I was never a big fan of The Olive Garden but they did have one dish I really liked - Chicken con Broccoli.  It was made with orecchiette pasta and had a delicious creamy garlic sauce that was mixed in with pieces of broccoli and topped with chicken.  When I tasted my Creamy Garlic Sauce the first time I immediately thought back to that Olive Garden dish.  While Olive Garden has since taken this meal off their menu you can easily recreate it at home, which is a good thing considering the calories, fat and sodium of the original meal was almost a full days serving.


Nutritional Info for Olive Garden's Chicken con Broccoli



  1. Preheat oven to 400 degrees.
  2. In a large bowl add the pasta and broccoli and stir gently to combine.  Add the garlic sauce and gently stir until evenly coated.

    Transfer to a glass baking dish and sprinkle with breadcrumbs (if using)

  3. Transfer to 9 x 12 glass baking dish.  Sprinkle with breadcrumbs (if using) and place in the oven for 20 minutes.
  4. Remove from oven and let cool for a few minutes before serving.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 364.5, Cal. from Fat: 138, Total Fat: 15g, Sat. Fat: 1.5g, Carbs: 44.5g, Fiber: 8.5g, Sugars: 3g, Protein: 14.5g, Sodium: 1041mg, Chol: 0mg


Leftovers can be store in an airtight container in the fridge for up to 3 days.  You can freeze the leftovers for up to 6 months but you’ll want to add a bit of sauce when you reheat as the pasta will be a bit dry.

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  1. Jenny says:

    I think this is a great recipe but the pasta you used is misleading - that is not gluten free pasta - it still contains wheat so you are misleading people who have gluten allergies to think that that brand of pasta is safe. Just wanted to give you a heads up. I”m a celiac and I know that pasta isn’t considered a safe pasta even for gluten sensitive people

    • Sarah says:

      Hi Jenny,

      The pasta I used is most definitely NOT gluten free. Kamut is an ancient wheat grain and obviously contains gluten. In the recipe I state to use 8 ounces pasta of your choice. If you are gluten free, please use a gluten free pasta. Not everyone follows a gluten free diet and our site isn’t specifically a gluten free site so we try to write our recipes with everyone in mind. Those that need to follow a gluten free diet can easily use their favorite pasta in this recipe to make it a gluten free meal. We get asked frequently what products we use so when we can we list what products we used in each recipe. I don’t specifically follow a gluten free diet so I used a pasta that contained gluten. There are many good gluten free pasta choices out there. One of my favorites is a Quinoa Harvest.


  2. Patty says:

    I tried this dish the other night and included shrimp. It was delicious. I Had several helpings left over that my husband consumed (yes all at one time) when he got home. Great dish!

    • Sarah says:

      Hi Patty,

      So glad to hear everyone liked it! This is hands down one of my families favorite dinners. I love using the leftovers for lunch the next day!


  3. Sue says:

    Hi Sarah,

    I believe what Jenny meant is that this recipe is labeled/tagged as Gluten-Free which is what I also found to be (potentially) deceiving. On that note, do you have a favourite or recommended gluten-free pasta? I’ve only ever tried a rice pasta once and wasn’t a fan of its texture.

    The recipes all look great!


    • Sarah says:

      There are 2 different gluten free pastas that I really like. The first one is from Jovial (you can see their site here - http://jovialfoods.com/brown-rice-pasta-gf.html). I’ve had many rice pastas and I too wasn’t a fan but I really like the ones from Jovial - I actually use this brand the most of out any of the pastas that I use. The second one I like is from Ancient Harvest and it’s a quinoa pasta. You can find their site here - http://www.quinoa.net/145/163.html. They have a tri-colored pasta that I really like. It definitely took a bit of testing to finally find some pastas that my family and I liked. We don’t have pasta often but it’s nice to know that when we do we have options!


      • Sue says:

        Thank you for your prompt reply! I’ll definitely make sure to check those out; this is the first I’ve heard of pasta made from quinoa which I think is really exciting.

  4. Sarah says:

    How do you make the sauce?

    • Sarah says:

      Hi Sarah,

      There is a link in the post and in the ingredients list for the creamy garlic sauce - sorry you missed it. Here it is again for you - http://thejoyofcleaneating.com/?p=8181 It’s a fabulous sauce. I use it on quite a number of things. My kids love when I mix the sauce with some tomato paste - it’s their favorite pizza sauce!


  5. Tracy says:

    Made this tonight…it was SO easy and SOOOOOO good! Great recipe! Can’t wait for lunch tomorrow!! :)


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