It can be really expensive to go out to dinner all the time, and the food at Olive Garden can be really expensive when you add everything up!
That’s where copycat recipes come in to help you save money on food and still enjoy delicious meals.
What is a copycat recipe?
A copycat recipe means that chefs have spent time figuring out the ingredients and creating a recipe that you can follow to create a meal that tastes almost like the items in the restaurant.
This helps you save money, while you still get to enjoy the foods that you love!
Here are a few copycat appetizer recipes from Olive Garden.
1. Chicken & Gnocchi Soup
This recipe is from Food, Folks and Fun and it is one of the closest I have been able to find that tastes like the real thing!
- 4 T butter
- 1 large yellow onion, small diced
- 1 C celery, small diced
- 2 garlic cloves, minced
- ¼ cup flour
- 1 quart half and half
- 3 cups chicken broth
- 1½ cup carrots, finely shredded
- 1 cup fresh spinach, roughly chopped
- ¼ teaspoon thyme
- ½ teaspoon parsley
- 1 cup chicken, cooked and diced
- Freshly grated Parmesan cheese – for garnish
- 1 pound package gnocchi
- salt & pepper to taste
- Start with a large soup pot and put the 4 Tablespoons of butter in it, put this on a medium heat. After the butter has melted add the carrots and celery, stirring occasionally, Do this until the onions are translucent and the has a brown tint on the edges, this should take about 5-7 minutes. Now add the garlic, cook for about 30-60 second or until it becomes fragrant.
- Sprinkle in flour and continuously stir as the flower cooks, do this for 1-2 minutes.
- Pour in the quart of half and half and whisk then let simmer until thick, this should take 4-6 minutes. When thick whisk in the 3 cups of chicken broth and and again let simmer until thick, this part should take 2-4 minutes.
- Now add the carrots, thyme, spinach leaves, parsley, chicken, and Gnocchi. Continue until all ingredients are fully heated through and edible.
- To finish season with salt and pepper and serve.
The breadsticks are the best part of any meal at Olive Garden and with this recipe you can have them in your home!
- 1 1/2 cup Warm Water
- 1 tbsp Sugar
- 1 tbsp Yeast
- 2 tbsp Vegetable Oil
- 1 1/2 tsp Salt
- 4 cup Flour
- 4 tbsp melted Butter
- 1 tsp Garlic Powder
- 2 tsp Kosher Salt
- Start with a large mixing bowl, add the oil, water, sugar, and yeast. Mix these ingredients until well mixed.
- Leave for 10 minutes so the yeast can bloom with the ingredients.
- Add flower slowly and put in the mixer. Mix on low until it become doughy and turns into a ball.
- Grab another bowl, spray with non-stick spray and transfer the dough into the bowl.
- Cover the bowl with plastic wrap or a towel and leave it in a warm place, leave it in a warm place so the dough can double. Leave it for about an hour.
- Now grab baking sheets and spray with non stick spray, the dough needs to be turned and and rolled into a large rectangle. With the rectangle the dough needs to be cut into 1 inch thick strips.
- Roll and shape into 1 x 8 inch sticks. Then place on the baking sheets about 2 inches apart. Now cover the baking sheet with the sticks on it and place in a warm area where they should double in size, this should take about 45 minutes.
- Preheat oven to 350 degrees.
- Melt butter and stir garlic powder into the butter, now brush the sticks of dough with the garlic butter and sprinkle with salt.
- Bake the sticks for 12 to 15 minutes and to finish brush with the remaining garlic butter.
3. Minestrone Soup
This recipe makes a great replica of Olive Garden’s very own Vegetable Garden Minestrone Soup.
- 3 tablespoons olive oil
- 1 cup onion, minced
- ½ cup zucchini, chopped
- ½ cup fresh green beans, cut
- 1 stalk celery, minced
- 4 cloves garlic, minced
- 7 – 8 cups Vegetable Broth
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans great northern beans, drained
- 4 cups fresh tomatoes, diced (or 2 cans with juice)
- ½ cup carrots, julienned or shredded
- 2 tablespoons fresh parsley, minced (or 2 teaspoons dried)
- 3 teaspoons fresh oregano, minced (or 1 teaspoon dried)
- ½ teaspoon ground black pepper
- 2 teaspoons fresh basil, minced (or ¾ teaspoon dried
- ¾ teaspoon fresh thyme
- 3 – 4 cups fresh baby spinach (or frozen spinach thawed)
- ¾ cup small shell pasta* or spaghetti *broken up in small pieces
- Start off with a large soup pot and put it on medium heat. Put 3 tablespoons of oil in the bottom of the pot and add onion, celery, garlic, green beans, and zucchini and saute in the oil until the onions are translucent or for about 5 minutes.
- Add the vegetable broth and tomatoes, beans, carrots, and spices to the pot. Turn the heat up until the soup is at a boil, then reduce heat and allow to simmer for 20 minutes.
- To finish add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is done and edible.
3. Salad Dressing
The Salad Dressing is very simple to make and has a great flavor to it. The one you make at home will rival the Olive Garden specialty.
- 1/3 cup White Vinegar
- 1/2 cup Vegetable Oil
- 1/4 cup Olive Oil
- 1 tsp Mayonnaise
- 1/2 tsp Garlic Powder
- 1/2 tsp Sugar
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1/2 tsp Italian Seasoning
- 1 packet Good Seasons Italian Salad Dressing
- 1 tsp grated Parmesan
- 1/8 tsp Lemon Juice
- 1/4 tsp Xanthan Gum (optional)
- 4 tbsp Water
- Use a bow and mix all ingredients until well mixed and becomes a thick like sauce.
- Then put it in the fridge and chill until ready to serve.
4. Toasted Ravioli
The Toasted Ravioli is a Olive Garden favorite and is widely considered one of their best dishes. This recipe is the best that we’ve found. Follow it and your Toasted Ravioli will taste just like it came from Olive Garden itself.
- 16 oz package frozen Ravioli (Meat or Cheese)
- 2 Eggs
- 1/4 cup Water
- 1 cup Flour
- 1 ½ cup Breadcrumbs
- 1/2 tsp Oregano
- 1 tsp Basil
- 1 tsp Garlic Salt
- To start begin with letting the ravioli sit out and thaw, Make sure it is completely thawed before beginning.
- In a small bowl, put water and the 2 eggs in, and beat them with a wiske until the yokes are completely broken.
- In a different bowl combine the oregano, basil, garlic salt and bread crumbs.
- In a third bowl place the one cup of flour.
- With a pan, melt coconut oil or vegetable oil in the bottom of the pan until the bottom is completely covered. Then heat the oil to 350 degrees.
- Place each ravioli in the flour, the egg, then the bread crumbs, to let the coating sit set the raviolis on a plate for about 5 minutes.
- After the coating is set place the raviolis is the pan and cook on both sides until golden brown.
- When done place the ravioli on a rack or paper towel to let drain.
- Then sprinkle the ravioli with parmesan and chopped parsley and serve the your favorite marinara sauce.
5. Zuppa Toscana
The Zuppa is a great dish at Olive Garden and can be even better making it at your own home. Try this recipe and you may believe you’re in the restaurant itself.
- 4 slices of Bacon diced
- 1 pound Spicy Italian Sausage
- 2 Cloves of Garlic whole
- 1 Onion diced
- 1/4 Bunch of Kale
- 3 Potatoes diced
- 1½ tsp Crushed Red Peppers
- 5 Anise Stars
- 1 cup Heavy Cream
- 5 cubes of Chicken Bouillon
- 11 cups of Water
- In a large pot Sauté italian sausage and crushed red peppers. Then drain excess fat.
- In the same pot, Sauté bacon, onions, and garlic over a low heat for about 15 minutes or until the garlic and onions are soft.
- Add the chicken bouillon and water and heat it until the water begins to boil.
- When the water is boiling add the diced potatoes and cook until soft.
- Add heavy cream and cook until thoroughly heated.
- In another pot boil 1 cup of water and the ansie stars, when boiling steep the water and stars into the bigger pot.
- Stir in the sausage and kale, let the sausage heat through, then ready to serve.
6. Pasta Fagioli
The Pasta Fagioli is a great dish to make for a family. It is well-known at Olive Garden and this recipe does it justice.
- 1 tablespoon olive oil
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- 1 pound ground beef
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 3 cups beef broth, plus more if needed
- 1 (15 ounce can) can red kidney beans, drained and rinsed
- 1 (15 ounce) can white kidney beans, drained and rinsed
- 4 cups cooked ditalini pasta
- In an oven, heat the olive oil. Add carrots, celery, onion, garlic, and cook until onions are translucent.
- Stir in oregano, basil, and thyme. Cook for 1-2 minutes or until spices are fragrant.
- Stir in tomato paste.
- Add the ground beef to the onion mixture pot and sprinkle with salt. Then cook until the beef is browned and break up into small pieces as it cooks.
- Stir in tomato sauce, diced tomatoes, beef broth, red kidney beans, and white kidney beans.
- Bring the pot to a boil, then simmer for 45 minutes to an hour or until carrots and celery are soft. (add extra beef broth if the soup gets too thick)
- Serve with cooked ditalini pasta.
7. Fried Mozzarella
The Fried Mozzarella is a classic and is a delicious thing to make for a finger food party.
- 16 ounces Mozzarella Cheese
- 2 eggs beaten
- 1/4 cup water
- 1 1/2 cups Italian Breadcrumbs
- 1/2 teaspoons garlic salt
- 1 teaspoons Italian seasonings
- 2/3 cup flour
- 1/3 cup cornstarch
- If the Mozzarella is in a block cut into smaller sticks.
- Get a bowl, beat the the eggs and add water, put to the side when done.
- In a separate bowl mix bread crumbs, garlic salt, and italian seasoning then set aside.
- In another bowl blend cornstarch and flour and also set it aside.
- Now heat vegetable oil to 360 degrees.
- Dip the cheese in cornstarch blend, then egg wash, the coat with breadcrumbs.
- Place the cheese in the oil and cook, this should only take a couple seconds to get golden brown so make sure to watch.
- Then do this with every piece of cheese and serve with your favorite marinara sauce.
8. Stuffed Mushrooms
Stuffed Mushrooms are delicious and the ones from Olive Garden are a fan favorite. Try making them at home with this recipe.
- 12 medium mushrooms
- 6 oz clams (drained & finely minced, save
- 1/4 cup of clam juice for stuffing)
- 1 green onion, finely minced
- 1/2 tsp minced garlic
- 1/8 tsp garlic salt
- 1 tbsp melted butter
- 1 tsp oregano leaves
- 1/2 cup Italian-style breadcrumbs
- 1 egg, beaten
- 2 tbsp finely grated Parmesan
- 1 tbsp finely grated Romano
- 2 tbsp finely grated Mozzarella (for stuffing)
- 1/4 cup melted butter
- 1/4 cup finely grated Mozzarella (for garnish)
- 1 fresh parsley (for garnish)
- Preheat oven to 350 degrees. Spray a small baking sheet with cooking oil.
- Wash the mushrooms and remove the stems, when removed pat dry.
- Combine clams, green onions, minced garlic, garlic salt, butter and oregano in a bowl and mix well.
- Add the italian bread crumbs, egg, and clam juice then mix well together.
- Combine the Parmesan, Romano, and Mozzarella cheeses and add to the stuffing. Mix this into the stuffing well.
- Spoon 1.5 tablespoons of stuffing into each mushroom (this should fill up 8-12 mushroom caps depending on the size)
- Place the stuffed mushrooms on the baking sheet and sprinkle ¼ cup of melted butter over the top of the mushrooms.
- Cover and bake the mushrooms in the oven for about 35-40 minutes.
- Garnish with chopped parsley and serve hot.
The entrees at Olive Garden are delicious too. Here are a few of the best copycat entree recipes.
9. Chicken Fettuccine Alfredo
One of the most popular entrees at Olive Garden is the Chicken Fettuccine Alfredo. This recipe is a great way to make it at home! This recipe is provided by Six Dollar Family.
- 2-3 boneless skinless chicken breast
- 1/2 to 1 lb cooked fettuccine noodles
- 1/2 cup butter
- 2 tablespoons cream cheese
- 1 pint heavy cream (or make a homemade heavy cream substitute like THIS one)
- 1-2 teaspoons garlic powder + more to taste if you want
- chopped parsley
- salt and pepper, to taste
- 2/3 – 3/4 cup fresh grated Parmesan cheese
- Cook the chicken breasts by wrapping each one in foil and sealing the edges tight (forming an envelope) and baking on a cookie sheet at 25 minutes or so or until they’re finished. This will keep the chicken’s natural juices in you end up with a piece of chicken that is moist and flavorful with minimal effort. Seasoning are unnecessary when you cook it this way, but it won’t hurt to season it a bit if that’s your preference. Once fully cooked, cut your chicken into chunks, choosing whatever size your family prefers.
- Once you’ve got the chicken start, begin your pasta. Just cook according to the package directions.
- As the pasta is boiling, melt the butter for the sauce in a medium saucepan over medium heat. Medium is important. Do not choose a higher or lower heat setting.
- Once your butter is melted, add the 2 tablespoons of cream cheese and whisk it around the pan until it’s melted as well and creamy. To avoid burning, whisk constantly throughout this step. Once it’s fully melted, slowly whisk in the heavy cream, NOT milk or half and half.
- Next, add the garlic powder, parsley and a two or three pinches of salt & pepper and keep whisking gently.
- Bring to a simmer and let simmer for 25 minutes. Reduce your heat if, and when, needed. Don’t allow it to get to a full rolling boil. It can burn VERY quickly if you’re not careful. And again, whisk often.
- Remove from heat and quickly stir in the grated cheese.
- Taste before serving to see if your seasonings are how you want them, and adjust if needed. Once you’re seasonings are where you want them, you’re ready to eat! Serve the fettuccine noodles.
- Plate the fettuccine noodles first then top them with a generous helping of chicken breast. Spoon the copycat Olive Garden Alfredo sauce over the top. Finish with a bit of Parmesan cheese garnish and serve hot!
10. Lasagna Classico
Almost all families have their own lasagna recipe they know and love. This Olive Garden copycat recipe is mine, and was provided by PopSugar.
For the meat sauce:
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 pound ground beef
- 6 ounces Italian sausage, removed from their casings and crumbled
- 2 16-ounce cans crushed tomatoes
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
For the cheese mixture:
- 16 ounces whole milk ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup romano cheese, grated
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 tablespoon basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 egg, lightly beaten
For the lasagna:
- 12 cooked or no-boil lasagna noodles
- Cooking spray
- 1 cup mozzarella cheese, shredded
- Begin by heating olive oil in a large sauce pot.
- Add the garlic and onions and cook until the onions become translucent.
- Add the ground beef and sausage, and cook 10 minutes over medium heat, occasionally stirring.
- Add the tomatoes, basil, and oregano, and stir together. Bring to a simmer and let it cook for about 20 minutes. Season to your preference with salt and pepper, then chill.
- In a large mixing bowl, mix together the ricotta, mozzarella, and romano cheeses, parsley, salt, pepper, basil, oregano, and egg to create the cheese mixture.
- Next we will begin building the lasagna. Spray the bottom of a 9-by-13-inch baking dish with cooking spray. Begin by spreading 4 ounces of meat sauce on the bottom of the pan. Layer 3 lasagna noodles over the meat sauce (it’s ok if they overlap a bit).
- Spread 1 cup of the cheese mixture over the noodles. Spread 1 cup of meat sauce onto the cheese mixture.
- Repeat the layers of noodles, cheese, and meat sauce two more times. Top with 3 lasagna noodles and whatever meat sauce and shredded mozzarella you have left.
- After spraying a large piece of foil with cooking spray, snugly wrap the pan with it, sprayed side facing down. Bake at 325ºF for 45 minutes to an hour, or until the lasagna temperature reaches 165º.
- Turn off the oven heat, but leave the lasagna inside for an additional 30 minutes, giving it time to set up.
11. Stuffed Chicken Marsala
This is one of my favorite meals to eat out and at home. This recipe is provided by The Cozy Cook.
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- Salt/Pepper to taste
- ½ cup olive oil
- ½ cup smoked shredded cheese provolone or gouda
- 8 oz. mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ½ cup breadcrumbs
- 1 teaspoon fresh garlic minced
- 1 tsp red pepper flakes
- 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
- 3 green onions thinly sliced
- 3/4 cup sour cream
- 1 yellow onion sliced into strings
- 4 cups Dry Marsala Wine
- 8 oz. heavy cream
- 12 oz. button mushrooms thinly sliced
- In a bowl, combine all the stuffing ingredients together and set aside.
- Preheat your oven to 350 F.
- Now you’re going to butterfly the chicken by slicing along the side of the thickest part of each chicken breast to form 2 lobes.
- Lay the chicken down flat and place wax paper across the top. Now, gently pound each chicken breast to ¼-½ in thickness.
- Take each chicken breast and stuff the center with filling. Be careful not to overfill the chicken. You will most likely have some stuffing leftover. Sprinkle the chicken with salt and pepper and then flour.
- In a large skillet over medium-high heat heat up the olive oil. Cook both sides of the chicken until it reaches a golden-brown color.
- Place the chicken into a baking dish and cook it in the oven for 15-20 minutes until it’s fully cooked.
- Add the onions into the same skillet used to cook the chicken. Stir them around scraping up all the chicken drippings. Let the onions cook for about 2 minutes. Now add in the mushrooms and saute them for about 5 minutes or until the onions become translucent.
- Add the wine to the pan and deglaze it by bringing it to a light boil, and remember to reduce the wine by half. As the the onions continue to caramelize, the sauce will get more and more brown.
- Place the heavy cream in a bowl and microwave it for about 20 seconds to temper it. Slowly add in the whipping cream to the pan and bring it to a light boil. Reduce the heat to low and cook for 5 minutes then turn off the heat.
- Once the sauce has reached a nice rich brown color pour it generously over your chicken and mashed potatoes and serve!
12. Baked Parmesan Shrimp
This is a spot-on recipe that is sure to please! This recipe was provided by Homemade Hooplah.
- 1/4 cup unsalted butter melted
- 1 tbsp parsley fresh and chopped (or 1/2 tbsp dried)
- 1/2 lb shrimp peeled, devined, tail off
- 1 lb penne
- 2 cup heavy whipping cream
- 1 cup parmesan cheese plus more for topping
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tbsp breadcrumbs
- 4 cherry tomatoes
- Preheat your oven to 450 F.
- While the oven is heating up, cook the pasta according to the package instructions, but reduce the cook time by 1 minute. Drain the pasta and set it aside.
- In the bottom of a deep 8×8 dish pour in the melted butter. Add the raw shrimp and parsley, stirring it until the shrimp is well coated in the butter. Then spread the shrimp in an even layer over the bottom of the baking dish.
- Bake the shrimp for 15 minutes.
- While the shrimp is cooking place a saucepan over medium heat and bring the heavy whipping cream to a boil. Once boiling cook for 5 minutes, making sure to whisk constantly so it doesn’t boil over. Then add the parmesan cheese and salt + pepper to your liking. Bring the mixture to a boil again and whisk in the parmesan until fully melted for about 30 seconds.
- Now add in your cooked pasta to the cream sauce and stir to coat.
- One the shrimp is done decrease the oven temp to 350 F (Tip: If you prop the oven door open for a few minutes this will help the oven temp reduce faster.) Transfer the cooked shrimp and butter sauce to another dish. Now pour the pasta with cream sauce into the 8×8 baking dish the shrimp was in. Now you can add back in the shrimp and finish the dish off by topping it with chopped cherry tomatoes, 1-2 tablespoons of parmesan cheese and breadcrumbs.
- Bake the pasta until the tomatoes become tender and the cheese begins to melt (about 10-12 minutes)
- Remove from oven and cool for 5 minutes. Now serve and enjoy!
13. Spaghetti Sauce
There are plenty of dishes at Olive Garden that utilize their spaghetti sauce, and it could be used for plenty of at-home meals as well. This recipe is provided by Genius Kitchen.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 lb ground beef
- 6 ounces Italian sausage, skinned
- 1 cup red wine
- 28 ounces crushed tomatoes, chopped
- 1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
- 1 teaspoon fresh sage, chopped (or 1/4 tsp dry)
- salt and pepper
- In a large pot, heat oil and add the celery, onion, and garlic and cook for about 5 minutes.
- Add your meat and cook for 10 minutes over medium heat. Make sure to occasionally stir the meat.
- Now deglaze pot with wine and let it reduce.
- Stir in the tomatoes and remaining ingredients and let simmer for about 1 hour.
- Now you can serve the sauce over some fresh hot pasta!
14. Chicken Scampi
This recipe looks like an awesome version of one of the most famous meals at Olive Garden — the chicken scampi. This recipe is provided by Diary of a Recipe Collector.
- 6 THIN cut chicken breasts
- 1 cup flour
- Seasoned salt or creole seasoning or salt and pepper
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 green, 1 yellow, 1 red bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup heavy cream
- ½ cup milk
- ½ cup shredded parmesan
- 12 oz. angel hair
- Cook pasta to al dente.
- Cut chicken breasts into thirds (like tenders) and add seasoning.
- In a shallow dish pour in your flour and 1 tsp. of season salt.
- Coat chicken in flour.
- In a large skillet heat 1 tbsp. of olive oil. (Cast iron is what I use)
- Cook the chicken over medium high heat for 4 minutes on both sides. Once done, remove chicken from skillet and place on a plate.
- Now add another tablespoon of olive oil to the skillet.
- Add in your peppers and onions and salt and pepper to your liking. Now Saute for about 5 minutes.
- Add garlic to the peppers and onions and saute for a few more minutes.
- Now add the cream, milk, and parmesan. Bring to a simmer.
- Add your chicken to the skillet and let everything simmer for 5 minutes being careful not to overcook so the veggies don’t get mushy.
- Lastly, add in the pasta and toss to coat. Additional seasoning can be added if needed then serve and enjoy!
15. Five-cheese Ziti Al Forno
Ziti is one of my favorite dishes, and this recipe is so easy and delicious! This recipe is provided by Budget Savvy Diva.
- 1 pound of pasta – cooked
- 1 ( 15 oz) Jar of Alfredo Sauce
- 1 ( 24 oz) Jar of Marinara Sauce
- 2 Cups of Mozzarella Cheese
- ¼ Cup of Fontina cheese
- 1 Cup of Parmesan Cheese
- ½ Cup of Ricotta Cheese
- Cook the pasta according to the package instructions.
- Place the alfredo sauce, marinara sauce, 1 cup mozzarella cheese, fontina, ½ cup of parmesan and ricotta in a large stock pot over medium heat.
- Preheat the oven to 375 and grease a 9×13 dish.
- Add the cooked pasta to the sauce once it’s bubbling and stir for 30 seconds.
- Pour pasta into the casserole dish and sprinkle with the rest of the parmesan and mozzarella cheese.
- Cook for 20 minutes in the oven.
16. Spaghetti Carbonara
Carbonara is a really yummy (although not very healthy) dish. It is not always available at Olive Garden, so this is a great recipe to have on hand! This recipe is provided by CopyKat Recipes.
- 1/4 cup flour
- 1/4 cup butter
- 1 quart milk
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 18 ounces bacon extra thick cut
- 1/4 cup olive oil
- 12 ounces sliced mushrooms
- 6 tablespoons minced scallions
- 1 pound spaghetti cook according to package directions
- 2 teaspoons parsley finely chopped
- 1/2 cup shredded Parmesan cheese
- 2 ounces Fontina cheese freshly grated
- In a 4-quart heavy saucepan over medium heat, melt the butter. Add in the flour and stir for 1 minute.
- Now add in milk, salt, and pepper and stir steadily with wire whisk until mixture comes to a very light boil. Reduce heat and simmer for 5 minutes making sure to continuously whisk while the sauce thickens.
- Next, add in the fontina cheese allowing it to melt in with the other ingredients. Keep the Sauce warm.
- Cook bacon thoroughly and lay it on top of paper towels to absorb the grease. Then cut it into 1/4-inch pieces and add it into the sauce.
- Heat the olive oil in a large skillet over medium heat adding in the sliced mushrooms and diced onions. Saute these until they reach a nice golden color and then add these to the sauce as well.
- Cook the spaghetti according to instructions and drain.
- Add the pasta to the sauce along with the parsley and toss to coat well. Pour it into a serving dish and top with Parmesan cheese.
- Serve right away and enjoy!
17. Steak Gorgonzola With Spinach Alfredo
This is one of the more difficult recipes on this list, but it is worth it to enjoy this meal in the comfort of your own home. This recipe is provided by The Midnight Baker.
- 1 lb sirloin steak
- 8 oz fettuccine pasta
- 2 cloves garlic, crushed
- ½ tsp rosemary, crushed
- 1 tsp lemon zest
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- Rich Alfredo Sauce:
- ¾ cup whole milk
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
- ¼ cup grated romano cheese
- 3 egg yolks
- 2-3 tbsp crumbled gorgonzola or bleu cheese
- 2 cups shredded fresh baby spinach
- 3 tbs sun-dried tomatoes
- salt & pepper to taste
- 2 tbsp crumbled gorgonzola or bleu cheese
- ¼ cup balsamic glaze* (optional)
- Trim the fat from the sirloin steak. Then cut 1-inch wide and 3-inch long strips out of the steak. Place steak in a large ziplock bag.
- Mix all marinade ingredients together and pour into the ziplock bag coating the steak. Seal the bag and massage the marinade into the steak. Place in refrigerator for 1-3 hours.
- Once the steak has marinated, preheat your broiler or outside grill to high. Cook the steak to your desired doneness. Transfer the steak to a plate and cover to keep warm. You can do this in a very low–200 degrees F–oven.
- Cook the pasta according to the package directions and drain.
- Meanwhile, start making the alfredo sauce by heating the milk and cream in a medium heavy-bottomed saucepan. Then mix in the cheeses and be very careful to NOT LET THIS BOIL. In a separate boil whisk together egg yolks. Take about 1 cup of the sauce you just made and pour into the egg yolks, whisking while pouring. This is called “tempering” so the eggs don’t form a clump when adding it to the sauce. Pour the tempered egg/sauce mixture back in the saucepan while whisking. Continue to whisk over medium-low heat until sauce begins to thicken. This will be anywhere from 3-5 minutes. Add the spinach and sun-dried tomatoes. Stir well, cover and remove from heat.
- In a large bowl, combine the cooked fettuccine and sauce and toss well. Plate the noodles with ¼ of the steak strips. If you are using balsamic glaze drizzle over top the meat (Tip: Balsamic glaze can be made by VERY slowly simmering about 1 cup balsamic vinegar until it is so reduced, it’s got a syrupy consistency. Upfront, I’ll tell you it’s a PAIN to make, but fortunately, you can buy it premade in a well-stocked supermarket or gourmet store.) Lastly put crumbled gorgonzola on top of steak. Enjoy!
18. Tuscan Garlic Chicken
Here is another recipe of a seasonal dish that you cannot always get at Olive Garden. This copycat recipe is by My Recipe Magic.
- 1/3 cup all purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon garlic, finely minced
- 1 red bell pepper, chopped
- 1 tablespoon all purpose flour
- 1/2 cup low sodium chicken broth
- 6 ounces fresh spinach
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup fat free milk
- 1 cup Parmesan cheese, shredded
- 1 pound fettuccine noodles
- Preheat oven to 350°F. Line a cookie sheet with aluminum foil and non-stick spray or a silpat.
- Combine flour, pepper, basil and oregano in a shallow dish.
- Heat 3 tablespoons of oil until hot in a large skillet over medium high heat.
- Dredge each chicken breast in flour mixture making sure to coat very well. Then immediately place the chicken into the hot oil. Cook until each side of chicken breast is golden brown, but do not cook all the way through.
- Once browned, place chicken on prepared cookie sheet and bake for 15 minutes, until cooked completely.
- While the chicken is cooking, cook the noodles according to the package directions and drain.
- Clean out the skillet and add the remaining 2 tablespoons oil.
- Add the red pepper and garlic to the skillet and cook for about 2-3 minutes.
- Now add in 1 tablespoon flour stirring constantly for 1 minute.
- Pour in the chicken broth and bring to a light simmer, whisking constantly, for about 3-4 minutes, until it starts to thicken.
- In a separate bowl, stir the heavy cream and cornstarch together until the cornstarch is dissolved.
- Now add the spinach, cream and milk to the skillet. Bring the mixture to a simmer and continue to cook until the spinach starts to wilt.
- Sprinkle in the parmesan cheese and stir to incorporate it.
- Now add half of the sauce to the noodles tossing to coat well.
- Top the noodles with chicken and remaining sauce.
- Plate and Enjoy!
Dessert is my favorite part of the meal! Here are a few of the best desserts from Olive Garden that you can recreate at home.
One of the most famous italian desserts is Tiramisu, especially at Olive Garden. This recipe is provided by Genius Kitchen.
- 4 egg yolks
- 2 tablespoons milk
- 2⁄3 cup granulated sugar
- 2 cups mascarpone cheese
- 1⁄4 teaspoon vanilla extract
- 1 cup heavy cream
- 20 -24ladyfingers
- 1⁄2 cup cold espresso
- 1⁄4 cup Kahlua
- 2 teaspoons cocoa powder
- Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat. Once the water reaches a boil reduce heat to simmering.
- In a medium metal bowl whisk together egg yolks, milk and sugar, then place the bowl on top of the saucepan.
- Stir the mixture often for 8 to 10 minutes or until the mixture thickens.
- Remove the bowl from the heat, and add 2 cups of mascarpone cheese and vanilla to it.
- Whisk the cheese until it becomes smooth.
- In a separate bowl, whip the cream with an electric mixer until it’s thick.
- Now slowly fold the whipped cream into the mascarpone mixture until it’s completely incorporated, be careful not to over mix as this will cause it to lose its fluff and flatten out.
- In a large, but shallow bowl combine the espresso and Kahlua.
- One-by-one, quickly dip each ladyfinger into the espresso.
- The ladyfinger will soak up the espresso like a sponge, so you need to dip quickly.
- In the bottom of an 8×8 baking dish, arrange half of the dipped lady fingers side-by-side.
- Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
- Spoon the rest of the cheese mixture over the second layer of ladyfingers and spread it out evenly.
- In a tight-mesh strainer, put in two teaspoons of cocoa powder and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the desert.
- Cover and chill in the refrigerator for several hours.
- Slice the dessert twice across and down creating 9 even portions when ready to serve.
20. Chocolate Lasagna
This is one of their newest creations that is absolutely delicious! This recipe is provided by Genius Kitchen.
- 6 cups cake flour
- 5 1⁄4 cups sugar
- 2 1⁄4 cups hershey’s cocoa
- 2 tablespoons baking soda
- 4 1⁄2 cups milk
- 1 1⁄2 cups butter
- 12 large eggs
- 1 tablespoon vanilla extract
For The Butter Cream:
- 2⁄3 cup water
- 4 tablespoons meringue powder
- 12 cups sifted confectioners’ sugar
- 1 1⁄4 cups shortening
- 3⁄4 teaspoon salt
- 1 teaspoon clear almond extract
- 1 teaspoon clear vanilla extract
- 1 teaspoon colorless butter flavoring
- 1 bag semi-sweet chocolate chips
- Hershey’s syrup
- Preheat oven to 350°F
- Now grease three 10-inch springform pans.
- In a mixing bowl combine the sifted cake flour, sugar, Hershey’s Cocoa and baking soda and stir together. Then add the butter and mix well. Next add in the milk, eggs and vanilla mixing thoroughly.
- Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Make sure to let the cake cool for 10 minutes before removing it from the pan. Place it on a wire rack to cool completely.
- For the buttercream filling, combine water and meringue powder; whip this at high speed until peaks form. Then add in 4 cups of sugar, one cup at a time, beating after each addition on a low speed.
- Alternately add shortening and remaining sugar. Add salt and flavorings and beat on a low speed until it becomes smooth. With a little extra water, thin out ½ of the frosting. This will be used as the filling between layers.
- Now assemble the cake, placing one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting over the top. Do not frost the sides only the top.
- Very lightly sprinkle the semi-sweet chocolate chips over the frosting (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very, very lightly).
- Now put the second cake on top of the first. Add the remaining thinned frosting to the top of the second cake. Again, sprinkle with semi-sweet chocolate chips (you can be a bit more generous with this layer).
- Lastly add the third layer on top of the second. Frost the top with all of the NON- thinned buttercream. This is a thick layer of frosting so pile it on, and try to get the top as smooth as you can. Once again sprinkle with semi-sweet chocolate chips.
- Cut the cake into wedges for serving, like you would cut a pizza. Create a design on your dessert plate using Hershey’s chocolate syrup. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down, so that you can see some of the syrup design.
- NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.
Olive Garden has some fancy drinks to choose from too!
21. Italian Cream Soda
While this item is not available all the time, italian cream soda is a delicious and easy to make treat. This recipe is provided by Amanda’s Cookin’.
- 1 cup Caramel flavored coffee syrup like DaVinci or Torani
- 1/2 cup half & half
- 2 1/2 cups club soda
- Ice as needed
- Chocolate shavings optional garnish
- Mix together caramel syrup and half and half in a pitcher.
- Then slowly add the club soda. Be careful, it bubbles and can overflow!
- Pour in a glass over ice and garnish with chocolate shavings.
22. Peach Tea
When creating some of the meals above, you may crave some of Olive Garden’s peach tea to quench your thirst. It is quite simple to make, and great for any occasion! This recipe is provided by CopyKat Recipes.
- 3 family iced tea bag
- 2 quarts water
- 8 ounces peach syrup (you can use premade, or make your own)
- 2 cups water
- 1 cup sliced fresh peaches
- 1 cup sugar
- First, we need to make the tea. A good ratio of tea to water is 3 tea bags for every 6 cups of water. Use your favorite tea. Let the tea bags steep for approximately 5 minutes.
- To make the syrup, do not use one of the 3 pre-made syrups. Place 2 cups of water and 1 cup of sugar in a medium-sized pot. Bring the water to a boil and then turn off the burner. Place the sliced peaches into the pot. Steep the peaches for about 30 minutes. Then strain out the peaches, and you will have the syrup. Refrigerate the peach syrup after you prepare your iced tea.
- Combine 8 ounces of peach syrup and 2 quarts of brewed iced tea together. Make sure to stir it really well. Serve with slices of fresh peaches if desired.
23. Green Apple Moscato
This fall-inspired drink is for adults only, but is one of my favorite drinks to order. It is also so easy to make, I wish I had saved my money! This recipe is provided by CopyKat Recipes.
- 750 mls Moscato
- 6 ounces pineapple juice
- 6 ounces Granny Smith Apple Puree or Apple Pucker
- 8 cups ice
- 1/2 cup strawberries
- 1/2 cup orange slices
- 1/2 cup green apple slices
- Combine chilled Moscato, pineapple juice, and Granny Smith apple puree in a large pitcher stirring until well combined.
- Serve by placing several ice cubes in a glass, pour over sangria, and top with fresh fruit slices.
Eating at home and planning out your meals can be a great way to save money. We all know this and many of us start each month planning to eat out less.
But when you’re really craving an Olive Garden dish, it can be hard to resist! Thankfully, with these copycat recipes, you can satisfy your cravings while still keeping your budget intact.
Have you tried out any of these recipes? If so, reach out to us on Facebook or Twitter and tell us which ones are your favorite.
For everyone else, we hope you enjoy periodically adding in these new recipes to your homecooking repertoire. Bon Appetit!