20 Delicious Olive Garden Recipes Homemade

Craving the cozy, Italian-inspired flavors of Olive Garden but prefer to whip them up in your own kitchen? You’re in luck! Our roundup of 20 Delicious Olive Garden Recipes Homemade brings the restaurant’s beloved dishes right to your table. From creamy pastas to savory breadsticks, these easy-to-follow recipes promise to satisfy your comfort food cravings any night of the week. Let’s get cooking!

Olive Garden Chicken Alfredo

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-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. 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, 1/4 tsp salt, 1/8 tsp black pepper, garlic powder, and onion powder. Cook until sauce thickens, about 3-4 minutes.
5. Add cooked pasta and sliced chicken to the skillet, tossing to coat in the sauce. Garnish with chopped parsley before serving.

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

Tip: For an extra silky sauce, let the Parmesan cheese come to room temperature before adding it to the cream.

Olive Garden Breadsticks

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

Ingredients

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

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
2. Add flour, sugar, and salt to the yeast mixture. Stir until a dough forms, then 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. Brush breadsticks with a mixture of melted butter, olive oil, garlic powder, oregano, and basil. Bake for 15 minutes until golden brown.

The secret to these breadsticks’ irresistible flavor is the garlic and herb butter brushed on just before baking, creating a perfect crust that’s crispy on the outside and soft on the inside.

Tip: For an extra garlicky kick, sprinkle a little extra garlic powder on top right after baking.

Olive Garden Minestrone Soup

Warm up with this hearty Olive Garden Minestrone Soup, a comforting bowl packed with vegetables, beans, and pasta in a rich tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 3 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 white beans, drained and rinsed
• 1 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 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrots. Cook for 5 minutes until vegetables begin to soften.
2. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth and 1 can diced tomatoes. Bring to a boil.
4. Stir in kidney beans, white beans, and 1 cup small pasta shells. Add 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat and simmer for 10 minutes until pasta is al dente.
5. Add 2 cups fresh spinach and cook for 2 minutes until wilted.
6. Serve hot, topped with 1/4 cup grated Parmesan cheese.

This minestrone stands out with its perfect balance of hearty beans, tender pasta, and fresh spinach, all swimming in a savory tomato broth that’s bursting with Italian herbs.

Tip: For an extra flavor boost, try stirring in a tablespoon of pesto just before serving.

Olive Garden Zuppa Toscana

Craving the creamy, hearty goodness of Olive Garden’s Zuppa Toscana? This homemade version brings all the cozy flavors right to your kitchen.

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 over medium heat, cook the Italian sausage until browned, breaking it into small pieces. Remove and set aside.
2. In the same pot, cook the chopped bacon until crispy. Add the diced onion and minced garlic, sautéing until the onion is translucent.
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 soup is heated through.

The magic of this soup lies in the perfect balance of spicy sausage, creamy broth, and the slight bitterness of kale, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a pinch more red pepper flakes before serving.

Olive Garden Shrimp Scampi

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

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine pasta
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 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 3 tablespoons of butter with 2 tablespoons of olive oil. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Pour in 1/4 cup of dry white wine and 1/4 cup of fresh lemon juice, simmering for 2 minutes to reduce slightly.
5. Toss the cooked linguine into the skillet with the shrimp and sauce. Sprinkle with 1/4 cup of chopped fresh parsley and 1/4 cup of grated Parmesan cheese, stirring to combine.

The magic of this dish lies in the balance of tangy lemon and spicy red pepper flakes, creating a vibrant flavor that elevates simple ingredients.

Tip: For an extra touch of richness, stir in an additional tablespoon of butter at the end before serving.

Olive Garden Tiramisu

Bring the taste of Olive Garden into your kitchen with this luscious tiramisu that’s surprisingly simple to whip up.

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 egg yolks and 3/4 cup sugar until well blended. Whisk in 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 heavy cream with vanilla extract until stiff peaks form. In another bowl, beat mascarpone cheese until smooth. Fold mascarpone into the yolk mixture, then fold in the whipped cream.
3. Combine coffee and rum in a small bowl. Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in a 9×13 inch dish. Spread half of the mascarpone mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
4. Cover and refrigerate for at least 6 hours, or overnight. Before serving, dust with cocoa powder.

The magic of this tiramisu lies in the balance of creamy mascarpone and the bold kick of rum-infused coffee, creating a dessert that’s both rich and refreshing.

Tip: For an extra touch of elegance, use a fine-mesh sieve to dust the cocoa powder evenly over the top.

Olive Garden Lasagna Classico

Bring the taste of Italy to your kitchen with this Olive Garden Lasagna Classico recipe, a hearty and comforting dish that’s perfect for family dinners.

Ingredients

• 1 lb ground beef
• 1 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 12 lasagna noodles, cooked
• 4 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a large skillet, brown ground beef and Italian sausage over medium heat; drain.
2. Stir in marinara sauce, tomato sauce, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Simmer for 10 minutes.
3. In a bowl, mix ricotta cheese, egg, and 1/4 cup grated Parmesan cheese.
4. Layer 1/3 of the meat sauce in a 9×13 inch baking dish. Top with 4 lasagna noodles, half of the ricotta mixture, and 1 1/3 cups mozzarella cheese. Repeat layers, ending with meat sauce and remaining mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until bubbly and golden.

The secret to this lasagna’s rich flavor is the perfect blend of spices in the meat sauce, layered with creamy ricotta and gooey mozzarella for a truly indulgent experience.

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

Olive Garden Stuffed Mushrooms

These Olive Garden Stuffed Mushrooms are a crowd-pleaser, blending creamy cheese and savory herbs in every bite.

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
• 1/4 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 oven to 400°F. Lightly grease a baking sheet.
2. Melt butter in a skillet over medium heat. Add garlic, onion, and chopped mushroom stems. Cook for 5 minutes until softened.
3. Remove from heat. Stir in breadcrumbs, Parmesan, mozzarella, salt, pepper, oregano, and basil until well combined.
4. Spoon the mixture into mushroom caps, pressing lightly to fill. Place on the prepared baking sheet.
5. Bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown.

The combination of melted cheeses and herbs creates a rich, flavorful filling that contrasts beautifully with the tender mushroom caps.

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

Olive Garden Eggplant Parmigiana

Bring a taste of Italy to your kitchen with this Olive Garden-inspired Eggplant Parmigiana, layered with rich marinara and melted cheeses for a comforting meal.

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 tbsp fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Season eggplant slices with 1 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry.
2. Set up a breading station: place flour, beaten eggs, and breadcrumbs mixed with 1/2 cup Parmesan cheese in separate shallow dishes.
3. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
4. Heat 1/4 cup olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side. Drain on paper towels.
5. In a baking dish, spread 1 cup marinara sauce. Layer half the eggplant, 1 cup mozzarella, and remaining sauce. Top with remaining eggplant and mozzarella.
6. Bake at 375°F for 25 minutes until bubbly and golden. Sprinkle with 1/2 tsp black pepper and 1 tbsp fresh basil before serving.

The secret to this dish’s irresistible texture? Frying the eggplant before baking ensures a crispy exterior that contrasts beautifully with the tender interior.

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

Olive Garden Cheese Ravioli

Bring a taste of Olive Garden into your kitchen with this homemade Cheese Ravioli recipe that’s as comforting as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 jar (24 oz) marinara sauce
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the flour, eggs, salt, and olive oil to form a dough. Knead for 5 minutes until smooth, then let rest for 30 minutes.
2. Mix the ricotta, Parmesan, basil, garlic powder, and black pepper in a bowl for the filling.
3. Roll the dough into thin sheets on a floured surface. Place teaspoonfuls of the cheese mixture 2 inches apart on one sheet, cover with another sheet, and press around the filling to seal. Cut into ravioli squares.
4. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the top, then drain.
5. Heat the marinara sauce in a saucepan over medium heat. Serve the ravioli topped with the sauce and garnished with fresh parsley.

The secret to these ravioli’s rich flavor lies in the blend of cheeses and the perfect pinch of garlic powder, making every bite a little taste of heaven.

Tip: For an extra touch, sprinkle some extra Parmesan on top before serving.

Olive Garden Chicken Gnocchi Soup

Warm up your kitchen with this creamy, comforting Olive Garden Chicken Gnocchi Soup, a copycat recipe that brings the restaurant’s cozy flavors right to your table.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup shredded carrots
• 1 teaspoon minced garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 1 cup cooked, shredded chicken
• 16 ounces potato gnocchi
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for 5 minutes until vegetables begin to soften. Stir in garlic and cook for 1 minute until fragrant.
2. Pour in chicken broth and bring to a simmer. Add heavy cream, salt, black pepper, thyme, and parsley, stirring to combine.
3. Gently fold in shredded chicken and gnocchi, simmering for 5 minutes until gnocchi are tender.
4. Stir in fresh spinach and cook for an additional 2 minutes until wilted.

The magic of this soup lies in the pillowy gnocchi that soak up the rich, herby broth, creating a dish that’s both hearty and soothing.

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

Olive Garden Pasta e Fagioli

Warm up your kitchen with this hearty Olive Garden Pasta e Fagioli, a comforting soup that’s packed with flavor and ready in under an hour.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced carrots
• 1 cup diced celery
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can white kidney beans, drained and rinsed
• 4 cups beef broth
• 1 (16 oz) jar marinara sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups ditalini pasta
• Freshly grated Parmesan cheese, for serving

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, carrots, celery, and 3 cloves minced garlic to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in diced tomatoes, red kidney beans, white kidney beans, beef broth, marinara sauce, 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 20 minutes, stirring occasionally.
5. Add ditalini pasta and cook until al dente, about 10 minutes, according to package instructions.
6. Serve hot, topped with freshly grated Parmesan cheese.

This soup’s rich tomato base and tender pasta make it a satisfying meal that’s even better the next day as the flavors meld together.

Tip: For a vegetarian version, simply omit the ground beef and use vegetable broth instead of beef broth.

Olive Garden Tour of Italy

Bring the flavors of Olive Garden’s famous Tour of Italy to your kitchen with this comforting trio of Italian classics—lasagna, chicken parmigiana, and fettuccine alfredo—all in one dish!

Ingredients

• 9 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 lb chicken breast, thinly sliced
• 1 cup marinara sauce
• 1 cup Alfredo sauce
• 1/2 cup Italian-style breadcrumbs
• 1 egg, beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a shallow dish, mix breadcrumbs, 1/4 cup Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Dip chicken slices in beaten egg, then coat with breadcrumb mixture.
3. Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 4 minutes per side. Remove from skillet.
4. In a 9×13 baking dish, layer 3 lasagna noodles, 1/2 cup marinara sauce, half the chicken, and 1/2 cup mozzarella. Repeat layers, ending with noodles. Top with Alfredo sauce and remaining cheeses.
5. Bake for 25 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The magic of this dish lies in its layers—each bite offers a taste of three beloved Italian dishes, perfectly melded together.

Tip: For an extra crispy chicken, broil for the last 2 minutes of baking.

Olive Garden Herb-Grilled Salmon

Bring the flavors of Olive Garden into your kitchen with this Herb-Grilled Salmon, a dish that’s as elegant as it is easy to make.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush the salmon fillets evenly with the herb mixture.
4. Grill the salmon for 4-5 minutes on each side, or until the fish flakes easily with a fork and has a slight char.

The combination of herbs and a quick grill gives this salmon a beautifully charred exterior while keeping the inside moist and flavorful.

Tip: For an extra burst of freshness, serve with a squeeze of lemon and a sprinkle of fresh herbs.

Olive Garden Chocolate Brownie Lasagna

Indulge in the ultimate dessert mashup with this Olive Garden Chocolate Brownie Lasagna, a decadent layered treat that combines rich brownies, creamy cheesecake, and fluffy whipped topping.

Ingredients

• 1 box (18.3 oz) fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 large eggs
• 1 package (8 oz) cream cheese, softened
• 1/4 cup granulated sugar
• 2 cups whipped topping, divided
• 1/2 cup mini chocolate chips
• 1/4 cup chocolate syrup

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, combine brownie mix, vegetable oil, water, and eggs. Stir until well blended. Spread into prepared dish.
3. Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely.
4. In a medium bowl, beat cream cheese and granulated sugar until smooth. Fold in 1 cup whipped topping.
5. Spread cream cheese mixture over cooled brownie layer. Top with remaining 1 cup whipped topping and sprinkle with mini chocolate chips.
6. Drizzle with chocolate syrup. Refrigerate for at least 2 hours before serving.

The magic of this dessert lies in its layers—each bite offers a perfect harmony of chewy brownie, smooth cheesecake, and light whipped cream.

Tip: For an extra touch, garnish with fresh raspberries or a dusting of cocoa powder before serving.

Olive Garden Venetian Apricot Chicken

Bring a taste of Italy to your kitchen with this Olive Garden-inspired Venetian Apricot Chicken, a sweet and savory dish that’s sure to impress.

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 green onions for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a small bowl, whisk together the apricot preserves, Dijon mustard, soy sauce, minced garlic, salt, and black pepper until well combined.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
4. Transfer the chicken to the prepared baking dish and pour the apricot mixture over the top, ensuring each piece is evenly coated.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
6. Garnish with sliced green onions before serving.

The combination of sweet apricot preserves and tangy Dijon mustard creates a glaze that’s irresistibly glossy and packed with flavor, making this dish a standout.

Tip: For an extra touch of elegance, serve this chicken over a bed of wild rice or alongside roasted vegetables.

Olive Garden Seafood Alfredo

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

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 lb mixed seafood (shrimp, scallops, and mussels)
• 1 tbsp chopped parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. 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. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
4. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.
5. Add the mixed seafood to the skillet. Cook for 5-7 minutes, or until the seafood is fully cooked and the sauce has thickened slightly.
6. Toss the cooked fettuccine in the sauce until evenly coated. Garnish with chopped parsley before serving.

The secret to this dish’s luxurious texture lies in the slow simmering of the cream, which allows the flavors to meld beautifully with the seafood.

Tip: For an extra touch of elegance, serve with a sprinkle of red pepper flakes and a side of garlic bread.

Olive Garden Lemon Cream Cake

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 zesty lemon flavor and velvety cream.

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. Grease and flour 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; gradually add to the creamed mixture alternately with 1/2 cup whole milk, beating well after each addition.
4. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
5. In a medium bowl, 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, airy cream topping, creating a dessert that’s as beautiful as it is delicious.

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

Olive Garden Braised Beef and Tortellini

Bring the cozy flavors of Olive Garden into your kitchen with this Braised Beef and Tortellini recipe, perfect for a comforting family dinner.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup marinara sauce
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz package cheese tortellini
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the pot; cook for 2 minutes until softened.
3. Stir in beef broth, marinara sauce, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is tender.
4. Add tortellini to the pot and cook according to package instructions, about 7 minutes, until tender.
5. Serve hot, garnished with Parmesan cheese and parsley.

The slow braising process ensures the beef is melt-in-your-mouth tender, while the tortellini adds a delightful cheesy bite to every forkful.

Tip: For an extra layer of flavor, sear the beef in batches to avoid overcrowding the pot, ensuring each piece gets a perfect crust.

Olive Garden Peach Mango Smoothie

Bring a taste of Olive Garden’s refreshing summer menu into your kitchen with this Peach Mango Smoothie, perfect for sipping on a sunny afternoon.

Ingredients

• 1 cup frozen peaches
• 1 cup frozen mango chunks
• 1/2 cup vanilla yogurt
• 1/2 cup orange juice
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. In a blender, combine 1 cup frozen peaches, 1 cup frozen mango chunks, 1/2 cup vanilla yogurt, 1/2 cup orange juice, and 1 tbsp honey.
2. Blend on high until the mixture is smooth, about 1 minute.
3. Add 1/2 cup ice cubes and blend again until the smoothie reaches your desired consistency, about 30 seconds more.
4. Pour into glasses and serve immediately for a refreshing treat.

The combination of sweet peaches and tropical mango creates a vibrant flavor that’s both invigorating and satisfying, making it a standout smoothie.

Tip: For an extra creamy texture, swap the vanilla yogurt for coconut milk yogurt.

Conclusion

We hope this roundup of 20 Delicious Olive Garden Recipes Homemade inspires your next kitchen adventure! Each dish brings a taste of Olive Garden right to your table, perfect for sharing with loved ones. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!