20 Delicious Olive Garden Pasta Recipes for Family Dinners

Gather around the table, pasta lovers! If you’re dreaming of bringing the cozy, flavorful experience of Olive Garden into your own kitchen, you’re in for a treat. We’ve rounded up 20 Delicious Olive Garden Pasta Recipes that promise to turn any family dinner into a festive feast. From creamy Alfredo to hearty meat sauces, these dishes are all about comfort, convenience, and that irresistible Italian flair. Let’s dig in!

Classic Olive Garden Fettuccine Alfredo

Bring the taste of Olive Garden into your kitchen with this creamy, dreamy Fettuccine Alfredo that’s sure to impress.

Ingredients

• 1 pound fettuccine pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
4. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
5. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
7. Garnish with 2 tablespoons fresh parsley before serving.

This Fettuccine Alfredo stands out with its velvety sauce that clings perfectly to every strand of pasta, offering a rich and comforting bite every time.

Tip: For an extra touch of luxury, top with a sprinkle of extra Parmesan and a twist of black pepper right before serving.

Olive Garden Chicken Alfredo Pasta

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

Ingredients

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

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer and let it cook for 2 minutes.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Continue stirring until the cheese is melted and the sauce is smooth.
6. Add the cooked fettuccine and chicken back to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Garnish with 1 tbsp chopped fresh parsley before serving.

The secret to this dish’s rich flavor? A perfect balance of garlic and Parmesan in the creamy sauce, coating every strand of pasta and piece of chicken.

Tip: For an extra touch of authenticity, serve with a side of warm breadsticks and a sprinkle of extra Parmesan on top.

Olive Garden Shrimp Scampi Pasta

Bring the flavors of Olive Garden into your kitchen with this easy-to-follow Shrimp Scampi Pasta recipe that’s sure to impress.

Ingredients

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

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp butter with olive oil. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Pour white wine and lemon juice into the skillet, bringing to a simmer. Cook for 2 minutes to reduce slightly. Stir in remaining 1 tbsp butter until melted.
5. Return shrimp to the skillet, adding cooked linguine and parsley. Toss everything together until well coated and heated through.
6. Sprinkle with grated Parmesan cheese before serving.

The secret to this dish’s vibrant flavor is the balance of tangy lemon juice and spicy red pepper flakes, creating a scampi that’s both refreshing and slightly fiery.

Tip: For an extra touch of richness, stir in a splash of heavy cream with the white wine and lemon juice.

Olive Garden Spaghetti with Meatballs

Nothing says comfort like a heaping plate of spaghetti and meatballs, and this Olive Garden-inspired version brings that restaurant magic right to your kitchen.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• 1/2 lb spaghetti
• Fresh basil for garnish

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Shape the mixture into 12 meatballs, each about 1.5 inches in diameter.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes.
4. Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and set aside.
6. Serve the meatballs and sauce over the cooked spaghetti, garnished with fresh basil.

The secret to these meatballs? A simmer in marinara sauce not only cooks them through but infuses them with rich, tomatoey flavor. Perfect for a cozy dinner that feels like a night out.

Tip: For extra tender meatballs, soak the breadcrumbs in a little milk before mixing them into the beef.

Olive Garden Five Cheese Marinara Pasta

Bring the flavors of Olive Garden into your kitchen with this creamy, cheesy Five Cheese Marinara Pasta that’s sure to be a hit at any dinner table.

Ingredients

• 8 oz penne pasta
• 2 cups marinara sauce
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded Romano cheese
• 1/4 cup shredded Asiago cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, warm the olive oil. Add the marinara sauce, heavy cream, garlic powder, salt, black pepper, and red pepper flakes. Stir to combine and simmer for 5 minutes.
3. Reduce the heat to low. Add the mozzarella, provolone, Parmesan, Romano, and Asiago cheeses to the skillet. Stir until the cheeses are melted and the sauce is smooth.
4. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes until everything is heated through.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the blend of five cheeses, creating a rich and velvety sauce that clings perfectly to every bite of pasta.

Tip: For an extra touch of restaurant-quality flair, serve with a sprinkle of additional Parmesan and a side of garlic bread.

Olive Garden Lasagna Classico

Bring the taste of Olive Garden into your kitchen with this comforting Lasagna Classico, layered with rich meat sauce, creamy cheeses, and tender pasta.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 can (6 oz) tomato paste
• 2 cloves garlic, minced
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 12 lasagna noodles, uncooked
• 2 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 paste, minced garlic, sugar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Simmer for 10 minutes, stirring occasionally.
3. In a bowl, mix ricotta cheese with the egg until well combined.
4. Spread 1 cup of meat sauce in the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles, 1/3 of the ricotta mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers twice, ending with meat sauce and remaining cheeses.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until bubbly and golden.
6. Let stand for 15 minutes before serving. The layers set perfectly, making each slice a beautiful, cheesy masterpiece.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Olive Garden Stuffed Shells

Bring a taste of Olive Garden into your kitchen with these cheesy, herb-packed stuffed shells that are sure to become a family favorite.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a large bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper until well combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Stuff each shell with the cheese mixture and place in the dish.
4. Pour remaining marinara sauce over the shells, drizzle with olive oil, and sprinkle with remaining mozzarella.
5. Bake for 25 minutes, until cheese is bubbly and golden. Let stand for 5 minutes before serving.

The secret to these shells’ irresistible flavor is the perfect blend of three cheeses, creating a creamy, melty center in every bite.

Tip: For an extra touch of freshness, garnish with chopped basil before serving.

Olive Garden Cheese Ravioli with Alfredo Sauce

Bring the taste of Olive Garden into your kitchen with this creamy, cheesy ravioli that’s sure to impress any pasta lover.

Ingredients

• 1 package (9 oz) fresh cheese ravioli
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the fresh cheese ravioli and cook according to package instructions, about 3-4 minutes, until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it cook for 2 minutes, allowing the cream to thicken slightly.
4. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to cook for another 2 minutes, stirring until the cheese is fully melted and the sauce is smooth.
5. Add the cooked ravioli to the skillet, tossing gently to coat each piece in the Alfredo sauce. Cook for an additional 1-2 minutes until the ravioli is heated through.
6. Garnish with chopped fresh parsley before serving.

The secret to this dish’s rich flavor lies in the freshly grated Parmesan, which melts into the cream for a sauce that’s irresistibly smooth and velvety.

Tip: For an extra touch of luxury, top with a sprinkle of extra Parmesan and a drizzle of truffle oil before serving.

Olive Garden Pasta e Fagioli Soup

Warm up your kitchen with this hearty Olive Garden Pasta e Fagioli Soup, a comforting blend of pasta, beans, and vegetables in a rich tomato broth.

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
• 4 cups chicken broth
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 cup ditalini pasta
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add onion, carrot, celery, and 2 cloves minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in 4 cups chicken broth, 1 can tomato sauce, 1 can diced tomatoes, 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 add both cans of beans. Simmer for 10 minutes.
5. Add 1 cup ditalini pasta and cook until al dente, about 8 minutes.
6. Stir in 1/4 cup fresh parsley before serving.

This soup’s magic lies in the perfect pasta texture, achieved by cooking it directly in the broth, which infuses every bite with flavor.

Tip: For an extra kick, sprinkle with grated Parmesan cheese and a dash of red pepper flakes before serving.

Olive Garden Ziti al Forno

Bring a taste of Olive Garden into your kitchen with this comforting Ziti al Forno, a baked pasta dish that’s as hearty as it is flavorful.

Ingredients

• 1 pound ziti pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 3 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the ziti according to package instructions until al dente; drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground Italian sausage and cook until browned, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
4. Add the marinara sauce, dried basil, dried oregano, salt, and black pepper to the skillet. Simmer for 5 minutes, stirring occasionally.
5. Combine the cooked ziti with the sauce mixture, then transfer half to the prepared baking dish. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Layer the remaining ziti mixture on top and finish with the remaining cheeses.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving. Garnish with chopped fresh parsley.

The secret to this dish’s irresistible appeal lies in the layers of cheese that melt into the pasta, creating a gooey, golden crust that’s impossible to resist.

Tip: For an extra crispy top, broil the dish for the last 2-3 minutes of baking.

Olive Garden Angel Hair with Tomato Sauce

Bring the taste of Olive Garden into your kitchen with this light and flavorful Angel Hair with Tomato Sauce, perfect for a quick weeknight dinner that feels special.

Ingredients

• 8 oz angel hair pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the crushed tomatoes, sugar, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the cooked pasta to the skillet with the tomato sauce, tossing to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
5. Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

The secret to this dish’s vibrant flavor is the quick simmering of the sauce, which intensifies the tomatoes’ sweetness while keeping the angel hair pasta perfectly tender.

Tip: For an extra touch of richness, drizzle a little extra virgin olive oil over the finished dish before serving.

Olive Garden Rigatoni with Sausage and Peppers

Bring the flavors of Olive Garden into your kitchen with this hearty Rigatoni with Sausage and Peppers, a dish that’s as comforting as it is colorful.

Ingredients

• 1 lb rigatoni pasta
• 1 lb Italian sausage, casings removed
• 2 bell peppers (1 red, 1 yellow), sliced into strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add bell peppers, onion, and garlic to the skillet. Season with salt, black pepper, and crushed red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
4. Add the cooked rigatoni to the skillet, tossing to combine with the sausage and vegetables. Cook for an additional 2 minutes to let flavors meld.
5. Remove from heat and stir in Parmesan cheese and fresh basil before serving.

The secret to this dish’s depth of flavor lies in the caramelization of the sausage and peppers, creating a sweet and savory sauce that clings perfectly to every noodle.

Tip: For an extra kick, drizzle with a bit of chili oil before serving.

Olive Garden Penne with Vodka Sauce

Bring a taste of Olive Garden into your kitchen with this creamy, dreamy Penne with Vodka Sauce that’s sure to impress at any dinner table.

Ingredients

• 1 pound penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, then drain and set aside.
2. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
3. Carefully pour in the vodka, stirring to combine. Let the mixture simmer for about 5 minutes to reduce slightly.
4. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

The secret to this dish’s rich flavor is the vodka, which adds a subtle sharpness that balances the creamy tomato sauce perfectly.

Tip: For an extra touch of luxury, top with additional Parmesan and a drizzle of olive oil before serving.

Olive Garden Spaghetti Carbonara

Bring a taste of Italy to your kitchen with this Olive Garden-inspired Spaghetti Carbonara, a creamy, comforting dish that’s surprisingly simple to whip up.

Ingredients

• 8 oz spaghetti
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. In a bowl, whisk together eggs, grated Parmesan, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Reduce skillet heat to low. Quickly toss the drained spaghetti with the bacon and garlic. Remove from heat and pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Garnish with chopped fresh parsley and serve immediately.

The magic of this carbonara lies in the silky egg-based sauce that clings to every strand of pasta, offering a rich flavor without the need for heavy ingredients.

Tip: For an extra touch of authenticity, use pancetta instead of bacon and Pecorino Romano cheese in place of Parmesan.

Olive Garden Linguine with Clam Sauce

Bring a taste of Olive Garden into your kitchen with this comforting Linguine with Clam Sauce, perfect for a cozy dinner that feels like a night out.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 (6.5 oz) cans chopped clams, drained (reserve 1/2 cup juice)
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in the reserved clam juice and white wine, bringing to a simmer. Cook for 3 minutes to reduce slightly.
4. Add the chopped clams, salt, and black pepper, cooking for another 2 minutes until heated through.
5. Remove from heat and stir in butter until melted. Toss with the cooked linguine and sprinkle with fresh parsley.

The secret to this dish’s rich flavor is the combination of white wine and clam juice, creating a sauce that’s light yet deeply savory.

Tip: For an extra touch of freshness, add a squeeze of lemon juice just before serving.

Olive Garden Tortellini with Pesto Sauce

Bring a taste of Italy to your kitchen with this creamy Olive Garden-inspired tortellini, tossed in a vibrant pesto sauce that’s bursting with fresh flavors.

Ingredients

• 1 (20 oz) package cheese tortellini
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared pesto sauce
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Stir in the heavy cream, Parmesan cheese, pesto sauce, salt, black pepper, and garlic powder. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
3. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Cook for an additional 2 minutes, allowing the flavors to meld.
4. Serve immediately, garnished with extra Parmesan cheese if desired.

The magic of this dish lies in the creamy pesto sauce that clings to every nook and cranny of the tortellini, creating a luxurious bite every time.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Olive Garden Gnocchi with Tomato and Basil

Bring a taste of Italy to your kitchen with this comforting Olive Garden-inspired gnocchi, tossed in a vibrant tomato and basil sauce that’s bursting with freshness.

Ingredients

• 1 (16 oz) package potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the diced tomatoes with their juice, salt, and black pepper. Simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Add the cooked gnocchi to the skillet, tossing gently to coat in the tomato sauce. Cook for an additional 2 minutes to heat through.
5. Remove from heat and stir in the chopped basil. Sprinkle with grated Parmesan cheese before serving.

The secret to this dish’s irresistible appeal lies in the tender gnocchi pillows soaking up the garlicky tomato sauce, finished with a bright pop of fresh basil.

Tip: For an extra touch of richness, drizzle with a little more olive oil just before serving.

Olive Garden Farfalle with Chicken and Broccoli

Bring the flavors of Olive Garden into your kitchen with this creamy Farfalle with Chicken and Broccoli that’s sure to become a weeknight favorite.

Ingredients

• 8 oz farfalle pasta
• 2 cups broccoli florets
• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil

Instructions

1. Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Add the minced garlic and broccoli florets to the skillet. Cook for another 3 minutes until the garlic is fragrant and the broccoli is bright green.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir in 1/2 cup Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried basil. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
5. Add the cooked farfalle to the skillet and toss to coat evenly with the sauce. Serve hot with extra Parmesan if desired.

The creamy sauce clings beautifully to the farfalle, while the broccoli adds a fresh crunch that balances the richness perfectly.

Tip: For an extra flavor boost, toast the dried basil in a dry skillet for 30 seconds before adding it to the sauce.

Olive Garden Rotini with Spinach and Ricotta

Bring a taste of Olive Garden into your kitchen with this creamy Rotini with Spinach and Ricotta, a dish that’s as comforting as it is easy to make.

Ingredients

• 12 oz rotini pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook the rotini according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add 5 oz chopped spinach to the skillet and cook for 2-3 minutes until wilted.
4. Reduce heat to low and stir in 1 cup ricotta cheese, 1/2 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Mix until well combined.
5. Add the cooked rotini to the skillet, tossing to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Serve hot, garnished with additional Parmesan cheese if desired.

The magic of this dish lies in the creamy ricotta sauce clinging to every spiral of rotini, with just a hint of heat from the red pepper flakes to keep things interesting.

Tip: For an extra layer of flavor, toast the garlic in the olive oil until just golden before adding the spinach.

Olive Garden Macaroni and Cheese

Who says you need to dine out to enjoy the creamy, comforting goodness of Olive Garden’s Macaroni and Cheese? This homemade version brings the restaurant favorite right to your kitchen table.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups heavy cream
• 4 cups shredded Italian cheese blend
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 3-5 minutes until slightly thickened.
5. Reduce heat to low and stir in the Italian cheese blend and grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
6. Add the cooked macaroni to the cheese sauce, stirring until well coated. Pour into the prepared baking dish.
7. Bake at 375°F for 20-25 minutes until the top is golden and bubbly.

The secret to this dish’s irresistible creaminess? A generous blend of Italian cheeses melted into a velvety sauce that clings to every noodle.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 Delicious Olive Garden Pasta Recipes inspires your next family dinner! Each dish brings a taste of the restaurant to your home kitchen. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next pasta night. Happy cooking!