Chicken Fritta With Parmesan Sauce (Olive Garden Style)

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This dish combines golden-fried chicken with a rich, creamy parmesan cheese sauce. It’s made with simple ingredients and is a comfy, hearty meal for the whole family.

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If you’re an Olive Garden’s Chicken Fritta fan, you are in for a treat with this delicious homemade version!

• Prep Work: ​15 minutes
• Cooking Time: ​20 minutes
• Total Time: ​35 minutes
• Servings: ​4
• Prep Level: ​Beginner +

Ingredients

Chicken

• Chicken breasts – skinless and boneless (see Tips)
• Seasoned bread crumbs
• All-purpose flour
• Parmesan cheese – grated
• Milk – whole or 2%
• Vegetable oil for frying
• Fresh parsley – optional garnish

​Creamy Sauce

• Salted butter
• ​Garlic – minced
• All-purpose flour
• Heavy cream
• Milk – whole or 2%
• Parmesan cheese – grated
• Asiago cheese – grated
• Salt and black pepper
• ​Italian seasoning
• Red pepper flakes – optional
• Pasta – your favorite 

Helpful equipment

• Large skillet or frying pan with high sides
• ​Heat resistant tongs
• Measuring cups and spoons
• 2 large shallow bowls
• Large pot
• Medium saucepan
• Whisk 

Step-by-Step Instructions

• Cook the pasta according to the package instructions until al dente. Drain, toss with a little olive oil, set aside, and keep warm. As the water preheats, heat oil in a large skillet over medium-high heat.

• As the pasta cooks, Grab two shallow bowls. In the first bowl, combine the seasoned breadcrumbs, flour, and parmesan cheese. In the second shallow bowl, add the milk.

• Dredge each piece of chicken in the breadcrumb mixture, dip it into the milk, then return it to the breadcrumb mixture again, pressing firmly to adhere. Repeat with all the pieces.

Once the temperature of the oil reaches 325° to 350° F, carefully add the breaded chicken breasts to the hot oil and fry until cooked through.

• Remove from the skillet and drain on a paper towel-lined plate. Keep warm.

For the Sauce

• Heat a saucepan over medium heat. Add the butter. Once the butter melts, add the garlic and sauté. Whisk in the flour.

Slowly add the heavy cream, stirring continuously. Add the milk in the same way. Stir in the Italian seasoning and red pepper flakes if using.

• Bring sauce to a gentle bubble, then reduce to simmer. Slowly stir in the cheese. Taste and season with salt/pepper if desired. Toss with pasta, leaving a little for drizzling over chicken.

• To serve, divide the pasta among plates. Top each serving with sliced cooked chicken. Garnish with parsley and enjoy!

See the recipe card below for complete measurements and cook times.

Tips & Tricks

1. Use Thin Chicken Cutlets – If you have large, thick chicken breasts – Lay each large chicken breast flat on a cutting board. Use a large sharp knife and slice horizontally, creating two separate pieces. 
2. Double Dredge – Dipping the chicken in the breadcrumb mixture, then in milk, and then back into the breadcrumb mixture gives it a crunchier crust. For extra crunch, use panko breadcrumbs.
3. Fry at the Right Temperature – Keep the oil at 350°F for a crispy golden exterior without the chicken absorbing too much oil.
4. Freshly Grate the Cheese – Pre-packaged grated cheese doesn’t melt as smoothly. So for best results, grate the cheese.

How To Store

Any leftover crispy chicken fritta, should be stored in an airtight container separate from the sauce in the fridge for up to 3 days.

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Yield: 4 servings

Chicken Fritta With Parmesan Sauce (Olive Garden Style)

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This dish combines golden-fried chicken with a rich, creamy parmesan cheese sauce. It's made with simple ingredients and is a comfy, hearty meal for the whole family.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• Chicken:
• 2 large sliced chicken breasts – skinless and boneless (see Tips)
• 1 cup bread crumbs – Italian style breadcrumbs
• 1/4 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 1 cup whole milk – 2% can be used
• Vegetable oil for frying
• Fresh parsley – optional garnish
• ​Creamy Sauce:
• 4 tablespoons – salted butter
• ​2 teaspoons minced garlic
• 1 tablespoon flour
• 3/4 cup heavy cream
• 3/4 cup milk – whole or 2%
• 1/4 cup parmesan cheese – grated
• 1/4 cup Asiago cheese – grated
• 1/4 teaspoon Italian seasoning
• Red pepper flakes – optional
• 1/2 pound of your favorite pasta

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain, toss with a little olive oil, set aside, and keep warm.
2. As the water preheats, heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
3. While the pasta is cooking, prepare the chicken breading. In a shallow bowl, combine the seasoned breadcrumbs, flour, and parmesan cheese. In a second shallow bowl, add the milk.
4. Dredge each piece of chicken in the breadcrumb mixture, dip it into the milk, then return it to the breadcrumb mixture again, pressing firmly to adhere. Repeat with all the pieces.
5. Once the temperature of the oil reaches 325° to 350° F, carefully add the breaded chicken breasts to the hot oil and fry until cooked through, 165° internal temperature, about 3-4 minutes per side, depending on the thickness of the chicken.
6. Remove from the skillet and drain on a paper towel-lined plate. Keep warm.
7. For the Sauce: Heat a saucepan over medium heat. Add the butter.
8. Once the butter melts, add the garlic and cook for one minute.
9. Whisk in the flour and cook for 1 minute, stirring the entire time.
10. Slowly add the heavy cream, stirring continuously. Add the milk in the same way.​ Stir in the Italian seasoning.
11. Bring sauce to a gentle bubble, then reduce heat to a simmer. It will continue to thicken as it simmers.
12. Slowly stir in the cheese.
13. Taste and season with salt/pepper if desired.
14. Toss with pasta, leaving a little for drizzling over chicken.To serve, divide the pasta among plates.
15. Top each serving with sliced chicken. Garnish with fresh parsley and enjoy!

Notes

Helpful equipment

• Large skillet or frying pan with high sides
• ​Heat resistant tongs
• Measuring cups and spoons
• 2 large shallow bowls
• Large pot
• Medium saucepan
• Whisk 

Tips

• Use Thin Chicken Cutlets
• Double Dredge
• Fry at the Right Temperature
• Freshly Grate the Cheese

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 894Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 161mgSodium: 854mgCarbohydrates: 77gFiber: 4gSugar: 10gProtein: 43g

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