Recreating your favorite Olive Garden dishes at home is a fun way to hone your cooking skills, experiment with flavors, and enjoy restaurant-quality meals for a fraction of the price. Whether you’re craving warm breadsticks, creamy pasta, or hearty soups, these copycat recipes let you bring the magic of Olive Garden to your own kitchen. And the best part? You’ll have delicious leftovers to feast on for days to come.

We’ve scoured the menu to find seven iconic Olive Garden dishes that are easy to make at home. Dive into these recipes and get ready to impress your taste buds—and maybe your family too.

Buon appetito! 

Bonus: Click here for your chance to claim an Olive Garden gift card.

Breadsticks 🥖

The warm, garlicky breadsticks are arguably Olive Garden’s most famous offering—and they’re complimentary! Making these at home ensures you can enjoy as many as you want, fresh from your oven. Dough can be intimidating to work with, but instant yeast and a stand mixer make the process much easier. In just a few steps, you’ll have 16 golden breadsticks ready to impress.

Ingredients

Breadsticks
1½ cup warm water
1 packet instant yeast
2 tablespoons sugar (honey can be substituted)
3 – 4 cups flour plus extra for kneading
2 tablespoons olive oil
3 teaspoons salt

Topping
6 tablespoons salted butter, melted
2 teaspoons garlic powder

Instructions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C).
2. Activate the Yeast
   In a large bowl or the bowl of a stand mixer, combine water, yeast, and sugar (or honey). Let the mixture sit for 10 minutes until it rises and becomes foamy.
3. Mix the Dough
   Add 2 cups of flour, olive oil, and salt to the yeast mixture. Gradually incorporate 1½ to 2 cups of additional flour until the dough is soft and slightly shaggy.
4. Knead the Dough
   Transfer the dough to a floured surface. With floured hands, knead for 2–3 minutes.
5. Let the Dough Rise
   Place the dough in a greased bowl, cover it with a towel, and allow it to rest for 10 minutes.
6. Divide the Dough
   Divide the dough into two equal portions. Then, divide each portion in half again, repeating the process until you have 16 equal pieces.
7. Shape the Dough
   Roll each piece into a log about 10 inches long. Arrange them on a greased baking sheet, leaving 2 inches of space between each piece.
8. Bake Dough and Prepare Butter
   Bake the dough logs for 5 minutes. While they bake, mix melted butter with garlic powder.
9. Brush and Finish Baking
   After 5 minutes of baking, brush the logs with half of the garlic butter. Return them to the oven and bake for an additional 6–8 minutes, until golden. Keep in mind they will continue to brown slightly after being removed from the oven.
10. Final Touch
    Brush the baked breadsticks with the remaining garlic butter and serve warm.

Olive Garden Dressing 🥗

The salad may be simple, but it’s the signature dressing that makes it unforgettable. Creamy, tangy, and perfectly balanced, this recipe is as close to the real thing as it gets. Best of all, it stores beautifully in the fridge for up to three weeks, so you can enjoy it again and again. Olive Garden’s salad is a mixture of lettuce, tomatoes, olives, red onions, pepperoncini, croutons, parmesan, and a bit of red cabbage but you can serve this dressing on whatever salad creation you like.

Ingredients

1 packet Italian Dressing Mix
3/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon mayonnaise
1/3 cup white vinegar
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Instructions

1. Mix it Up
   Using a bowl and whisk or a salad dressing mixer, mix all the ingredients together until thoroughly combined. Refrigerate overnight (or at least an hour) to let the flavors come together. 
2. Store It and Use It
   Use an airtight container to store the dressing in your fridge and use it for up to about three weeks. 

Zuppa Toscana 🥣

This hearty soup combines savory sausage, tender potatoes, and fresh kale in a creamy broth that’s hard to resist. You can customize the spice level by choosing mild, medium, or hot sausage. It’s the perfect comfort food for a chilly evening—and it makes enough to feed the whole family – about eight servings.

Ingredients

1 pound ground Italian sausage 
3 garlic cloves, minced
1 white onion, peeled and diced
1½ pounds Yukon Gold or russet potatoes, diced
5-6 cups chicken stock
2-3 cups fresh kale, chopped
1 cup heavy whipping cream
6-8 pieces of bacon, cooked to your liking and crumbled or diced 
Salt and pepper to taste

Instructions

1. Cook the Sausage
   Heat a large stockpot over medium-high heat and cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks. Using a slotted spoon, transfer the cooked sausage to a plate. Leave 1 tablespoon of grease in the pot and discard the rest.
2. Sauté the Onions and Garlic
   Add the onions to the reserved grease in the stockpot and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 more minute, stirring frequently.
3. Simmer the Soup Base
   Add the potatoes, chicken stock, and cooked sausage to the stockpot. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for 10 minutes, or until the potatoes are tender.
4. Add Kale and Cream
   Stir in the kale and cream, and simmer for an additional 5 minutes.
5. Season and Serve
   Season with salt and pepper to taste. Serve the soup warm, garnished with bacon bits

Five Cheese Ziti al Forno 🧀

Rich, cheesy, and oh-so-satisfying, this baked pasta dish layers marinara and alfredo sauces with five different cheeses. It’s a fan favorite for good reason! Whether you’re making it for a crowd or keeping it all to yourself, this recipe guarantees a bubbling, golden masterpiece with about eight servings.

Ingredients

Pasta
1 pound ziti pasta
4 cups marinara sauce
2 cups alfredo sauce
½ cup ricotta cheese
½ cup fontina cheese, shredded

Topping
½ cup panko breadcrumbs
2 cups mozzarella cheese, shredded
¼ cup romano cheese, grated
¼ cup parmesan cheese, grated
2 cloves garlic, minced

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C).
2. Cook the Pasta al Dente
   Boil the pasta, cooking it about one minute less than the package instructions recommend. Drain and set aside.
3. Combine Ingredients
   In a large metal bowl, mix together the cooked pasta, marinara sauce, alfredo sauce, ricotta cheese, and fontina cheese until well combined.
4. Assemble the Dish
   Transfer the pasta mixture to a large oven-safe skillet or a 9×13-inch baking dish.
5. Prepare the Topping
   In a separate bowl, combine mozzarella, panko breadcrumbs, Romano cheese, Parmesan cheese, and minced garlic. Sprinkle this mixture evenly over the pasta.
6. Bake
   Bake uncovered for 30–35 minutes, or until the topping is golden brown and the dish is bubbling. Serve hot and enjoy!

Chicken Parmigiana 🍝

This classic Italian dish features crispy, breaded chicken smothered in marinara and topped with melted mozzarella. While it takes a bit more effort than other recipes, the result is totally worth it. This recipe makes 6 servings. 

Ingredients

Cutlets
6 chicken cutlets
½ cup all-purpose flour
2 large eggs, whisked
½ cup plain breadcrumbs
½ cup panko breadcrumbs
½ cup parmesan cheese, grated
2 teaspoons garlic powder
1 teaspoon dried parsley
Salt and pepper to taste

Topping
2 cups marinara sauce
2 cups low moisture mozzarella, shredded

Marinara Sauce – you can substitute your favorite store-bought version; we recommend Rao’s
56 ounces canned crushed San Marzano tomatoes
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons tomato paste
¼ teaspoon red chili flakes
1 teaspoon Italian seasoning
⅛ cup basil leaves, loosely packed
1 teaspoon granulated sugar
Salt and pepper to taste

Pasta (optional)
1 box of spaghetti noodles prepared to liking

Instructions

Marinara

1. Sauté the Garlic
   Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and sauté for about 1 minute, just until fragrant.
2. Combine Ingredients
   Add all remaining ingredients, except for the salt, pepper, and sugar. Stir to combine.
3. Simmer the Sauce
   Bring the marinara sauce to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and let it cook for 30–45 minutes, stirring occasionally.
4. Remove the Basil
   Discard the basil leaves from the sauce.
5. Season to Taste
   Taste the sauce and adjust the seasoning with sugar, salt, and pepper as needed. 

Cutlets

1. Prepare the Coating Stations
   Spread all-purpose flour in a small sheet tray and whisk the eggs in a separate small sheet tray. Set both aside.
2. Make the Breading Mixture
   In a medium-sized sheet tray, combine panko, plain breadcrumbs, parmesan cheese, garlic powder, dried parsley, kosher salt, and black pepper. Mix thoroughly.
3. Dredge the Chicken
   Coat each chicken cutlet in the flour, ensuring both sides are covered. Shake off any excess flour.
4. Dip in Egg Wash
   Transfer the floured chicken cutlets to the egg tray. Dip both sides in the egg wash, letting the excess drip off.
5. Bread the Chicken
   Place the egg-coated chicken into the breadcrumb mixture. Press firmly on both sides to ensure the breading sticks evenly.
6. Fry the Chicken
   Heat a cast iron skillet over medium heat with ½ to 1 inch of neutral cooking oil. Once the oil is hot, fry the chicken cutlets in batches (two at a time) until golden brown and crispy, about 3–4 minutes per side.
7. Drain and Season
   Transfer the cooked chicken to a wire rack set over a sheet tray. Immediately sprinkle with a pinch of salt.
8. Add Marinara Sauce
   Spoon marinara sauce over each chicken cutlet, adjusting the amount to taste.
9. Top with Cheese and Broil
   Sprinkle shredded mozzarella cheese generously over the sauced chicken. Broil in the oven until the cheese is melted and lightly browned.
10. Serve and Enjoy
    Serve the chicken hot with a helping of spaghetti topped with marinara and enjoy!

Fettucine Alfredo 🍽️

Velvety Alfredo sauce is the ultimate comfort food, and this recipe is a creamy delight. Perfect on its own or topped with grilled chicken, shrimp, or veggies, it’s a versatile dish that’s sure to become a household favorite. This recipe makes about six servings.

Ingredients

6 tablespoons salted butter
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
1½ cups heavy cream
1½ cups whole milk
½ cup Parmesan cheese, grated and at room temperature
½ cup Romano cheese, grated and at room temperature
Salt and pepper, to taste
1 pound fettuccine noodles

Instructions

1. Cook the Fettuccine
   Boil the fettuccine according to the package instructions. Start preparing the sauce as the water heats.
2. Start the Sauce
   In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring occasionally.
3. Make the Roux
   Whisk in the flour and cook for 1 minute, stirring continuously to prevent burning.
4. Add the Cream and Milk
   Gradually add the heavy cream in small splashes, stirring continuously to create a smooth mixture. Repeat the process with the milk.
5. Simmer the Sauce
   Bring the mixture to a gentle bubble, then reduce the heat to a simmer. Let the sauce thicken as it simmers, stirring occasionally.
6. Incorporate the Cheese
   Lower the heat to low and slowly stir in the cheese until melted and smooth. Taste the sauce and adjust with salt and pepper as desired.
7. Combine Pasta and Sauce
   Drain the cooked fettuccine and add it to the sauce. Stir until the pasta is fully coated. The pasta will absorb some of the sauce as it sits, and the sauce will continue to thicken.
8. Serve Immediately
   Serve warm and enjoy!

Shrimp Scampi 🍤

For a lighter take on pasta, this Shrimp Scampi hits all the right notes. The combination of garlic, white wine, and fresh parsley creates a flavorful base, while shrimp and asparagus add protein and crunch. Feeling adventurous? Swap the shrimp for chicken or toss in extra veggies.

Ingredients

1 pound raw fresh shrimp, peeled and deveined
1 pound angel hair pasta
1 tablespoon olive oil
½ white onion, sliced
4 tablespoons butter
½ cup dry white wine or cooking white wine
2 tablespoons garlic, minced
¼ teaspoon red pepper flakes
8 stalks of fresh asparagus cut into pieces about 2 inches in size
1 tomato, chopped with seeds removed
½ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

1. Cook the Pasta
   Boil the angel hair pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté the Onion and Garlic
   Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 1–2 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the Sauce Ingredients
   Stir in the butter, white wine, and red pepper flakes. Cook the mixture over medium heat for 2–3 minutes, allowing the flavors to blend.
4. Cook the Shrimp and Asparagus
   Add the shrimp and asparagus to the skillet. Season with salt and pepper. Cook uncovered for 1–2 minutes, just until the shrimp turns pink and the asparagus is tender. Be careful not to overcook.
5. Combine Pasta and Tomatoes
   Toss the cooked pasta and fresh tomatoes into the skillet with the shrimp and asparagus mixture. Stir to combine.
6. Finish and Serve
   Top with fresh parsley and grated Parmesan cheese. Serve warm and enjoy!

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Recreating your favorite Olive Garden dishes at home doesn’t just save money—it’s a chance to connect with loved ones over a home-cooked meal. With these simple and satisfying recipes, you can enjoy the flavors of your favorite restaurant whenever the craving strikes. So roll up your sleeves, grab your ingredients, and get cooking—your next Olive Garden-inspired feast awaits!

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