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Overhead shot of crispy breaded chicken with fettuccine Alfredo

Crispy Chicken Fritta (Olive Garden Copycat)

Craving Olive Garden’s Crispy Chicken Fritta? Make this easy copycat recipe at home! Enjoy perfectly fried chicken and creamy Alfredo pasta.
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

For the chicken:

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

For the pasta:

  • 1 ounces fettuccine
  • 3 tablespoons butter
  • 3 Cloves Garlic, Minced
  • 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

  1. Start by cooking the fettuccine according to the package directions until it reaches al dente texture. Drain the pasta well and set it aside.
  2. Meanwhile, get the chicken coating ready. In one shallow bowl, mix seasoned breadcrumbs, all-purpose flour, and grated Parmesan. In another, pour in some milk.
  3. To bread the chicken, coat each piece in the dry mixture, dip it into the milk, and then coat it once more in the breadcrumb blend, pressing firmly to ensure it sticks. Repeat the process for all chicken pieces.
  4. Heat 1 to 2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the breaded chicken until it’s golden brown and fully cooked—about 4 to 5 minutes per side. Remove and place on a plate lined with paper towels. Cook in batches to avoid crowding the pan.
  5. Discard the used oil, then return the skillet to medium heat. Melt butter, add minced garlic, and sauté for about a minute until aromatic. Stir in flour and cook for another minute, whisking to form a roux.
  6. Gradually pour in chicken stock, whisking constantly until the sauce thickens. Season with salt and black pepper. Slowly mix in the heavy cream and bring it to a gentle simmer, letting the sauce thicken for 2–3 minutes.
  7. Add the cooked fettuccine and shredded Asiago cheese to the skillet. Stir until the cheese melts and the pasta is evenly coated.
  8. For serving, divide the creamy pasta between 2 to 4 plates. Top each portion with a sliced crispy chicken breast. Finish with a sprinkle of fresh parsley and serve immediately.

Notes

Avoid Overcrowding the Pan
When frying the chicken, make sure not to overload the skillet. Too many pieces at once will drop the oil’s temperature, leading to soggy, unevenly cooked chicken. Cook in batches for best results.

Season the Sauce Thoughtfully
After mixing in the cheese, always taste the sauce before adding extra salt. Cheese brings natural saltiness, so over-seasoning is easy. Adjust the flavor only after tasting.

Garnish with Fresh Parsley
Top the finished dish with fresh chopped parsley. It not only enhances the presentation with a bright green touch but also adds a clean, herbaceous flavor that balances the creamy Alfredo and crispy chicken.

  • Author: Joël
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 2343cal
  • Sodium: 3494mg
  • Fat: 119g
  • Saturated Fat: 69g
  • Carbohydrates: 199g
  • Fiber: 10g
  • Protein: 117g
  • Cholesterol: 571mg

Keywords: crispy chicken fritta, Olive Garden copycat, breaded chicken, creamy Alfredo pasta, fettuccine with chicken, Italian-American recipe, golden chicken breast, restaurant-style pasta, garlic Parmesan sauce, comfort food