olive garden copycat

Chicken con Broccoli is a dish EVERYONE will love. Complete this one pot Instant Pot meal in 30 minutes!

Instant Pot Chicken Con Broccoli

water

oz Orecchiette Noodles

salt

Cups Fresh Broccoli Florets,

T. Butter

garlic (I use jarred)

Cups Heavy Cream

Cups Shredded Parmesan Cheese

t. Pepper

t. Salt**

Instant Pot Chicken con Broccoli

In the Instant Pot, add 4 cups water,...

In the Instant Pot, add 4 cups water, orecchiette, and 1 teaspoon salt. Do not stir. Layer the fresh or frozen chicken right on top of the noodles.

Lock the lid, and turn the knob to...

Lock the lid, and turn the knob to SEALING.

Cook for 8 minutes on manual high pressure.

When the Instant Pot beeps that the pressure...

When the Instant Pot beeps that the pressure cooking has completed and the display shows "L0:00", perform a quick release by turning the knob from sealing to venting in short bursts. Releasing the pressure in bursts will prevent foam and liquid from spewing out of the sealing knob. This process may take about 5 minutes. If liquid starts coming out, turn the knob to sealing again, and wait 10 seconds to allow the contents to settle.

Upon opening the lid, remove the chicken pieces...

Upon opening the lid, remove the chicken pieces to a cutting board.

Quickly add the mini broccoli florets to the...

Quickly add the mini broccoli florets to the Instant Pot and stir. Replace the lid and let the broccoli steam in the residual water and heat with the orecchiette for about 5 minutes or until broccoli is al dente (do not pressure cook again). The time will depend on how large your broccoli pieces are. This allows the orecchiette to absorb more water, creating a better texture.

Cut the chicken into bite-sized pieces and season...

Cut the chicken into bite-sized pieces and season with 1/2 t. salt and 1/2 t. pepper.

After the broccoli is al dente, drain the...

After the broccoli is al dente, drain the noodles and broccoli in a colander/strainer. Keep the Instant Pot lid on top of the colander after draining to keep warm.

Turn the Instant Pot to high saute*. Add...

Turn the Instant Pot to high saute*. Add butter and garlic and saute until fragrant, about 1 minute. Add chicken, and brown until the chicken has some golden coloring, about 5 minutes.

Deglaze the pot with 1/4 cup chicken broth...

Deglaze the pot with 1/4 cup chicken broth or milk. Scrape the bottom of the pan to get all the browned bits off.

In a separate bowl, whisk together cream, shredded...

In a separate bowl, whisk together cream, shredded parmesan cheese (not grated), egg yolks, and pepper. Pour the sauce over the chicken and and mix to combine.

Pour the orecchiette and broccoli on top and...

Pour the orecchiette and broccoli on top and mix until combined and the cheese is melted.

Serve with additional parmesan cheese and chopped parsley...

Serve with additional parmesan cheese and chopped parsley to garnish, if desired.

If you LOVE Olive Garden's Black Tie Mousse Cake as much as I do surely you want to make it at home! Follow my recipe below to experience this descant dessert in your own kitchen!

Black Tie Mousse Cake Recipe

Cup Sugar

Cups Flour

Cup Cocoa

tsp Baking Powder

tsp Baking Soda

Salt

Cup Milk

Cup Sour Cream

Cup Canola Oil

tsp Vanilla Extract

Cup Boiling Water

Cup Semi-sweet Chocolate Chips

Cream Cheese

tsp Knox Unflavored Gelatin

Tbs. Cold Water

Tbs. Boiling Water

Cup Heavy Cream

Cup Powdered Sugar

Cup White Chocolate Chips

Semi-sweet Chocolate Chips

mini semi-sweet Chocolate Chips

Cup White Candy Melts

Preheat your oven to 350 degrees.  Grease and flour a 9 inch cake pan.

Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in a mixing bowl.

In a separate boil whisk the eggs, milk, sour cream, canola oil and vanilla together.  Then stir this into the dry ingredients.  Mix just until combined.

Drizzle the boiling water in while stirring.  Once the boiling water is incorporated pour the batter into the prepared cake pan.

Bake for 35-40 minutes.  A toothpick should come out with moist crumbs.

Cool cake completely and remove from the cake pan.

Make the top level using a serrated knife.  Place the leveled cake in the bottom of a 9 inch springform pan.  Set aside.

Bottom Layer (Chocolate Cake)

Carefully heat the cream cheese and semi-sweet chocolate chips in the microwave until the chocolate chips are melted and you can stir them into the cream cheese making a smooth mixture.  Cool for 5 minutes.

While that is cooling, soften the gelatin in the 1 tablespoon of cold water for a minutes.  Then stir in the 2 Tbs. of boiling water.  Stir until the gelatin is dissolved.

In a small mixing bowl beat the heavy cream until soft peaks form.  Add the dissolved gelatin and the 1/4 cup of powdered sugar.  Beat until stiff peaks form.

Fold the whipped cream into the chocolate cream cheese a bit at a time until it has all been folded in.

Spread the chocolate mousse evenly over the chocolate cake in the springform pan and put it in the fridge to chill while you prepare the next layer.

Second Layer (Chocolate Mousse)

Chop up the white chocolate chips and put them in a mixing bowl.

Bring 1/2 Cup heavy cream to a boil.  While you are waiting for the cream to boil, soften the gelatin in 1 Tbs. of cold water.  Once the cream comes to a boil pour in the softened gelatin and stir until it is dissolved.  Pour the hot cream with dissolved gelatin over the chopped up white chocolate chips.

Stir until the chocolate is melted and blended in.

Beat the remaining 1 Cup of heavy cream until stiff peaks form.

Fold the whipped cream into the white chocolate mixture a bit at a time until is has all been folded in.

Spread this over the chocolate mousse layer and place the cake back in the fridge to chill overnight.

Third Layer (White Chocolate Mousse)

Chop up the semi-sweet chocolate chips and put them in a mixing bowl.

Bring the 1 1/2 cups of Heavy Cream to a boil and pour it over the chocolate.

Stir until the chocolate is completely melted and you have a smooth bowl of chocolate ganache.

Cool until the ganache is still pourable but is not complete liquid.  This took mine about 15 minutes.  While this is cooling, run a sharp knife around the edges of the springform pan and then remove the outside rim.

Carefully transfer the cake from the bottom part of the springform pan to a cake plate.

Spread 1/3 of the ganache over the top layer of the mousse.  Put it back in the fridge.

Cool the remaining ganache until you can spread a thin layer on the sides of the side without it running off.  Press the mini chocolate chips into the ganache on the sides.  Put back in the fridge.

You should have about 1/3 of the ganache left.  Let it cool until it has thickened enough to pipe.  This took mine about a half hour.  You can speed this process up by putting it in the fridge and checking/stir it every couple minutes.

Melt the white candy melts and drizzle across the top of the cake.  Then fill a pastry bag with the remaining ganache and pipe it around the edges.

Refrigerate for at least an hour before serving.

To slice the cake making clean cuts, run a sharp knife under very hot water for a moment, quickly but carefully make a cut for the first slice.  Run the knife under the hot water and dry it in between cuts.

Fourth Layer (Chocolate Ganache)

I made this cake for the birthday dinner of my boyfriend's father. Everyone loved it and it looked and tasted so decadent. I absolutely loved the balanced flavor, not too sugary although very chocolatey.

Are the ingredients for the first layer right? It seems there is not enough liquid for the dry ingredients. It was not a normal cake consistency but more for like brownies or harder.

This crock pot Tuscan chicken is drenched in a creamy sauce loaded with great Mediterranean flavors. It&#x27;s one easy and delicious make ahead weeknight dinner!

Crockpot Tuscan Chicken

6-8 boneless skinless chicken thighs

garlic cloves, chopped

cream

chicken stock (optional)

parmesan cheese

sundried tomatoes, chopped or cut into strips

Italian seasoning

tsp red chili flakes

tsp salt

tsp black pepper

Tbsp oil

Season the chicken with salt, pepper, red chili...

Season the chicken with salt, pepper, red chili flakes. Heat oil and 1 Tbsp butter in a pan on medium high heat. Add chicken and cook for 5-6 minutes. Flip and cook for 3-4 minutes on the other side. Transfer them to crockpot.

In the same pan, add in the remaining...

In the same pan, add in the remaining 2 Tbsp butter. Add in garlic and sauté for 30-40 seconds. Add in cream and chicken stock and cook for 3-4 minutes. Stir in parmesan cheese and Italian seasoning and cook for a minute. Add in sun dried tomatoes and cook for a minute.

Pour the sauce over chicken in the crock...

Pour the sauce over chicken in the crock pot. Spread well. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.

Once the chicken is tender and cooked, stirred...

Once the chicken is tender and cooked, stirred in spinach leaves and mix well with the sauce. Cover and cook till wilted.

Season chicken with salt, pepper and red chili...

Season chicken with salt, pepper and red chili flakes.

Heat up the instant pot using SAUTE mode....

Heat up the instant pot using SAUTE mode. Wait till it's hot then add in oil and butter. Once butter is melted, add chicken and sear on both sides. Plate it out.

Heat more butter then add garlic and sauté...

Heat more butter then add garlic and sauté for 30-40 seconds. Add in cream along with chicken stock. If you don’t have chicken stalk, just increase the amount of cream. Stir it for 3-4 minutes.

Add in parmesan cheese along with Italian seasoning...

Add in parmesan cheese along with Italian seasoning and cook for another couple of minutes. Add in sundried tomatoes and cook for a minute.

Return the chicken back into the sauce. Seal...

Return the chicken back into the sauce. Seal the lid and cook on HIGH pressure for 5minutes, then natural release pressure for 10 minutes and remove lid.

Put instant pot back on SAUTE mode. Stir...

Put instant pot back on SAUTE mode. Stir in spinach and cook until it is wilted.

This Copycat Zuppa Toscana Soup recipe is loaded with sausage, bacon, cauliflower and kale. Made in the Instant Pot and full of flavor, this low carb recipe is paleo and keto friendly. Guaranteed to be a hit!

Low Carb Instant Pot Zuppa Toscana Soup

lb. mild sausage, removed from casing

bacon,

yellow onion, diced

garlic cloves,

carrots, sliced into coins

red pepper, diced

cauliflower,

chicken stock

thyme

basil

red pepper flakes

kale

coconut milk

Turn your instant pot onto the sauté setting.

Add sausage to the pan and brown for 3-4 minutes. Breaking up with a wooden spoon so the sausage is in smaller chunks.

Remove sausage from the pan using a slotted spoon and place on a paper towel lined plate.

Next add bacon to the pan and saute for 3-4 minutes, until browned.

Once browned add onion and garlic to the pan. Saute until translucent. Then add sausage back to the pan along with the carrots, red pepper, cauliflower, chicken stock, thyme, basil and red pepper flakes. Give it a stir.

Put the cover on and turn to Pressure Cooker Mode. Set for 10 minutes.  The pot will take several minutes to come to pressure.

After the cooking cycle ends do a quick pressure release for the steam. When the pin in the lid drops, open the lid.

 Cancel the Pressure Cooking mode. And turn on Saute mode.

Add coconut milk and kale to the pot. Stir everything together and saute for 5 minutes uncovered.

I love that this soup is keto friendly. It sounds like a hearty, healthy, and delicious soup.

I seriously want to eat my screen right now! This soup looks phenomenal and I love that I can use my IP to make it!!

yessss! This is the perfect recipe for me. Looks VERY tasty!

I love using my instant pot for soups! I can't wait to try this out!

This looks incredibly delicious! I love this! looks so good!

I am trying low carb foods for my daily meals. This one looks really good. I will try this.

I just made this recipe, and it is amazing! I put a little extra red pepper flake for an extra kick. 😉 I can't get enough!

I made this recipe and it’s some of the best soup I’ve ever had! The cauliflower goes perfectly with this recipe. This is my second time making it. The hubs loves it too.

Hot Italian sausage kicked it up a notch. Hubs loved it. Our new favorite soup. ❤️❤️

My two favorite kitchen appliances are my air fryer and IP, so, I  always on the hunt for healthy AND flavorful recipes to make in them.  In planning my meals one day, I knew that the holidays usually pack on the pounds for me, so I wanted to find a good soup for lunch that would be healthy and filling and I discovered this recipe. THIS SOUP IS DELICIOUS!! Even my most picky eaters (including my steak and potatoes husband) loved the soup! This will definitely a staple in my home. Thanks for sharing!!
  I omitted the red pepper because I didn’t have any. And use low sodium chicken broth so I could add (or not) my own salt. I also used spicy Italian sausage, Italian seasoning, heavy whipping cream instead of coconut milk,  and I bought cauliflower florets in a bag from the produce section and used 1/2 the bag.
   
     This so

BEST SOUP I HAVE EVER HAD. And I eat and make A LOT of soups!!!

We've made this several times. This will be in our rotation of meals forever. I cook most of the time, but never dreamed of us preferring this version over a potato one. We love this and it's full of flavor!

So easy, so tasty. The mild sausage version is great...but I tend to use spicy Italian sausage just to give the soup a little more heat. One of my favourite soups to make.

This soup is one of the best soups I have ever had! I didn’t have cauliflower, but I added some sliced golden baby potatoes. I made it on the stove because I haven’t joined the IP train yet! Thanks for the wonderful recipe! Everything I’ve made from your site I have loved!! Great job!!

Very good. I made it tonight and made a few alterations because I didn’t want to run out to the grocery store. I skipped the red pepper cuz I didn’t have one; subbed 1/4 c dried minced onions (rehydrated) for chopped yellow onion cuz I didn’t have one. I also subbed 16 oz baby spinach, lightly chopped, for the kale.

This is an extremely tasty recipe but for me the pressure cook time was too long - the carrots, pepper and cauliflower turned to total mush and I’d prefer to have a bit of substance left in them.  Will definitely make again but with a few minutes off of the pressure cook time!

Zuppa Toscana is one of my favorite soups that is so easy to make, but it's so unhealthy! lol I recently started cutting back on my carbs, so coming across this recipe was golden! I tweaked your recipe; I only use lean ground turkey, seasoned with Italian seasoning and crushed red pepper flakes, onions, garlic, veggie stock, coconut cream, kale, and I roast my cauliflower before adding it into the soup. I season with salt to taste and nutritional yeast in the end to get that nice cheesy flavor. Thank you so much for your low carb recipe!!!

This was a big hit at our house. Didn’t have kale, so subbed in fresh spinach. We will keep this in rotation.

Always LOVE this recipe. It's become a year-round staple in our home. You can definitely catch me eating this even on a hot summer day because it's that good. Thank you for making an amazing dairy free version! Quick question--is the red pepper a bell pepper or different kind of red pepper? Thanks!

This Creamy Chicken Scampi recipe is the perfect Olive Garden Copycat recipe. Tender, juicy chicken breast, in a rich and creamy, garlicky sauce, with sautéed peppers and onions. It is a super simple one pot meal that comes together in about 30 minutes.

Creamy Chicken Scampi

chicken breast,

garlic,

butter, divided

heavy cream

Parmesan cheese

mixed bell peppers (red, yellow, orange, green), sliced

red onion, thinly sliced

Italian Seasoning (I use this brand)

sea salt and black pepper,

parmesan cheese,

fresh parsley,

Season chicken breasts with salt and pepper on both sides. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken tenders and pan-sear on both sides until they are a nice golden brown, about 3 minutes each side. Remove the chicken from the pan, cover and set aside (Chicken will not be fully cooked at this stage.)

Using the same pan, reduce the heat to medium and add remaining 2 tablespoons of butter, the garlic and half of the onions. Sauté until the onions are tender and the garlic is fragrant.

Deglaze the pan with chicken stock. Using a rubber spatula, scrape off and mix in any bits that are stuck to the bottom of the pan. Add the Italian seasoning and red pepper flakes. Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2 to 3 minutes.

Add the heavy cream and allow to simmer 5 to 10 minutes to allow sauce to begin thickening. Mix in Parmesan cheese, sea salt and black pepper to taste.

Add chicken back to the pan, along with the remaining onions and the mixed bell peppers. Finish cooking the chicken in the sauce on medium-low. Let simmer for about 10 minutes, or until the peppers are crisp-tender, the sauce has thickened, and the chicken is cooked through.

Plate the chicken and then pour the sauce over top. Garnish with Parmesan cheese and parsley before serving.

Umm.. getting ready to make this dish and there are wine questions and how to cook asian noodles and yet neither is in the ingredients list.. Super confused. We will put it over brown rice but flummoxed as to the omission of these ingredients in the recipe... can you explain and update the page?

Love the site
Greg

If there was 10 stars, I'd give this a 10! This dish is soo flavourful! For me, it was a little time consuming, but it was worth it.
The hubby loved it too!
Thank you for another great recipe!

Wow! This recipe is so amazing! It has so much flavor. Thank you for the ideas to substitute for others needs. I will be making this one again and again.

This is amazing. I did sub half of the chicken stock for wine and added broccoli. Sooo good!!

Instant Pot Chicken Gnocchi Soup is a satisfying comfort food dinner made in just 30 minutes. The creamy soup is so nice with the healthy vegetables and the shredded chicken - quick, easy and delicious!

Top 7 olive garden copycat recipes from across the web

The most viewed olive garden copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Chicken Con Broccoli

Black Tie Mousse Cake Recipe

Crockpot Tuscan Chicken

Low Carb Instant Pot Zuppa Toscana ...

Creamy Chicken Scampi

Instant Pot Chicken Gnocchi Soup

Lasagna Fritta

Top 7 olive garden copycat recipes from across the web

The most viewed olive garden copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Con Broccoli

Black Tie Mousse Cake Recipe

Crockpot Tuscan Chicken

Low Carb Instant Pot Zuppa Toscana ...

Creamy Chicken Scampi

Instant Pot Chicken Gnocchi Soup

Lasagna Fritta

The most viewed olive garden copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine