Crispy Chicken Fritta (Olive Garden Copycat) (2024)

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

• ▢ ¾ cup breadcrumbs
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ ¼ cup grated parmesan
• ▢ ¾ cup milk
• ▢ 2 large boneless, skinless chicken breasts (approximately 1 pound, sliced into strips)
• ▢ 2 tablespoons neutral oil (olive oil, avocado oil, vegetable oil, etc.)

For the Sauce

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 cup low-sodium chicken broth
• ▢ 3 garlic cloves (minced)
• ▢ 2 tablespoons lemon juice
• ▢ ¾ cup half and half (at room temperature)
• ▢ ¼ cup sour cream (at room temperature)
• ▢ ½ cup shredded Italian-style cheese blend (at room temperature)
• ▢ ½ teaspoon salt (more or less to taste)
• ▢ ¼ teaspoon freshly ground black pepper (more or less to taste)

For the Pasta

• ▢ 1-2 tablespoons neutral oil (olive oil, avocado oil, vegetable oil, etc.)
• ▢ 1 cup sliced mushrooms
• ▢ salt (to taste)
• ▢ freshly ground black pepper (to taste)
• ▢ 8 cups prepared bowtie pasta (cooked according to package instructions)

• Add ¾ cup breadcrumbs, 2 tablespoons all-purpose flour, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated parmesan to one shallow dish. Mix ingredients together until well-blended.

• Add ¾ cup milk to second shallow bowl.

• One by one, place strips of 2 large boneless, skinless chicken breasts in breadcrumb mixture and coat with breadcrumbs on all sides.

• Shake excess breadcrumbs back into dish, then dip chicken strip in milk.

• Let excess milk drip back into dish, then return chicken to breadcrumb mixture and coat on all sides. Gently press chicken into breadcrumb mixture to ensure coating sticks.

• Transfer chicken strip to large plate and set aside. Repeat process with remaining chicken.

• Place large skillet on stovetop over medium-high heat. Add 2 tablespoons neutral oil and heat pan, swirling and tilting pan occasionally to distribute oil across surface, until oil is hot and shimmery.

• When oil is hot, add chicken to skillet. Work in batches as needed to avoid overcrowding skillet. Cook chicken 3 to 4 minutes or until golden brown, then flip chicken over and cook 3 to 4 minutes more. Note: if breading browns too quickly, reduce heat under skillet and let pan cool slightly.

• When both sides of chicken are browned, transfer chicken to plate and set aside. Repeat with any remaining chicken strips.

• Once all chicken has been cooked, wipe out skillet and set aside. Place medium saucepan on stovetop over medium-high heat. Add 2 tablespoons unsalted butter to saucepan and let butter melt completely.

• Sprinkle 2 tablespoons all-purpose flour over butter. Whisk ingredients together vigorously 2 to 3 minutes or until combined into smooth roux.

• Add 1 cup low-sodium chicken broth,3 garlic cloves, and 2 tablespoons lemon juice to saucepan. Whisk until all ingredients are well combined.

• Remove saucepan from heat and let cool slightly. Add ¾ cup half and half and ¼ cup sour cream and whisk until fully incorporated into smooth mixture. Add ½ cup shredded Italian-style cheese blend and whisk until cheese has melted.

• Once cheese is melted and incorporated, return to saucepan to heat. Add ½ teaspoon salt and ¼ teaspoon freshly ground black pepper and whisk to incorporate. Reduce heat under saucepan to medium-low and let sauce mixture simmer 3 to 5 minutes or until warmed through and thickened. Stir occasionally to prevent sticking.

• While sauce simmers, return large skillet to stovetop over medium-high heat. Add 1-2 tablespoons neutral oil and heat skillet until oil is hot and shimmery.

• When oil is hot, add 1 cup sliced mushrooms to skillet. Add salt and freshly ground black pepper to taste, then stir to incorporate. Sauté mushrooms 3 to 4 minutes or until softened.

• Once sauce has thickened, add 8 cups prepared bowtie pasta to saucepan. Stir to incorporate pasta, making sure all of pasta is well coated. Add sautéed mushrooms and stir to incorporate.

• Divide pasta into desired portions and transfer to serving plates or bowls. Top pasta with strips of chicken. Serve immediately.

• Optional: Include steamed broccoli if your budget allows!
• Sauce: To cut costs even further, replace the homemade sauce with a jarred sauce.