This crispy chicken fritta combines succulent pieces of parmesan-crusted chicken with a creamy and cheesy alfredo sauce to create a dish like no other. It's just like the crispy chicken fritta Olive Garden serves, but I think it might be even more delicious!
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The Best Crispy Chicken Fritta
This crispy chicken fritta will have the whole family coming back for seconds. It includes perfectly golden crispy parmesan crusted chicken, fresh veggies, pasta, and a rich cream sauce that's just to die for.
And honestly, I think this homemade version is better than the one at Olive Garden! Especially if you serve it with this garlic bread or cheesy bread.
Maybe best of all is that it's a complete meal that takes just 30 minutes from start to finish to put together. Plus, it makes plenty of servings, so there should be some leftovers even if you make it for a big family meal! Not to mention, the leftovers taste fantastic the next day.
Ingredients Needed
The ingredient list for this crispy chicken fritta recipe may look intimidating at first glance, but when you look closer, you'll see that everything is a common cooking ingredient.
Also, there are three components to this dish, so that's also why the ingredient list is a little extensive.
Anyway, here's what you'll need for the parmesan crusted chicken:
- 1 cup plain breadcrumbs
- 2 tablespoons all-purpose flour
- ¼ cup Kraft Parmesan cheese
- 1 cup milk
- 6 thick pieces of chicken breast or chicken tenders
- vegetable oil for frying
For thepasta:
- 2 cups dry bow tie pasta
- 4 broccoli florets
- 2 white mushrooms, quartered
And for thecreamy and cheesy sauce:
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- ½ cup vinegar
- ¼ cup water
- 2 tablespoons all-purpose flour
- ¾ cup half and half
- ¼ cup sour cream
- ½ teaspoons salt
- ⅛ teaspoons basil leaves
- ¾ cup mild, finely grated Asiago cheese
- ¼ teaspoon crushed red pepper
If you're missing anything, you'll definitely want to pick it up, so you don't miss out on this crispy chicken fritta.
And you can even put some of these ingredients to good use by making this Olive Garden asiago tortelloni alfredo with grilled chicken next!
How To Make Crispy Chicken Fritta
Step 1: Bread and Cook The Chicken
First, we'll make the parmesan-crusted chicken. To start, add the flour, breadcrumbs, and parmesan cheese to a bowl and mix. Then, pour the milk into a second bowl.
Now, dip the chicken in the breadcrumb mixture first, then into the milk, and then back into the breadcrumbs again - make sure it's fully coated. Repeat this process with every piece of chicken.
Once all of the chicken is breaded, add some oil to a frying pan and heat it over medium-low heat. Then, add the chicken to it and cook until nice and golden brown.
When the internal temperature reaches 165°F, remove the chicken from the pan, and put it on a paper towel-lined plate.
Step 2: Make The Pasta
Now, for the pasta, follow the directions on the pasta box of your choice - I used bow tie pasta - and cook until al dente. Drain, and then cool to room temp.
While the pasta is cooking, place the broccoli and mushrooms in a steamer and cook until soft. It will take about 10-15 minutes for those to cook through. Finally, when they're done cooking, sprinkle them with salt and pepper to taste.
Step 3: Make The Sauce
For the sauce, add the butter and olive oil to a saucepan.
Once the butter melts, whisk in the flour until well combined. Then add the garlic, water, and salt. Stir everything constantly so it doesn't burn.
Next, pour in the vinegar and stir well to combine. Then stir in the half-and-half and the sour cream. Continue stirring until smooth and everything is combined. Finally, gently stir in the Asiago cheese until it melts to finish up the sauce.
Step 4: Bring It All Together
For serving, you can either eat the crispy chicken fritta combined with the pasta or eat it on the side. It's totally up to your personal preference!
I like to add the pasta to a bowl and top it off with the sauce, then the steamed veggies and chicken. Top with red pepper flakes and basil, and enjoy!
How To Store and Reheat Chicken Fritta
As I mentioned earlier, this crispy chicken fritta recipe will make 4 large servings. So even if people get seconds, there should still be some leftovers.
Having said that, I recommend storing all of the components in separate airtight containers. The chicken and the sauce will last for up to four days, so you can eat this dish again within that time.
The best way to reheat this dish is to heat the pasta and sauce in the microwave until warm. Then heat the chickenin the oven at 400°F for about 15 minutes or until warm.
My Final Thoughts
Well, that is how to make crispy chicken fritta Olive Garden style! This chicken with pasta recipe is a complete meal that the entire family will rave over.
The parmesan breaded chicken and alfredo sauce are delicious on their own. But combined with the pasta and steamed veggies, it makes for a complete and delicious dinner.
Anyway, I hope you like this crispy chicken fritta Olive Garden copycat recipe as much as I do. If you make it, leave a comment below and let me know what you think.
More Olive Garden Copycat Recipes
If you want to try some more Olive Garden copycat recipes that are just as delicious - if not more delicious - than the restaurant's, we have a ton on the blog.
Here are some Olive Garden recipes to try next:
- Olive Garden chicken marsala
- Olive Garden cheese ravioli
- Olive Garden grilled chicken margherita
- Olive Garden chicken and shrimp carbonara
- Olive Garden lasagna fritta
- Olive Garden asiago tortelloni
- Olive Garden giant cheese stuffed shells
Yield: 4 servings
Crispy Chicken Fritta Olive Garden Copycat Recipe
This crispy chicken fritta combines succulent pieces of parmesan-crusted chicken with a creamy and cheesy alfredo sauce to create a dish like no other. It's just like the crispy chicken fritta Olive Garden serves, but I think it might be even more delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- ½ cup vinegar
- ¼ cup water
- 2 tablespoons all-purpose flour
- ¾ cup half and half
- ¼ cup sour cream
- ½ teaspoons salt
- ⅛ teaspoons basil leaves
- ¾ cup mild, finely grated Asiago cheese
- ¼ teaspoon crushed red pepper
Instructions
- Mix the flour, breadcrumbs, and parmesan cheese together in a bowl.
- Pour the milk into a second bowl.
- Coat the chicken with the breadcrumb mixture first .Then, dip it in milk, and coat it withbreadcrumbs again.
- Cook the breaded chicken until golden brown in a medium-low heat frying pan (internal temp should be 165°F ).
- Remove the chicken from the pan and put it on a paper towel lined plate.
- Follow the instructions of the package to make the pasta and drain. Keep cool.
- Place broccoli and mushrooms in a steamer and cook with steam until soft (around 10-15 minutes), sprinkle with salt and pepper.
- In a small saucepan, melt butter and add the olive oil.
- Whisk in flour until well combined. Add garlic, water, and salt. Stir constantly.
- Pour in the vinegar and stir well.
- Stir in half-and-half and sour cream. Continue stirring until smooth.
- Gently stir in grated Asiago cheese until melted.
- Serve the bowls with the pasta, top with the sauce, steamed veggies and chicken. Top with basil and pepper flakes. Enjoy!
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving:Calories: 459Total Fat: 7gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 46gFiber: 0gSugar: 0gProtein: 49g
