Olive Garden's Chicken Alfredo with Broccoli is a beloved dish, known for its creamy sauce and tender chicken. While the restaurant's recipe remains a secret, this copycat version comes remarkably close, delivering that same satisfying taste and texture right in your own kitchen. This recipe focuses on achieving that signature Olive Garden flavor profile, using readily available ingredients.
Understanding the Olive Garden Flavor Profile
Before diving into the recipe, let's break down what makes Olive Garden's Chicken Alfredo with Broccoli so unique. It's not just about the creamy sauce; it's a delicate balance of flavors: the savory richness of Parmesan cheese, the subtle garlic notes, the freshness of broccoli, and the tender, flavorful chicken. This recipe aims to replicate that balance perfectly.
Ingredients You'll Need
This recipe serves 4-6 people. Adjust ingredient quantities as needed for larger or smaller servings.
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
For the Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 2 cups grated Parmesan cheese (freshly grated is best)
- 1/4 cup grated Pecorino Romano cheese (optional, but adds depth)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper (for a brighter flavor)
For the Broccoli:
- 1 large head of broccoli, cut into florets
Step-by-Step Instructions
1. Prepare the Chicken:
- Season the chicken pieces generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and cooked through (about 6-8 minutes), stirring occasionally. Remove the chicken from the skillet and set aside.
2. Make the Creamy Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a simmer.
- Reduce the heat to low and gradually whisk in the Parmesan and Pecorino Romano cheeses until completely melted and smooth.
- Stir in the salt, black pepper, and white pepper.
3. Cook the Broccoli:
- Add the broccoli florets to the sauce and cook until tender-crisp (about 5-7 minutes), stirring occasionally.
4. Combine and Serve:
- Return the cooked chicken to the skillet and stir to combine with the sauce and broccoli.
- Serve immediately over your favorite pasta (fettuccine or linguine work well), garnished with extra Parmesan cheese if desired.
Tips for Success
- Freshly grated cheese: Using freshly grated Parmesan cheese makes a significant difference in the taste and texture of the sauce. Pre-grated cheese often contains cellulose which can prevent the sauce from becoming as creamy.
- Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will ensure the chicken browns properly and cooks evenly.
- Low and slow for the sauce: Simmer the sauce on low heat to prevent it from becoming grainy or separating.
- Adjust seasoning to taste: Feel free to adjust the amount of salt, pepper, and garlic to your preference.
Variations and Enhancements
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add mushrooms: Sautéed mushrooms would be a delicious addition to this dish.
- Lemon zest: A little lemon zest adds brightness to the sauce.
This copycat Olive Garden Chicken with Broccoli recipe is a delicious and satisfying meal that's surprisingly easy to make at home. Enjoy!