This homemade Olive Garden crispy chicken fritta recipe has all of the deliciousness you know and love about the restaurant's version! It features golden, crispy Parmesan-breaded chicken breasts and a creamy Asiago fettuccine alfredo that's to die for. Each bite of this stuff is better than the last, and it's so, so easy to make. In fact, just a handful of steps are all you have to follow to whip it up.
Table of Contents
Why I Love This Recipe
The first time I had the Chicken Fritta at Olive Garden, I instantly fell in love with it.
I just loved the crispiness of the chicken and the rich, cheesy Alfredo sauce. Then, last week when my best friend Matt recreated it at home for a dinner he invited me to, I realized it’s easier than you’d think! Just about a half hour is all it takes to get it on the table, but it tastes like it took all day.
Ingredients
Here's everything you'll need to make this homemade chicken fritta recipe:
For the Crispy Chicken:
- 2 chicken breasts, sliced in half lengthwise (4 pieces total)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- Vegetable oil, for frying
For the Asiago Alfredo Pasta:
- 10 ounces fettuccine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- ½ cup chicken stock
- 1½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Asiago cheese
- Fresh parsley, for garnish
How to Make Olive Garden Chicken Fritta at Home
Again, just a handful of steps are all you have to follow to make this recipe.
Step 1: Cook the Pasta
Boil fettuccine until al dente, then drain and set aside.
Step 2: Bread the Chicken
Set up three bowls: one with flour, salt, and pepper; another with whisked eggs and water; and a third with panko and Parmesan cheese. Coat each chicken breast in flour, then egg, then breadcrumbs.
Step 3: Fry the Chicken
Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken for 4-5 minutes per side until crispy and golden. Drain on a paper towel.
Step 4: Make the Asiago Alfredo Sauce
Discard the oil and melt butter in the skillet. Add garlic and cook for 1 minute.
Stir in flour, then whisk in chicken stock, salt, and pepper. Slowly add heavy cream, simmer for 2-3 minutes, then stir in Asiago cheese.
Step 5: Assemble and Serve
Toss the fettuccine in the Alfredo sauce. Plate the pasta, top with sliced crispy chicken, and garnish with fresh parsley. Serve hot!
My Expert Tips
- Use Thin Chicken Cutlets: They cook evenly and stay juicy inside.
- Double Coat for Extra Crunch: Dip the chicken back in the egg and breadcrumbs for a thicker crust.
- Melt the Cheese Off Heat: Remove from heat before adding the Asiago cheese for a smooth sauce.
- Make It Spicy: Add a dash of red pepper flakes to the Alfredo sauce for extra heat.
- Pair It with Breadsticks: Serve with homemade garlic bread or Olive Garden-style breadsticks!
FAQ's About This Homemade Chicken Fritta Recipe
What is Chicken Fritta at Olive Garden?
It’s crispy breaded chicken served over Asiago Alfredo pasta, similar to a chicken Parmesan but without marinara sauce.
Can I make this dish ahead of time?
Yes! Bread and fry the chicken, make the pasta and the sauce and then store everything in separate containers in the fridge. Reheat in the oven at 375°F for 10 minutes before serving.
Can I use a different cheese in the sauce?
Yes! Substitute Parmesan or Romano cheese if you don’t have Asiago.
What sides go well with Chicken Fritta?
Serve it with garlic bread, a side salad, or roasted vegetables for a complete meal.
My Final Thoughts
This homemade Olive Garden crispy chicken fritta is creamy, crispy, and packed with flavor.
It’s easy to make, tastes just like the restaurant version, and is guaranteed to impress your family.
As always, if you give this a shot, let me know how it goes for you in the comments below!
More Chicken Recipes to Try Next
- Chicken Bryan
- Chicken Al Pastor
- BBQ Boneless Wings
- Food Court Bourbon Chicken
- Copycat Chick-Fil-A Cobb Salad
- Breaded Chicken Thighs
- Rotisserie Chicken Alfredo
Homemade Olive Garden crispy chicken fritta recipe
This homemade Olive Garden crispy chicken fritta recipe has all of the deliciousness you know and love about the restaurant's version! It features golden, crispy Parmesan-breaded chicken breasts and a creamy Asiago fettuccine alfredo that's to die for. Each bite of this stuff is better than the last, and it's so, so easy to make. In fact, just a handful of steps are all you have to follow to whip it up.
Ingredients
- 2 chicken breast, sliced in half lengthwise (4 pieces total)
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs
- 2 tablespoon water
- 1 cup Italian panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- vegetable oil, for frying
- 10 ounces fettuccine
- 3 tablespoons butter
- 3 gloves garlic, Minced
- 2 tablespoons flour
- ½ cup chicken stock
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup Asiago cheese
- fresh parsley, for garnish
Instructions
1. Cook the fettuccine according to the package instructions until al dente, then drain and set aside.
2. In a shallow bowl, mix ⅓ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
3. In another shallow bowl, whisk 2 large eggs with water. Set aside.
4. In a third shallow bowl, combine 1 cup Italian panko breadcrumbs and parmesan cheese. Set aside.
5. For each thin-cut chicken breast, first coat it in the flour mixture (shake off excess), then dip it into the egg mixture, and finally press it into the breadcrumb mixture until well coated. Repeat with the remaining chicken breasts.
6. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts in batches until golden brown and cooked through (about 4–5 minutes per side). Drain the chicken on a paper towel-lined plate.
7. Discard the used oil from the skillet. Melt the butter over medium heat, add the garlic, and cook until fragrant (about 1 minute). Stir in the flour and cook for another minute.
8. Slowly whisk in the chicken stock until the sauce thickens. Add salt and pepper, then whisk in the heavy cream and simmer for 2–3 minutes until thickened.
9. Stir the cooked fettuccine and asiago cheese into the sauce until smooth and well coated.
10. Divide the pasta among plates, top each serving with a sliced fried chicken breast, garnish with fresh parsley, and serve immediately.
Nutrition Information:
Yield:
8Serving Size:
1 CupAmount Per Serving: Calories: 469Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 145mgSodium: 685mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 22g
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