Copycat Olive Garden's Chicken Crostina


(2 votes) 5 2

This chicken crostina recipe tastes just like Olive Garden at home!

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Bradenton, FL


  • 6 boneless, skinless chicken breasts
  • 2 C. + 1 Tbs. flour
  • 1 Tbs. salt
  • 1 Tbs. pepper
  • 1 Tbs. Italian seasoning
  • 1 Tbs. roasted garlic, minced
  • 1 C. white wine
  • 1 1/2 C. heavy cream
  • 5 Tbs. olive oil
  • 1 lb. linguine
  • 1 C. parmesan cheese, grated
  • 1 C. roma tomatoes, cored & diced
  • 2 Tbs. parsley, chopped
  • Potato Crust
  • 1 1/2 C. seasoned breadcrumbs
  • 1/4 C. Parmesan cheese, grated
  • 1/4 C. melted butter
  • 1/2 tsp. garlic powder
  • 1/4 C. parsley, chopped
  • 1 sm. potato, peeled & grated
  • salt and pepper to taste

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Mix all ingredients for potato crust in a bowl and set aside.Mix 1 1/2 C. flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees. Add more oil for each batch as necessary. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).Cook pasta according to package directions. Drain and set aside. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, Parmesan cheese, 1 tablespoon of parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley. 

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