook the chicken and broccoli ahead of time and store them in the refrigerator. When ready to serve, simply reheat them and add them to the pasta and sauce.

Serving & Storage Suggestions

Serve the Chicken Con Broccoli immediately for the best flavor and texture. Garnish with extra Parmesan cheese and a sprinkle of black pepper for a beautiful presentation. This dish pairs well with a side salad and, of course, warm breadsticks!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream if needed to restore the sauce’s creaminess. Reheating in the microwave is also an option, but the pasta may become slightly softer. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	625 kcal	31%
Total Fat	40g	62%
Saturated Fat	25g	125%
Cholesterol	200mg	67%
Sodium	300mg	13%
Total Carbohydrate	35g	12%
Dietary Fiber	3g	10%
Sugars	5g	–
Protein	40g	80%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free fettuccine pasta for a gluten-free version.
• Lower-Fat: Substitute light cream or half-and-half for the heavy cream to reduce the fat content.
• Vegetarian: Omit the chicken and add more broccoli or other vegetables like mushrooms, bell peppers, or spinach.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Cheese Variety: Experiment with different cheeses like Asiago or Romano for a unique flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli. Thaw it completely and pat it dry before adding it to the dish to prevent a watery sauce.

Q: How do I prevent the sauce from being too thin?
A: Make sure the cornstarch is fully dissolved in the heavy cream before adding it to the pan. Also, simmer the sauce until it thickens to your desired consistency.

Q: Can I use a different type of pasta?
A: Absolutely! While fettuccine is traditional, you can use other pasta shapes like penne, rotini, or linguine.

Q: How do I keep the chicken from drying out?
A: Don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). You can also sear the chicken and finish cooking it in the sauce to keep it moist.

Q: Can I add other vegetables to this dish?
A: Yes, feel free to add other vegetables like mushrooms, bell peppers, or spinach to customize the dish to your liking.

Final Thoughts

I hope this Chicken Con Broccoli recipe brings as much comfort and joy to your table as it does to mine. It’s a simple yet satisfying dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – I’d love to hear how it turns out! Consider pairing this dish with a crisp white wine or a refreshing Italian soda for the complete Olive Garden experience.