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Olive Garden's Famous Chicken Parm Recipe

Olive Garden's Famous Chicken Parm Recipe

Place flour in a bowl and set aside.

Mix milk and eggs in a second bowl, breaking egg yolks, and set aside.

Measure breadcrumbs in a third bowl and set aside.

Pound the chicken breasts between sheets of plastic wrap until about ¼ inch thickness.

Season chicken with salt and pepper.

Coat the chicken lightly in flour, covering all sides completely.

Dip into egg and milk mixture, covering completely.

Coat with breadcrumbs, covering evenly, removing any lumps.

Place breaded chicken in a single layer on a lined sheet tray.

Preheat oven to broil.

Heat oil in a cast iron pan to medium heat.

Fry chicken for about 5 minutes per side, or until cooked through and golden brown.

Place chicken on paper towel to remove excess oil.

Top fried chicken with marinara sauce and mozzarella cheese.

Broil in the oven to melt the cheese.

Garnish with fresh parsley, chopped.

Serve with spaghetti or your favorite side dish.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.


2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese

Garnish
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese

Cook the pasta as directed on the package. Drain and set aside.

Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.

Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.

Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.

Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.

Remove the pan from the heat and stir in the basil.

To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.