Olive Garden's Herb Garlic Chicken Con Broccoli

Step 1: Cook pasta in heavily salted boiling water until al dente.

Step 2: Add the broccoli directly to the pasta water when the pasta has 7 minutes left.

Step 3: Save 1/2 cup pasta water.

Step 4: Drain.

Step 5: Dredge:

Step 6: Mix flour, garlic salt, garlic powder, Italian seasoning, and red pepper flakes in a shallow bowl.

Step 7: Butterfly and pound the chicken flat.

Step 8: Dredge in flour mixture.

Step 9: Set aside.

Step 10: Heat 2 tablespoons olive oil in a large skillet over medium high heat.

Step 11: When the oil is very hot, add two pieces of chicken to pan.

Step 12: Cook undisturbed for 4 minutes before turning to the other side.

Step 13: Flip to the other side and cook another 3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees.

Step 14: Keep warm.

Step 15: Repeat with remaining two pieces of chicken adding more oil if necessary.

Step 16: Add pasta water and pasta and broccoli.

Step 17: Scrape browned bits from bottom of pan.

Step 18: Simmer until sauce is cooked and pasta is not mushy.

Step 19: Add heavy cream.

Step 20: Sauce:

Step 21: Meanwhile in a separate skillet, melt butter and olive oil over medium heat.

Step 22: Add garlic and saute until fragrant.

Step 23: Mix half and half with bouillon and cornstarch and quickly whisk it into the pan.

Step 24: Continue to cook over medium heat until the mixture starts to bubble and thicken.

Step 25: Remove from heat and salt to taste.

Step 26: Add saucy pasta and broccoli.

Step 27: Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with cracked black pepper and freshly grated Parmesan cheese.