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Olive Garden Chicken Crostina Recipe
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Olive Garden Chicken Crostina Recipe

Make this Straight-From-the-Restaurant Olive Garden Chicken Crostina Recipe at home and your Chicken Crostina will taste just like Olive Garden.
Prep Time30 minutes
Active Time25 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Cheese, Chicken Recipe, Olive Garden, Pasta Dish, Pasta Sauce, Potatoes
Yield: 2 Servings

Ingredients

  • 1 pound Linguine
  • 2 cups + 1 tablespoon Flour divided
  • 1 tablespoon Salt
  • 1 tablespoon freshly ground Black Pepper to taste
  • 1 tablespoon Italian Seasoning
  • 5 tablespoons Olive Oil divided, plus more, as needed
  • 6 skinless, boneless Chicken Breasts
  • 1 tablespoon roasted Garlic minced
  • 1 cup White Wine
  • 1 1/2 cups Heavy Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 cup Roma Tomatoes cored and diced
  • 2 tablespoons Parsley chopped

Potato Crust

  • 1 1/2 cups seasoned Breadcrumbs
  • 1/4 cup freshly grated Parmesan Cheese
  • 1/4 cup Butter melted
  • 1/2 teaspoon Garlic Powder
  • 1/4 cup Parsley chopped
  • 1 small Potato peeled and grated
  • Salt and freshly ground Black Pepper to taste

Instructions

  • Place all potato crust ingredients in a medium bowl. Set aside.
  • Prepare pasta according to package directions. Drain. Set aside.
  • Place 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Mix well.
  • Place 3 tablespoons oil in a large skillet. Place over medium high heat.
  • When oil is hot and shimmering, dredge 2 chicken breasts in flour/Italian seasoning mixture. Remove, shaking off any excess, and carefully place in hot oil.
  • Cook chicken breasts, turning when needed, until golden brown and crisp, or until internal temperature reaches 165°F.
  • Remove to a paper towel-covered plate to drain.
  • Repeat with remaining chicken breasts. Add more oil for each batch as necessary.
  • Place cooked chicken breasts on a baking sheet or dish.
  • Top with a generous layer of potato crust mixture.
  • Set oven to broil.
  • Place baking sheet under pre-heated broiler and cook until golden brown, about 1 - 2 minutes.
  • Remove and set aside. Keep warm.
  • Place 2 tablespoons oil in a sauce pan. Place over medium high heat.
  • When oil is hot and shimmering, add roasted garlic, cook for 1 minute.
  • Stir in 1 tablespoon flour and wine. Bring to a boil.
  • Add cream, Parmesan cheese, 1 tablespoon parsley and tomatoes.
  • Cook until sauce is bubbling throughout and begins to thicken.
  • Pour 1/2 sauce over prepared pasta.
  • Place 1/2 of pasta on each of 2 plates.
  • Top with 3 chicken breasts.
  • Spoon remaining sauce over top.
  • Garnish with chopped parsley.

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