Sometimes I get the biggest craving for Olive Garden, but I know I'm not going to be able to get there that week, and so these dishes I've thrown together are even better when you make them at home yourself. They're fresher, you can be generous with the cheese and sauce if you'd like, and you don't have to leave the house.
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This roundup is full of copycat recipes that keep all those comforting flavors, from creamy pasta and hearty soups to garlic breadsticks, and a few desserts if you're saving room for them. If you're looking for comfort food that feels a little bit special without being incredibly overcomplicated, keep scrolling, because there's a good chance you'll spot a favorite one here.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Lodge Enamel Cast Iron Dutch Oven 6 Qt
Check PriceGarlic Breadsticks
Half a reason why people actually go to Olive Garden is basically for the warm garlic breadsticks. They are so soft and fluffy and incredibly buttery, and that garlic seasoning is insane. They're impossible to stop eating, but here's the homemade version, and it's just comforting, fresh from your oven.
I like to brush these breadsticks with melted butter while they're still warm because I feel like this makes that garlic flavor pop even more. Garlic powder can be used, and it does give them more even flavor than fresh garlic for the base of the breadstick, but I tend to always use fresh. Make sure you sprinkle a little bit of salt over the batch after that, because this makes the flavors pop.
These guys are delicious with pasta, soup, and salad, or even on their own. Don't feel intimidated, because they're surprisingly easy to make and don't require fancy baking skills. You can also freeze the baked breadsticks and simply reheat them when you need them, or freeze the dough and then bake them off in the oven. They're perfect for sharing, which is a reason why they're such a crowd pleaser. Oh, and they make the kitchen smell incredible while they bake.
HOTEC Silicone Heat Resistant Basting Brushes, 2-Pack
Check PriceGarlic Breadsticks
Ingredients
Method
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In a large bowl, combine warm water and sugar, then sprinkle yeast on top. Let stand for 5-10 minutes until foamy.
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Add flour, salt, and olive oil to the yeast mixture.
Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.
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Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Punch down dough and divide into 12 equal pieces. Roll each piece into an 8-inch rope and place on prepared baking sheet.
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Bake for 12-15 minutes until golden brown.
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Meanwhile, combine melted butter, minced garlic, garlic salt, and parsley in a small bowl.
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Brush breadsticks generously with garlic butter immediately after removing from oven, then brush again just before serving.
Salad Dressing
Pro Tip
Salt your pasta water until it tastes like the sea — about 1 tablespoon per quart. This is your only chance to season the pasta itself, and it makes a bigger difference than any sauce trick.
This copycat salad dressing is what makes this salad so memorable. It's creamy, tangy, and full of herbs, which gives it so much flavor without being too heavy. I definitely think that a good salad dressing completely transforms a simple bowl of lettuce. Italian dressing balances acidity, herbs, and richness, and homemade dressing just tastes fresher in my opinion, because you're using fresh ingredients. Let the dressing sit for 30 minutes before serving because I found the flavors needed time to come together.
I don't just use this salad dressing for salad. Sometimes I marinate chicken in it or drizzle it over roasted vegetables. It's delicious. A little bit of good quality Parmesan adds such a savory lift and helps recreate that restaurant flavor. Italian herbs are definitely the backbone of this classic dressing. Making your own dressing also lets you adjust the seasoning, sweetness, or tanginess to suit your taste. Once you've mastered this salad dressing at home, it's really hard to go back to that bottled stuff.
Salad Dressing
Ingredients
Method
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In a medium bowl, whisk together mayonnaise, white vinegar, and vegetable oil until smooth and well combined.
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Add corn syrup, Parmesan cheese, Romano cheese, and lemon juice to the mixture and whisk until fully incorporated.
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Stir in garlic salt, Italian seasoning, parsley flakes, salt, and black pepper until evenly distributed.
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Transfer dressing to an airtight container or jar and refrigerate for at least 2 hours before serving to allow flavors to meld.
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Shake or whisk well before each use. Store in refrigerator for up to 2 weeks.
Minestrone Soup
I love a good minestrone soup, and this one really does a good job. It's hearty, it's packed with vegetables, and somehow still light enough that you don't feel so weighed down afterward. The classic version is a classic, but making it at home means you can load it up with whatever's in your fridge and let it simmer into something even more comforting.
It's definitely a clean-out-the-fridge soup in the best possible way. I find that the flavor deepens the longer it sits; it gets better with time. You don't have to stick to the vegetables in this recipe; it depends on what's in season and what you've got on hand. I find that definitely works best. Cannellini beans add the protein and make it more filling.
Minestrone Soup
Ingredients
Method
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Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté for 5-7 minutes until vegetables begin to soften.
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Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
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Pour in vegetable broth and crushed tomatoes, then add kidney beans, white beans, basil, oregano, and Parmesan rind if using.
Bring to a boil, then reduce heat and simmer for 20 minutes.
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Add zucchini, green beans, and pasta to the pot. Simmer for 10-12 minutes until pasta is tender and vegetables are cooked through.
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Stir in chopped spinach and cook for 2-3 minutes until wilted.
Remove Parmesan rind if used.
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Season with salt and black pepper to taste.
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Serve hot with grated Parmesan cheese sprinkled on top and garlic breadsticks on the side.
Chicken Gnocchi Soup
I hear a lot of people raving about this one from Olive Garden. It's rich, creamy, and packed with chicken, soft little potato dumplings, and vegetables. What else could you ask for? This homemade version is just as cozy and gives you a big button of joy.
Gnocchi are soft Italian potato dumplings that cook in just a few minutes. You can make these yourself if you've got lots of time, but they're very easily available off the shelf at your local supermarket. This is one of Olive Garden's most popular menu items, and I feel like this copycat version hits it right on the nail.
It's great to use leftover rotisserie chicken here. I find this a great shortcut, and it adds plenty of flavor and cuts out that whole roasting of a chicken. The richness comes from the heavy cream and cream cheese, but you can skip these if you'd like and make a lighter version instead. It will change the texture of the soup, and it does become much lighter.
I like to add spinach at the very end, because overcooking it turns it slimy and gray, and that's the last thing you want. This is the kind of soup that feels comforting anytime of the year, whether it's a cold Wednesday evening or you simply need a cozy dinner.
Chicken Gnocchi Soup
Ingredients
Method
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In a large pot, melt butter with olive oil over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
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Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. Gradually whisk in chicken broth, stirring to prevent lumps.
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Add heavy cream, thyme, nutmeg, salt, and pepper.
Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
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Meanwhile, cook gnocchi according to package directions in a separate pot. Drain and set aside.
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Add shredded chicken to the soup and heat through for 3-4 minutes.
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Stir in spinach and cook until wilted, about 2 minutes.
Add cooked gnocchi just before serving and stir gently to combine.
Zuppa Toscana Soup
There's a reason Zuppa Toscana has become one of Olive Garden's most talked-about dishes: it's rich with a heavy, creamy, full flavor and loaded with hearty ingredients. The best part about making it at home is that you can be generous with the sausage, potatoes, and kale and tweak it to your liking.
Despite the name, Olive Garden's Zuppa Toscana isn't a traditional Tuscan recipe. It's an American restaurant favorite inspired by Italian flavors. Zuppa Toscana actually means "Tuscan soup" in Italian. The combination of spicy sausage in the soup is what gives it its signature flavor.
I find that the potatoes naturally thicken the soup as they cook, and it makes it extra comforting. I like to add a little bit of Parmesan on top because I feel like this finishes the soup off, adding a lovely salty, savory texture. That's a definition on its own, honestly.
If I don't have kale, which I normally don't, I actually substitute with spinach. I find it a very easy substitute, although it does give a different texture. I like to feed this to a big crowd because it goes such a long way.
Zuppa Toscana Soup
Ingredients
Method
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In a large pot over medium-high heat, cook Italian sausage, breaking it into crumbles with a wooden spoon, until browned and crispy in spots, about 8-10 minutes. Remove sausage to a plate, leaving 1 tablespoon of drippings in the pot.
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Add chopped bacon to the pot and cook until crispy.
Add diced onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
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Pour in chicken broth and water, then add sliced potatoes.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
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Return cooked sausage to the pot. Stir in chopped kale and cook for 3-4 minutes until wilted and tender.
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Reduce heat to low and stir in heavy cream.
Season with salt and black pepper to taste. Let soup rest for 5-10 minutes before serving to allow flavors to meld and broth to thicken slightly.
Pasta e Fagioli
My husband begs me to make this one. Pasta e fagioli is one of his favorite types of soups, although he does prefer smooth ones. This is the one soup that he'll have that isn't blended.
Pasta e fagioli actually means pasta and beans. It is a staple from Italy; they call it peasant food, actually. It's good to use a good broth here, chicken and beef, as it adds extra depth, but vegetable broth is okay to use too; it does come out a bit flatter.
I like to add a Parmesan rind so it doesn't fully melt; it just adds nutrients, like a natural umami boost. I always save my rinds in the freezer; don't throw them away- they bring so much flavor.
Pasta e Fagioli
Ingredients
Method
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Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 6-8 minutes.
Drain excess fat if needed.
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Add onion, carrots, and celery to the pot. Cook until vegetables are softened, about 6-7 minutes.
Add garlic and cook for 1 minute until fragrant.
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Pour in beef broth, chicken broth, tomato sauce, and diced tomatoes. Add both types of beans, oregano, basil, thyme, and parmesan rind if using.
Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add ditalini pasta directly to the soup and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
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Remove parmesan rind if used. Season soup with salt and black pepper to taste.
Serve hot with freshly grated parmesan cheese and a drizzle of olive oil.
Lasagna Fritta
Don't be intimidated by these beautiful little morsels of joy, because they're quite easy to make. Instead of a baked tray, you get crispy golden parcels filled with layers of pasta and cheese, all in a rich sauce, then finished with a dusting of Parmesan and a dip in marinara. Fritta means fried, so this is a lasagna turned into a crispy appetizer.
I always get this as a starter when I go out to eat, but you could also serve it as a snack while entertaining. It's a great way to use leftover lasagna sheets. It feels fancy, but it's really comfort food in disguise. I like to eat this hot and fresh while the cheese is still melty and gooey.
A common mistake is overcrowding the pan. This makes the oil drop sharply in temperature, ruining the crust on every piece. This dish is definitely worth trying.
Lasagna Fritta
Ingredients
Method
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Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a baking sheet to cool.
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In a medium bowl, combine ricotta, mozzarella, Parmesan, 1 egg, Italian seasoning, garlic powder, salt, and pepper, mixing until well blended.
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Cut each lasagna noodle into thirds, then place about 2 tablespoons of cheese filling on each piece and fold over to create a small packet, pressing edges to seal.
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Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
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Dredge each lasagna packet in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
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Heat 2 inches of vegetable oil in a large heavy-bottomed pot to 350°F.
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Fry the lasagna packets in batches for 3-4 minutes per side until golden brown and crispy, being careful not to crowd the pan.
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Drain on paper towels and serve immediately with warm marinara sauce and fresh basil.
San Remo Shrimp Pasta
San Remo shrimp pasta is currently discontinued at Olive Garden, and that's exactly why it's great to try and recreate this one at home, and honestly, do it better, with generous ingredients. I'm not too sure why San Remo was removed from the Olive Garden menu, but it did create genuine nostalgia, and recipe searches sparked after the discontinuation.
Garlic and butter are definitely the backbone of this flavorful, simple but powerful dish. I like to splash some lemon through it to cut the richness and keep it nice and fresh. The shrimp cooks really fast, which makes this feel like a restaurant meal in under 20 minutes. They turn out sweet and tender if you cook them just the right way, but if you overcook them, that can become a real mistake, and they turn rubbery and horrible. I like adding Parmesan because it gives it a different type of depth, and I like to add tomatoes and some spinach with some chili flakes depending on my mood.
This feels like something you'd order out, but it's actually very doable at home, and you can serve yourself as big a portion as you want.
San Remo Shrimp Pasta
Ingredients
Method
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Cook linguine according to package directions until al dente, drain and set aside, reserving 1 cup of pasta water.
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In a large skillet over medium-high heat, cook pancetta until crispy, about 5-7 minutes, then remove and set aside on a paper towel.
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Pat shrimp dry and season with salt and pepper, then add olive oil to the same skillet and sear shrimp for 2 minutes per side until pink and just cooked through, then remove and set aside.
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Reduce heat to medium, add butter and garlic to the pan, and sauté for 1 minute until fragrant.
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Pour in white wine and let it reduce by half, about 3 minutes, scraping up any browned bits from the bottom of the pan.
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Add heavy cream and red pepper flakes, stirring to combine, and simmer for 5 minutes until slightly thickened.
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Stir in fresh basil and Parmesan cheese until the cheese melts and the sauce is smooth.
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Add the cooked pasta, shrimp, and pancetta back to the pan, tossing everything together and adding reserved pasta water if needed to reach desired consistency, then serve immediately.
Shrimp Scampi Asparagus
This shrimp scampi is all about garlic, butter, lemon, and white wine coming together. It's also surprisingly simple to make at home. It's quick, light, and exactly the kind of dish that looks like some effort without asking too much of you, and it doesn't take so long. It's about a 15- to 20-minute meal, which makes it really good for busy nights.
Depending on the veggies and season, you can use asparagus, or you can use broccoli too, which does the same trick. Another key tip is not to overcook those shrimp. I like to use fresh parsley because it looks and tastes brighter right before serving, and I sprinkle some red pepper flakes on top to give it a little bit of heat without overpowering the dish. Grate some fresh Parmesan on top, and you've got a casual restaurant-style meal served in under 20 minutes.
Shrimp Scampi Asparagus
Ingredients
Method
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Pat shrimp completely dry with paper towels and season with salt and pepper on both sides.
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Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the butter is melted and the pan is very hot.
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Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then remove to a plate.
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Add remaining olive oil to the pan, then add asparagus and sauté for 4-5 minutes until tender-crisp and bright green.
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Push asparagus to the sides of the pan, add remaining butter and minced garlic to the center, and cook for 1 minute until fragrant.
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Pour in white wine and let it simmer for 2 minutes to reduce slightly, then stir in lemon juice, lemon zest, and red pepper flakes.
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Return shrimp to the pan along with any accumulated juices, toss everything together, and cook for 1 minute to heat through.
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Remove from heat, stir in fresh parsley and Parmesan cheese, and serve immediately over pasta or with crusty bread.
Chicken Scampi
Tender strips of chicken tossed in a garlicky, buttery white wine sauce over pasta to soak it all up. This is rich without being too heavy, full of flavor, and beats the Olive Garden version every single time.
Scampi usually means garlic, butter, white wine, and lemon coming together in a quick pan. Originally, though, scampi refers to langoustines, a kind of lobster, but as Italian cooking evolved in Australia and the US, the word shifted to mean the style of sauce rather than the actual shellfish.
Chicken Scampi
Ingredients
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Method
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Cook angel hair pasta according to package directions, drain and set aside.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat and season chicken with salt and pepper. Cook chicken pieces until golden brown and cooked through, about 6-8 minutes, then remove from skillet and set aside.
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In the same skillet, add remaining olive oil and 2 tablespoons butter.
Add bell peppers and cook for 3-4 minutes until slightly softened, then add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
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Pour in white wine, chicken broth, and lemon juice. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
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Add remaining 4 tablespoons butter and stir until melted and sauce is smooth.
Return chicken to the skillet and toss to coat.
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Add cooked pasta to the skillet and toss everything together until well combined. Garnish with fresh parsley and serve immediately.
Angry Alfredo Chicken
This dish is one of Olive Garden's most iconic and most ordered dishes. "Angry" in this Italian American dish means spicy, not hot, so cherry peppers are the essential source, yet not so much that they overpower the dish. The cherry peppers bring a subtle heat and a little bit of brightness to cut through the creaminess. They are definitely the signature flavor here. The peppers balance out the richness so it doesn't feel too heavy.
We use an Alfredo base, which is butter, cream, and parmesan. I stick to fettuccine because it holds onto the thick, silky sauce, and the chicken makes it a full, satisfying meal. I like to deepen the dish with some garlic. The sauce can break pretty quickly, so it's best served right away, and I use a little pasta water to help keep everything glossy and loose.
You don't have to use cherry peppers if you don't have them. You can swap them out with mushrooms or cherry tomatoes if you'd like. Finish the dish with some fresh grated parmesan, which melts in and gives the sauce a smoother finish at the end.
Angry Alfredo Chicken
Ingredients
Method
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Cook penne pasta according to package directions, drain and set aside.
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Season chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes.
Remove from skillet and set aside.
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In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
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Pour in heavy cream and milk, stirring to combine.
Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until slightly thickened.
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Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Stir in chopped cherry peppers and brine.
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Add cooked chicken and pasta to the sauce, tossing to coat evenly.
Cook for 2-3 minutes until everything is heated through. Garnish with fresh parsley and serve hot.
Chicken Margherita
Chicken Margherita is the dish I normally choose when I go to Olive Garden. The combination of juicy chicken, fresh mozzarella, ripe tomatoes, and that balsamic glaze creates something truly special.
What I love most is how light and fresh it tastes—perfect for those nights when you want something satisfying but not too heavy.
Chicken Margherita
Ingredients
Method
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Preheat oven to 400°F and spray a baking dish with cooking spray. Season chicken breasts on both sides with salt, pepper, and Italian seasoning.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken breasts and cook for 4-5 minutes per side until golden brown. Add minced garlic during the last minute of cooking.
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Top each chicken breast with sliced tomatoes and fresh mozzarella.
Transfer the skillet to the preheated oven and bake for 8-10 minutes until chicken is cooked through and cheese is melted.
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While chicken bakes, make the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until reduced by half and slightly thickened.
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Remove chicken from oven and top with fresh basil leaves.
Drizzle the balsamic glaze over each chicken breast and serve immediately.
Parmesan Roasted Asparagus
Apparently, this roasted asparagus dish was one of the most requested side dishes at Olive Garden, and from what I've heard, the secret is a very hot oven, fresh Parmesan, and no overcooking. If I see asparagus at the shop and it's in season, I grab as much as I can, because this is such an easy little side dish that I pull out when I want to wow my friends.
Use fresh Parmesan and grate it nice and finely on top of the asparagus. Thicker stalks, like pencil width, hold up to high heat better than thin ones, because I've found thin ones tend to overcook and go limp before the cheese crisps up.
Asparagus season peaks between spring, roughly April to May, so look for tight, firm tips as a freshness indicator. If those tips are going limp or getting soggy, avoid them; that means the asparagus is past its best.
Once it's finished, I like to finish this off with a drizzle of olive oil because it helps everything come together and adds that extra richness, with a squeeze of fresh lemon juice, which brightens the whole dish. Be careful because this one cooks incredibly fast, usually under 15 minutes in the oven, and serve it straight away while the cheese is still melting nicely. You can pair this with anything as a side dish, or even on its own.
Parmesan Roasted Asparagus
Ingredients
Method
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Preheat oven to 425°F and line a large baking sheet with parchment paper.
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Pat the asparagus completely dry with paper towels and arrange in a single layer on the prepared baking sheet.
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Drizzle olive oil over asparagus, then sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
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Sprinkle the Parmesan cheese evenly over the asparagus.
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Roast for 10-12 minutes until asparagus is tender and cheese is golden and crispy.
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Remove from oven, sprinkle with lemon zest, and serve immediately.
Chicken Alfredo Pizza
This copycat version of Olive Garden's chicken Alfredo pizza is basically comfort food on top of comfort food. It takes all that creamy garlic Alfredo sauce, spreads it over a pizza base instead of tomato sauce, and then you load it up with chicken and melted cheese. It's super rich, super indulgent, and exactly the kind of thing you want to make when you want something a bit over the top at home.
This sauce is rich, buttery, and made with Parmesan for depth. The chicken adds substance and makes it feel like a full meal on a pizza. Mozzarella choice matters here. If you use fresh mozzarella, this releases more water and can make your pizza go soggy, so low-moisture shredded mozzarella works better on this pizza.
Be careful if you're using a jarred Alfredo sauce because they tend to separate under heat, so homemade Alfredo is a better option. A common mistake I've made in the past, because I've been super greedy, is overloading the sauce. It needs to be thin and even so that the cheese and chicken carry the dish.
This often feels more like a pizza and casserole hybrid dish. I find this just works really well when I've got frozen bases in the freezer and leftover chicken and Alfredo sauce already in the fridge. Make sure you serve this straight out of the oven while everything is still bubbling and melting away.
Chicken Alfredo Pizza
Ingredients
Method
-
Preheat oven to 450°F and lightly grease a large pizza pan or baking sheet.
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Roll out pizza dough to desired thickness and place on prepared pan. Brush edges with olive oil and par-bake for 5 minutes.
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In a small bowl, toss diced chicken with garlic powder and Italian seasoning until evenly coated.
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Remove crust from oven and spread Alfredo sauce evenly over the surface, leaving a 1-inch border.
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Sprinkle minced garlic over the sauce, then top with seasoned chicken pieces.
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Cover with mozzarella and Parmesan cheeses, then bake for 12-15 minutes until crust is golden and cheese is bubbly.
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Remove from oven, garnish with fresh parsley, slice, and serve hot.
Limoncello Mousse Cake
Before you think this one takes too much effort and time, let me tell you it doesn't. This Limoncello Mousse Cake is chilled, not baked, and inspired by the flavors of Italy; it's also made super popular on the Olive Garden menu. It's light, creamy, and layered with a soft mousse and a delicate base. The name is inspired by limoncello, which is an Italian lemon liqueur.
Limoncello Mousse Cake
Ingredients
Method
-
In a shallow dish, combine limoncello and water. Quickly dip each ladyfinger into the mixture and arrange in a single layer in the bottom of a 9-inch springform pan.
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In a large mixing bowl, beat heavy cream with an electric mixer on high speed until stiff peaks form, then set aside.
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In another bowl, beat mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
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Gently fold the whipped cream into the mascarpone mixture in three additions until fully combined and fluffy.
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Spread half of the mousse mixture over the ladyfingers in the pan, smoothing the top.
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Add another layer of dipped ladyfingers, then top with remaining mousse, spreading evenly.
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Cover and refrigerate for at least 6 hours or overnight until fully set.
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Before serving, garnish with additional lemon zest and carefully remove from springform pan.
Braised Beef Tortelloni
I made this recently for my husband on our anniversary, and he was blown away. It's basically pure comfort food, evolved. You've got these little pasta parcels with the tender slow-cooked beef, and then they're tossed in a rich, savory sauce that tastes like it's been simmering for hours. I think the beef is really the heart of it.
You need to braise it low and slow until it's soft enough to almost fall apart. It has to melt into the sauce instead of feeling chunky and heavy; otherwise, I think the whole point of the dish is defeated. I feel like the tortelloni just carries everything so well; every bite has the beef and that deep, slightly glossy sauce all at once.
Braised Beef Tortelloni
Ingredients
Method
-
Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 6-8 minutes total.
Remove beef and set aside.
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In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
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Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
Let it simmer for 2-3 minutes to reduce slightly.
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Return the beef to the pot and add beef broth, diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is very tender and shreds easily.
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While the beef is braising, cook tortelloni according to package directions.
Drain and set aside.
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Once beef is tender, use two forks to shred it directly in the sauce. Stir in heavy cream and let it simmer for 5 more minutes.
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Add the cooked tortelloni to the sauce and gently toss to coat.
Cook for 2-3 minutes until heated through.
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Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Parmesan Crusted Zucchini
Parmesan-crusted zucchini is all about contrast. You've got the soft zucchini on the inside with a crisp, savory crust on the outside, but the key difference comes down to how you build that crust. I feel like this recipe shines every single time. I use panko breadcrumbs because I find them lighter and flakier than regular breadcrumbs, which can sometimes get soggy inside.
The parmesan is what changes everything. It melts in the oven and forms a salty, crunchy coating that makes it feel more interesting than just a vegetable. The inside stays soft while the outside gets a lot crispier, and I like a garlic aioli to dip them in. I add a little bit of olive oil before I crust these, and they work well as a side dish, snack, or even a starter.
Parmesan Crusted Zucchini
Ingredients
Method
-
Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with cooking spray.
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In a shallow bowl, whisk together eggs and milk until well combined.
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In another shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
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Pat zucchini slices dry with paper towels to remove excess moisture.
Dip each slice first into the egg mixture, letting excess drip off, then coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to adhere.
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Arrange coated zucchini slices in a single layer on the prepared baking sheets, making sure they don’t overlap.
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Lightly spray the tops of the zucchini with cooking spray to help them brown. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
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Remove from oven and let cool for 2-3 minutes before serving.
Serve warm with marinara sauce for dipping.
Alfredo Sauce
Olive Garden Alfredo sauce is all about that smooth, rich creaminess that coats the pasta, but even though it can feel too grand or too heavy, it's really just a simple butter-and-Parmesan combo. It's the technique that gives it that restaurant-style finish. The key here is gentle heat with butter first to create the base, and then followed by some heavy cream, just slowly warming it so it stays silky. I add the parmesan gradually so it melts evenly, and because it's a hard, aged cheese, it melts naturally and adds that salty, earthy depth without needing flour.
You can't use pre-grated cheese here since it contains anti-caking agents, and that will stop it from melting smoothly. It will make your sauce taste plasticky and grainy. A little bit of garlic is needed for depth, but not too much, because the garlic can actually steal the show from the sauce, and a little bit of salt should be kept to a minimum since the aged cheese already brings out plenty of flavor.
Some versions include a touch of pasta water at the end to loosen the sauce and help it cling to the pasta, but I tend to just see how it goes when I'm making it. The finish should be thick enough to hold on a spoon but still flow when moving over the noodles. It's very simple, rich, and cheesy, and delicious on almost anything.
Alfredo Sauce
Ingredients
Method
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In a large skillet or saucepan, melt butter over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
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Pour in heavy cream and add cream cheese, stirring constantly until the cream cheese is completely melted and incorporated, about 3-4 minutes.
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Bring the mixture to a gentle simmer, then reduce heat to low.
Do not let it boil.
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Gradually add the freshly grated Parmesan cheese, stirring constantly with a whisk or wooden spoon until the cheese is completely melted and the sauce is smooth and creamy, about 3-5 minutes.
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Season with salt, pepper, and nutmeg if using. Taste and adjust seasonings as needed.
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If the sauce is too thick, add a splash of cream or pasta water to reach desired consistency.
Serve immediately over your favorite pasta or use as desired.
Spaghetti Sauce
This spaghetti sauce is basically the background of so many comfort meals, and it leans into that slow simmer to build rich flavor. A good base starts with onion and garlic sautéed until soft, and these aromatics build the savory depth from the beginning.
Once they've softened, you can add your tomatoes, crushed or pureed or even fresh, whatever you've got on hand, and this forms the body of the sauce. The tomatoes bring a natural sweetness as they simmer, and then it just becomes richer and more rounded. I tend to simmer for about two hours, and I think this is where the deeper flavor comes from.
Spaghetti Sauce
Ingredients
Method
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Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
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Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
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Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes caramelized.
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Add crushed tomatoes, diced tomatoes, dried basil, oregano, sugar, salt, black pepper, and red pepper flakes.
Stir well to combine.
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Bring sauce to a simmer, then reduce heat to low. Let simmer uncovered for 25-30 minutes, stirring occasionally, until sauce has thickened.
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Taste and adjust seasonings as needed.
Stir in fresh basil just before serving over your favorite pasta.
Steak Tips Sauce
Steak tips in a creamy gorgonzola Alfredo-style sauce are very doable at home. We often do this one when I've got a packet of gorgonzola in the fridge that needs to be used. It's all about building layers in a pan; that's the trick.
I like to start with bite-sized steak tips; I usually use sirloin or ribeye. They stay tender when using quick high heat cooking. You want the pan so hot that they sear quickly.
Steak Tips Sauce
Ingredients
Method
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In a medium skillet over medium heat, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
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Pour in balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan. Let cook for 2 minutes until slightly reduced.
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Add beef broth, Worcestershire sauce, brown sugar, Dijon mustard, and black pepper. Stir well to combine and bring to a simmer.
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In a small bowl, whisk together cornstarch and cold water until smooth. Pour into the sauce while stirring constantly.
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Continue simmering for 5-7 minutes, stirring occasionally, until sauce has reduced by about half and is thick enough to coat the back of a spoon.
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Remove from heat and stir in fresh parsley. Drizzle over cooked steak tips and serve immediately.