18 Secret Olive Garden Leaked Recipes Exposed

Ever wondered how Olive Garden crafts those irresistible dishes that keep you coming back for more? Well, the secret’s out! We’ve uncovered 18 of their most coveted recipes, from the legendary breadsticks to the creamy fettuccine alfredo, and we’re sharing them with you. Whether you’re craving comfort food or planning a special dinner, these copycat recipes will bring the magic of Olive Garden right into your kitchen. Let’s get cooking!

Olive Garden Breadsticks Recipe

There’s nothing quite like the warm, buttery goodness of Olive Garden’s famous breadsticks, and now you can bring that magic into your own kitchen with this foolproof recipe.

Ingredients

• 1 1/4 cups warm water (110°F)
• 2 tbsp sugar
• 1 tbsp active dry yeast
• 3 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour and salt to the yeast mixture, stirring until a dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 400°F. Punch down dough and divide into 12 equal pieces. Roll each piece into a 7-inch rope.
5. Place breadsticks on a greased baking sheet, cover, and let rise for 30 minutes.
6. Bake for 12-15 minutes until golden. Brush with melted butter and sprinkle with garlic powder and Italian seasoning while still warm.

The secret to these breadsticks’ irresistible flavor is the double dose of butter and seasoning applied right after baking, ensuring every bite is packed with flavor.

Tip: For an extra golden finish, broil the breadsticks for the last 1-2 minutes of baking, watching closely to prevent burning.

Olive Garden Alfredo Sauce Recipe

Craving the creamy, dreamy Alfredo sauce from Olive Garden? This copycat recipe brings that rich, velvety goodness right to your kitchen, no reservation required.

Ingredients

• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning
• 2 cups freshly grated Parmesan cheese

Instructions

1. In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter.
2. Add the 2 cups heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon Italian seasoning. Whisk to combine and bring to a simmer.
3. Reduce heat to low and gradually whisk in the 2 cups freshly grated Parmesan cheese until the sauce is smooth and thickened, about 5 minutes.
4. Remove from heat and let the sauce sit for a couple of minutes to thicken further before serving over your favorite pasta.

This sauce stands out with its perfect balance of creamy texture and cheesy flavor, making it a foolproof way to elevate any pasta night.

Tip: For an extra smooth sauce, grate the Parmesan cheese yourself instead of using pre-shredded cheese, which can contain anti-caking agents that affect the sauce’s texture.

Olive Garden Chicken Alfredo Recipe

Craving the creamy, comforting flavors of Olive Garden’s Chicken Alfredo? This homemade version brings the restaurant favorite right to your kitchen table.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp chopped fresh parsley

Instructions

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Season chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. In a large skillet, heat olive oil over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove, let rest, then slice.
3. In the same skillet, melt butter over medium heat. Add minced garlic, sauté for 30 seconds until fragrant.
4. Pour in heavy cream, bring to a simmer. Stir in Parmesan cheese, remaining 1/4 tsp salt, 1/8 tsp black pepper, garlic powder, and onion powder. Cook for 2-3 minutes until sauce thickens.
5. Add cooked pasta and chicken to the skillet, tossing to coat in the sauce. Garnish with fresh parsley before serving.

The secret to this dish’s rich flavor? A blend of garlic and onion powders whisked into the Alfredo sauce, creating a depth that’s irresistibly good.

Tip: For an extra creamy sauce, let the Parmesan melt completely on low heat, stirring constantly to avoid clumping.

Olive Garden Lasagna Classico Recipe

Bring the taste of Olive Garden into your kitchen with this classic lasagna recipe, layered with rich meat sauce, creamy cheeses, and tender pasta.

Ingredients

• 1 lb ground beef
• 1 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 container (15 oz) ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 12 lasagna noodles, uncooked
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add ground beef and Italian sausage, cooking until browned. Drain excess fat.
2. Stir in marinara sauce, tomato sauce, garlic powder, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
3. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella cheese, and Parmesan cheese until well combined.
4. Spread 1 cup meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce. Spread half the cheese mixture over noodles, then 1 cup meat sauce. Repeat layers, ending with noodles and remaining meat sauce. Sprinkle remaining mozzarella cheese on top.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes until bubbly and golden.

This lasagna stands out with its perfectly balanced layers of meaty sauce and three-cheese blend, creating a comforting dish that’s sure to impress.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Olive Garden Minestrone Soup Recipe

Warm up with a bowl of Olive Garden Minestrone Soup, a hearty and flavorful dish that brings the comfort of Italian cuisine right to your kitchen.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can green beans, drained
• 1/2 cup small pasta shells
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 5 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Pour in vegetable broth and diced tomatoes, bringing the mixture to a boil.
4. Add kidney beans, green beans, pasta shells, basil, oregano, salt, and pepper. Reduce heat to a simmer and cook for 10 minutes, or until pasta is tender.
5. Stir in fresh spinach and cook for an additional 2 minutes until wilted.
6. Serve hot, garnished with grated Parmesan cheese.

This minestrone stands out with its perfect balance of vegetables and pasta, making it a satisfying meal on its own or a starter that steals the show.

Tip: For an extra depth of flavor, let the soup sit for 10 minutes after cooking before serving.

Olive Garden Zuppa Toscana Recipe

Craving the rich, comforting flavors of Olive Garden’s Zuppa Toscana? This copycat recipe brings the restaurant favorite right to your kitchen, with a creamy broth, spicy sausage, and tender kale.

Ingredients

• 1 lb Italian sausage
• 4 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 3 large potatoes, cubed
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. In a large pot, cook the Italian sausage over medium heat until browned, about 5 minutes. Remove and set aside.
2. In the same pot, cook the chopped bacon until crispy, about 5 minutes. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Pour in the chicken broth and water, then add the cubed potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in the cooked sausage, chopped kale, heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer for another 5 minutes until the kale is wilted and the flavors are melded.

The magic of this Zuppa Toscana lies in the balance of creamy broth with the kick of spicy sausage and the freshness of kale, making every spoonful a delight.

Tip: For an extra touch of authenticity, serve with a sprinkle of grated Parmesan cheese and a side of crusty bread.

Olive Garden Tiramisu Recipe

Bring the taste of Olive Garden into your kitchen with this easy-to-follow tiramisu recipe that’s sure to impress.

Ingredients

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 24 ladyfingers
• 2 tablespoons unsweetened cocoa powder

Instructions

1. In a medium saucepan, whisk together 6 egg yolks and 3/4 cup white sugar until well blended. Whisk in 2/3 cup milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, then remove from heat and allow to cool slightly.
2. In a large bowl, beat 1 1/4 cups heavy cream with 1/2 teaspoon vanilla extract until stiff peaks form. Whisk 1 pound mascarpone cheese into yolk mixture until smooth, then fold in whipped cream.
3. Combine 1/4 cup strong brewed coffee and 2 tablespoons rum in a small bowl. Quickly dip 24 ladyfingers into coffee mixture, then arrange in a single layer in a 9×13 inch dish.
4. Spread half of mascarpone mixture over ladyfingers, then repeat layers. Cover and refrigerate for at least 4 hours, or overnight.
5. Before serving, dust with 2 tablespoons unsweetened cocoa powder.

This tiramisu stands out with its perfect balance of coffee and rum, layered between creamy mascarpone and light ladyfingers.

Tip: For an extra touch of elegance, use a stencil to create patterns with the cocoa powder on top.

Olive Garden Stuffed Mushrooms Recipe

These Olive Garden Stuffed Mushrooms bring the restaurant’s signature appetizer right to your kitchen, with a creamy, cheesy filling that’s irresistibly delicious.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped reserved mushroom stems
• 1/2 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet.
2. In a skillet over medium heat, melt 1/4 cup unsalted butter. Add 2 cloves minced garlic, 1/4 cup finely chopped onion, and 1/4 cup finely chopped reserved mushroom stems. Cook until softened, about 5 minutes.
3. Remove from heat and stir in 1/2 cup Italian-seasoned breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, and 1/4 teaspoon dried basil until well combined.
4. Stuff each mushroom cap with the filling, pressing gently to adhere. Place on the prepared baking sheet.
5. Bake at 400°F for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.

The combination of melted cheeses and savory herbs in these stuffed mushrooms creates a mouthwatering bite that’s perfect for sharing (or not!).

Tip: For an extra golden top, broil the mushrooms for the last 2 minutes of baking.

Olive Garden Pasta e Fagioli Recipe

Warm up your kitchen with this hearty Olive Garden Pasta e Fagioli, a comforting soup that’s packed with flavor and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground beef
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 4 cups beef broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups ditalini pasta
• 2 tbsp grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes.
2. Add onion, carrot, celery, and 2 cloves minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in diced tomatoes, red kidney beans, great northern beans, 4 cups beef broth, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 10 minutes. Add ditalini pasta and cook until al dente, about 8 minutes.
5. Serve hot, garnished with 2 tbsp grated Parmesan cheese.

This soup’s rich broth and tender pasta make it a satisfying meal that’s even better the next day.

Tip: For a thicker soup, mash some of the beans before adding them to the pot.

Olive Garden Shrimp Scampi Recipe

Bring the flavors of Olive Garden into your kitchen with this easy-to-follow Shrimp Scampi recipe that’s perfect for a cozy dinner at home.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine pasta
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 3 tbsp unsalted butter with 2 tbsp olive oil. Add 4 cloves minced garlic and sauté until fragrant, about 1 minute.
3. Add 1 lb shrimp to the skillet and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. Pour 1/2 cup white wine and 1/4 cup fresh lemon juice into the skillet. Bring to a simmer and let reduce by half, about 3 minutes.
5. Return shrimp to the skillet, add 1/4 tsp red pepper flakes, and toss to coat. Season with salt and pepper to taste.
6. Add the cooked linguine to the skillet, tossing to combine. Sprinkle with 1/4 cup chopped fresh parsley before serving.

The secret to this dish’s bright flavor is the balance of fresh lemon juice and white wine, creating a light yet rich sauce that clings perfectly to every strand of pasta.

Tip: For an extra touch of richness, sprinkle with grated Parmesan cheese just before serving.

Olive Garden Cheese Ravioli Recipe

Bring the taste of Olive Garden into your kitchen with this homemade Cheese Ravioli recipe that’s surprisingly simple to whip up.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 egg yolk
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 3 large eggs, 1 tablespoon olive oil, and 1/2 teaspoon salt. Knead until a smooth dough forms, about 10 minutes. Wrap in plastic and let rest for 30 minutes.
2. In another bowl, mix 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1 egg yolk, and salt and pepper to taste until well combined.
3. Roll out the dough into thin sheets. Place small spoonfuls of the cheese mixture on one sheet, leaving space between each. Cover with another sheet, pressing around the filling to seal. Cut into individual ravioli.
4. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the top. Drain.
5. Heat 2 cups marinara sauce in a pan. Add the cooked ravioli, gently tossing to coat. Serve garnished with fresh basil leaves.

The secret to these ravioli’s irresistible flavor is the blend of ricotta and Parmesan, creating a creamy, cheesy center that pairs perfectly with the homemade pasta.

Tip: For an extra touch, sprinkle with more Parmesan and a drizzle of olive oil before serving.

Olive Garden Chicken Parmigiana Recipe

Bring the taste of Olive Garden into your kitchen with this comforting Chicken Parmigiana that’s sure to become a family favorite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 cup olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Pound chicken breasts to an even 1/2-inch thickness.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, salt, pepper, garlic powder, and basil.
3. Dredge each chicken breast in flour, dip in eggs, then coat with breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Transfer to a baking dish.
5. Top each chicken breast with 1/2 cup marinara sauce and 1/2 cup mozzarella cheese.
6. Bake for 15 minutes until cheese is bubbly and golden. Sprinkle with parsley before serving.

The secret to this dish’s irresistible crunch? A double coating of breadcrumbs and Parmesan that fries up golden and crisp.

Tip: For an extra crispy crust, let the breaded chicken rest for 10 minutes before frying.

Olive Garden Eggplant Parmigiana Recipe

Bring a taste of Olive Garden into your kitchen with this comforting Eggplant Parmigiana that’s as hearty as it is flavorful.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Lightly grease a baking sheet and set aside.
2. Season the eggplant slices with 1 tsp salt and 1/2 tsp black pepper. Dredge each slice in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and 1/2 cup Parmesan cheese.
3. Heat 1/4 cup olive oil in a large skillet over medium heat. Fry the coated eggplant slices for 2-3 minutes on each side until golden. Transfer to the prepared baking sheet.
4. Spread 1 cup marinara sauce over the fried eggplant. Sprinkle with 1 cup mozzarella cheese and 1 tsp dried basil. Repeat the layers once more.
5. Bake for 20 minutes, or until the cheese is bubbly and golden.

The secret to this dish’s irresistible texture? Frying the eggplant before baking ensures it’s perfectly tender inside with a crispy, cheesy topping.

Tip: For an extra crispy crust, let the breaded eggplant slices rest for 10 minutes before frying.

Olive Garden Gnocchi Soup Recipe

Warm up your kitchen with this creamy, comforting Olive Garden Gnocchi Soup that brings the flavors of your favorite restaurant right to your table.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 16 ounces potato gnocchi
• 2 cups chopped spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup shredded carrots. Cook for 5 minutes until vegetables are soft.
2. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth, 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried basil. Bring to a simmer.
4. Add potato gnocchi and cook for 4 minutes until they float to the top.
5. Stir in 2 cups chopped spinach and cook for 1 minute until wilted.
6. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.

The secret to this soup’s rich flavor is the combination of heavy cream and Parmesan, creating a velvety texture that hugs each gnocchi perfectly.

Tip: For an extra touch of freshness, garnish with a sprinkle of fresh basil before serving.

Olive Garden Tour of Italy Recipe

Bring the flavors of Olive Garden’s famous Tour of Italy right to your kitchen with this comforting and hearty dish that combines lasagna, chicken parmigiana, and fettuccine alfredo in one unforgettable meal.

Ingredients

• 9 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 lb chicken breast, thinly sliced
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup vegetable oil
• 2 cups Alfredo sauce
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. Season chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Dredge in flour, dip in beaten eggs, then coat with breadcrumbs.
3. Heat 1/2 cup vegetable oil in a skillet over medium heat. Fry chicken until golden, about 4 minutes per side. Drain on paper towels.
4. Spread 1 cup marinara sauce in a baking dish. Layer 3 lasagna noodles, half the chicken, 1 cup Alfredo sauce, and 1 cup mozzarella. Repeat layers, ending with noodles, remaining marinara, and cheeses.
5. Bake for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

This dish stands out with its trio of Italian classics, offering a symphony of textures from crispy chicken to creamy Alfredo and tender pasta.

Tip: For an extra crispy chicken, let the breaded slices rest for 10 minutes before frying.

Olive Garden Lemon Cream Cake Recipe

Indulge in the creamy, citrusy delight of Olive Garden’s Lemon Cream Cake, a dessert that brings a refreshing twist to your table with its light and fluffy layers.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tbsp lemon zest and 2 tbsp fresh lemon juice.
3. Combine 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in another bowl. Gradually add to the butter mixture, alternating with 1/2 cup whole milk, starting and ending with the flour mixture.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. While the cake cools, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Spread over the cooled cake.

The magic of this cake lies in the balance between the tangy lemon and the sweet, creamy frosting, creating a dessert that’s as beautiful as it is delicious.

Tip: For an extra lemony kick, drizzle the cake with a simple lemon glaze made from powdered sugar and lemon juice before adding the whipped cream.

Olive Garden Black Tie Mousse Cake Recipe

Indulge in the luxurious layers of Olive Garden’s Black Tie Mousse Cake with this copycat recipe that brings the restaurant’s signature dessert right to your kitchen.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese
• 1 tbsp cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F. Mix chocolate cookie crumbs with melted butter until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
2. Heat heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add chopped chocolate, stirring until smooth. Stir in powdered sugar and vanilla extract. Let cool to room temperature.
3. Whisk mascarpone cheese into the chocolate mixture until smooth. Pour over the cooled crust and refrigerate for at least 4 hours, or until set.
4. Before serving, dust the top with cocoa powder for that elegant Black Tie Mousse Cake finish.

The magic of this dessert lies in its velvety mousse layer that contrasts beautifully with the crunchy cookie base, making every bite a decadent experience.

Tip: For an extra smooth mousse, ensure the chocolate mixture is completely cool before adding the mascarpone cheese.

Olive Garden Venetian Apricot Chicken Recipe

Bring a taste of Olive Garden’s beloved Venetian Apricot Chicken into your kitchen with this easy, flavor-packed recipe that’s perfect for a cozy dinner at home.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup apricot preserves
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 375°F. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown.
3. In a small bowl, whisk together 1 cup apricot preserves, 1/4 cup Dijon mustard, 2 tbsp soy sauce, and 1 tbsp minced garlic. Pour the mixture over the chicken in the skillet.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sauce is bubbly.
5. Sprinkle with 1/4 cup toasted sliced almonds before serving.

The sweet and tangy apricot glaze paired with the crunch of toasted almonds makes this dish a standout, offering a delightful contrast of flavors and textures.

Tip: For an extra touch of elegance, serve this chicken over a bed of wild rice or with a side of steamed green beans.

Conclusion

Discovering these 18 Secret Olive Garden recipes is like unlocking a treasure chest of flavors right in your kitchen! We hope you’re as excited to try them as we were to share. Don’t forget to let us know which dish stole your heart in the comments and share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking, and here’s to many delicious meals ahead!