Nothing says comfort-food quite like creamy pasta with crispy chicken. This crispy chicken fritta recipe not only delivers BIG on comfort, but on flavor as well.
Thinly sliced chicken breasts are coated in seasoned breadcrumbs, parmesan, and fried in oil to make the perfect crispy chicken. Then served over pasta with a creamy asiago alfredo sauce.
Chicken fritta’s popularity stretched ACROSS the country when Olive Garden, added it to their menu.
If you love copycat recipes, you might want to try this Black Pepper Angus Steak next. This Tuscan Chicken is also a reader favorite.
Jump to:
Why you're going to love this recipe
This crispy chicken fritta includes the addition of asiago cheese to the pasta sauce. The combination of both parmesan and asiago cheese is to die for.
The homemade asiago alfredo sauce is super easy to make and works beautifully in this olive garden copycat recipe.
Creamy fettuccine pasta is the perfect texture next to parmesan crusted crispy chicken. If you prefer a different pasta, feel free to substitute it for whatever you like!
If you love Italian food as much as we do, check out some of these Italian keto recipes, like keto chicken parmesan and keto lasagna.
Key Ingredients
Chicken Breasts: We choose chicken breasts for this recipe as it’s traditional and cooks more evenly once it's butterflied. We also use chicken breasts in our easy marry me chicken recipe.
Bread Crumbs: Bread crumbs crisp up really nicely in the oil and give it that beautiful crunchy coating that makes the chicken so delicious and tender inside.
Parmesan Cheese: Parmesan adds texture to the crust as well as its distinct salty, nutty flavor.
Italian Seasoning: Italian seasoning is a must! The blend of basil, oregano, rosemary, thyme, and marjoram is ICONIC!
Avocado Oil: This is our preferred oil of choice, but you are welcome to use another high temperature oil for frying.
For the Sauce
Butter: Butter adds creaminess and acts as an emulsifier, which thickens the sauce.
Heavy Cream: This adds more fat to the sauce, making it creamy and velvety.
Garlic: Garlic and Italian food go together like two peas in a pod. The sauce is the perfect place to allow the garlic to shine.
Italian Seasoning: We include Italian seasoning in two areas of the recipe to ensure the flavor comes through.
Asiago Cheese: Asiago cheese works SO well with parmesan because it is similar in flavor, but it’s a little bit nuttier and creamier, which makes it great for adding to cheesy sauces.
If you have any questions about this recipe, please leave a comment below and we will get back to you.
Substitutions
Butterflied chicken breasts - Instead of butterflying your chicken breasts, you can buy chicken cutlets. Some stores also sell thin sliced breasts, which makes this recipe even easier.
How to make crispy chicken fritta
Step 1: Add the breadcrumbs, flour, parmesan cheese, and the Italian seasoning to a large shallow bowl, or pie pan, and stir well. Add the heavy cream in a separate large shallow bowl, or pie pan.
Step 2: Place one of the butterflied chicken breasts into the breadcrumb/flour mixture.
Step 3: Then into the heavy cream, coating both sides.
Step 4: Then back into the bread crumb mixture a second time, coating both sides. Repeat until all four pieces of chicken are coated.
Step 5: Heat ½ inch of oil in a large skillet over medium heat. Once the oil is hot, fry the chicken until they start to brown, then flip them over, continue until the internal temperature reaches 165 F. Remove and place on a wire rack over paper towels.
Step 6: Add the butter and cream to a separate large skillet. Simmer over low heat for 2 minutes. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Step 7: Whisk in the asiago cheese until melted.
Step 8: Add the cooked pasta to the sauce, and mix until the pasta is well coated.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Hope you left room for dessert. Try our Italian hangover cake or no bake biscoff cheesecake.
Expert tips
Fry no more than two chicken breasts at a time. You never want to overcrowd a pan when frying as it reduces the temperature of the oil making your chicken less crispy.
Place your fried chicken on a wire rack to cool and do not cover them. This is the best way to keep that beautiful crunchy coating.
FAQs
Most definitely. Both of these methods will work, just note that baking won't be as crispy.
Air Fryer - Place breaded chicken breast into the basket and cook at 350F for 20 minutes.
Oven - Place on a parchment lined baking sheet and bake at 375F for 20 to 25 minutes.
No, we have made this recipe using four boneless chicken thighs. They will cook a little faster.
Lay out a chicken breast on a cutting board and slice with a horizontal cut to divide in half. Keep the two halves joined on one edge to create butterflied chicken. Repeat this process on the second breast.
Storage instructions
Chicken fritta can be stored in an airtight container in the fridge for 3 to 4 days, and can be frozen for up to 3 months.
To reheat:
Oven: Preheat the oven to 400 F. Place it on a sheet pan and cover it with tin foil.
Cook for 15 minutes and allow to rest for 5 minutes before serving.
Microwave: Place the chicken on a plate with a paper towel and warm for 1 minute. Cook it at 30 second increments if not warmed through completely, and let it sit for a couple minutes before enjoying!
Frying pan: Heat 1 tablespoon of oil in a frying pan over medium heat until completely warmed through. Flip over every couple of minutes.
How to make low carb and gluten free
We like to offer low carb and gluten free options, when possible.
You can substitute the fettuccine for zucchini noodles which can be found in most grocery stores. We’ve also found low-carb pasta made from shirataki, peas, and lupini beans online and in stores.
A great substitute for the bread crumbs is pork rind crumbs. This is a technique we developed in our crispy keto fried chicken.
In this same recipe we use almond flour instead of all-purpose flour, and that can be swapped out here as well.
Everything else is already low-carb friendly so there is no substitute for taste.
Related recipes
For other chicken recipes, check out our list of 21 Delicious Chicken Recipes.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
We hope you love this recipe as much as we do! Please help us out by leaving a quick review and star ★ rating below.
📖 Recipe
Crispy Chicken Fritta
Ingredients
For the pasta
- 12 oz fettuccini or gluten free fettucchini
For the chicken fritta
- 2 large boneless skinless chicken breasts, butterflied, and separated into four pieces total
- 1 ½ cups bread crumbs or gluten free bread crumbs
- ⅓ cup all-purpose flour or gluten free flour
- ⅓ cup grated parmesan cheese
- 2 teaspoons Italian seasoning omit if the bread crumbs are seasoned
- ½ cup heavy cream or whole milk
- avocado oil for frying (or another high temperature oil)
For the sauce
- ½ cup butter
- 1 ½ cups heavy cream
- 2 teaspoons minced garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups grated asiago cheese
Instructions
- Cook the pasta according to the directions on the package. Drain and set aside.
- Add the breadcrumbs, flour, parmesan cheese, and the Italian seasoning to a large shallow bowl, or pie pan, and stir well.
- Add the heavy cream (or whole milk) to a separate large shallow bowl, or pie pan.
- Place one of the chicken breasts into the bread crumb / flour mixture coating both sides. Then into the heavy cream, coating both sides, then back into the bread crumb mixture a second time, coating both sides. Repeat until all four pieces of chicken are coated.
- Heat ½ inch of oil in a large skillet over medium heat. Once the oil is hot, place the chicken breasts in the oil.
- Fry the chicken until they start to brown, then flip them over, continue until both sides are browned and the chicken reaches an internal temperature of 165 F.
- Remove the chicken from the oil, and allow it to cool on a cooling rack set over paper towels.
- For the sauce, add the butter and cream to a separate large skillet.
- Simmer over low heat for 2 minutes.
- Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
- Whisk in the asiago cheese until melted.
- Add the cooked pasta to the sauce, and mix until the pasta is well coated.
- Serve chicken fritta over pasta with a side of green vegetables.
Notes
You can use gluten free bread crumbs, or keto bread crumbs and almond flour.
robert hutchinson
yummy