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Olive Garden Parmesan Crusted Chicken

A chicken dish with a parmesan breadcrumb coating served over pasta with a creamy sauce.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Pasta and olive match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,227 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Olive Garden Parmesan Crusted Chicken

Ingredients

Directions

Prepare the chicken

  1. Prepare pasta according to package directions.

  2. Wash and drain chicken strips.

  3. Mix breadcrumbs, flour, and Parmesan cheese together.

  4. Place milk in a dish for dipping.

  5. Dip chicken in breadcrumb mixture, then in milk, then back in breadcrumbs.

  6. Heat vegetable oil in a frying pan and fry chicken at medium to medium‑low temperature until golden.

  7. Remove chicken and drain on paper towels.

Make the sauce

  1. In a saucepan over medium heat, melt butter and add olive oil.

  2. Whisk in flour until the mixture is blended.

  3. Quickly add garlic, water, and 1/2 teaspoon of salt; stir well.

  4. Add wine and blend.

  5. Immediately add half and half and sour cream; stir.

  6. When the mixture is smooth, add grated cheese and stir until melted.

  7. Finally sprinkle fresh basil into the sauce, stir lightly, and remove from heat.

Garnish and serve

  1. Garnish with 4 broccoli florets (lightly steamed), 2 white mushrooms (quartered, lightly steamed), and 1/4 tsp crushed red pepper.

  2. Assemble: place 2 cups pasta in individual pasta dishes, spoon 1/2–3/4 cup sauce over pasta, add broccoli and mushrooms, place Parmesan chicken on top, sprinkle crushed pepper and add grated Parmesan cheese if desired.

Nutrition, whole recipe (rough)

1614Calories
95 gProtein
62 gFat
160 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pasta1 cup cooked (140g)220
Chicken100g cooked165
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Cream1 tbsp (15ml) heavy51
Wine2 tbsp cooking wine (30ml)25
Garlic1 clove (3g)4
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pasta + olivetop 5% of all pairs
    Smell alikestrong
    Cooked together2,227 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Flour + pastatop 5% of all pairs
    Smell alikestrong
    Cooked together659 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Parmesan cheese + pastatop 8% of all pairs
    Smell alikemoderate
    Cooked together1,289 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Breadcrumbs (in the method)
Form a crisp, golden coating on the chicken when fried.
Milk
Helps the breadcrumb coating adhere to the chicken in a second layer.
Butter
Adds richness and flavor to the sauce base.
Flour
Thickens the sauce, giving it body and a smooth texture.
Half and half
Adds creaminess and body to the sauce.
Asiago cheese
Melts into the sauce, adding savory flavor and a thicker, richer texture.

The step that matters

Adding the cream and sour cream to the roux-based sauce. Once the flour is blended into the fat and liquid, adding dairy too quickly or at too high a heat can cause it to curdle or turn grainy. Keeping the heat moderate and stirring steadily keeps the sauce smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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