Restaurant Recipes

Olive Garden Parmesan Chicken

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Parmesan Chicken

  • 2 cups dry bowtie pasta
  • 6 (1/2 inch thick) pieces chicken breast strips (chicken tenders)
  • 1 cup plain bread crumbs
  • 2 tablespoons all-purpose flour
  • 1/4 cup parmesan cheese
  • 1 cup milk
  • Vegetable oil (for frying )
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1/2 cup white table wine (Chablis)
  • 1/4 cup water
  • 2 tablespoons flour
  • 3/4 cup Half-and-Half
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon basil Leaves
  • 3/4 cup mild asiago cheese, finely grated


  • 4 broccoli florets, lightly steamed
  • 2 white mushrooms, quartered, lightly steamed
  • 1/4 teaspoon crushed red pepper


Parmesan Chicken

  1. Prepare pasta according to package directions.
  2. Wash and drain chicken strips.
  3. Mix bread crumbs, flour, and parmesan cheese together.
  4. Place milk in dish for dipping.
  5. Dip chicken into bread crumb mixture than in milk and then back in bread crumbs.
  6. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
  7. In a saucepan over medium heat melt butter; add olive oil.
  8. With a whisk stir in flour until mixture is blended.
  9. Quickly add garlic; whisk.
  10. Add wine and blend. Immediately add Half-and-Half and sour cream stir. When mixture is smooth add grated cheese stir until melted.
  11. Finally sprinkle in basil and stir lightly and remove from heat.


  1. To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms.
  2. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

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