Olive Garden Parmesan Chicken on Garlic Linguini

Name: Olive Garden Parmesan Chicken on Garlic Linguini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; ½ cup instant potato flakes; ¼ cup parmesan cheese, grated; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon pepper; 2 eggs, beaten; 2 tablespoons cooking oil; 1 lb linguine, cooked; 1 tablespoon olive oil; 2 tablespoons shallots, minced; 1 large garlic clove, pressed; ½ cup Chardonnay wine; 1 cup chicken broth, divided; 1 tablespoon lemon juice; 1 cup heavy cream; ½ cup butter; 1 cup tomatoes, finely chopped; 2 tablespoons fresh parsley, rough chopped; ¼ cup romano cheese, grated

Servings: persons

4 boneless skinless chicken breasts
½ cup instant potato flakes
¼ cup parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
2 eggs, beaten
2 tablespoons cooking oil
1 lb linguine, cooked
1 tablespoon olive oil
2 tablespoons shallots, minced
1 large garlic clove, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
1 cup tomatoes, finely chopped
2 tablespoons fresh parsley, rough chopped
¼ cup romano cheese, grated

1
In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, salt and pepper.
2
Dip chicken first in egg mixture and then in potato mixture, coating all sides well.
3
Heat oil in a large skillet over medium high heat.
4
Add chicken and cook until browned (3 minutes per side).
5
Remove chicken to baking sheet and place in 350 degree F oven for about 18 minutes or until internal temperature reaches 165 degrees F.
6
While chicken is in the oven, add 1 tablespoon of olive oil to a large skillet.
7
Cook the shallots and garlic in the oil until soft, about 2 minutes.
8
Pour in the wine, 1/2 cup chicken broth, and the lemon juice.
9
Simmer for about 5 minutes.
10
Stir in the remaining 1/2 cup of chicken broth, tomatoes and the cream, and simmer until sauce is reduced and thickened slightly (10 minutes).
11
Add the butter and stir until melted.
12
Pour the sauce over hot pasta.
13
Sprinkle with the parsley and Romano cheese before serving.
14
Place a chicken breast on top of the pasta.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, ½ cup instant potato flakes, ¼ cup parmesan cheese, grated, 1 teaspoon garlic powder, and more.

Yes, Olive Garden Parmesan Chicken on Garlic Linguini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!