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Homemade Olive Garden Crispy Chicken Fritta with Alfredo Fettuccine Recipe

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This Homemade Olive Garden Crispy Chicken Fritta recipe features tender chicken breasts breaded and fried to golden perfection, served atop creamy Asiago fettuccine sauce. Inspired by the beloved Olive Garden dish, this comforting meal combines crispy chicken with a rich, garlicky cream sauce tossed with pasta, garnished with fresh parsley for an authentic Italian-American experience made right in your kitchen.

Ingredients

Chicken Fritta

  • 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

Asiago Fettuccine

  • 10 ounces fettuccine
  • 3 tablespoons butter
  • 3 cloves 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, shredded
  • Fresh parsley, for garnish

Instructions

  1. Cook the Fettuccine: Prepare the fettuccine according to package directions until al dente. Drain and set aside to be added later to the sauce.
  2. Prepare Flour Mixture: In a shallow bowl, combine ⅓ cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon pepper. This will form the first layer of breading.
  3. Whisk Egg Mixture: In another shallow bowl, beat together 2 large eggs and 2 tablespoons water to create the egg wash for coating.
  4. Mix Breadcrumb Mixture: In a third shallow bowl, stir together 1 cup Italian panko breadcrumbs and ⅓ cup grated Parmesan cheese. This mixture adds a flavorful, crispy crust to the chicken.
  5. Bread the Chicken: For each chicken breast slice, first coat thoroughly with flour mixture, shaking off excess. Dip into the egg wash next, then press firmly into the breadcrumb mixture to ensure a full, even coating. Repeat with all chicken pieces.
  6. Fry the Chicken: Heat 1 to 2 inches of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts in batches, cooking each side for about 4–5 minutes until golden brown and cooked through. Remove and drain on paper towels.
  7. Make the Sauce Base: Discard used frying oil. In the same skillet, melt 3 tablespoons butter over medium heat, add 3 minced garlic cloves, and cook until fragrant, about 1 minute. Stir in 2 tablespoons flour and cook for another minute to form a roux.
  8. Finish the Sauce: Gradually whisk in ½ cup chicken stock until the sauce thickens smoothly. Season with ½ teaspoon salt and ½ teaspoon black pepper. Slowly whisk in 1 ½ cups heavy cream and simmer for 2–3 minutes until the sauce is thick and creamy.
  9. Combine Pasta and Cheese: Stir the cooked fettuccine and 1 cup shredded Asiago cheese into the sauce, mixing well until the cheese is melted and the pasta is fully coated with the creamy sauce.
  10. Serve: Plate the creamy Asiago fettuccine, top each portion with sliced crispy chicken fritta, garnish with chopped fresh parsley, and serve immediately for a comforting and flavorful meal.

Notes

  • Ensure chicken breasts are sliced thinly for even cooking.
  • Use fresh Asiago cheese for best flavor in the sauce.
  • Maintain oil temperature at medium-high to prevent greasy chicken.
  • You can substitute chicken stock with vegetable broth for a lighter flavor.
  • Leftover chicken and pasta can be refrigerated and reheated gently.

Find it online: https://flavorspath.com/homemade-olive-garden-crispy-chicken-fritta-with-alfredo-fettuccine-recipe/