Olive Garden Crispy Chicken Alfredo
This Olive Garden Crispy Chicken Alfredo recipe brings the iconic restaurant dish right to your kitchen with crispy, golden fried chicken served on a bed of creamy Alfredo pasta. It’s indulgent, comforting, and perfect for any occasion, from a cozy weeknight dinner to a celebratory meal with family and friends. The combination of crunchy chicken, rich sauce, and tender fettuccine is sure to satisfy everyone’s taste buds.Nutrition Facts (per serving):Calories: 850, Protein: 41g, Carbohydrates: 55g, Fat: 56g, Saturated Fat: 19g, Cholesterol: 155mg, Sodium: 890mg, Fiber: 2g, Sugar: 3g, Vitamin A: 20% DV, Vitamin C: 2% DV, Calcium: 40% DV, Iron: 15% DVEstimated based on one serving (assuming 4 servings per batch)
Equipment
- Large skillet (for frying)
- Large pot (for boiling pasta)
- Three shallow bowls (for breading station)
- Meat mallet (for pounding chicken)
- Tongs (for frying chicken)
- Wire rack or paper towels (for draining fried chicken)
- Whisk (for sauce)
- Large spoon or spatula (for tossing pasta)
- Grater (for fresh parmesan)
Ingredients
For the Crispy Chicken:
- 2 large boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegetable oil for frying
For the Alfredo Sauce:
- 4 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 2 ounces cream cheese optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
For the Pasta:
- 12 ounces fettuccine pasta
- 1 teaspoon salt for pasta water
Instructions
Prepare and Bread the Chicken:
- Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, onion powder, salt, and pepper.
- Dredge each piece of chicken first in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing down to ensure a thorough coating.
Fry the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F or 74°C).
- Transfer the chicken to a paper towel-lined plate or wire rack to drain.
Cook the Fettuccine Pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
- Drain the pasta, reserving a small amount of pasta water to help thin the Alfredo sauce if needed.
Make the Alfredo Sauce:
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Pour in the heavy cream and bring to a simmer. Let it simmer for 2-3 minutes.
- Stir in freshly grated parmesan cheese and optional cream cheese for extra creaminess. Whisk until the sauce is smooth.
- Season with salt, pepper, and nutmeg. Simmer for another 2 minutes to thicken.
Assemble the Dish:
- Toss the cooked fettuccine with the Alfredo sauce until evenly coated.
- Slice the crispy chicken into strips and place on top of the pasta.
- Garnish with extra parmesan cheese and freshly chopped parsley for added flavor and presentation.
Notes
- For a lighter version, consider grilling the chicken instead of frying it.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs, though the texture may not be as crispy.
- To add a bit of spice, mix red pepper flakes into the Alfredo sauce or sprinkle them on top.
- The Alfredo sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a little cream or milk to restore its creamy consistency.
- Make sure to use freshly grated parmesan for the best texture and flavor in both the sauce and the chicken breading.