Parmesan Crusted Chicken – Easy Olive Garden Copycat

This homemade Olive Garden Parmesan Crusted Chicken has crispy breaded chicken, a creamy Asiago cheese sauce, and buttery bow-tie pasta, all topped off with tender veggies. It’s surprisingly easy, super filling, and tastes like a dinner you’d spend $20 on — except, y’know… it’s your kitchen.

Quick Summary

• Prep time: 10 mins
• Cook time: 40 mins
• Flavor: crispy, creamy, garlicky
• Great for: weeknight dinners, impressing yourself, low-effort comfort food

Why I Like This Recipe

I wasn’t trying to recreate Olive Garden. I just wanted something cozy with chicken and cheese and carbs — and somehow ended up with this. Honestly? I’d eat this over the restaurant one. The sauce is richer, the crust is crispier, and I don’t have to pretend I want salad first. Total win.

Ingredients

• 2 cups dry bow-tie pasta
• 4 broccoli florets
• 2 white mushrooms, sliced
• 1 cup plain breadcrumbs
• 2 tbsp all-purpose flour
• ¼ cup Kraft Parmesan cheese
• 1 cup milk
• 6 thick chicken breast strips or tenders
• Vegetable oil (for frying)
• 2 tbsp butter
• 3 tbsp olive oil
• 2 tsp crushed garlic
• ½ cup white wine (or sub with broth if needed)
• ¼ cup water
• 2 tbsp all-purpose flour
• ¾ cup half and half
• ¼ cup sour cream
• ½ tsp salt
• ⅛ tsp basil leaves
• ¾ cup finely grated Asiago cheese
• ¼ tsp crushed red pepper flakes

How To Make Parmesan Crusted Chicken

1. Cook the pasta: Boil bow-tie pasta like normal. Salt your water (always). Drain and set aside.
2. Steam the veggies: Broccoli and mushrooms — light steam, just enough to get ’em tender. Don’t overdo it.
3. Bread the chicken: Dry the chicken first. Then: mix breadcrumbs, flour, and Parmesan in one bowl. Milk goes in another. Dip chicken in the dry mix → milk → dry mix again. Get that crust thick.
4. Fry it up: Medium heat, not blazing hot. You want golden and cooked through, not burnt outside + raw inside. Set aside on paper towels.
5. Make the sauce base: Butter + olive oil in a saucepan. Whisk in flour until smooth. Garlic in next. Then water, salt, and white wine. Let that bubble a bit.
6. Finish the sauce: Add half and half, then sour cream. Stir until creamy. Take it off the heat before adding the Asiago so it melts smooth. Sprinkle in basil.
7. Put it all together: Plate the pasta, spoon over that cheesy sauce (½ to ¾ cup). Top with the broccoli, mushrooms, crispy chicken, and crushed red pepper. More Parmesan if you’re feeling it. Always more cheese.

Tips for Success

• Dry the chicken before breading — trust me, it sticks way better.
• Double-dipping = crispier crust. Always worth the extra step.
• Medium heat for frying. If it sizzles too hard, lower it.
• Add cheese after you turn the heat off. Melt city, no clumps.
• Use real Asiago. Pre-shredded doesn’t melt right and kinda tastes flat.

Storage and Reheating

• Fridge: Let everything cool, then store chicken, pasta, and sauce separately in airtight containers. Lasts up to 3 days.
• Freezer: Chicken freezes great. Wrap it up or toss it in a freezer-safe container. Sauce too — just freeze it separately. Chicken = 2 months, sauce = 1 month.
• Reheat: Warm pasta + sauce on the stove, low heat. Add a splash of milk if it’s too thick. Chicken goes in the oven or air fryer to crisp it back up.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Totally. Just slice them into strips and go for it.
• Do I have to use wine in the sauce?
  Nope! Sub in chicken broth if wine’s not your thing.
• Is Kraft Parmesan okay?
  It works for the crust, but for the sauce, I’d go fresh or use real Asiago.
• Can I add more veggies?
  Yeah, absolutely. Spinach, bell peppers, zucchini — whatever you’ve got.
• Does this reheat well?
  Yup, just keep things separate when storing and it’ll stay fresh.

Common Mistakes and How to Dodge Them

• Using high heat to fry: I get it, you’re hungry — but high heat burns the outside before the inside’s done. Stick with medium.
• Skipping the double-dip on the chicken: That first layer helps the second one really stick. You want crunch? Double-dip.
• Adding cheese while sauce is boiling: Nooope. Turn the heat off first. Otherwise you get greasy clumps instead of creamy heaven.
• Not tasting the sauce before serving: It might need a little more salt or garlic. Taste and tweak before you plate.
• Dumping everything together at once: Keep your crispy chicken crispy by plating pasta and sauce first, then adding the chicken on top. Nobody wants soggy crust.

Nutrition Facts (Per Serving)

• Calories: 645 kcal
• Total Fat: 34g
• Saturated Fat: 15g
• Cholesterol: 63mg
• Sodium: 1008mg
• Potassium: 385mg
• Total Carbohydrate: 56g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 21g

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