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
- Cook the pasta: Boil bow-tie pasta like normal. Salt your water (always). Drain and set aside.
- Steam the veggies: Broccoli and mushrooms — light steam, just enough to get ’em tender. Don’t overdo it.
- 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.
- Fry it up: Medium heat, not blazing hot. You want golden and cooked through, not burnt outside + raw inside. Set aside on paper towels.
- 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.
- 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.
- 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
You Might Also Like:
- Chicken Alfredo Pizza – Easy Olive Garden Copycat
- Chicken Alfredo – Easy Olive Garden Copycat
- Chicken Parmigiana – Easy Olive Garden Copycat
- Chicken Formaggio Pizza – Easy Olive Garden Copycat
Parmesan Crusted Chicken – Easy Olive Garden Copycat
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes40
minutes645
kcalCrispy breaded chicken with rich Asiago sauce, buttery pasta, and tender veggies — tastes like restaurant comfort, made at home.
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
Directions
- Boil and drain bow-tie pasta.
- Lightly steam broccoli and mushrooms.
- Dry chicken strips. Bread them by dipping in breadcrumb mix → milk → mix again.
- Fry chicken until golden and cooked through. Set aside.
- Make sauce: melt butter, add oil, garlic, water, wine, salt, then half & half and sour cream.
- Remove from heat. Stir in Asiago and basil.
- Assemble pasta, sauce, veggies, and chicken. Top with red pepper flakes and Parmesan.
Notes
- Always double-dip the chicken for max crispiness.
- Use real Asiago cheese for better flavor + melt.
- Sauce gets clumpy if cheese is added over heat — wait till it’s off.
- Frying on medium heat helps cook the chicken evenly without burning.