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- #1643
This Olive Garden copycat is on point. Breaded, pan-fried chicken covered with an insanely good asiago cream sauce makes this pasta plate a definite winner.
serves/makes:
ready in:
30-60 minutes
12 reviews
1 comment
ingredients
2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese
Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese
directions
Cook the pasta as directed on the package. Drain and set aside.
Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.
Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.
Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.
Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.
Remove the pan from the heat and stir in the basil.
To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.
nutrition data
1568 calories, 74 grams fat, 144 grams carbohydrates, 71 grams protein per serving.
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reviews & comments
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RHEA REVIEW:
November 1, 2013Very good. Make it as directed and you will be very happy. I will make this again soon.
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TastySpice7 REVIEW:
July 5, 2013Fantastic recipe! Bit of work involved but it tastes incredible.
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Guest Foodie January 4, 2011
Delicious recipe! This is the very first pasta dish I made for my boyfriend and I last night. He loved it so much, he begged for me to make it again tonight. This recipe is definitely a keeper in my book. Thanks so much!
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gunnercwo3luhrs REVIEW:
December 4, 2010I made this tonight for my son and myself. It was so good. I didn't add the garnish though, but we both loved it. Thanks this great recipe.
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jojo REVIEW:
September 5, 2010Just finished dinner for my family of 5 and we are all so incredibly satisfied with this dish. I used chardonnay instead of chablis (because that's what I had) and it was still delicious. Not only was the taste amazing, the aroma in the house just felt so comforting.
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dianaprince REVIEW:
May 28, 2008WOW!! This was deilcious and crispy! I was very impressed and it was so easy to make. I added some McCormic herb-rub seasoning to the dry bread crub mix and it came out incredible. I'm sure it would be delicious even without the extra seasoning. I will be making this as one of my regular dishes.
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blk52580 REVIEW:
April 27, 2007This dish is absolutely DELICIOUS just as it appears! No adjustments necessary. My family's favorite!
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Guest Foodie REVIEW:
February 8, 2006My husband and I both loved this recipe and agree that it is the best online recipe we've ever made!
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manda REVIEW:
October 12, 2005This recipe tasted so good. It tasted like something from Olive Garden.
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aymie REVIEW:
October 5, 2004I made this dish for me and my boyfriend's 5 month anniversary and we absolutely LOVED it!! He even said himself that this one goes down in the books. Delicious!
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bqmuw REVIEW:
March 20, 2004This is good, but it didn't taste the same as the real thing. Olive Garden's version has less breading and a more subtle taste to the sauce.
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FruFru2Shoo REVIEW:
June 7, 2003This recipe is soooo good. I have made it a lot and my family loves it. It is my favorite.
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trixie2faery REVIEW:
February 2, 2003I would reccomend not using crushed red pepper, instead, mix 1 tsp of grated or FINELY shredded parmesan and 1/4 tsp ground red pepper to garnish.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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