Who doesn’t love a meal from Olive Garden? With its endless breadsticks, cozy pasta dishes, and hearty Italian flavors, Olive Garden has become a beloved spot for comfort food enthusiasts everywhere.
But what if you could bring those iconic Olive Garden flavors into your own kitchen?
Whether it’s their creamy Alfredo, zesty soups, or sweet, indulgent desserts, recreating Olive Garden dishes at home has never been easier.
From Chicken Alfredo to Shrimp Scampi, these dupe recipes capture the essence of the restaurant’s most popular dishes—so you can enjoy a restaurant-quality meal without leaving the house.
Gather your ingredients, invite your friends and family, and let’s dive into these 15+ amazing Olive Garden-inspired recipes that will make your taste buds sing!
15+ Easy Olive Garden Dupe Recipes You Can Easily Make at Home
Whether you’re craving Olive Garden’s creamy Fettuccine Alfredo, hearty Zuppa Toscana, or indulgent Tiramisu, these dupe recipes bring all the flavors of your favorite restaurant straight to your table.
Not only are they easy to make, but they also allow you to control ingredients, customize seasonings, and enjoy a restaurant-style meal in the comfort of your own home.
Perfect for family dinners, special occasions, or just a casual weeknight, these recipes capture the taste of Olive Garden and make dining at home a true Italian experience.
Enjoy recreating these delicious dishes and bring the Olive Garden magic to your kitchen!
Olive Garden’s Zuppa Toscana Soup
Zuppa Toscana is one of Olive Garden’s most popular soups, known for its creamy broth, hearty sausage, and tender kale. This homemade version captures all the flavors of the original dish while saving you the trip to the restaurant. The combination of Italian sausage, russet potatoes, and fresh kale makes for a filling and comforting meal that’s perfect for chilly nights.
- Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 4 medium russet potatoes, sliced thin
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 3 cups kale, torn into pieces (stems removed)
- 1 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Instructions:
- In a large pot, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat.
- Add the diced onion and garlic to the pot, cooking until softened, about 3-4 minutes.
- Add the chicken broth and sliced potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
- Stir in the heavy cream, kale, and red pepper flakes. Let the soup simmer for an additional 5 minutes, or until the kale has wilted and the soup is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese, if desired.
This Zuppa Toscana soup is a perfect blend of comforting and flavorful. The richness of the cream combined with the savory sausage and fresh kale mirrors the beloved Olive Garden original, but you can enjoy it from the comfort of your own kitchen. This recipe is ideal for a cozy dinner or a hearty lunch, and it’s easy to customize to your preferences with different types of sausage or by adding more vegetables. It’s a crowd-pleasing dish that’s sure to become a family favorite!
Olive Garden’s Chicken Alfredo Pasta
Olive Garden’s Chicken Alfredo is a classic comfort food that features tender chicken, creamy Alfredo sauce, and perfectly cooked pasta. This homemade version is just as rich and satisfying as the original, with a smooth, velvety sauce that coats every bite of pasta. Perfect for a cozy family dinner or entertaining guests, this dish is quick, easy, and full of flavor.
- Ingredients:
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Instructions:
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside. Once cooled, slice the chicken into strips.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Pour in the heavy cream, stirring to combine. Bring to a simmer, then reduce the heat and cook for 3-5 minutes, until the sauce thickens.
- Stir in the grated Parmesan cheese and continue to cook, stirring occasionally, until the cheese melts and the sauce is smooth.
- Toss the cooked pasta into the Alfredo sauce, making sure it’s well coated. Add the sliced chicken on top.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
This Chicken Alfredo is a rich and indulgent dish that rivals Olive Garden’s famous recipe. The creamy Alfredo sauce is silky and flavorful, perfectly complementing the tender chicken and fettuccine pasta. The best part? You can prepare this dish in just under 30 minutes, making it an ideal weeknight dinner or a special treat for a family gathering. Whether you’re craving a comforting pasta dish or want to impress guests with a restaurant-quality meal, this Chicken Alfredo will not disappoint!
Olive Garden’s Breadsticks with Garlic Butter
Olive Garden’s breadsticks are iconic — soft, fluffy, and coated in buttery garlic goodness. This copycat recipe delivers the same irresistible texture and flavor, perfect for serving alongside soups, salads, or pasta dishes. With just a few simple ingredients, you can recreate the famous breadsticks right at home, and they’re sure to be a hit at your next meal.
- Ingredients for the Breadsticks:
- 2 ¼ tsp active dry yeast
- 1 cup warm water
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ cup unsalted butter, melted
- Instructions for the Breadsticks:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes, until it becomes frothy.
- In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, or until smooth. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C).
- Punch the dough down and divide it into 12 equal portions. Roll each portion into a long stick and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown.
- While the breadsticks are baking, melt the butter and stir in the garlic powder. Once the breadsticks are out of the oven, immediately brush them with the garlic butter mixture.
These homemade breadsticks are every bit as delicious as the ones served at Olive Garden. They’re soft and fluffy on the inside with a golden, buttery crust on the outside. The garlic butter adds the perfect finishing touch, making each bite irresistible. Serve these breadsticks as a side to pasta dishes or soups, or enjoy them on their own as a snack. They’re easy to make and sure to impress anyone who tries them. Whether you’re feeding a crowd or treating yourself, these breadsticks will elevate any meal!
Olive Garden’s Salad with Italian Dressing
Olive Garden’s signature salad, known for its tangy Italian dressing, crisp greens, and generous sprinkling of Parmesan cheese, has become a restaurant classic. This homemade version recreates all the delicious flavors, with fresh vegetables, crunchy croutons, and a vibrant dressing that is the perfect balance of zesty and creamy. It’s the perfect side dish for any meal and can be easily customized to suit your taste.
- Ingredients for the Salad:
- 6 cups mixed greens (romaine lettuce, iceberg lettuce, and spinach)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- ¼ cup black olives, sliced
- ½ cup croutons
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
- Ingredients for the Italian Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- Instructions:
- In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and black olives.
- For the dressing, whisk together olive oil, red wine vinegar, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Add croutons and Parmesan cheese on top of the salad.
- Serve immediately as a side or with your favorite main dish.
Olive Garden’s salad is beloved for its refreshing combination of fresh vegetables, crunchy croutons, and zesty Italian dressing. This homemade version brings that same vibrant, bold flavor to your table without the need for a restaurant visit. The dressing is rich, tangy, and flavorful, while the salad provides a perfect balance of textures. It’s an easy and versatile dish that pairs well with pasta, chicken, or steak, or even as a light meal on its own. You’ll love how simple yet satisfying this salad can be!
Olive Garden’s Stuffed Mushrooms
Olive Garden’s stuffed mushrooms are a popular appetizer, featuring large mushroom caps filled with a savory mixture of cream cheese, garlic, and breadcrumbs. This homemade recipe recreates that delicious combination with ease. These stuffed mushrooms are perfect for parties, gatherings, or as a special starter to any meal. The creamy filling and the earthy mushroom flavor complement each other perfectly.
- Ingredients:
- 20 large white mushrooms, stems removed
- 8 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 375°F (190°C).
- Clean the mushroom caps and remove the stems. Chop the stems finely and set aside.
- In a medium bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, chopped mushroom stems, garlic, and parsley. Season with salt and pepper. Mix until well combined.
- Stuff each mushroom cap with the cream cheese mixture, pressing down gently to pack the filling.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
- Garnish with extra parsley and serve hot.
These stuffed mushrooms are a perfect appetizer that captures the rich and savory flavors of Olive Garden’s original. The cream cheese and Parmesan filling provides a creamy, indulgent bite, while the garlic and herbs add a layer of flavor that makes them irresistible. These mushrooms are the perfect addition to any meal or special occasion, and they’re easy to prepare ahead of time. Whether you’re hosting a party or simply craving a savory snack, these stuffed mushrooms are sure to impress!
Olive Garden’s Lasagna Classico
Olive Garden’s Lasagna Classico is a fan favorite, offering layers of rich meat sauce, creamy ricotta cheese, and melty mozzarella all wrapped in perfectly baked pasta. This homemade recipe allows you to enjoy all the flavors of the beloved dish without leaving your kitchen. The combination of savory beef and sausage in the marinara sauce, paired with the cheesy layers, creates a hearty and satisfying meal that’s sure to please.
- Ingredients for the Meat Sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Ingredients for the Lasagna:
- 12 lasagna noodles, cooked and drained
- 2 cups ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef and sausage over medium heat until browned. Drain any excess fat.
- Add the diced onion and garlic, cooking for 3-4 minutes, until softened. Stir in the marinara sauce, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes.
- In a bowl, mix together the ricotta cheese, egg, and half of the Parmesan cheese.
- In a large baking dish, spread a thin layer of meat sauce on the bottom. Layer 4 lasagna noodles on top, followed by a layer of ricotta mixture, mozzarella cheese, and meat sauce. Repeat the layers two more times, finishing with a layer of mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil, if desired.
This homemade Lasagna Classico delivers the comforting, rich flavors that Olive Garden’s version is known for. The meat sauce is hearty and savory, the cheeses are creamy and melted, and the pasta layers hold everything together perfectly. It’s a perfect make-ahead dish, and it reheats beautifully, making it ideal for family meals or dinner parties. Whether served with a side salad or garlic bread, this lasagna is a classic comfort food that everyone will love!
Olive Garden’s Shrimp Scampi
Olive Garden’s Shrimp Scampi features plump, succulent shrimp tossed in a garlicky, buttery sauce with a hint of lemon and white wine. It’s served over perfectly cooked pasta, making it an irresistible combination of rich flavors and light, satisfying textures. This easy-to-make recipe recreates the beloved dish right in your kitchen, offering a quick and elegant meal that’s perfect for a date night or a family dinner.
- Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti pasta
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 lemon, juiced and zested
- 1 tsp red pepper flakes (optional)
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
- Instructions:
- Cook the linguine or spaghetti according to package instructions. Drain, reserving 1 cup of pasta water.
- While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining butter and garlic. Cook for 1-2 minutes, until fragrant.
- Pour in the white wine (or chicken broth) and lemon juice, stirring to combine. Allow the sauce to simmer for 3-4 minutes to reduce slightly.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to loosen the sauce.
- Stir in the shrimp, red pepper flakes, lemon zest, and fresh parsley. Season with salt and pepper to taste.
- Serve hot with extra parsley and a wedge of lemon for garnish.
This Shrimp Scampi recipe is a luxurious yet simple dish that brings the flavors of Olive Garden to your home. The buttery, garlicky sauce is the perfect complement to the tender shrimp, while the fresh lemon and parsley add brightness and freshness. It’s a quick and flavorful dish that comes together in just 30 minutes, making it ideal for a special dinner on a busy weeknight. Whether you’re cooking for a crowd or a quiet dinner for two, this shrimp scampi is sure to impress!
Olive Garden’s Eggplant Parmigiana
Olive Garden’s Eggplant Parmigiana is a vegetarian classic with layers of crispy, breaded eggplant, marinara sauce, and gooey melted mozzarella cheese. This recipe captures the essence of the dish by frying the eggplant until golden and then layering it with rich marinara and a blend of cheeses, creating a mouthwatering combination. It’s a delicious, comforting meal that works perfectly for a meatless dinner or as a side dish to accompany your favorite pasta.
- Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian-style)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for frying
- Instructions:
- Preheat the oven to 375°F (190°C).
- Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with salt, pepper, garlic powder, and oregano.
- Dredge each eggplant slice in flour, then dip it in the egg, and coat it with breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
- In a baking dish, spread a small amount of marinara sauce on the bottom. Layer half of the fried eggplant slices, then top with half of the marinara sauce and half of the mozzarella and Parmesan cheeses. Repeat the layers with the remaining eggplant, sauce, and cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil or parsley, if desired, and serve hot.
This Eggplant Parmigiana is a deliciously crispy and cheesy dish that rivals Olive Garden’s classic. The fried eggplant is perfectly crispy on the outside while remaining tender on the inside, and the rich marinara sauce and melted cheese create a perfect combination of flavors. It’s a fantastic meatless meal that doesn’t skimp on flavor and is sure to satisfy even the pickiest eaters. Whether served as a main dish or alongside pasta, this eggplant parm is a comforting and crowd-pleasing recipe.
Olive Garden’s Tiramisu
Olive Garden’s Tiramisu is a classic Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. This homemade version is rich, creamy, and perfectly sweet, capturing all the flavors of the iconic dessert. It’s an ideal treat to serve after a hearty meal, and its no-bake nature makes it easy to prepare ahead of time for any occasion.
- Ingredients:
- 1 ½ cups strong brewed coffee, cooled
- 3 tbsp coffee liqueur (optional)
- 24 ladyfingers
- 1 lb mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder for dusting
- Dark chocolate shavings (optional)
- Instructions:
- In a shallow bowl, combine the cooled coffee and coffee liqueur (if using). Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy. Arrange the dipped ladyfingers in the bottom of a 9×9-inch dish or similar-sized container.
- In a large mixing bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy, about 3-4 minutes.
- Spread half of the mascarpone mixture over the layer of soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld together.
- Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.
- Serve chilled.
This Tiramisu recipe brings the indulgent flavors of Olive Garden’s version right to your home. The creamy mascarpone layer is perfectly complemented by the rich coffee-soaked ladyfingers, and the dusting of cocoa powder adds a touch of bitterness that balances the sweetness. The beauty of tiramisu lies in its simplicity — no baking required, just layering and refrigerating. Whether you’re serving it for a special occasion or as a sweet finish to a family dinner, this tiramisu is sure to impress your guests and leave them craving more.
Olive Garden’s Fettuccine Carbonara
Olive Garden’s Fettuccine Carbonara is an indulgent pasta dish that combines a creamy Parmesan sauce with crispy pancetta, garlic, and freshly cracked pepper. This recipe recreates all the comforting flavors of the classic Italian-American dish, with tender fettuccine noodles smothered in a rich sauce. Perfect for a cozy night in or for impressing guests, this carbonara is simple, delicious, and satisfying.
- Ingredients:
- 12 oz fettuccine pasta
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 oz pancetta, diced (or substitute with bacon)
- 2 cloves garlic, minced
- 2 large eggs
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish (optional)
- Instructions:
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy, about 5 minutes. Add the minced garlic and cook for 1 minute, until fragrant. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth.
- Add the drained pasta to the skillet with pancetta and garlic. Pour the egg mixture over the pasta, tossing quickly to coat. The residual heat from the pasta will cook the eggs and create a creamy sauce.
- Season with salt and freshly cracked black pepper.
- Garnish with parsley and extra Parmesan if desired, and serve immediately.
This Fettuccine Carbonara is rich and full of flavor, capturing the creamy texture and savory taste of Olive Garden’s version. The pancetta provides a salty crunch, while the creamy Parmesan sauce coats each strand of fettuccine for a luxurious mouthfeel. It’s a classic pasta dish that’s simple to make yet tastes like a restaurant-quality meal, ideal for any pasta lover looking for a comforting, flavorful dinner.
Olive Garden’s Chicken Marsala
Chicken Marsala is a classic Italian-American dish with tender chicken cutlets, a rich mushroom and Marsala wine sauce, and hints of garlic and herbs. This recipe recreates Olive Garden’s popular version, where the sweet Marsala wine and earthy mushrooms make a delicious sauce that perfectly complements the pan-seared chicken. Serve this with pasta or mashed potatoes for a comforting meal that’s packed with flavor.
- Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour (for dredging)
- 4 tbsp butter
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- Fresh parsley for garnish
- Instructions:
- Pound the chicken breasts to an even thickness and season with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Cook the chicken until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter. Add the mushrooms and cook until they begin to soften, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the Marsala wine and chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 10 minutes, allowing the sauce to reduce slightly.
- Return the chicken to the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for another 5 minutes, or until fully cooked.
- Garnish with fresh parsley and serve hot, with extra sauce spooned over each serving.
This Chicken Marsala is an elegant yet easy-to-make dish that brings the flavors of Olive Garden’s version to your home. The combination of savory mushrooms, sweet Marsala wine, and tender chicken creates a rich and comforting meal that’s perfect for special occasions or a delicious weeknight treat. Serve it over pasta or alongside mashed potatoes, and you’ll have a restaurant-quality dish that’s sure to impress!
Olive Garden’s Chocolate Lasagna
Olive Garden’s Chocolate Lasagna is a dessert dream, with layers of rich chocolate cake, creamy chocolate mousse, and smooth chocolate ganache. This indulgent recipe recreates the beloved dessert, perfect for satisfying chocolate lovers with its decadence and multi-layered texture. It’s a show-stopping treat that’s surprisingly easy to make, and it’s guaranteed to impress at any celebration.
- Ingredients for the Cake Layers:
- 1 box chocolate cake mix
- Ingredients as directed on the cake mix box (oil, eggs, water)
- Ingredients for the Chocolate Mousse:
- 1 ½ cups heavy whipping cream
- 1 ½ cups semi-sweet chocolate chips, melted and cooled
- ¼ cup powdered sugar
- Ingredients for the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Instructions:
- Preheat the oven and prepare the chocolate cake according to the instructions on the box. Bake in a 9×13-inch pan and let it cool completely. Once cooled, slice the cake horizontally into two thin layers.
- For the chocolate mousse, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the melted chocolate until well combined.
- For the ganache, heat the heavy cream over medium heat until it begins to simmer. Remove from heat, add the chocolate chips, and let sit for a few minutes before stirring until smooth and glossy.
- To assemble, place one layer of chocolate cake on a serving platter. Spread half of the chocolate mousse over the cake. Place the second cake layer on top, followed by the remaining mousse. Pour the ganache over the top, letting it drip down the sides for a layered effect.
- Chill in the refrigerator for 1-2 hours before slicing and serving.
This Chocolate Lasagna is a true showstopper, combining layers of moist chocolate cake, creamy mousse, and decadent ganache. It’s a chocolate lover’s dream, capturing the essence of Olive Garden’s famous dessert in each indulgent bite. Whether it’s for a special occasion or a weekend treat, this dessert is easy to prepare and will leave your guests asking for seconds. It’s rich, creamy, and a beautiful way to end any meal!
Olive Garden’s Chicken Alfredo
Olive Garden’s Chicken Alfredo is a creamy, comforting classic featuring tender, seasoned chicken breast served over fettuccine pasta with a rich, velvety Alfredo sauce. This homemade version allows you to recreate the restaurant’s beloved dish in your own kitchen. With a blend of Parmesan cheese, butter, and cream, this sauce is simple yet packed with flavor. It’s a perfect meal for pasta lovers and anyone who enjoys a satisfying, indulgent dinner.
- Ingredients:
- 2 boneless, skinless chicken breasts
- Salt, pepper, and Italian seasoning to taste
- 2 tbsp olive oil
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- Fresh parsley for garnish
- Instructions:
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 5-6 minutes per side until cooked through. Remove from the skillet, slice, and set aside.
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter and add the minced garlic, cooking until fragrant. Pour in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until smooth and creamy.
- Add the cooked pasta to the sauce, tossing to coat. Top with the sliced chicken.
- Garnish with fresh parsley and serve immediately.
This Chicken Alfredo recipe brings the creamy, cheesy flavors of Olive Garden’s version right to your table. The rich Alfredo sauce clings to every strand of fettuccine, and the tender, juicy chicken adds a savory touch to each bite. Perfect for a special family meal or a cozy night in, this dish is easy to prepare and endlessly satisfying. Enjoy this classic comfort food that’s as good as any restaurant’s version!
Olive Garden’s Minestrone Soup
Olive Garden’s Minestrone Soup is a wholesome, vegetable-packed Italian soup that’s both hearty and healthy. This homemade version is loaded with fresh veggies, beans, pasta, and a flavorful broth seasoned with herbs. It’s a comforting, warm dish perfect for chilly days or whenever you’re in need of a nutritious, filling meal. This Minestrone recipe captures all the delicious flavors of Olive Garden’s original in a simple, easy-to-make soup.
- Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 cup small pasta (such as ditalini or small shells)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley or Parmesan for garnish
- Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
- Add the zucchini, green beans, kidney beans, cannellini beans, diced tomatoes, vegetable broth, and water. Stir in the oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, until the vegetables are tender.
- Add the pasta and cook for an additional 10 minutes, or until the pasta is al dente.
- Serve hot, garnished with fresh parsley or a sprinkle of Parmesan cheese if desired.
This Minestrone Soup is a hearty, satisfying dish filled with nutritious vegetables and pasta, making it a complete meal in one bowl. It’s easy to make and ideal for meal prepping or enjoying over a few days. The comforting flavors of this homemade Minestrone will remind you of Olive Garden’s version, but with the added benefit of being made right at home. It’s a warm, nourishing soup that’s perfect for any time of year!
Olive Garden’s Five-Cheese Ziti al Forno
Olive Garden’s Five-Cheese Ziti al Forno is a cheesy, baked pasta dish featuring ziti coated in a creamy marinara and cheese sauce, then topped with a crispy, cheesy breadcrumb topping. This easy-to-make recipe is rich, comforting, and perfect for cheese lovers. It’s ideal for family dinners, gatherings, or anytime you’re craving a hearty, Italian-inspired casserole with all the flavors of Olive Garden’s beloved dish.
- Ingredients:
- 12 oz ziti pasta
- 1 ½ cups marinara sauce
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Topping:
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp melted butter
- Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the ziti according to package instructions, then drain and set aside.
- In a large mixing bowl, combine the marinara sauce, Alfredo sauce, ricotta cheese, mozzarella cheese, provolone cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Add the cooked ziti and toss until well coated.
- Pour the pasta mixture into a greased baking dish.
- In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture evenly over the pasta.
- Bake for 25-30 minutes, until the topping is golden brown and the cheese is bubbling.
- Serve hot and garnish with fresh parsley if desired.
This Five-Cheese Ziti al Forno is a cheesy, delicious pasta bake that replicates the flavors of Olive Garden’s beloved dish. With layers of gooey cheese and a crunchy breadcrumb topping, each bite is packed with rich, comforting flavor. It’s easy to make, feeds a crowd, and is perfect for any occasion. Enjoy this indulgent baked pasta as a hearty main course or as part of an Italian-inspired feast, and savor the flavors of Olive Garden in every bite!
Note: More recipes are coming soon!
