Crispy Parmesan Herb Chicken with Creamy Pasta
Transform your weeknight dinner into a restaurant-quality experience with this Crispy Parmesan Herb Chicken served atop a bed of creamy bow tie pasta. Inspired by the beloved dishes of Olive Garden, this recipe combines tender chicken, a crunchy parmesan coating, and a rich, garlicky sauce infused with white wine and fresh herbs. Perfectly complemented with steamed broccoli and sautéed mushrooms, this meal is both comforting and delicious, making it a sure hit for families and dinner guests alike.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Plain breadcrumbs
1 cup (None)
Flour
2 tablespoons (None)
Kraft Parmesan cheese
1/4 cup (Grated)
Milk
1 cup (None)
Chicken breasts (tenders)
6 slices (1/2 inch thick)
Vegetable oil
as needed (For frying)
Dry bow tie pasta
2 cups (None)
Butter
2 tablespoons (None)
Olive oil
3 tablespoons (None)
Crushed garlic
2 teaspoons (None)
White wine (Chablis)
1/2 cup (None)
Water
1/4 cup (None)
Flour
2 tablespoons (None)
Half-and-half
3/4 cup (None)
Sour cream
1/4 cup (None)
Salt
1/2 teaspoon (None)
Basil leaves
1/8 teaspoon (Fresh or dried)
Mild asiago cheese
3/4 cup (Finely grated)
Broccoli florets
4 (Lightly steamed)
White mushrooms
2 (Quartered, lightly steamed)
Crushed red pepper flakes
1/4 teaspoon (None)
Instructions
1
1. Begin by cooking the bow tie pasta according to the package instructions until al dente. Drain and set aside.
2
2. Wash and thoroughly drain the chicken tenders, patting them dry with paper towels.
3
3. In a shallow dish, combine the plain breadcrumbs, flour, and Kraft Parmesan cheese. Mix well to evenly distribute the ingredients.
4
4. Pour milk into a separate dish for dipping the chicken.
5
5. Dredge each chicken tender in the breadcrumb mixture, then dip it into the milk, followed by a second coating of the breadcrumb mixture to ensure a crispy exterior.
6
6. In a large frying pan, heat vegetable oil over medium to medium-low heat. Once the oil is shimmering, carefully add the coated chicken tenders to the pan.
7
7. Fry the chicken for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and drain on paper towels.
8
8. In a separate saucepan over medium heat, melt the butter and add olive oil, stirring to combine.
9
9. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden.
10
10. Quickly add the crushed garlic, water, and half a teaspoon of salt. Stir well to combine.
11
11. Pour in the white wine, blending it into the mixture. Once combined, add the half-and-half and sour cream, stirring consistently until smooth.
12
12. Gradually stir in the grated asiago cheese, allowing it to melt and create a creamy sauce.
13
13. Finish the sauce by stirring in the fresh basil leaves and removing it from heat.
14
14. To serve, place 2 cups of cooked bow tie pasta into individual pasta bowls, then spoon about 1/2-3/4 cup of the creamy sauce over the pasta. Top with the steamed broccoli and quartered mushrooms.
15
15. Finally, place the crispy Parmesan chicken tenders on top of the pasta, sprinkle with crushed red pepper flakes, and add additional grated Parmesan cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Parmesan Herb Chicken with Creamy Pasta?
It is a restaurant-quality weeknight dinner featuring breaded parmesan chicken served over bow tie pasta with a garlicky white wine and asiago sauce, inspired by Olive Garden.
What kind of pasta is used in this recipe?
The recipe calls for 2 cups of dry bow tie pasta, cooked until al dente.
How is the chicken breaded to make it crispy?
The chicken is dredged in a mixture of breadcrumbs, flour, and parmesan, dipped in milk, and then coated a second time in the breadcrumb mixture for a crunchy exterior.
What specific cheese is recommended for the chicken coating?
The recipe recommends using 1/4 cup of grated Kraft Parmesan cheese for the breadcrumb mixture.
Which vegetables are included in this dish?
This meal is complemented with lightly steamed broccoli florets and quartered white mushrooms.
What type of wine is used for the creamy sauce?
The recipe suggests using 1/2 cup of Chablis or another white wine to infuse flavor into the garlicky sauce.
What is the base of the creamy pasta sauce?
The sauce is made from a roux of butter, olive oil, and flour, combined with garlic, wine, half-and-half, and sour cream.
How long should the chicken tenders be fried?
The chicken should be fried for about 5-6 minutes on each side until golden brown and cooked through.
What kind of cheese is stirred into the sauce?
The recipe uses 3/4 cup of finely grated mild asiago cheese to create a creamy and rich texture.
Can I use dried basil instead of fresh?
Yes, you can use 1/8 teaspoon of either fresh or dried basil leaves to finish the sauce.
How thick should the chicken pieces be sliced?
The chicken breasts or tenders should be prepared as 1/2 inch thick slices.
Is there a spicy component to this recipe?
Yes, the dish is finished with a sprinkle of 1/4 teaspoon of crushed red pepper flakes for a subtle heat.
How much garlic is needed for the sauce?
The recipe calls for 2 teaspoons of crushed garlic to be added to the sauce base.
What is the recommended serving size for the pasta and sauce?
Each serving consists of 2 cups of cooked pasta topped with 1/2 to 3/4 cup of the creamy sauce.
What is the purpose of the sour cream in the recipe?
Sour cream is added along with the half-and-half to add tanginess and extra creaminess to the pasta sauce.
Should the chicken be dried before breading?
Yes, it is important to pat the chicken tenders dry with paper towels after washing to ensure the breading adheres properly.
What oil should I use for frying the chicken?
Vegetable oil should be used as needed for frying the chicken until it reaches a shimmering state over medium heat.
When should the basil be added to the sauce?
Stir in the fresh basil leaves as the final step before removing the sauce from the heat.
How do you prepare the broccoli and mushrooms?
The broccoli florets and quartered white mushrooms should be lightly steamed before being added to the final dish.
How much salt is required for the sauce?
The recipe uses 1/2 teaspoon of salt, added to the garlic, water, and roux mixture.
What is the first step in the instructions?
The first step is to cook the bow tie pasta according to package instructions and set it aside.
How much butter is used in the sauce?
The recipe requires 2 tablespoons of butter, melted with olive oil to begin the sauce.
Is the chicken dredging a single or double coat process?
It is a double coat process: breadcrumb mixture, then milk, then breadcrumb mixture again.
What type of breadcrumbs should I buy?
The recipe specifies 1 cup of plain breadcrumbs for the chicken coating.
How is the roux for the sauce made?
The roux is created by whisking 2 tablespoons of flour into a melted mixture of butter and olive oil for 1-2 minutes.
What are the key tags for this recipe?
Key tags include chicken, parmesan, pasta, creamy, crispy, italian, and olive garden copycat.
How much water is added to the sauce?
1/4 cup of water is stirred into the roux along with the garlic and salt.
Can I add more cheese at the end?
Yes, you can sprinkle additional grated Parmesan cheese on top of the final dish if desired.
How many chicken slices are needed?
The recipe uses 6 slices of chicken breast or chicken tenders.
Is the milk used for the sauce or the chicken?
The 1 cup of milk is used for dipping the chicken during the breading process, not in the sauce.