Make Olive Garden’s famous Chicken Fritta at home and enjoy this delicious dish anytime you like.
One-pot meals are great. But sometimes, you’ve got to step up your kitchen game a little. This chicken fritta recipe requires several pans and bowls—but it still comes together more quickly than you can get served at Olive Garden most days! And it really delivers that restaurant-quality excellence.
Besides, I love making a dish at home that I’ve had in a restaurant. It makes me feel like I’m somehow beating the system. And even though this recipe looks complicated and difficult, it’s quite easy—and totally worth a few extra dirty dishes!
Chicken fritta is essentially a fried chicken breast cutlet served alongside a creamy pasta dish, such as fettuccine Alfredo. The crispy coating of the moist chicken perfectly complements the creaminess of the pasta sauce. All the garlicky, savory flavors blend together in the most satisfying way in this dish.
If you don’t have Italian-style breadcrumbs, you can add Italian seasoning to plain breadcrumbs for the same effect. Ensure the chicken breasts are completely dry before dipping them in the flour by patting them with a paper towel. This is the perfect dish to impress your parents, friends, or significant other.
How to make this dish in your air fryer
Anytime you fry anything in oil, you’re adding calories and fat to the dish. But you can make most fried-food recipes in an air fryer to keep them a bit lighter. You don’t even need to make any preparation changes. Begin by preheating your air fryer to 375°F or following your machine’s instructions.
Once you have coated your chicken as instructed in this recipe, spray the air fryer basket with olive or avocado oil. Lay the prepared chicken cutlets in the basket in a single layer, ensuring they do not touch. Spray the top with cooking oil and cook for six minutes. Carefully turn them over, spray again, and cook for an additional five to seven minutes—or until a poultry or meat thermometer inserted into the thickest part of the cutlets registers an internal temperature of 165°F. Cook the pasta and sauce as the recipe directs, and you’ve got a slimmed-down version of chicken fritta!
How do I store leftovers?
Let any cooked leftover chicken, pasta, and sauce cool. Store them separately in airtight containers in the fridge for up to 3 days. Storing the chicken and pasta apart helps the chicken stay crisp and avoids soggy pasta. Reheat the chilled chicken in an air fryer or on a baking sheet in the oven to retain the crispy exterior. Warm the pasta and sauce on the stovetop or in the microwave, adding a little heavy cream if it’s too dry. You can also freeze leftover chicken for up to 2 months in freezer-safe containers or zippered bags—but I’d avoid freezing the pasta and sauce. Thaw overnight in the fridge before reheating.
Serving suggestions
Serve your chicken fritta with an Olive Garden Salad or The Best Minestrone Soup Recipe for a restaurant-quality experience at home. Great vegetable side dishes include Roasted Green Beans, Easy Sautéed Broccoli, and Roasted Brussels Sprouts And Asparagus. Make Iced Oatmeal Cookies for dessert and pat yourself on the back for creating an excellent meal.
Ingredients
- 2 large chicken breasts about 1 pound total, butterflied
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 1/4 cups Italian-style breadcrumbs
- Olive oil for frying, enough to shallow fry, about 1/4-inch deep
- 8 ounces fettuccine pasta
- Salt for pasta water
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 1/4 cups heavy cream
- 3/4 cup grated Parmesan cheese
- Fresh parsley chopped, optional, for garnish
Instructions
- Pound the chicken breasts to an even 1/4-inch thickness. Season both sides with salt, black pepper, and garlic powder.
- Place flour in a shallow bowl. In another bowl, beat the eggs. In a third bowl, add the Italian-style breadcrumbs.
- Dredge each chicken breast in the flour, dip in the egg, then coat in the breadcrumbs.
- Heat olive oil in a skillet to about 350°F. Fry the chicken until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.
- Bring a pot of salted water to a boil and cook the fettuccine until al dente, about 7-10 minutes. Drain and set aside.
- In a separate skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes. Stir in the cream and grated Parmesan cheese, allowing the sauce to thicken slightly.
- Toss the cooked pasta in the sauce. Slice the fried chicken and serve atop the pasta. Garnish with chopped fresh parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment