19 Delicious Copy Kat Recipes Olive Garden Inspired

Savory, hearty, and utterly comforting—Olive Garden’s dishes have a special place in our hearts (and stomachs!). If you’ve ever craved their endless breadsticks or legendary pasta but wanted to enjoy them from the comfort of your home, you’re in luck. We’ve rounded up 19 delicious copycat recipes that bring the magic of Olive Garden to your kitchen. Get ready to impress your family with these irresistible dishes!

Olive Garden Breadsticks Copycat Recipe

Nothing captures the essence of Italian dining quite like the warm, buttery, and perfectly seasoned breadsticks from Olive Garden. This copycat recipe brings the restaurant’s signature appetizer right to your kitchen, offering a delightful blend of soft interior and golden exterior that’s irresistible at first bite.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (110°F)
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and 2 tbsp melted butter, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour, but avoid making it too dry.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 6-inch rope and place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the breadsticks are lightly golden. Tip: For an even golden color, rotate the baking sheet halfway through baking.
7. While the breadsticks are baking, mix the remaining melted butter with garlic powder, salt, oregano, and basil.
8. Immediately after removing the breadsticks from the oven, brush them generously with the butter mixture. Tip: Brushing while hot ensures the flavors are absorbed deeply into the bread.

Warm from the oven, these breadsticks boast a fluffy interior with a crisp, buttery crust, infused with the aromatic blend of garlic and herbs. Serve them alongside your favorite pasta dish or enjoy them as a standalone treat with a side of marinara sauce for dipping.

Copycat Olive Garden Chicken Alfredo

Perfectly creamy and irresistibly rich, this Copycat Olive Garden Chicken Alfredo brings the comfort of your favorite restaurant right into your kitchen. With a velvety sauce that clings to every strand of pasta, it’s a dish that promises to delight with every forkful.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 clove garlic, minced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 12 oz fettuccine pasta
  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes before slicing.
3. While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
4. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
6. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper.
7. Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of pasta water to reach desired consistency.
8. Slice the rested chicken and arrange over the pasta. Garnish with chopped parsley before serving.

Kick your dining experience up a notch by serving this luscious Chicken Alfredo with a side of warm, garlic breadsticks. The creamy sauce, tender chicken, and perfectly cooked pasta create a harmony of flavors and textures that’s simply unforgettable.

Olive Garden Salad Dressing Copycat

Perfectly capturing the essence of Olive Garden’s beloved salad dressing, this copycat recipe brings the restaurant’s signature flavor right to your kitchen table. With a harmonious blend of herbs and spices, it’s a dressing that transforms any salad into a gourmet experience.

Ingredients

• For the dressing:
  • 1/2 cup mayonnaise
  • 1/3 cup white vinegar
  • 1 teaspoon vegetable oil
  • 2 tablespoons corn syrup
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Romano cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon parsley flakes
  • 1 tablespoon lemon juice
  • 1/8 teaspoon black pepper

Instructions

1. In a medium bowl, whisk together the mayonnaise, white vinegar, and vegetable oil until smooth.
2. Add the corn syrup, Parmesan cheese, Romano cheese, minced garlic, Italian seasoning, parsley flakes, lemon juice, and black pepper to the bowl.
3. Whisk all ingredients together until fully combined and the dressing is smooth. Tip: For a smoother consistency, let the dressing sit for at least 30 minutes before serving to allow the flavors to meld.
4. Store the dressing in an airtight container in the refrigerator for up to one week. Tip: Shake well before each use to ensure the ingredients are evenly distributed.
5. Serve over your favorite salad greens. Tip: For an extra touch of authenticity, toss the salad with croutons and sliced black olives before adding the dressing.

Outstanding in its simplicity, this dressing boasts a creamy texture with a tangy, herbaceous flavor profile that’s irresistibly delicious. Drizzle it over a crisp garden salad or use it as a flavorful dip for fresh vegetables to elevate your dining experience.

Copycat Olive Garden Zuppa Toscana

Glistening with the rich flavors of Italy, this Copycat Olive Garden Zuppa Toscana brings the rustic charm of Tuscan cuisine right to your kitchen. A harmonious blend of spicy sausage, tender potatoes, and leafy kale in a creamy broth, it’s a soup that promises warmth and comfort in every spoonful.

Ingredients

• For the soup base:
  • 1 lb Italian sausage
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups water
• For the potatoes and kale:
  • 4 large russet potatoes, sliced into 1/4-inch rounds
  • 1 bunch kale, stems removed and leaves chopped
• For the creamy finish:
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. In a large pot over medium heat, brown the Italian sausage, breaking it into small pieces with a spoon, for about 5 minutes or until fully cooked.
2. Add the diced onion and minced garlic to the pot, sautéing for 3 minutes until the onion becomes translucent and fragrant.
3. Pour in the chicken broth and water, bringing the mixture to a boil over high heat.
4. Reduce the heat to medium-low and add the sliced potatoes. Simmer for 15 minutes, or until the potatoes are fork-tender.
5. Stir in the chopped kale and cook for an additional 5 minutes, allowing the kale to wilt slightly.
6. Lower the heat to the lowest setting and slowly pour in the heavy cream, stirring gently to incorporate.
7. Season with salt and pepper to taste, then let the soup sit for 5 minutes off the heat to allow the flavors to meld.

Meticulously crafted, this Zuppa Toscana boasts a velvety texture with a kick of spice from the sausage, balanced by the earthiness of kale and the heartiness of potatoes. Serve it with a sprinkle of grated Parmesan and a side of crusty bread for a truly indulgent experience.

Olive Garden Stuffed Mushrooms Copycat

Captivating the essence of Italian-American cuisine, these Olive Garden Stuffed Mushrooms Copycat bring a touch of elegance to your table, blending creamy, savory flavors with the earthy depth of mushrooms for a dish that’s as delightful to prepare as it is to devour.

Ingredients

• For the mushrooms:
  • 24 large white mushrooms, stems removed and reserved
• For the filling:
  • 1/2 cup finely chopped mushroom stems
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 tbsp softened butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a skillet over medium heat, sauté the chopped mushroom stems, onion, and garlic in butter until softened, about 5 minutes. Tip: Ensure the mixture is cooled slightly before mixing with other ingredients to prevent melting the cheeses.
3. In a bowl, combine the sautéed mixture with breadcrumbs, Parmesan, mozzarella, salt, and pepper, mixing until well incorporated.
4. Carefully fill each mushroom cap with the mixture, pressing gently to ensure it’s compact. Tip: Use a small spoon or piping bag for neat, even filling.
5. Place the stuffed mushrooms on the prepared baking sheet and sprinkle with the remaining mozzarella cheese.
6. Bake for 20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden. Tip: For an extra golden top, broil for the last 2 minutes, watching closely to avoid burning.
7. Garnish with chopped parsley before serving.

Velvety in texture with a rich, umami-packed filling, these stuffed mushrooms are a crowd-pleaser. Serve them atop a bed of arugula for a colorful presentation or alongside a crisp white wine to elevate your appetizer game.

Copycat Olive Garden Tiramisu

Perfectly capturing the essence of Italy’s beloved dessert, this Copycat Olive Garden Tiramisu layers delicate ladyfingers soaked in rich espresso with a velvety mascarpone cream, creating a symphony of flavors that’s both indulgent and refreshing.

Ingredients

• For the espresso soak:
  • 1 1/2 cups strong brewed espresso, cooled
  • 2 tbsp coffee liqueur
• For the mascarpone cream:
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 16 oz mascarpone cheese, softened
• For assembly:
  • 24 ladyfingers
  • 2 tbsp cocoa powder

Instructions

1. In a shallow dish, combine the cooled espresso and coffee liqueur. Set aside.
2. In a heatproof bowl, whisk together the egg yolks and granulated sugar until well combined.
3. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for about 10 minutes, or until the mixture is thick and pale. Tip: Ensure the water does not touch the bottom of the bowl to prevent scrambling the eggs.
4. Remove from heat and let cool slightly. Whisk in the heavy cream and vanilla extract until smooth.
5. Gently fold in the softened mascarpone cheese until the mixture is homogenous and no lumps remain. Tip: Overmixing can deflate the cream, so fold carefully.
6. Quickly dip each ladyfinger into the espresso mixture, ensuring they are moist but not soggy, and layer them in the bottom of a 9×13 inch dish.
7. Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
8. Dust the top generously with cocoa powder. Tip: For a clean finish, use a fine-mesh sieve to evenly distribute the cocoa powder.
9. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.

Exquisite in its simplicity, this tiramisu boasts a light yet creamy texture with a bold coffee flavor that’s perfectly balanced by the sweetness of the mascarpone cream. Serve chilled, garnished with chocolate shavings or fresh berries for an elegant touch.

Olive Garden Pasta e Fagioli Copycat

Captivating the essence of Italian comfort food, this Olive Garden Pasta e Fagioli Copycat recipe brings the rustic charm of Italy to your kitchen with its hearty beans, tender pasta, and rich tomato broth, simmered to perfection.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 4 cups chicken broth
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
• For the beans and pasta:
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 cup ditalini pasta

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery, sautéing until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in chicken broth, tomato sauce, and diced tomatoes, stirring to combine.
6. Season with salt, pepper, basil, and oregano, then bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes to meld flavors.
8. Add both types of beans and pasta, stirring well.
9. Cover and simmer until pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
10. Tip: For a thicker soup, let it sit covered off the heat for 5 minutes before serving.
11. Tip: If the soup is too thick, add a splash of water or broth to reach desired consistency.
12. Tip: Garnish with grated Parmesan cheese and fresh parsley for an extra layer of flavor.

Keenly balanced, this soup offers a velvety texture with the pasta and beans providing a satisfying bite, while the rich tomato broth envelops each ingredient in warmth. Serve with a side of crusty bread for dipping, transforming it into a meal that comforts and delights.

Copycat Olive Garden Shrimp Scampi

Nothing captures the essence of Italian-American cuisine quite like a perfectly executed shrimp scampi, and this Copycat Olive Garden version is no exception. With its succulent shrimp, garlic-infused butter sauce, and a hint of white wine, it’s a dish that promises to transport your dining room straight to the heart of Italy.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt to taste
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • Salt to taste
• For serving:
  • 2 tbsp chopped fresh parsley
  • 1/2 lb cooked linguine

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, seasoning lightly with salt, and cook for 2 minutes per side until just pink. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
4. Pour in white wine, lemon juice, and red pepper flakes, bringing the mixture to a simmer. Cook for 3 minutes to reduce slightly.
5. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for an additional 1 minute to heat through.
6. Stir in chopped parsley and adjust seasoning with salt if necessary.
7. Serve immediately over cooked linguine, garnishing with additional parsley if desired.

Yielded by the harmonious blend of garlic, butter, and wine, this shrimp scampi boasts a luxuriously silky sauce that clings to each strand of pasta. For an extra touch of elegance, serve with a side of crusty bread to soak up every last drop of the delectable sauce.

Olive Garden Lasagna Classico Copycat

Hearty and indulgent, this Olive Garden Lasagna Classico Copycat brings the beloved restaurant’s signature dish right to your kitchen, layering rich flavors and textures for a truly memorable meal.

Ingredients

• For the meat sauce:
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 1/2 cup water
  • 2 tbsp sugar
  • 2 tsp basil
  • 1 1/2 tsp salt
  • 1/2 tsp fennel seeds
• For the cheese mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 cup fresh parsley, chopped
• For assembling:
  • 12 lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is browned and the onion is translucent, about 10 minutes. Drain excess fat.
3. Stir in crushed tomatoes, tomato paste, water, sugar, basil, salt, and fennel seeds. Simmer for 30 minutes, stirring occasionally.
4. In a bowl, combine ricotta cheese, egg, salt, and parsley. Mix well.
5. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 lasagna noodles over the sauce. Spread with half of the ricotta mixture. Top with 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes until bubbly and golden.
7. Let stand for 15 minutes before serving to allow layers to set.

Nothing compares to the layers of tender pasta, creamy cheese, and robust meat sauce in this lasagna. Serve with a crisp salad and garlic bread for a complete Olive Garden experience at home.

Copycat Olive Garden Minestrone Soup

On a crisp evening, nothing comforts the soul quite like a bowl of hearty minestrone soup, brimming with vibrant vegetables and tender pasta. Our Copycat Olive Garden Minestrone Soup brings the beloved restaurant’s signature warmth to your home kitchen, with a rich tomato broth that’s both nourishing and deeply flavorful.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the vegetables and pasta:
  • 1 cup diced zucchini
  • 1 cup chopped fresh spinach
  • 1/2 cup uncooked ditalini pasta
  • 1 can (15 oz) kidney beans, drained and rinsed

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrots to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 6 cups vegetable broth, 1 can diced tomatoes, and 1 can tomato sauce. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add 1 cup diced zucchini, 1 cup chopped fresh spinach, 1/2 cup uncooked ditalini pasta, and 1 can kidney beans. Simmer until the pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
6. Tip: For a thicker soup, let it simmer uncovered for the last 5 minutes. If the soup becomes too thick, add a splash of water or broth to reach your desired consistency.
7. Tip: Taste and adjust seasoning with additional salt and pepper if needed before serving.
8. Tip: For an extra layer of flavor, garnish each bowl with freshly grated Parmesan cheese and a drizzle of olive oil.

Delightfully robust, this minestrone soup boasts a perfect harmony of textures, from the al dente pasta to the tender vegetables, all swimming in a savory tomato broth. Serve it with a side of crusty bread for dipping, or top with a sprinkle of fresh herbs for a colorful finish.

Olive Garden Cheese Ravioli Copycat

Savory and sumptuous, this Olive Garden Cheese Ravioli Copycat recipe brings the beloved restaurant’s classic dish right to your kitchen, offering a delightful harmony of creamy cheese encased in tender pasta, all smothered in a rich, herby marinara sauce.

Ingredients

• For the ravioli:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg yolk
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 3 large eggs and 1 tbsp olive oil. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2. For the filling, mix 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg yolk, 1/2 tsp dried basil, and 1/2 tsp dried oregano in a bowl until well combined.
3. Roll the dough into thin sheets on a floured surface. Place teaspoonfuls of the filling 2 inches apart on one sheet, cover with another sheet, and press around the filling to seal. Cut into squares with a pasta cutter.
4. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the top, then drain.
5. For the sauce, heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant. Stir in 28 oz crushed tomatoes, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes, then stir in 1/4 cup fresh basil.
6. Serve the ravioli topped with the warm marinara sauce.

Mouthwatering and comforting, this dish boasts a perfect balance of textures, from the silky pasta to the creamy, herbed cheese filling. For an extra touch of elegance, garnish with additional fresh basil and a sprinkle of Parmesan cheese before serving.

Copycat Olive Garden Chicken Gnocchi Soup

Elegantly creamy and brimming with comforting flavors, this Copycat Olive Garden Chicken Gnocchi Soup is a luxurious take on the beloved classic, perfect for cozy evenings or impressing guests with your culinary prowess.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced carrot
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
• For the gnocchi and chicken:
  • 1 lb store-bought or homemade gnocchi
  • 2 cups cooked chicken, shredded
  • 1 cup fresh spinach, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

1. In a large pot over medium heat, melt the butter with the olive oil. Add the onion, celery, and carrot, sautéing until the vegetables are soft, about 5 minutes.
2. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
3. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5 minutes, until slightly thickened.
5. Stir in the heavy cream, followed by the gnocchi, shredded chicken, spinach, salt, pepper, and nutmeg. Tip: Adding the spinach last preserves its vibrant color and nutrients.
6. Simmer the soup for another 5 minutes, or until the gnocchi are tender and float to the surface. Tip: Avoid overcooking the gnocchi to prevent them from becoming mushy.

Perfectly balanced, this soup boasts a velvety texture with tender gnocchi and succulent chicken in every spoonful. Serve it with a sprinkle of Parmesan and crusty bread for an unforgettable meal.

Olive Garden Eggplant Parmigiana Copycat

Elegantly layered and richly flavored, this Olive Garden Eggplant Parmigiana Copycat brings the rustic charm of Italian cuisine right to your kitchen. Perfectly golden eggplant slices, smothered in a velvety marinara and melted cheeses, offer a comforting yet sophisticated dish that’s sure to impress.

Ingredients

• For the eggplant:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil, for frying
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
• For assembling:
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
2. Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels for a crispier texture.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan cheese, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, ensuring each piece is evenly covered.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side, then drain on paper towels.
6. In a small saucepan, warm the marinara sauce with garlic powder and dried basil over low heat, stirring occasionally, for about 5 minutes.
7. In a 9×13-inch baking dish, spread a thin layer of marinara sauce, then arrange a layer of fried eggplant slices. Top with more sauce, a sprinkle of mozzarella and Parmesan cheeses, and repeat the layers until all ingredients are used, finishing with cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
9. Let the dish rest for 5 minutes before serving to allow the layers to set, then garnish with fresh basil leaves.

Creamy, cheesy, and with a delightful crunch, this Eggplant Parmigiana is a testament to the beauty of simple ingredients transformed into something extraordinary. Serve it alongside a crisp salad or over a bed of al dente spaghetti for a complete meal that celebrates the essence of Italian dining.

Copycat Olive Garden Garlic Mashed Potatoes

On a quest to recreate the beloved Olive Garden Garlic Mashed Potatoes at home? This recipe promises the same creamy, garlicky perfection that pairs wonderfully with any main dish, elevating your dining experience to restaurant quality.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 cloves garlic, peeled
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tsp salt
• For finishing:
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions

1. Place the peeled and quartered potatoes and garlic cloves in a large pot. Cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and garlic well, then return them to the pot. Let them sit for 1 minute to evaporate any excess moisture.
4. Heat the heavy cream and 1/4 cup butter in a small saucepan over low heat until the butter is melted and the cream is warm.
5. Mash the potatoes and garlic with a potato masher until smooth. Gradually add the warm cream mixture and salt, mashing until fully incorporated and creamy.
6. Transfer the mashed potatoes to a serving bowl. Drizzle with 2 tbsp melted butter and sprinkle with chopped parsley before serving.

Rich and velvety, these garlic mashed potatoes boast a luxurious texture and a robust garlic flavor that’s subtly balanced by the cream and butter. Serve them alongside a succulent roast or as a comforting base for your favorite gravy.

Olive Garden Chocolate Lasagna Copycat

Lusciously layered and irresistibly rich, this Olive Garden Chocolate Lasagna Copycat is a dessert that promises to dazzle with every bite. Combining the creamy, dreamy textures of mascarpone and chocolate pudding with the crunch of Oreo crust, it’s a masterpiece of contrasts.

Ingredients

• For the crust:
  • 36 Oreo cookies
  • 6 tbsp unsalted butter, melted
• For the chocolate layer:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups chocolate pudding, prepared
• For the mascarpone layer:
  • 8 oz mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream

Instructions

1. Preheat your oven to 350°F (175°C).
2. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
3. Mix the Oreo crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack. Tip: Chilling the crust in the fridge for 30 minutes can help it set faster.
5. In a large bowl, whip 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Gently fold in the prepared chocolate pudding until fully incorporated.
6. Spread the chocolate mixture evenly over the cooled crust. Tip: Use an offset spatula for a smooth, even layer.
7. In another bowl, beat the mascarpone cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. In a separate bowl, whip 1 1/2 cups heavy cream until stiff peaks form, then fold into the mascarpone mixture.
8. Carefully spread the mascarpone mixture over the chocolate layer. Tip: For clean slices, chill the lasagna for at least 4 hours before serving.
9. Garnish with chocolate shavings or additional Oreo crumbs if desired.

Creamy, dreamy, and decadently chocolatey, this lasagna is a showstopper that’s as pleasing to the eye as it is to the palate. Serve it chilled, with a dusting of cocoa powder for an extra touch of elegance.

Copycat Olive Garden Steak Gorgonzola-Alfredo

Unveiling the secrets behind Olive Garden’s beloved Steak Gorgonzola-Alfredo, this recipe brings the luxury of Italian dining right to your kitchen. Perfectly seared steak meets a creamy, tangy Gorgonzola-Alfredo sauce, creating a dish that’s as indulgent as it is unforgettable.

Ingredients

• For the steak:
  • 2 (8 oz) sirloin steaks
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Gorgonzola-Alfredo sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For serving:
  • 8 oz fettuccine, cooked al dente
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Rub the steaks with olive oil, then season both sides with salt and pepper.
3. Place the steaks in the skillet and sear for 4 minutes on each side for medium-rare, or until desired doneness. Tip: Avoid moving the steaks to ensure a perfect crust.
4. Remove the steaks from the skillet and let them rest on a plate covered with foil.
5. In the same skillet, melt butter over medium heat and sauté garlic for 30 seconds until fragrant.
6. Pour in heavy cream, bring to a simmer, then reduce heat to low and stir in Parmesan and Gorgonzola cheeses until melted and smooth. Tip: Stir constantly to prevent the sauce from separating.
7. Season the sauce with salt and pepper, then remove from heat.
8. Slice the rested steaks against the grain into thin strips.
9. Toss the cooked fettuccine with half of the Gorgonzola-Alfredo sauce until evenly coated.
10. Divide the pasta between plates, top with steak slices, and drizzle with the remaining sauce. Tip: Garnish with fresh parsley for a pop of color and freshness.

With its velvety sauce clinging to tender steak and al dente pasta, this dish offers a symphony of flavors and textures. Serve it with a crisp salad to cut through the richness, or enjoy it as is for a truly decadent meal.

Olive Garden Seafood Alfredo Copycat

Few dishes evoke the comforting embrace of Italian-American cuisine quite like a creamy, indulgent seafood Alfredo. This Olive Garden-inspired copycat recipe marries tender seafood with a luxuriously smooth Alfredo sauce, offering a taste of restaurant-quality dining in the comfort of your own home.

Ingredients

• For the seafood:
  • 1 lb shrimp, peeled and deveined
  • 1 lb scallops
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Alfredo sauce:
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 lb fettuccine pasta, cooked according to package instructions
  • Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet over medium heat, heat olive oil. Add shrimp and scallops, seasoning with salt and pepper. Cook for 2-3 minutes per side until seafood is opaque and lightly browned. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
4. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. Season with salt and pepper.
5. Return the cooked seafood to the skillet, tossing gently to coat in the Alfredo sauce. Heat for an additional 1-2 minutes until everything is warmed through.
6. Serve the seafood Alfredo over cooked fettuccine pasta, garnished with fresh parsley.

Lusciously creamy with a perfect balance of rich Alfredo sauce and succulent seafood, this dish is a testament to the joys of homemade Italian cooking. For an extra touch of elegance, serve with a side of garlic bread and a crisp white wine.

Copycat Olive Garden Tour of Italy

Oftentimes, the allure of Olive Garden’s Tour of Italy lies in its generous portions and the comforting embrace of Italian flavors, all served on one plate. This copycat version brings the restaurant’s signature trio—Chicken Parmigiana, Fettuccine Alfredo, and Lasagna—right to your kitchen, with each component shining in its own right.

Ingredients

• For the Chicken Parmigiana:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
• For the Fettuccine Alfredo:
  • 8 oz fettuccine pasta
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • Salt to taste
• For the Lasagna:
  • 9 lasagna noodles, cooked
  • 1 cup ricotta cheese
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the Chicken Parmigiana and Lasagna.
2. For the Chicken Parmigiana, pound the chicken breasts to an even thickness of about 1/2 inch for uniform cooking.
3. Dredge each chicken breast in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown, about 3-4 minutes per side.
5. Transfer the chicken to a baking dish, top with marinara sauce and mozzarella cheese, and bake for 15 minutes, or until the cheese is bubbly.
6. For the Fettuccine Alfredo, cook the pasta according to package instructions until al dente, then drain.
7. In the same pot, melt butter over low heat, add heavy cream, Parmesan cheese, and garlic powder, stirring until smooth.
8. Toss the cooked pasta in the Alfredo sauce until evenly coated, adding salt as needed.
9. For the Lasagna, layer cooked noodles with ricotta cheese, marinara sauce, and mozzarella cheese in a baking dish, repeating until all ingredients are used.
10. Sprinkle the top with Parmesan cheese and bake alongside the Chicken Parmigiana for 20 minutes, or until heated through.
11. Let the Lasagna rest for 5 minutes before slicing to allow the layers to set.

Marvel at the symphony of textures and flavors as you serve this trio: the crispy, cheesy Chicken Parmigiana, the creamy, rich Fettuccine Alfredo, and the hearty, layered Lasagna. For an authentic Olive Garden experience, garnish with fresh parsley and serve with a side of warm breadsticks.

Olive Garden Lemon Cream Cake Copycat

Lusciously layered with velvety lemon cream and tender cake, this Olive Garden Lemon Cream Cake Copycat brings a slice of Italian-inspired dessert right to your table. Perfect for summer gatherings or a sweet ending to any meal, its refreshing citrus notes and creamy texture are sure to impress.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • Zest of 1 lemon
• For the lemon cream:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, buttermilk, vanilla extract, and lemon zest to the dry ingredients. Beat on medium speed until the batter is smooth and fluffy, about 2 minutes.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, prepare the lemon cream by whipping the heavy cream, powdered sugar, lemon juice, and lemon zest together until stiff peaks form.
6. Once the cake has cooled, spread the lemon cream evenly over the top. For an extra touch of elegance, garnish with additional lemon zest or thin lemon slices.

Yielded is a cake that balances the bright acidity of lemon with the richness of cream, creating a dessert that’s both light and indulgent. Serve chilled to accentuate the creamy texture, or pair with a drizzle of raspberry coulis for a colorful contrast.

Conclusion

Just like that, you’ve got a treasure trove of Olive Garden-inspired recipes right at your fingertips! Whether you’re craving that famous breadsticks or a hearty pasta dish, these copycat recipes bring the magic home. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!