Crispy Chicken Fritta (Olive Garden Copycat)

Crispy Chicken Fritta is one of my favorite Olive Garden dishes ever! Perfectly fried, parmesan-crusted chicken served over a bed of creamy fettuccini with a homemade (and simple!) alfredo-inspired sauce… I mean, what more could you ask for?! Make this totally tasty chicken fritta Olive Garden copycat recipe for dinner tonight!

 

Crispy Chicken Fritta

I like going out to eat as much as the next person, but I love recreating my favorite restaurant-quality meals at home even more!

It’s become somewhat of a passion project for me over the years! I always find myself coming back to all of the delicious dishes at Olive Garden™ in particular…

I, of course, LOVE Italian-inspired food, and Olive Garden always knocks it out of the park!

My take on fried ravioli is addictive in the best way, and this giant stuffed shells recipe is perfect when you’re craving something flavorful and hearty.

This Eggplant Parmesan is a cheesy fried wonder, something you just have to try!

And you can’t forget about breadsticks!!

Olive Garden chicken fritta has quickly become another favorite of mine.

Chicken breasts are fried in a Parmesan cheese-infused batter and paired with a quick and easy-to-make alfredo sauce over fettucini. Are you drooling yet?!

Ingredient Notes and Substitutions

• Chicken Breast – You’ll need to butterfly boneless skinless chicken breast for crispy chicken fritta like Olive Garden. In a pinch, you could also use cutlets.
  
• Breadcrumbs – I love Italian breadcrumbs for Olive Garden chicken fritta.
  
  The herbs and spices add so much flavor! If all you have is plain, simply mix in 1-2 tablespoons of Italian seasoning.
  
• Cheese – Mix freshly grated Parmesan with the breadcrumbs, then use Asiago for the alfredo sauce.
  
• Fettucini – You could also use spaghetti, bucatini, angel hair, or linguine for this dish.
• Heavy Cream – The base of your alfredo sauce! I like the texture and flavor of heavy cream best.
  
• Chicken Stock – Also needed for the alfredo!
  
  Replace with vegetable stock if you prefer, but be wary of using water instead — you’ll end up with a bland chicken fritta Olive Garden copycat.

Tips for Making Chicken Fritta Like Olive Garden

• Beware of overcrowding the pan.

When it comes to frying chicken, you need to be super careful about overcrowding the pan as it fries. 

If you add too many chicken breasts at once, you’ll lower the temperature of the oil and your crispy chicken fritta will not cook evenly. 

• Add extra seasonings if needed.

Any good chef knows the importance of a taste test. Before you plate and serve your crispy chicken fritta, taste the sauce after you add the asiago cheese. 

Asiago is on the salty side, which is why you need to taste the alfredo before adding any more salt to the mix.

• Garnish with fresh herbs.

Fresh parsley is the perfect addition to this crispy chicken fritta Olive Garden copycat recipe!

It adds a pop of color and extra herb flavor to the final results. A sprinkle over each plate can go a really long way!

Storing and Reheating Olive Garden Chicken Fritta

Leftover crispy chicken fritta can be stored in an airtight container in the refrigerator for 3-4 days.

Keep in mind that the chicken may lose a bit of its crispiness the longer it sits in the fridge.

To reheat, you can use your microwave or stovetop. Heat in 30-second bursts until warmed through.

If using your stovetop, reheat over medium for 5-10 minutes or until hot.

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for making pasta, soups, roasts, frying, and more! This is a staple in my kitchen.
  
• Shallow Bowls for dredging.
  
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.

Crispy Chicken Fritta Olive Garden FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Olive Garden Copycat Recipes

Crispy Chicken Fritta (Olive Garden Copycat)

Donna Elick

Crispy Chicken Fritta — fried chicken over fettucini alfredo — is SO tasty. Give my chicken fritta Olive garden copycat recipe a try today!

5 stars from 3 reviews

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Method Stovetop

Servings 2 -4

Equipment

• large pot
• shallow bowl
• large skillet
• whisk

Ingredients

 

1x2x3x

For the chicken:

• ▢ 2 chicken breast, butterflied (4 pieces total)
• ▢ 1 1/2 cups Italian seasoned breadcrumbs
• ▢ 1/4 cup flour
• ▢ 1/3 cup grated Parmesan cheese
• ▢ 1 cup milk
• ▢ vegetable oil, for frying

For the pasta:

• ▢ 10 ounces fettuccine
• ▢ 3 tablespoons butter
• ▢ 3 Cloves Garlic, Minced
• ▢ 2 tablespoons flour
• ▢ 1/2 cup chicken stock
• ▢ 1 1/2 cups heavy cream
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 cup Asiago cheese
• ▢ fresh parsley, for garnish

Instructions

 

• Cook the fettuccine following the package instructions until al dente. Drain and set aside.
• While the pasta is cooking, prepare the chicken breading. In a shallow dish, combine the seasoned breadcrumbs, flour, and parmesan cheese. In another shallow dish, add the milk.
• To bread the chicken, first dredge in the breadcrumb mixture, then dip into the milk, and finally coat the chicken in the breadcrumb mixture again, pressing firmly to adhere. Repeat with all the chicken.
• Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on a paper towel-lined plate. Work in batches if necessary.
• Remove the used oil from the pan and discard. In 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.
• Slowly whisk in the chicken stock, cook until thickened. Add the salt and pepper and stir, slowly whisk in the heavy cream and bring to a simmer, cooking the sauce until thickened, about 2-3 minutes.
• To the sauce, add the cooked fettuccine and asiago cheese, stir until smooth and the pasta is completely coated.
• To serve, divide the pasta among 2-4 plates. Top each serving with a sliced fried chicken breast. Garnish with fresh parsley and enjoy!

Donna’s Notes

Don’t overcrowd the pan: When frying chicken, avoid adding too many pieces to the pan at once. Overcrowding can lower the temperature of the oil and result in uneven cooking.

Season to taste: Don’t forget to taste the sauce after adding the cheese and adjust the seasoning if necessary. Adding the cheese can increase the saltiness of the sauce, so it’s important to taste it before adding any additional salt.

Fresh Parsley For Garnish: Using fresh parsley as garnish not only adds a pop of color but also give a fresh, herbaceous flavor that complements the rich sauce and crispy chicken.

Nutrition

Serving: 1 | Calories: 2343cal | Carbohydrates: 199g | Protein: 117g | Fat: 119g | Saturated Fat: 69g | Cholesterol: 571mg | Sodium: 3494mg | Sugar: 20g | Fiber: 10g | Calcium: 1244mg | Iron: 10mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2023

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