Crispy Chicken Fritta Olive Garden Copycat Recipe

This crispy chicken fritta has juicy, golden Parmesan-crusted chicken served over tender pasta and coated in a rich, creamy Alfredo-style sauce. It’s just like the Crispy Chicken Fritta from Olive Garden, but I’d argue this homemade version tastes even better! Every bite is cheesy, buttery, and bursting with flavor. This copycat Olive Garden Chicken Fritta recipe is surprisingly easy to make, too — perfect for busy weeknights when you’re craving a restaurant-quality meal at home. If you’ve made any of my Olive Garden copycat recipes — like Chicken and Shrimp Carbonara or Chicken Alfredo — you know how much I love recreating their classic dishes to get restaurant-quality results at home. 

Why I Love This Crispy Chicken Fritta Recipe

This crispy chicken fritta recipe has become one of my family’s all-time favorites — and once you try it, you’ll see why. It’s got everything you could want in a meal: crispy, golden chicken, fresh vegetables, and a creamy, cheesy sauce that ties it all together. The combination of textures and flavors is so satisfying that everyone always ends up going back for seconds.

And honestly, I think this homemade Olive Garden Chicken Fritta beats the restaurant version. The sauce is richer, the chicken is crispier, and the flavors are fresher — especially when you serve it with some garlic bread or cheesy bread sticks to soak up every last drop of sauce.

It’s also a great all-in-one dinner. You’ve got your protein, pasta, and veggies all in one dish, and it comes together in about 30 minutes from start to finish. It makes enough to feed a crowd, and the leftovers reheat well — making it perfect for family dinners, meal prep, or a cozy date night at home.

Once you try this recipe, you’ll never need to order it from Olive Garden again — it’s every bit as delicious and so much more satisfying to make from scratch.

Ingredients Needed

Here's what you'll need for the parmesan crusted chicken:

• 1 cup plain breadcrumbs
• 2 tablespoons all-purpose flour
• ¼ cup Kraft Parmesan cheese
• 1 cup milk
• 6 thick pieces of chicken breast or chicken tenders
• vegetable oil for frying

For the pasta:

• 2 cups dry bow tie pasta
• 4 broccoli florets
• 2 white mushrooms, quartered

And for the creamy and cheesy sauce:

• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 teaspoons crushed garlic
• ½ cup vinegar
• ¼ cup water
• 2 tablespoons all-purpose flour
• ¾ cup half and half
• ¼ cup sour cream
• ½ teaspoons salt
• ⅛ teaspoon basil leaves
• ¾ cup mild, finely grated Asiago cheese
• ¼ teaspoon crushed red pepper

If you're missing anything, you'll definitely want to pick it up, so you don't miss out on this crispy chicken fritta.  And you can even put some of these ingredients to good use by making this Olive Garden asiago tortelloni alfredo with grilled chicken next!

How To Make Crispy Chicken Fritta

Step 1: Bread and Cook The Chicken

First, we'll make the parmesan-crusted chicken. To start, add the flour, breadcrumbs, and Parmesan cheese to a bowl and mix them together. Then, pour the milk into a second bowl.

Now, dip the chicken in the breadcrumb mixture first, then into the milk, and then back into the breadcrumbs again - make sure it's fully coated. Repeat this process with every piece of chicken. 

Once all of the chicken is breaded, add some oil to a frying pan and heat it over medium-low heat. Then, add the chicken and cook until it's nice and golden brown.  When the internal temperature reaches 165°F, remove the chicken from the pan, and put it on a paper towel-lined plate. 

Step 2: Make The Pasta

Now, for the pasta, follow the directions on the pasta box of your choice - I used bow tie pasta - and cook until al dente. Drain, and then cool to room temp. 

While the pasta is cooking, place the broccoli and mushrooms in a steamer and cook until they are tender and soft. It will take about 10-15 minutes for those to cook through. Finally, when they're done cooking, sprinkle them with salt and pepper to taste. 

Step 3: Make The Sauce

For the sauce, add the butter and olive oil to a saucepan. Once the butter melts, whisk in the flour until well combined. Then add the garlic, water, and salt. Stir everything constantly to prevent it from burning.

Next, pour in the vinegar and stir well to combine. Then stir in the half-and-half and the sour cream. Continue stirring until the mixture is smooth and everything is well combined. Finally, gently stir in the Asiago cheese until it melts, finishing the sauce.

Step 4: Bring It All Together

For serving, you can either eat the crispy chicken fritta combined with the pasta or eat it on the side. It's totally up to your personal preference! I like to add the pasta to a bowl and top it off with the sauce, then the steamed veggies and chicken. Top with red pepper flakes and basil, and enjoy!

Expert Tips for The Best Crispy Chicken Fritta

• Use thin, evenly sized chicken cutlets. Slice chicken breasts in half horizontally to create thinner pieces — this ensures the chicken cooks evenly and crisps up beautifully without drying out. You can also lightly pound the chicken to an even thickness (about ½ inch thick) for perfect texture and faster cooking.
• Double-dip for a crispier crust. For that signature Olive Garden-style crunch, dip the chicken in the breadcrumb mixture twice. The double coating forms a thicker, golden crust that holds up against the creamy sauce. After breading, let the chicken rest for 5–10 minutes before frying — this helps the coating stick and prevents it from falling off during cooking.
• Fry low and slow for golden perfection. Cook your breaded chicken on medium-low heat instead of high heat. This allows the exterior to turn crisp and golden without burning while keeping the inside tender and juicy. Aim for an internal temperature of 165°F (74°C) before removing from the pan.
• Use fresh Parmesan and Asiago for the sauce. Freshly grated cheese melts better and gives your sauce that silky, luxurious texture Olive Garden is known for. Pre-shredded cheese often contains anti-caking agents that prevent it from fully melting, which can make the sauce grainy.
• Don’t rush the sauce. After whisking the butter, olive oil, and flour together, cook for a minute to remove any raw flour taste. Then, add the half-and-half gradually while whisking continuously to prevent lumps. Let it simmer gently until thickened, then stir in the cheese and sour cream for that creamy, rich finish.
• Toss the pasta and veggies with a touch of sauce before serving. Before plating, toss your pasta and steamed vegetables with just a bit of the sauce. This lightly coats everything so the flavors meld before adding the crispy chicken and finishing with more sauce on top.
• Serve immediately for the best texture. The crispy chicken fritta is at its best right after frying, when the crust is golden and the sauce is warm and creamy. If you’re serving later, keep the chicken and sauce separate until just before plating to preserve that crunch.
•  Garnish like Olive Garden does. Finish with fresh basil, red pepper flakes, and extra Parmesan cheese. The fresh herbs brighten the dish and make it look as good as it tastes. Serve with 

Olive Garden Chicken Fritta FAQS

What is Olive Garden Chicken Fritta?

Olive Garden’s Crispy Chicken Fritta is a breaded chicken dish served over pasta with a creamy, cheesy Asiago sauce, plus vegetables like broccoli and mushrooms. The chicken is coated in Parmesan breadcrumbs and pan-fried until golden brown before being topped with the rich cream sauce.

How do I make the chicken extra crispy?

For the crispiest chicken, make sure your oil is hot enough (around 350°F / 175°C) before adding the cutlets. Double-coat each piece with breadcrumbs, let them rest briefly before frying, and avoid overcrowding the pan — this ensures even browning and keeps the crust crunchy.

Can I bake the chicken instead of frying?

Yes! For a lighter version, bake the breaded chicken on a wire rack set over a baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through. It won’t be quite as crispy as pan-fried, but it will still taste delicious and save on cleanup.

What kind of pasta should I use?

Traditionally, fettuccine or penne pasta works best with the creamy sauce. The thick noodles hold onto the sauce beautifully. However, you can also use spaghetti, bowties, or even gluten-free pasta if preferred.

Can I make this recipe ahead of time?

Yes, you can prep the sauce and vegetables ahead of time and reheat them gently before serving. The chicken is best cooked fresh for that crispy crust, but you can bread it up to 8 hours in advance and refrigerate it until ready to fry.

How do I store leftovers?

Store leftover chicken, pasta, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the sauce over low heat and the chicken in the oven or air fryer at 375°F (190°C) for 8–10 minutes to re-crisp.

Can I freeze the sauce or chicken?

Yes! Freeze the sauce in a freezer-safe container for up to 2 months — thaw in the fridge overnight and reheat gently while whisking. The chicken can be frozen after frying; reheat in the oven to restore crispiness.

What can I serve with crispy chicken fritta?

This dish is rich on its own, but it pairs best with garlic bread, a side salad, or roasted veggies. For a complete restaurant-style meal, serve it with my Olive Garden Breadsticks or Olive Garden-Style Salad for the ultimate Italian night in.

My Final Thoughts

Well, that is how to make crispy chicken fritta, Olive Garden style! This chicken with pasta recipe is a complete meal that the entire family will rave over. The Parmesan breaded chicken and Alfredo sauce are delicious on their own. But combined with the pasta and steamed veggies, it makes for a complete and delicious dinner. 

Anyway, I hope you like this crispy chicken fritta Olive Garden copycat recipe as much as I do. If you make it, leave a comment below and let me know what you think.

More Olive Garden Copycat Recipes

If you want to try some more Olive Garden copycat recipes that are just as delicious - if not more delicious - than the restaurant's, we have a ton on the blog.

Here are some Olive Garden recipes to try next:

• Olive Garden chicken marsala
• Olive Garden cheese ravioli
• Olive Garden grilled chicken margherita
• Olive Garden lasagna fritta
• Olive Garden asiago tortelloni
• Olive Garden giant cheese stuffed shells