Recipes Main Dishes Chicken Copycat Chicken Fritta 5.0 (2) 1 Review 1 Photo This copycat chicken fritta features juicy fried chicken cutlets with a delicate, lightly crisp Asiago and breadcrumb crust, served over fettuccine in a luxurious, creamy Asiago cheese sauce. You'll love this homemade version of the Olive Garden favorite. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. Her work has been featured on Eatingwell.com, Southern Living, People.com, Food & Wine, and Allrecipes.com. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. She's a member of MAPP a non-profit supporting women-led food organizations. You can follow her adventures @amandaeight. Her go-to kitchen must have? A sharp chef's knife. Allrecipes' editorial guidelines and Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Allrecipes' editorial guidelines Published on April 10, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 12 ounces fettuccine 1 1/2 cups Italian-seasoned breadcrumbs 1/4 cup all-purpose flour 2 1/2 cups finely grated Asiago cheese, divided 1 cup whole milk 4 (4 ounce) chicken breast cutlets 3 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 cups vegetable oil for frying, or as needed 1/4 cup unsalted butter 1 tablespoon minced garlic 1 1/2 cups heavy whipping cream 1 tablespoon finely chopped fresh flat-leaf parsley Directions Preheat the oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with paper towels, and set a wire rack inside. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta in a colander over a heatproof bowl; reserve 1 1/2 cups pasta cooking water. Set fettuccine aside, and reserve pot. Dotdash Meredith Food Studios While pasta cooks, stir together breadcrumbs, flour, and 1/2 cup Asiago in a shallow dish until combined. Pour milk into a separate shallow dish. Season chicken on both sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Working with 1 cutlet at a time, dredge chicken in breadcrumb mixture. Dip in milk, and coat again in breadcrumb mixture, pressing firmly to adhere. Place prepared chicken on a plate. Dotdash Meredith Food Studios Pour oil to a depth of 1/4-inch in a large skillet; heat oil over medium-high heat to 350 degrees F (175 degrees C). Place prepared chicken in hot oil, and pan-fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer fried chicken to the prepared wire rack. Once all chicken is fried, remove paper towels. Dotdash Meredith Food Studios Place the baking sheet in the preheated oven to keep chicken warm until ready to serve. Melt butter over medium heat in the reserved pasta pot. Add garlic, and cook, stirring constantly, until fragrant and butter is foamy, about 2 minutes. Stir in heavy cream, and cook until bubbling, about 2 minutes. Whisk in remaining 2 cups Asiago, stirring constantly until thickened, 1 to 2 minutes. Dotdash Meredith Food Studios Add cooked pasta, and remaining 2 teaspoons salt and 1/4 teaspoon pepper; cook, stirring constantly, until pasta is coated in sauce, about 2 minutes, adding reserved cooking liquid as needed, 1/4 cup at a time, to thin the sauce. Dotdash Meredith Food Studios Slice chicken. Divide pasta among 4 large plates; top evenly with chicken, and garnish with parsley. Dotdash Meredith Food Studios Cook’s Note Use a microplane grater to grate the Asiago cheese as finely as possible. From the Editor: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 1345 Calories 71g Fat 108g Carbs 67g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1345 % Daily Value * Total Fat 71g 91% Saturated Fat 36g 179% Cholesterol 251mg 84% Sodium 2028mg 88% Total Carbohydrate 108g 39% Dietary Fiber 5g 19% Total Sugars 11g Protein 67g 134% Vitamin C 4mg 4% Calcium 550mg 42% Iron 7mg 39% Potassium 802mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.