19 Delicious Olive Garden Recipes Authentic

Craving the rich, comforting flavors of Olive Garden but don’t want to leave your kitchen? We’ve got you covered! From creamy fettuccine Alfredo to zesty chicken scampi, these 19 delicious Olive Garden copycat recipes bring the magic of your favorite Italian-American dishes straight to your dinner table. Whether you’re cooking for a crowd or just treating yourself, these easy-to-follow recipes will have you saying, “When’s seconds?”

Olive Garden Chicken Alfredo Pasta

Dive into the creamy, dreamy world of Olive Garden Chicken Alfredo Pasta, where every forkful is a ticket to flavor town. This dish is like a warm hug from your Italian grandma, if your grandma was a five-star chef who loved to indulge in the finer things in life.

Ingredients

• 8 oz fettuccine pasta, perfectly al dente
• 2 boneless, skinless chicken breasts, juicy and tender
• 1 cup heavy cream, luxuriously thick
• 1/2 cup unsalted butter, rich and creamy
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced to aromatic perfection
• 1/2 tsp salt, to elevate all the flavors
• 1/4 tsp black pepper, freshly ground for a little kick
• 1 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, cook the chicken until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
5. Drain the pasta and add it to the skillet, tossing to coat evenly in the Alfredo sauce. Slice the chicken and arrange it on top of the pasta.
6. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese before serving.

Silky smooth Alfredo sauce clings to every strand of pasta, while the tender chicken adds a satisfying bite. Serve this decadent dish with a side of garlic bread to sop up every last drop of that creamy goodness.

Olive Garden Zuppa Toscana Soup

Tantalizingly tasty and ridiculously easy to whip up, this Olive Garden Zuppa Toscana Soup is like a warm hug from your favorite Italian aunt—minus the cheek pinching. Packed with bold flavors and a creamy texture that’ll make you forget all about your diet, it’s the ultimate comfort food fix for any day ending in ‘y’.

Ingredients

– 1 lb spicy Italian sausage, casings removed
– 4 slices thick-cut bacon, chopped into bite-sized pieces
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (because more is always better)
– 4 cups chicken broth, rich and flavorful
– 2 cups water
– 3 large russet potatoes, peeled and thinly sliced (about 1/4 inch thick)
– 2 cups chopped kale, stems removed and leaves roughly torn
– 1 cup heavy cream, luxuriously thick
– 1/2 tsp crushed red pepper flakes (for that kick)
– Salt and freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, cook the spicy Italian sausage, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat and set aside.
2. In the same pot, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside with the sausage.
3. Add the diced onion to the bacon fat in the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 10 minutes.
5. Stir in the cooked sausage and bacon, chopped kale, heavy cream, and crushed red pepper flakes. Simmer for another 5 minutes until the kale is wilted and the soup is heated through.
6. Season with salt and freshly ground black pepper to taste.

Tip: For an extra creamy texture, mash a few potato slices against the side of the pot before adding the kale.
Tip: If you’re not a fan of spice, dial back the red pepper flakes or omit them entirely.
Tip: Let the soup sit for 10 minutes after cooking to allow the flavors to meld beautifully.

Unbelievably creamy with a perfect balance of spicy, savory, and slightly sweet flavors, this soup is a showstopper. Serve it with a sprinkle of grated Parmesan and a side of crusty bread for dipping—because you’ll want to savor every last drop.

Olive Garden Breadsticks Copycat

Just when you thought you couldn’t get enough of those endlessly addictive Olive Garden breadsticks, here’s a copycat recipe that’ll bring the magic right into your kitchen—no unlimited salad required!

Ingredients

• 1 1/4 cups warm water (110°F, like a cozy bath for yeast)
• 2 tbsp honey (sweet, golden, and irresistibly sticky)
• 1 packet active dry yeast (the tiny powerhouse behind the fluff)
• 3 1/2 cups all-purpose flour (soft as a cloud, ready to rise)
• 1 tsp salt (the flavor anchor)
• 2 tbsp unsalted butter, melted (rich, creamy, and utterly indulgent)
• 1/4 cup garlic butter, melted (garlicky, buttery, and absolutely essential)

Instructions

1. In a large bowl, combine warm water and honey, stirring until honey dissolves. Sprinkle yeast on top and let sit for 5 minutes until frothy—like a mini yeast party.
2. Add flour and salt to the yeast mixture, stirring until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. It should feel like a stress ball that’s had a good workout.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size—patience is key here.
5. Punch down the dough (take out all that pent-up energy) and divide into 12 equal pieces. Roll each piece into a 7-inch rope.
6. Place ropes on a parchment-lined baking sheet, cover, and let rise for another 30 minutes. They should look plump and ready for their buttery bath.
7. Preheat oven to 400°F. Brush each breadstick with melted unsalted butter and bake for 12-15 minutes until golden brown—like a sun-kissed summer day.
8. Immediately brush baked breadsticks with garlic butter, ensuring each one is lavishly coated. Tip: For extra garlic punch, sprinkle with a pinch of garlic powder.

Now, these breadsticks are a masterpiece of fluffy interiors with a slight chew, wrapped in a garlicky, buttery embrace. Serve them piled high on a rustic wooden board, or sneak one (or three) straight from the tray—we won’t judge.

Olive Garden Shrimp Scampi

Who knew that bringing the Olive Garden experience into your kitchen could be as easy as whipping up this Shrimp Scampi? Perfect for those nights when you’re craving something fancy but are firmly planted in your pajamas.

Ingredients

• 1 lb large shrimp, peeled and deveined (look for those juicy, pink gems)
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced (because more garlic is always better)
• 1/2 cup dry white wine (choose something you’d drink, it makes all the difference)
• 1/4 cup fresh lemon juice (for that zesty kick)
• 1/4 cup unsalted butter (the creamier, the better)
• 1/4 tsp crushed red pepper flakes (for a hint of heat)
• 1/2 tsp sea salt (to bring out all those flavors)
• 1/4 cup chopped fresh parsley (for a pop of color and freshness)
• 8 oz linguine pasta (cooked al dente, because nobody likes a mushy noodle)

Instructions

1. In a large skillet, heat the olive oil over medium heat until it shimmers like a summer mirage.
2. Add the minced garlic and sauté for about 1 minute, or until it’s golden and fragrant—just don’t let it burn, or you’ll have to start over (and nobody wants that).
3. Toss in the shrimp and cook for 2 minutes per side, until they’re pink and slightly curled, like they’re sunbathing.
4. Pour in the white wine and lemon juice, then let the mixture simmer for 2 minutes to reduce slightly. This is where the magic happens.
5. Stir in the butter, red pepper flakes, and sea salt, swirling the pan until the butter melts into a luscious sauce.
6. Add the cooked linguine to the skillet, tossing everything together until the pasta is beautifully coated in the sauce.
7. Sprinkle with fresh parsley for that final flourish.

Serve this dish with a side of crusty bread to sop up every last drop of that garlicky, buttery sauce. The shrimp are tender, the pasta is perfectly coated, and the flavors? Absolutely irresistible. So go ahead, pretend you’re dining under the Tuscan sun—or just enjoy it from your couch.

Olive Garden Lasagna Classico

Feast your eyes and prepare your taste buds for a dish that’s as indulgent as it is iconic—our take on the Olive Garden Lasagna Classico is a layered masterpiece of comfort and flavor that’ll have you saying ‘Mamma mia!’ with every bite.

Ingredients

• 1 lb of hearty ground beef
• 1 lb of spicy Italian sausage
• 1 jar (24 oz) of robust marinara sauce
• 15 oz of creamy ricotta cheese
• 1 large egg, beaten to perfection
• 2 cups of shredded mozzarella cheese, melty and golden
• 1/2 cup of grated Parmesan cheese, sharp and salty
• 12 lasagna noodles, perfectly al dente
• 1 tbsp of fragrant dried basil
• 1 tsp of aromatic garlic powder
• 1/2 tsp of freshly ground black pepper
• 1/4 tsp of sea salt, for that perfect seasoning

Instructions

1. Preheat your oven to a toasty 375°F, because we’re about to get baking.
2. In a large skillet over medium heat, brown the ground beef and Italian sausage until no pink remains, about 10 minutes. Drain the grease like you’re siphoning off the excess of life.
3. Stir in the marinara sauce, letting the flavors marry like a well-planned dinner party. Simmer for 5 minutes.
4. In a bowl, mix the ricotta cheese, beaten egg, 1 cup of mozzarella, Parmesan, basil, garlic powder, black pepper, and sea salt until it’s as smooth as a jazz playlist.
5. Spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish. Top with 4 lasagna noodles, overlapping slightly. Pro tip: No-boil noodles are a game-changer here.
6. Layer half of the ricotta mixture over the noodles, followed by a third of the remaining meat sauce. Repeat the layers, finishing with meat sauce on top. Sprinkle the remaining mozzarella like you’re decorating a Christmas tree.
7. Cover with foil and bake for 25 minutes. Then, uncover and bake for another 25 minutes until the cheese is bubbly and slightly golden. Let it rest for 15 minutes—patience is a virtue, especially in lasagna.

Out of the oven, this lasagna is a symphony of textures—creamy, cheesy, meaty, and perfectly saucy. Serve it with a side of garlic bread for a carb-loaded love affair, or keep it classic with a crisp salad. Either way, it’s a dish that demands to be shared (or not, we won’t judge).

Olive Garden Minestrone Soup

Unbelievably, we’ve cracked the code to bring the Olive Garden’s legendary Minestrone Soup right to your kitchen table—no endless breadsticks required (though, let’s be honest, they’re a bonus). This hearty, veggie-packed marvel is like a warm hug from your favorite Italian aunt, if your Italian aunt was also a soup wizard.

Ingredients

• 2 tablespoons of rich extra virgin olive oil
• 1 cup of finely diced yellow onion
• 1/2 cup of crunchy celery, diced
• 1/2 cup of sweet carrots, diced
• 2 cloves of garlic, minced to aromatic perfection
• 4 cups of robust vegetable broth
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their juicy goodness
• 1/2 cup of tender green beans, cut into bite-sized pieces
• 1/2 cup of zucchini, diced
• 1/2 cup of elbow pasta, because soup deserves carbs too
• 1 can (15 oz) of creamy cannellini beans, drained and rinsed
• 1 teaspoon of dried basil, for that herby whisper
• 1 teaspoon of dried oregano, because we’re fancy
• Salt and freshly ground black pepper, to make it sing
• 1/4 cup of freshly grated Parmesan cheese, for that cheesy finale

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage of deliciousness.
2. Add the onion, celery, and carrots, sautéing until they’re softer than your resolve to eat just one breadstick, about 5 minutes.
3. Stir in the garlic and cook for 1 minute, until it’s fragrant enough to make your neighbors jealous.
4. Pour in the vegetable broth and diced tomatoes, bringing the mixture to a lively boil.
5. Reduce the heat to a simmer and add the green beans, zucchini, pasta, cannellini beans, basil, and oregano. Let it all get cozy for 10 minutes, or until the pasta is al dente and the veggies are tender.
6. Season with salt and pepper, because even soup needs a little attitude adjustment.
7. Serve hot, garnished with a generous sprinkle of Parmesan cheese that melts into the soup like snow in summer.

Just like that, you’ve got a bowl of Minestrone that’s bursting with textures—from the al dente pasta to the tender veggies—and flavors so deep, they’ll have you questioning why you ever left the house for soup. Try serving it with a side of garlic bread for dipping, because some traditions are too good to ignore.

Olive Garden Stuffed Mushrooms

Ready to dive into a dish that’s as fun to make as it is to devour? These Olive Garden Stuffed Mushrooms are your ticket to a flavor-packed party, where each bite is a little celebration of cheesy, garlicky goodness.

Ingredients

• 12 large, firm white mushrooms, stems removed and reserved
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1/4 cup grated Parmesan cheese, the kind that dreams are made of
• 1/2 cup shredded mozzarella cheese, because more cheese is always the answer
• 1/4 cup Italian-seasoned breadcrumbs, for that irresistible crunch
• 1/4 teaspoon finely ground black pepper, to add a little kick
• 1/4 teaspoon sea salt, because seasoning is key

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime for these mushrooms.
2. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and onion, sautéing until they’re soft and the onion is translucent, about 5 minutes. Tip: Don’t rush this step; the flavors need time to mingle.
3. Stir in the minced garlic and cook for another minute, just until it’s fragrant. Overcooking garlic is a no-no—it turns bitter.
4. Remove the skillet from heat. Mix in the Parmesan, mozzarella, breadcrumbs, black pepper, and salt. This is your stuffing, and it should look as tempting as it tastes.
5. Carefully stuff each mushroom cap with the mixture, packing it in but not too tight. They should look like little cheesy volcanoes ready to erupt with flavor.
6. Arrange the stuffed mushrooms on a baking sheet. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: Keep an eye on them; nobody likes a burnt offering.
7. Let them cool for a couple of minutes—patience is a virtue, especially when cheese is involved.

What you’ve got now are mushrooms that are crispy on top, juicy inside, and bursting with flavors that’ll make your taste buds dance. Serve them as a crowd-pleasing appetizer or sneak them as a midnight snack—no judgment here.

Olive Garden Tiramisu

Y’all, if you’ve ever dreamed of diving face-first into a cloud of coffee-soaked, creamy deliciousness, then buckle up because we’re about to make that dream a reality with this Olive Garden Tiramisu knockoff that’s so good, it’ll have you questioning why you ever left the house.

Ingredients

• 6 large, farm-fresh egg yolks
• 3/4 cup of granulated sugar, because we’re sweet but not too sweet
• 2/3 cup of whole milk, for that creamy dreaminess
• 1 1/4 cups of heavy cream, whipped to stiff peaks like little clouds of joy
• 1/2 teaspoon of pure vanilla extract, for that whisper of sweetness
• 1 pound of mascarpone cheese, because we’re fancy like that
• 1 cup of strong brewed coffee, cooled to room temp – think of it as the tiramisu’s morning coffee
• 24 ladyfingers, because every tiramisu needs a good foundation
• 2 tablespoons of unsweetened cocoa powder, for that dusting of magic

Instructions

1. In a medium saucepan, whisk together the egg yolks and sugar until well blended. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes. Tip: Don’t rush this step; patience makes perfect custard.
2. Remove from heat and stir in the vanilla extract. Let it cool to room temperature, giving it a stir occasionally to prevent a skin from forming. Tip: Covering the surface with plastic wrap can also prevent skin formation.
3. In a large bowl, beat the heavy cream until stiff peaks form. Gently fold in the mascarpone cheese and the cooled egg mixture until smooth. Tip: Folding gently keeps the mixture light and airy.
4. Quickly dip each ladyfinger into the coffee and layer half of them in the bottom of a 9×13 inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat layers with remaining ladyfingers and mascarpone mixture.
5. Cover and refrigerate for at least 4 hours, or overnight. Before serving, dust with cocoa powder. Tip: For a decorative touch, use a stencil to create patterns with the cocoa powder.

This tiramisu is a symphony of textures – creamy, airy, with just the right amount of coffee-soaked sponge. Serve it in elegant glasses for individual portions that’ll make your guests feel extra special, or keep it family-style for that ‘dig in’ vibe.

Olive Garden Fettuccine Alfredo

Let’s face it, we’ve all had those days where the only thing that can save us is a bowl of creamy, dreamy Fettuccine Alfredo, and who does it better than Olive Garden? This copycat recipe is your ticket to pasta paradise without having to change out of your pajamas.

Ingredients

• 8 oz fettuccine pasta (the good, sturdy kind that holds onto sauce like it’s treasure)
• 1/2 cup unsalted butter (because salted is just a crime here)
• 1 cup heavy cream (rich, velvety, and unapologetically indulgent)
• 1 clove garlic, minced (fresh, because we’re not savages)
• 1 1/2 cups freshly grated Parmesan cheese (the powdery stuff in a can? Not today, Satan.)
• 1/4 tsp freshly ground black pepper (for that little kick of sophistication)
• 1/4 tsp salt (just enough to make the flavors pop)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the heavy cream, stirring constantly, and let it simmer for 2 minutes to slightly thicken. Tip: This is where the magic starts, so don’t walk away!
4. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the salt and black pepper.
5. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Oh, the glory of twirling those perfectly coated noodles around your fork! The sauce clings to every strand, offering a creamy, garlicky, cheesy bite that’s downright addictive. Serve it up with a sprinkle of extra Parmesan and a side of garlic bread for the full Olive Garden experience at home.

Olive Garden Eggplant Parmigiana

Just when you thought Olive Garden couldn’t get any more irresistible, they go and bread an eggplant like it’s going out of style. This Eggplant Parmigiana is a crispy, cheesy, tomato-y masterpiece that’ll have you forgetting all about those unlimited breadsticks—well, almost.

Ingredients

• 1 large eggplant, sliced into 1/2-inch thick rounds (look for firm, glossy skin)
• 1 cup all-purpose flour (for that perfect dredge)
• 2 large farm-fresh eggs, beaten (they’re the glue that holds the magic together)
• 1 cup Italian-style breadcrumbs (crispy, golden, and begging to be used)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 2 cups marinara sauce (rich, tangy, and preferably homemade)
• 2 cups shredded mozzarella cheese (because more cheese is always the answer)
• 1/4 cup rich extra virgin olive oil (for frying up perfection)
• 1 tsp finely ground black pepper (for a little kick)
• 1 tsp salt (to make everything pop)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. This is where the magic happens.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels—this is your secret to avoiding soggy eggplant.
3. Set up your dredging station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third. Coat each eggplant slice in flour, dip in egg, then press into breadcrumb mixture. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
4. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels. Tip: Don’t overcrowd the pan, or you’ll steam instead of fry.
5. Layer the fried eggplant in the baking dish, alternating with marinara sauce and mozzarella, ending with cheese on top. Bake for 20 minutes, or until bubbly and golden. Tip: Let it rest for 5 minutes before serving to avoid a cheese avalanche.

Yum doesn’t even begin to cover it. The eggplant is tender yet crispy, the cheese is gloriously stretchy, and the marinara adds just the right amount of zing. Serve it over a bed of spaghetti for the ultimate Olive Garden at-home experience, or go rogue and make it into a sandwich—no judgment here.

Olive Garden Chicken Gnocchi Soup

Never has a soup whispered sweet nothings to your taste buds quite like this Olive Garden Chicken Gnocchi Soup. It’s like a warm hug in a bowl, with pillowy gnocchi and tender chicken dancing in a creamy, dreamy broth that’ll have you swooning.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 1 cup sliced baby carrots, crisp and sweet
• 1 cup chopped celery, with a fresh crunch
• 2 cloves garlic, minced to aromatic perfection
• 4 cups chicken broth, rich and flavorful
• 1 pound boneless, skinless chicken breasts, juicy and tender
• 1 teaspoon sea salt, for that perfect seasoning
• 1/2 teaspoon freshly ground black pepper, for a subtle kick
• 1 teaspoon dried thyme, for an herby whisper
• 16 ounces potato gnocchi, soft and pillowy
• 2 cups fresh spinach, vibrant and leafy
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sliced baby carrots, and chopped celery to the pot. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in the rich and flavorful chicken broth, then add the boneless, skinless chicken breasts, sea salt, freshly ground black pepper, and dried thyme. Bring to a boil, then reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
5. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the pot.
6. Add the soft and pillowy potato gnocchi to the pot and cook according to package instructions, usually about 3-4 minutes, until they float to the top.
7. Stir in the vibrant and leafy fresh spinach and cook until just wilted, about 1 minute.
8. Reduce the heat to low and stir in the luxuriously thick heavy cream and sharp and nutty grated Parmesan cheese until fully incorporated and the soup is heated through, about 2 minutes.

Delight in the creamy texture and rich flavors of this soup, where each spoonful is a little cloud of happiness. Serve it with a side of crusty bread for dipping, or go all out with a sprinkle of extra Parmesan on top for that Instagram-worthy finish.

Olive Garden Caesar Salad

Now, let’s dive into a dish that’s as iconic as it is delicious, the Olive Garden Caesar Salad. This isn’t just any salad; it’s a creamy, crunchy, garlicky masterpiece that’ll have you forgetting all about the main course.

Ingredients

• 1/2 cup of rich extra virgin olive oil
• 3 cloves of garlic, minced to perfection
• 2 farm-fresh eggs
• 1/4 cup of freshly squeezed lemon juice
• 1/2 cup of grated Parmesan cheese, the good stuff
• 1 tsp of Dijon mustard, for that tangy kick
• 4 cups of crisp romaine lettuce, chopped
• 1 cup of crunchy croutons, homemade if you’re feeling fancy
• Salt and finely ground black pepper, to season

Instructions

1. In a blender, combine the olive oil, minced garlic, eggs, lemon juice, Parmesan cheese, and Dijon mustard. Blend until smooth and creamy. Tip: For an extra smooth dressing, let it blend for a full minute.
2. In a large bowl, toss the chopped romaine lettuce with the dressing until every leaf is lovingly coated. Tip: Use your hands for this step to ensure even distribution without bruising the lettuce.
3. Add the croutons to the bowl and give everything one final gentle toss. Tip: If you’re using homemade croutons, add them just before serving to maintain their crunch.
4. Season with salt and finely ground black pepper to taste, then serve immediately.

Here you have it, a Caesar salad that’s creamy, crunchy, and packed with flavor. Serve it as a starter or pile it high with grilled chicken for a meal that’s anything but ordinary.

Olive Garden Cheese Ravioli

Unbelievably, we’ve cracked the code to Olive Garden’s legendary Cheese Ravioli, and guess what? It’s easier to whip up than convincing your cat to take a bath. Get ready to dazzle your taste buds with pillows of pasta perfection, stuffed with a cheesy embrace that’ll make you forget all about breadsticks (well, almost).

Ingredients

• 2 cups all-purpose flour, as fine as a summer breeze
• 3 large farm-fresh eggs, beaten to golden perfection
• 1 tbsp rich extra virgin olive oil, for that smooth operator vibe
• 1 cup ricotta cheese, creamy and dreamy
• 1/2 cup grated Parmesan cheese, sharp enough to cut through the small talk
• 1 tsp finely ground black pepper, for a little kick
• 1/2 tsp sea salt, because we’re fancy like that
• 1 egg yolk, the golden glue holding our cheesy dreams together
• 4 cups marinara sauce, simmered to saucy perfection
• Fresh basil leaves, for a pop of color and freshness

Instructions

1. On a clean surface, mound your flour and create a well in the center. Crack the eggs into the well, add olive oil, and gently whisk with a fork, gradually incorporating the flour until a dough forms.
2. Knead the dough for about 10 minutes until it’s as smooth as your pickup lines. Wrap it in plastic and let it rest for 30 minutes at room temperature—patience is a virtue, especially in pasta-making.
3. While the dough chills, mix ricotta, Parmesan, black pepper, salt, and egg yolk in a bowl. This is your ravioli’s soul—make it count.
4. Roll out the dough into thin sheets using a pasta roller or a rolling pin. Aim for the thickness of a celebrity gossip magazine—thin but with substance.
5. Place teaspoon-sized dollops of the cheese mixture on one sheet, spacing them like awkward social distancing. Cover with another sheet, pressing around the filling to seal.
6. Cut into squares with a sharp knife or a ravioli cutter, because we’re not savages. Ensure edges are sealed to prevent a cheesy jailbreak during cooking.
7. Bring a large pot of salted water to a rolling boil. Cook ravioli for 3-4 minutes until they float to the top like little cheesy life rafts.
8. Warm the marinara sauce in a pan over medium heat. Gently toss the cooked ravioli in the sauce, coating each piece like a cozy blanket.
9. Serve immediately, garnished with fresh basil leaves. Watch as your guests marvel at your culinary prowess, questioning if you’ve secretly trained in Italy.

Now, take a bite and let the creamy, cheesy filling and the tender pasta transport you to a place where calories don’t count. Serve it with a side of garlic bread for the full Olive Garden experience, or get wild and pair it with a crisp white wine—because you’re fancy now.

Olive Garden Garlic Mashed Potatoes

So, you’ve decided to embark on a culinary adventure that promises to be as comforting as a hug from your grandma, but with the garlicky goodness that only Olive Garden can inspire. Let’s dive into making these heavenly Garlic Mashed Potatoes that’ll have your taste buds dancing the tango.

Ingredients

• 2 lbs of russet potatoes, peeled and cubed into uniform chunks for even cooking
• 4 cloves of garlic, minced (because we’re here to make a statement)
• 1/2 cup of heavy cream, warmed to avoid shocking the potatoes into sadness
• 1/4 cup of unsalted butter, because salted is just too mainstream
• 1 tsp of salt, or as we like to call it, the flavor enhancer
• 1/2 tsp of freshly ground black pepper, for that subtle kick

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer for 15-20 minutes, or until the potatoes are fork-tender. Tip: Starting with cold water ensures even cooking.
2. While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter and ruin the party.
3. Drain the potatoes well and return them to the pot. Add the warm heavy cream, garlic butter, salt, and pepper.
4. Mash the potatoes to your desired consistency. For extra creamy potatoes, use a potato ricer. Tip: If you like your mashed potatoes with a bit of texture, a hand masher is your best friend.

Kick back and marvel at your creation—these Garlic Mashed Potatoes are so creamy, they could pass as clouds, with a garlic punch that’s bold yet not overwhelming. Serve them alongside a juicy steak or as the star of your vegetarian feast, and watch them disappear faster than you can say ‘more please.’

Olive Garden Pasta e Fagioli

Alright, let’s dive into a bowl of comfort that’s basically a hug from the inside out—Olive Garden’s Pasta e Fagioli. This hearty, Italian-inspired soup is a symphony of flavors that’ll have you saying ‘Mamma mia!’ with every spoonful.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 1 cup crisp, diced celery
• 1 cup sweet, diced carrots
• 3 cloves garlic, minced to fragrant perfection
• 1 lb lean ground beef, browned and crumbled
• 2 cans (14.5 oz each) diced tomatoes, with their juicy goodness
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) white cannellini beans, drained and rinsed
• 4 cups robust beef broth
• 1.5 cups ditalini pasta, uncooked
• 1 tsp dried basil, for that herby punch
• 1 tsp dried oregano, whispering of the Mediterranean
• Salt and freshly ground black pepper, to season like a pro
• Grated Parmesan cheese, for a cheesy finale

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a summer day.
2. Add the onion, celery, and carrots, sautéing until they’re as soft as your favorite pillow, about 5 minutes.
3. Toss in the garlic and cook for 30 seconds, just until it’s fragrant enough to make your stomach growl.
4. Add the ground beef, breaking it apart with a spoon, and cook until it’s browned all over, about 5 minutes. Tip: Drain any excess fat for a lighter soup.
5. Stir in the diced tomatoes, beans, beef broth, basil, and oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble away for 10 minutes, allowing the flavors to marry like a perfect Italian romance.
6. Add the ditalini pasta and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent the pasta from sticking together.
7. Season with salt and pepper, tasting as you go to hit that flavor sweet spot. Tip: Remember, you can always add more, but you can’t take it away!
8. Serve hot, sprinkled with Parmesan cheese that melts into the soup like snow in the sun.

Just imagine the first bite: tender pasta, creamy beans, and savory beef swimming in a tomato-rich broth that’s bold and comforting. Serve it with a side of crusty bread for dipping, because let’s be honest, you’re going to want to savor every last drop.

Olive Garden Chocolate Brownie Lasagna

Unbelievable as it may sound, we’ve cracked the code to bring the decadent, layers-of-joy Olive Garden Chocolate Brownie Lasagna right to your kitchen. This dessert is a showstopper, combining the comfort of brownies with the elegance of lasagna, and yes, it’s as indulgent as it sounds.

Ingredients

• 1 cup of unsalted butter, melted to silky perfection
• 2 cups of granulated sugar, for that sweet, sweet embrace
• 4 large farm-fresh eggs, beaten to fluffy submission
• 1 tsp of pure vanilla extract, for a whisper of warmth
• 1 cup of all-purpose flour, sifted for cloud-like lightness
• 1/2 cup of cocoa powder, rich and unapologetically chocolatey
• 1/4 tsp of salt, to balance the sweetness
• 1 cup of chocolate chips, because more is more
• 8 oz of cream cheese, softened to spreadable bliss
• 1/4 cup of powdered sugar, for a touch of sweetness
• 1 cup of heavy whipping cream, whipped to stiff peaks
• 1/2 cup of crushed chocolate cookies, for that irresistible crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each addition is fully incorporated.
4. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined. Tip: Overmixing can lead to tough brownies, so fold with care.
5. Spread half of the brownie batter into the prepared baking dish, smoothing the top with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Gently fold in half of the whipped cream.
7. Spread the cream cheese mixture over the brownie layer, then top with the remaining brownie batter. Tip: Use a knife to swirl the layers slightly for a marbled effect.
8. Sprinkle the crushed chocolate cookies evenly over the top. Tip: For extra crunch, lightly toast the cookies before crushing.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow to cool completely, then spread the remaining whipped cream over the top before serving.

Layers of fudgy brownie, creamy cheesecake, and crunchy cookie topping make every bite a symphony of textures. Serve chilled with a drizzle of chocolate sauce for an extra touch of decadence, or enjoy as is for a dessert that’s unapologetically over-the-top.

Olive Garden Herb-Grilled Salmon

Ever find yourself daydreaming about that one dish that’s both a showstopper and a weeknight warrior? Well, buckle up, because this Olive Garden Herb-Grilled Salmon is about to become your culinary BFF, blending fancy with ‘I totally got this’ vibes.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillets (because that crispy skin is everything)
• 2 tbsp of rich extra virgin olive oil (for that golden, crispy exterior)
• 1 tbsp of finely chopped garlic (hello, flavor town)
• 1 tsp of sea salt (the good stuff, none of that table salt nonsense)
• 1 tsp of freshly ground black pepper (for a little kick)
• 1 tbsp of dried Italian herbs (because we’re fancy like that)
• 1 lemon, thinly sliced (for that zesty finish)

Instructions

1. Preheat your grill to a medium-high heat of 375°F. Tip: A well-heated grill means no sticking and those perfect grill marks.
2. In a small bowl, mix together the olive oil, garlic, sea salt, black pepper, and Italian herbs to create a fragrant marinade.
3. Brush the marinade generously over both sides of the salmon fillets, ensuring every inch is coated for maximum flavor.
4. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill. Tip: Don’t rush the flip; patience rewards you with that perfect sear.
5. Carefully flip the salmon and cook for another 3-4 minutes on the other side, or until the salmon flakes easily with a fork.
6. During the last minute of cooking, place the lemon slices on the grill to lightly char, then use them to garnish the salmon.

Yum! This salmon comes off the grill with a crispy skin that’s music to your ears, paired with a melt-in-your-mouth interior that’s herbaceous and bright. Serve it atop a bed of garlicky greens or with a side of grilled asparagus for a meal that’s as Instagram-worthy as it is delicious.

Olive Garden Italian Dressing

Oh, the Olive Garden Italian Dressing—a legendary concoction that’s like a hug from your Italian grandma, if your Italian grandma ran a wildly successful chain restaurant. This dressing is the secret handshake of salads, the MVP of marinades, and today, we’re cracking the code so you can whip it up in your own kitchen.

Ingredients

• 1/2 cup of rich extra virgin olive oil
• 1/4 cup of tangy white wine vinegar
• 2 tablespoons of freshly squeezed lemon juice, because bottled is a no-go
• 1 tablespoon of golden honey, for that sweet whisper
• 1 teaspoon of minced garlic, the more the merrier
• 1 teaspoon of dried Italian seasoning, because we’re keeping it classic
• 1/2 teaspoon of finely ground black pepper, for a little kick
• 1/2 teaspoon of sea salt, to make all the flavors pop
• 1/4 teaspoon of crushed red pepper flakes, for those who like it spicy

Instructions

1. In a medium mixing bowl, whisk together the tangy white wine vinegar, freshly squeezed lemon juice, and golden honey until the honey is fully dissolved. Tip: Warming the honey slightly can make this step easier.
2. Add the minced garlic, dried Italian seasoning, finely ground black pepper, sea salt, and crushed red pepper flakes to the bowl. Whisk to combine. Tip: Let this mixture sit for 5 minutes to allow the flavors to marry.
3. Slowly drizzle in the rich extra virgin olive oil while continuously whisking to emulsify the dressing. Tip: A steady hand and patience here will reward you with a perfectly creamy dressing.
4. Once fully combined, give it a taste and adjust the seasoning if necessary. Remember, dressing is a personal affair.

Get ready to drizzle this golden elixir over crisp greens, use it as a marinade for chicken, or even as a dip for crusty bread. The Olive Garden Italian Dressing is your ticket to flavor town—pack your bags.

Olive Garden Lemon Cream Cake

Just when you thought Olive Garden couldn’t get any more irresistible, they go and whip up this Lemon Cream Cake that’s like a sunny Italian vacation in dessert form. It’s zesty, it’s creamy, and it’s begging to be the star of your next dinner party.

Ingredients

• 1 1/2 cups of all-purpose flour, sifted to fluffy perfection
• 1 cup of granulated sugar, because life should be sweet
• 1/2 cup of unsalted butter, softened to just-right squishiness
• 3 large eggs, farm-fresh and ready to bind
• 1/2 cup of whole milk, for that lush, moist crumb
• 1 tbsp of lemon zest, freshly grated for a punch of citrus
• 2 tbsp of lemon juice, squeezed straight from the fruit for tangy brightness
• 1 tsp of vanilla extract, pure and aromatic
• 1/2 tsp of baking powder, to give it that gentle rise
• 1/4 tsp of salt, to balance the sweetness
• 1 cup of heavy cream, whipped to cloud-like peaks
• 1/4 cup of powdered sugar, for a whisper of sweetness in the cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring every nook is covered for an easy release.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice, mixing well after each addition.
4. Alternately add the sifted flour and milk to the butter mixture, starting and ending with the flour, and mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as the last streaks of flour disappear.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 25-minute mark to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cake cools, whip the heavy cream and powdered sugar together until stiff peaks form. This is your moment to shine—literally—with those cloud-like peaks.
8. Once the cake is cool, spread the whipped cream over the top with a generous hand, creating swirls and peaks for a rustic, inviting look.

Velvetty soft with a tangy lemon kick, this cake is a dream come true for citrus lovers. Serve it with a drizzle of raspberry coulis for a pop of color and flavor, or keep it classic with a dusting of powdered sugar. Either way, it’s a slice of heaven.

Conclusion

There you have it—19 mouthwatering Olive Garden recipes to bring that authentic Italian flavor right to your kitchen! Whether you’re craving creamy fettuccine Alfredo or warm, buttery breadsticks, these dishes are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this article for later and spread the deliciousness!