WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ITALIAN LEMON CAKE

• Light sponge with real structure and tenderness
  
• Creamy lemon filling that’s smooth and balanced
  
• Perfect make-ahead dessert for entertaining
  
• Not overly sweet… just right
  
• A true restaurant-style treat at home

Italian Lemon Cream Cake

It’s no secret that I love Olive Garden appetizers and entrees, but the desserts are truly something special.

There’s the classic tiramisu and the newer chocolate lasagna (you should give my pudding version a try!), but sometimes I need something a bit more refreshing after a heavy meal.

Italian lemon cake feels like an occasion, even when it’s not. It’s soft and airy, with that creamy lemon layer that makes people pause after the first bite.

It’s one of my all-time favorite lemon desserts, right next to my Lemon Meringue Pie!

My daughter loves baking, so this is the kind of recipe we make together when we want something a little extra.

She handles the mixing, I handle the hovering, and we both handle the taste-testing. It’s a good system.

Italian cake recipes aren’t the kind you rush. You let the sponge cool. You let the cream chill. You give it time to settle into itself. And when you slice into it later, it’s worth every minute.

Quietly impressive. Classic. And always gone faster than you think.

INGREDIENT NOTES

• Eggs: Room temperature matters here. It’s what helps the sponge whip properly.
  
• Mascarpone Cheese: Soft, mild, and creamy. Don’t substitute cream cheese… it changes the whole texture.
  
• Lemons: Fresh zest and juice are where the flavor lives. This is not the place to cut corners.
  
• Heavy Cream: Whip to stiff peaks so the filling holds its shape.
  
• Vanilla Cookie Crumbs: Adds that signature Olive Garden-style finish and gentle sweetness.

VARIATIONS

Extra Lemon: Add a little more zest to the filling for brighter citrus flavor.

Berry Burst: Scatter a handful of fresh raspberries over the lemon cream (between cake layers).

Mini Cakes: Bake the sponge in smaller pans and assemble individual cakes.

Vanilla Swap: Use Golden Oreo cookie crumbs instead of vanilla wafers.

Holiday Style: Garnish with candied lemon peel for a more dressed-up look.

SERVING SUGGESTIONS

• Enjoy chilled lemon cream cake with coffee or espresso.
  
• Add fresh strawberries, raspberries, or blueberries to each plate for color and contrast.
  
• Perfect sweet treat after a big Italian-style dinner.
  
• Lovely on dessert tables or for family celebrations.

LEMON CREAM CAKE FAQ

Sponge cakes rely on air, not fat, for structure. Beating the eggs and sugar for the full time builds a stable foam that holds everything together once baked. Folding gently keeps that air intact.

The mascarpone filling works because it’s high in fat but low in acidity, which keeps it smooth when combined with whipped cream and lemon juice.

Chilling isn’t just about firmness… it allows the filling to set and the sponge to absorb just enough moisture. That’s what gives this Italian lemon cream cake its signature soft-but-defined slices.

TOOLS NEEDED

• Deep 8-inch Round Cake Pan: Gives the sponge room to rise evenly.
  
• Electric Mixer: The eggs and sugar need time and power.
  
• Mixing Bowls: Two for the batter, plus two more for the lemon mascarpone cream filling.
  
• Wire Cooling Rack: Cooling Olive Garden lemon cake completely matters before slicing.
  
• Long Serrated Knife or Wilton Cake Leveler: Use the leveler if slicing makes you nervous. It keeps things even and stress-free.
  
• Offset Spatula: Makes spreading the cream easier and cleaner.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Italian Lemon Cream Cake combines an airy sponge cake with lemon mascarpone filling and an outer layer of crushed vanilla creme cookies.

Course Dessert

Cuisine Italian

Method Oven

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

chill time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 10 (1 slice)

Calories 462cal

Author Donna Elick

Ingredients

Sponge Cake

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup whole milk, room temperature

Lemon Cream Filling

• 1 cup heavy whipping cream
• 8 ounces mascarpone cheese, room temperature
• 1 cup powdered sugar, sifted
• Zest from 1 lemon (about 2 tablespoons)
• Fresh lemon juice from 1 lemon (about 3 ½ tablespoons)
• 1 teaspoon pure vanilla extract

Assembly

• 3/4 cup vanilla cookie crumbs
• Powdered sugar for dusting

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan.
• MIX DRY INGREDIENTS: In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
• WHIP EGGS: In a large mixing bowl, add 4 large eggs, room temperature. Beat on medium speed for 1 minute. Gradually add 1 cup granulated sugar and 1/2 teaspoon pure vanilla extract. Continue beating for 7 to 8 minutes, until the mixture is thick, pale, and holds ribbons.
• FOLD BATTER: Gently fold the dry ingredients into the egg mixture in three additions, alternating with 1/4 cup unsalted butter, melted and cooled and 1/4 cup whole milk, room temperature, starting and ending with the dry ingredients. Fold carefully to avoid deflating the batter.
• BAKE: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
• COOL CAKE: Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
• WHIP CREAM: In a clean mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Set aside.
• MAKE FILLING: In another bowl, add 8 ounces mascarpone cheese, room temperature, 1 cup powdered sugar, sifted, Zest from 1 lemon, Fresh lemon juice from 1 lemon, and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
• COMBINE: Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of the lemon cream for the exterior of the cake.
• SLICE CAKE: Once completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
• ASSEMBLE: Place the bottom layer on a serving plate. Spread the lemon cream filling evenly over the top, leaving the reserved portion aside. Place the second layer on top.
• COAT SIDES: Spread the reserved ½ cup lemon cream around the sides of the cake. Gently press 3/4 cup vanilla cookie crumbs into the sides to coat.
• CHILL: Refrigerate the cake for at least 2 hours to set.
• FINISH: Just before serving, dust the top lightly with Powdered sugar.

Notes

Make-Ahead: This cake can be assembled up to 24 hours ahead. Keep refrigerated until ready to serve.

Storage: Store covered in the refrigerator for up to 3 days.

Freezing: Freeze the unfrosted sponge cake tightly wrapped for up to 2 months. Thaw completely before filling and assembling.

Technique Tip: Be sure to beat the eggs and sugar for the full 7 to 8 minutes. This step builds the structure of the sponge cake. If the batter sits too long before baking, gently re-whip for 30 seconds to restore volume.

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 128mg | Sodium: 181mg | Sugar: 35g | Fiber: 0.5g | Calcium: 92mg | Iron: 1mg

Originally published January 2024, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Lemon Cream Cake (Olive Garden Copycat Recipe) appeared first on The Slow Roasted Italian.

If you don’t feel confident enough about your creative cooking ability, I have a lot of copycat restaurant recipes that you can make!

A few of our most popular Olive Garden™ recipes are the pasta fagioli soup, the amazing salad with Olive Garden Italian dressing, and the breadsticks!

You can easily whip up this copycat restaurant version any night of the week, and it’s going to be a hit no matter what! And the best part?

The creamy texture makes the best smooth sauce that you can also use for a dipping sauce, too!

So many options for this white sauce, which is why it’s one of my favorite things to cook! (and yes, sometimes I’ll store some leftovers to have extra sauce to enjoy the next day!) 

Olive Garden Alfredo Sauce

I love copycat recipes. One of the easiest ways to recreate restaurant recipes at home is to experiment with your cooking.

Don’t be afraid to make substitutions to see how you and your family like them. You can always improve on your favorite restaurant’s signature dishes! 

Or try this 30 Minute Chicken Alfredo.

The Olive Garden is one of our favorite restaurants. So, it only makes sense that I’d want to try a few Olive Garden copycat recipes at home. 

Try our cheese stuffed shells smothered in this luxurious half and half alfredo sauce.

If you aren’t in the mood for Italian food, consider making some of our wildly popular copycat Cracker Barrel recipes. That down home comfort food can’t be beat!

For a lighter sauce, try my Low Carb Alfredo Sauce.

Ingredient Notes and Substitutions

• Cheeses

For the best authentic Italian flavor, I use a blend of freshly shredded Romano and Parmesan in this Olve Garden Alfredo sauce recipe. 

You could substitute other hard aged cheeses like Gruyere, Gouda, or Asiago, but definitely shred them fresh from a block rather than using preshedded cheese.

• Substitutes for heavy cream in Alfredo sauce 

While heavy cream is one of the things that creates the creamiest Alfredo sauce, I like to make this Alfredo sauce with half and half.

Half and half is simply equal parts heavy cream and milk, so you can easily make your own substitute with those two ingredients.

Using evaporated milk, equal parts Greek yogurt and milk, or a combination of regular milk and butter are other options that might work for you. 

For a vegan Alfredo sauce, you can try using soy milk with a dash of olive oil.

Olive Garden Alfredo Recipe Tips

• Bring the cheese to room temperature before using it. Also, be sure to add the cheese gradually to prevent it from clumping.
  
• Monitor the heat. The base of the sauce should be warm, but not too hot. Otherwise, the cheese separates and causes the consistency to be grainy.
  
• Use high quality dairy products. Using a good quality butter is important to achieving the creamy consistency of this Olive Garden Alfredo sauce. 
  
  European butter has less water content than most brands of American butter.

Kitchen Tools You’ll Need

One of the reasons this Olive Garden Alfredo recipe is so popular is that you don’t need any special tools to make it!

• Medium (2-3 quart) Saucepan
• Box Grater
• Whisks – I’ve had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes, there is a whisk for every job.

Serving Suggestions for Half and Half Alfredo

There are a lot of different uses for Alfredo sauce with half and half! The most popular dish is fettuccine Alfredo, but it’s delicious over gnocchi too.

Or use a different type of pasta, like rotini, homemade ravioli, shells, or even cavatelli pasta. I also have a scrumptious 20 minute recipe for tortellini alfredo.

Feel free to add meat and/or cooked fresh veggies to your sauce too. Chicken, Italian sausage, and shrimp Alfredo are all fantastic options! 

You can even use Olive Garden alfredo sauce as a substitute for red sauce in homemade lasagna.

Storing and Reheating Leftover Sauce 

If you have leftover Alfredo sauce, be sure to refrigerate it within two hours. 

Store the Olive Garden Alfredo sauce in an airtight container to prevent it from absorbing odors from nearby foods.

NOTE: Half and half Alfredo sauce will thicken up quite a bit in the fridge, but it does thin out as you reheat it in a microwave or slowly on the stove top. 

If you want to thin it more, you can stir in a couple of tablespoons of milk or water.

Freezing homemade Alfredo sauce: Dairy based sauces like Alfredo don’t freeze very well because they tend to separate as they thaw out. 

It does work for me, but only when I reheat it very slowly over very low heat, stirring often.

Olive Garden Alfredo Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Olive Garden Alfredo Sauce (Copycat Recipe) + Video

Olive Garden Alfredo sauce is a creamy cheese sauce, perfect on pasta or veggies. With our copycat recipe, you can make it easily at home!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 189cal

Author Donna Elick

Ingredients

• 2 cups half and half or 1 cup milk plus 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1/2 cup fresh shredded Parmesan cheese
• 1/2 cup fresh shredded Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper or white

Instructions

• Whisk together butter, garlic and half & half in a medium saucepan over medium heat. Bring to a simmer (do not boil), then remove from heat.
• Stir in cheese, a handful at a time. Gently stir until the cheese melts before adding the next handful.
• Return pan to burner over medium heat. Season sauce with salt and pepper. Stir until cheese sauce is smooth and the sauce is thick enough to coat the back of a spoon.

  Remove pan from heat and allow sauce to cool for 5 minutes. Alfredo sauce will thicken even more as it cools.
• Serve and enjoy!

Video

Notes

Freezing Alfredo sauce

If you want to freeze the sauce, it will stay good in an airtight container for up to six months. The sauce WILL separate as it thaws. To recombine, reheat slowly and gently over low heat.

Nutrition

Serving: 1 | Calories: 189cal | Carbohydrates: 5g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 477mg | Sugar: 3g | Fiber: 1g | Calcium: 275mg | Iron: 1mg

Originally published February 2014, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Alfredo Sauce (Copycat Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MINESTRONE SOUP OLIVE GARDEN COPYCAT

• Ready in under an hour
• Budget-friendly
• Easy to customize with what’s on hand
• Large batch = plenty of servings

Olive Garden Minestrone Soup

My full-blooded Italian dad may love Olive Garden, but let’s be real… he’d never admit it out loud to the old-school relatives. 😂

Meanwhile, in my early 20s, you could practically find me living off their all-you-can-eat breadsticks, soup, and salad.

I’m talking lunch after lunch of endless refills, until the servers started giving me the look. And the minestrone? Always my first pick.

This recipe is my way of saying, “Sure, Olive Garden, you’re cute. But I can do it better at home… in yoga pants… without the awkward basket refills.”

Maybe that’s why I’ve come up with homemade versions of their Zuppa Toscana, Pasta Fagioli, and Chicken Gnocchi Soup too!

As well as some of their desserts like Zeppoli Italian donuts and Lemon Cream Cake!

And the best part? No waiter side-eye when you ask for more soup. You just ladle it yourself, and no one can stop you. 😉

INGREDIENT NOTES

• Green Beans: Fresh is best, but frozen or canned work well in a pinch. Rinse canned ones so they aren’t too salty and add them towards the end. 
  
• Canned Beans: Cannellini or navy beans both work. Rinse well to avoid excess starch.
  
• Stock: Chicken stock is the gold standard for soups because it generally adds more flavor. For a vegetarian Olive Garden minestrone soup, use vegetable stock.
  
• Pasta: While ditalini is the traditional choice, I like small shells for this recipe. Orecchiette or elbows are another good option. 
  
• Spinach: Roughly chop so you don’t get large leafy clumps in each bite.

VARIATIONS

Protein Boost: Add cooked Italian sausage or shredded chicken for extra heartiness.

Spicy Kick: Stir in a pinch of red pepper flakes while simmering.

Gluten Free: Use gluten-free pasta or rice, adjusting cooking time as needed.

Extra Veggies: Add corn, peas, or bell peppers for more color. Sweet potatoes, leeks, and kale would make this minestrone soup recipe from Olive Garden even heartier.

SERVING SUGGESTIONS

• Topping Ideas: Add some freshly cracked pepper and shredded Parmesan or crushed crackers.
  
• Classic Trio: It wouldn’t be a true copycat meal without salad and breadsticks!
  
• Appetizers: Munch on toasted ravioli or fried mozzarella while you wait for dinner to finish.
  
• Heartier Meal: Pair this Olive Garden minestrone recipe with a gourmet grilled cheese or a crusty loaf of bread with plenty of butter. 
  
• Dessert Options: Keep it light with a scoop of sorbet or a slice of Italian lemon cream cake.

MINESTRONE SOUP RECIPE OLIVE GARDEN FAQ

Over the years, I’ve learned that the secret to a restaurant-quality minestrone is all about layering flavor.

Sautéing the onions and celery first builds a foundation, the tomato paste deepens the broth, and simmering before adding zucchini and spinach keeps those vegetables tender but not mushy.

And here’s a tip straight from experience: if you want your leftovers to taste like day-one soup, cook the pasta separately and stir it into each bowl before serving.

That keeps your broth perfectly soupy instead of turning into a stew by day two.

TOOLS NEEDED

• Large Stockpot or Dutch Oven: Heavy-bottomed cookware is perfect for soups.
  
• Sharp Chef’s Knife: Important for quick and precise chopping.
  
• Cutting Board: Keeps your knives in good condition and your counters clean.
  
• Wooden Spoon or Ladle: For stirring and serving!

Enjoy!

With love, from our simple kitchen to yours.

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Print

Olive Garden Minestrone Soup

Copycat Olive Garden Minestrone Soup is warm and comforting, perfect for chilly nights. Recreate this popular menu item in 45 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 1 cup

Calories 177cal

Author Donna Elick

Ingredients

• 2 medium yellow onions, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 2 tablespoons extra virgin olive oil
• 2 large carrots, diced (about 1 cup)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons tomato paste
• 1 can (15 ounces) fire-roasted diced tomatoes, including juices
• 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 6 cups vegetable stock or chicken stock
• 1 tablespoon dried Italian seasoning
• 1 medium zucchini, sliced into half-moons
• 2 cups fresh spinach, roughly chopped
• 2/3 cup small shell pasta
• Kosher salt and fresh ground black pepper, to taste
• Fresh parsley, chopped (optional garnish)
• Grated parmesan cheese optional garnish

Instructions

• Sauté the Base Vegetables: In a large stockpot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium heat. Add 2 medium yellow onions, diced and 2 stalks celery, diced . Cook until softened and fragrant, about 5 minutes, stirring occasionally.
• Build the Soup Base: Add 2 large carrots, diced, 1 cup fresh green beans, trimmed and cut into 1-inch pieces, 2 tablespoons tomato paste, 1 can (15 ounces) fire-roasted diced tomatoes, including juices, 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed, 1 can (15 ounces) red kidney beans, drained and rinsed, 6 cups vegetable stock or chicken stock, and 1 tablespoon dried Italian seasoning. Stir to combine and bring the soup to a boil.
• Simmer: Reduce the heat to medium-low and simmer uncovered for 10 minutes. This helps the flavors meld together.
• Add Quick-Cooking Veggies & Pasta: Stir in 1 medium zucchini, sliced into half-moons, 2 cups fresh spinach, roughly chopped, and 2/3 cup small shell pasta. Cook until the pasta is al dente, about 10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom.
• Season and Serve: Taste and adjust seasoning with Kosher salt and fresh ground black pepper, to taste as needed. Remove from heat. Ladle soup into bowls and garnish with Fresh parsley, chopped or Grated parmesan cheese, if desired. Serve immediately with breadsticks or crusty bread.

Notes

Make-Ahead Tips: Prepare the soup base (through Step 3) up to 2 days in advance and refrigerate. When ready to serve, reheat the base, then add zucchini, spinach, and pasta in the last 10 minutes of cooking. This keeps the vegetables fresh and the pasta from becoming soggy.

Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. Keep in mind that the pasta will continue to absorb broth as it sits, so the soup may thicken. You can always stir in extra stock when reheating.

Freezing: For best results, freeze the soup without the pasta. Cook through Step 3, cool completely, and freeze in airtight containers for up to 3 months. Add freshly cooked pasta when reheating.

Reheating: Reheat on the stovetop over medium heat until warmed through, stirring in extra stock or water as needed. Microwave individual portions in 1-minute intervals, stirring in between.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 742mg | Sugar: 5g | Fiber: 7g | Calcium: 95mg | Iron: 3mg

Originally published November 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Minestrone Soup appeared first on The Slow Roasted Italian.

Craving more of your favorite Olive Garden soups? Try my copycat recipes for the minestrone, chicken gnocchi soup, and my personal favorite — Olive Garden pasta fagioli.

Having an Olive Garden copycat recipe like this is the perfect recipe to share with family and friends. It’s sure to be a crowd pleaser! 

This just might be the best soup recipe out there. What I love about making this easy Zuppa Toscana recipe is that it tastes just like Olive Garden’s version – and it’s a flavor that the whole family can enjoy. 

While it’s a thicker cozy soup in terms of texture, this just means that you’ll get the chance to savor every bite and enjoy that robust flavor. 

Making a pot of this traditional Italian soup is my favorite thing to do during soup season!

And while you might not have the endless breadsticks coming to your table like you do at Olive Garden, find comfort in knowing that this easy Zuppa Toscana Soup recipe is a comforting soup that you can make for a fraction of the cost anytime the craving hits! 

I get numerous requests for this copycat Olive Garden soup throughout the winter months, and that’s because it really is an awesome soup to eat! 

Make it once and you’ll see why it’s a family favorite in my house – it really is a great recipe! 

Zuppa Toscana Soup Recipe

This simple homemade version of the Olive Garden restaurant Zuppa soup is so hearty and delicious, it will be a hit from the first spoonful. 

Plus, it’s a simple, one pot meal — you can’t go wrong!

For a hands-off option, check out my recipe for Instant Pot Zuppa Toscana.

It’s just as tasty as this stovetop version, and you can have it on the table in 30 minutes. It is the perfect solution when you’re pressed for time.

If you’ve never tried this Italian Olive Garden Zuppa Toscana soup, we think you’ll love it! 

It’s a classic, featuring tender potatoes, spicy Italian sausage, and fresh kale in a perfectly seasoned, creamy broth.

 Ingredient Notes and Substitutions

• Russet potatoes – Not only is this what the restaurant uses in their Zuppa Toscana soup recipe, but I find that the flavor and texture can’t be beat!
  
• Not a fan of kale? Fresh baby spinach tastes just as delicious in this dish. Just be sure to remove the stems first.
  
• Chicken Stock – I love homemade chicken stock best, but the runner up has to be Kitchen Basics Chicken Stock. It has great flavor. You can use chicken broth in a pinch.
  
• Italian sausage – Our Zuppa Toscana soup recipe calls for hot Italian sausage links. For a less spicy flavor, use a mild Italian sausage in it’s place. 
  
  You’ll need to remove the sausage casings before making the soup. If you prefer, you can use bulk ground Italian sausage.
  
• Add some cheese! Feel free to add some freshly grated Parmesan over the top of each bowl before diving in.

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for stews, roasts, frying, and more! This is a staple in my kitchen.
• Ladle – A must for dishing up homemade Olive Garden soups!
• Cheese Grater – Fresh Parmesan or Romano sprinkled on top makes the Olive Garden Zuppa Toscana soup even better!

Zuppa Toscana Soup Recipe Notes

• Time saving tip 

Did you know that you can cook bacon in the oven while you prep your other ingredients? Plus, you’ll keep your stovetop clean from grease splatters!

• Want a thicker, heartier soup?

Before adding your kale, smash a few of the softened potatoes. This will naturally thicken the broth, giving it an extra creamy texture.

If you prefer a thinner consistency, simply increase the amount of chicken stock.

Serving Suggestions

As with any other hearty Italian soup, placing a basket of bread on the table is a must. Go full restaurant style and make our Olive Garden breadsticks recipe.

You could even make a salad and top it with black olives, homemade croutons, pepperoncini, and Olive Garden Italian dressing!

Storing and Reheating Italian Zuppa Soup

Before storing leftover Olive Garden Toscana soup, allow it to cool down to room temperature. 

Transfer it to an airtight container where it will keep in the refrigerator for up to 3 days.

Reheat leftovers on the stove over low heat, stirring occasionally. Or, you can microwave a bowl in 30 second increments, stirring once or twice.

Keep in mind that cream-based soups, especially those with potatoes, do not freeze well. 

Dairy tends to separate or curdle when reheated, causing the potatoes to become mushy and grainy.

Zuppa Toscana Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Zuppa Toscana Soup (Olive Garden Copycat) + Video

Our Zuppa Toscana soup is an easy Olive Garden® copycat of their sausage potato soup. You’ll save money with our Zuppa Toscana soup recipe!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 604cal

Author Donna Elick

Ingredients

• 1 pound hot Italian sausage casings removed
• 1 large yellow onion diced
• 3 cloves garlic minced
• 6 cups low-sodium chicken stock
• 3 large Russet potatoes peeled and diced
• 1 bunch curly kale leaves stripped and chopped
• 3/4 cup heavy cream
• 4 slices cooked bacon chopped
• kosher salt
• black pepper freshly ground
• 1/4 cup freshly grated Parmesan or Romano cheese for serving

Instructions

• In a large pot over medium-high heat, cook sausage until browned and no longer pink, 5 to 7 minutes. Break into smaller pieces with your spatula as you cook, Transfer to a plate to drain.
• Add onion to pot and cook until soft, 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more. Season to taste with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes. Smash a few of the potatoes to create a creamy texture.
• Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.
• Garnish with Parmesan or Romano and serve.

Video

Nutrition

Serving: 1 | Calories: 604cal | Carbohydrates: 41g | Protein: 24g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 793mg | Sugar: 3g | Fiber: 4g | Calcium: 174mg | Iron: 3mg

Originally published January 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Zuppa Toscana Soup (Olive Garden Copycat) + Video appeared first on The Slow Roasted Italian.

With the perfect balance of ingredients and flavors, it’s no wonder that Pasta e Fagioli is an Olive Garden favorite! It tastes just like it came from your favorite Italian restaurant! 

Make sure to make a large pot of this classic Italian soup because it’s going to be a new family favorite. 

The small pasta shape gives the perfect texture to this hearty soup while filling my belly with flavor. 

I try to keep as many of the pantry staples on hand as possible to make this traditional Italian soup when the craving strikes. My entire family never misses this when it’s for dinner! 

The first time that you make this pasta dish, you’ll be hooked on how it’s the perfect meal. This just might be the best Pasta Figioli Soup recipe out there – it’s the perfect classic Italian dish! 

Pasta Fagioli Recipe

“Pasta e fagioli” translates to “pasta and beans,” and this copycat Olive Garden pasta fagioli recipe has plenty of both!

Ground beef, veggies, white and red beans, and plenty of Italian seasonings simmer together in a rich tomato broth. 

Then, freshly cooked ditalini is added right at the end to make this dish even more filling.

Craving more homemade versions of your favorite Olive Garden soups?

I’ve got stovetop and Instant Pot versions of their Zuppa Toscana, as well as a creamy chicken and gnocchi and chicken parmigiana.

Add a big bowl of salad and some breadsticks and you’ll never need takeout again!

Love making Olive Garden at home? Make our Meatballs Parmesan Copycat next for the is the perfect main course with tender Italian meatballs smothered in marinara and parmesan!

Finish the meal off with our Copycat Olive Garden Cheesecake with a beautiful strawberry topping!

Ingredient Notes and Substitutions

The main ingredients are listed below. The best part is that you can be versatile in the type of beans or even meat that you add to this flavorful dish. 

• Ground beef – This pasta fagioli recipe would be equally as delicious with ground sausage, ground turkey, or chicken!
  
• Tomatoes – San Marzano canned tomatoes are less acidic than other varieties, or you can simply stir in a teaspoon of granulated sugar if the soup is too acidic. 
  
  For a little spice, try diced tomatoes with jalapenos or chiles.
  
• Beans – Using the liquid from the cans adds plenty of flavor, but it can also add a lot of sodium! 
  
  If you’re concerned about salt content, give the beans a rinse and increase the amount of stock and tomato sauce instead.
  
  Get extras and use them in my Crockpot Italian Beans for the perfect side to this Olive Garden main dish!
  
• Pasta – Ditalini is a short, round noodle shaped like a tube. 
  
  While it’s the classic choice for a traditional Italian pasta fagioli recipe, orzo or elbow macaroni will work in a pinch for this classic soup. A short pasta works best in my opinion. 
  
• Beef stock – You can substitute chicken stock, beef broth, or even water if you prefer. The beef stock just adds a really nice richness to the soup. Store-bought broth works just fine as well. 

Even though I think that this is already the perfect ultimate comfort food, it’s a great recipe to add new flavors to. 

Use as many simple ingredients as you want, but I think that adding Italian sausage, red pepper flakes, garlic cloves, fresh herbs like fresh rosemary and bay leaves, and a variety of beans like navy beans, white kidney beans, red kidney beans, Cannellini beans, and white beans are all great for this hearty Italian soup recipe. 

You can also add some fresh vegetables if you want to pair with the cooked pasta and savory broth of this flavorful soup. 

Make this the best Pasta Fagioli Soup recipe to feed your taste buds! You can’t go wrong with whatever you decide to mix and match, so make this the best pasta fagioli recipe for your home! 

If you love making Olive Garden at home, don’t miss our best Olive Garden recipes ever — every fan favorite, all in one place!

How To Make Olive Garden Pasta Fagioli at Home

• Brown the meat and vegetables first.

Start with the ground beef and drain off any excess fat — this keeps homemade Olive Garden pasta fagioli from being too greasy. 

Then, add the onion, celery, and garlic. Scrape up any browned bits as they cook for extra flavor. 

Once softened, stir in all of the remaining ingredients except for the noodles.

• Cook the pasta separately.

This allows you to add just the right amount and ensures the noodles don’t become too soggy. You won’t tender pasta, not soggy pasta, so pay attention to the cook time. 

Follow the package directions and be sure to salt the water for flavor. Then, drain the noodles well and stir them into the soup just before serving.

• Don’t forget the garnish!

Sprinkle some chopped herbs like parsley or basil over the top or grate a little bit of fresh Parmesan or Romano if you’d like!

Storing and Reheating this Pasta e Fagioli Recipe from Olive Garden

Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat on the stove until warmed through. (It’s so good as leftovers the next day!) 

I wouldn’t recommend freezing Olive Garden Pasta Fagioli once everything is combined. 

Soups with pasta don’t tend to hold up well once they’ve been thawed and reheated.

However, you can freeze the soup base for up to 3 months and add freshly cooked ditalini just before serving.

Olive Garden Pasta Fagioli Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Pasta Fagioli Soup Recipe (Olive Garden Copycat)

This Pasta Fagioli Recipe makes a rich and hearty meal with plenty for the whole family. Warm yourself up with a bowl of this soup tonight!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups

Calories 302cal

Author Donna Elick

Equipment

• 12-quart stock pot
• large pot
• strainer
• spoon

Ingredients

• 1 pound ground beef
• 1 cup diced yellow onion
• 1 cup diced celery
• 2 teaspoons minced garlic
• 2 tablespoons olive oil optional
• 1 cup matchstick carrots
• 3 medium tomatoes diced or 1- 15 oz. can of diced tomatoes (including the juices)
• 15 ounce can white beans undrained
• 15 ounce can red kidney beans undrained
• 15 ounce can tomato sauce
• 2 cups beef broth
• 1 tablespoon dried Italian seasoning
• 1 cup ditalini pasta cooked (cook and drain separately)
• Parsley basil, oregano, and/or thyme for garnish, if desired

Instructions

• In a large stockpot or Dutch oven, brown the ground beef until no pink remains.
• Add onion, celery, and minced garlic to the pot and continue cooking over medium heat until onions are soft. (If there is not enough fat in the pan from cooking the ground beef, add 1-2 tablespoons of olive oil to aid in sauteeing the vegetables.)
• Drain the meat and vegetables of any excess fat.
• Add the carrots, beans, tomatoes, tomato sauce, beef broth, and Italian seasoning to the mixture and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15-20 minutes.
• Meanwhile, cook the pasta in a pot of salted water until al dente. Drain and set aside.
• Once the soup has simmered at least 15 minutes, remove from heat and stir in the cooked pasta.
• Serve with fresh herbs for garnish.

Notes

Use diced tomatoes with jalapenos or chiles for a little spice in the soup.

You can substitute chicken broth or even water for the beef broth, but I like the richness from the beef broth.

If the soup is too acidic, add a teaspoon of granulated sugar.

Add salt and pepper as needed to season.

This is a nice, thick soup – almost chili consistency. You can add more broth if you’d like a runnier soup, but it’s really great as a thick, hearty soup.

Try ground sausage, ground turkey, or ground chicken instead of the ground beef!

Cooking the pasta separately allows you to adjust how much much pasta you’re adding without losing any of the liquid content and it also prevents the noodles from becoming soggy in the soup.

Store in the refrigerator for 4-5 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 302cal | Carbohydrates: 35g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 542mg | Sugar: 5g | Fiber: 7g | Calcium: 87mg | Iron: 4mg

Originally published December 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pasta Fagioli Soup Recipe (Olive Garden Copycat) appeared first on The Slow Roasted Italian.

Olive Garden Stuffed Shells

This is the kind of dish that makes everyone forget they were ever mad at each other.

It’s hot, cheesy, ridiculously creamy, and those crispy breadcrumbs on top? Heaven. The kind of dinner that makes people close their eyes on the first bite and ask, “Wait… YOU made this?”

These shells are stuffed like they mean it… no skimpy filling here. You’re getting a forkful of cheesy goodness in every bite, and that’s the way it should be.

Whip up some air fryer garlic bread to pair with these stuffed Italian shells, and you’ve got a dinner that is next level delicious. 

Or make it a true copycat meal with recipes for Olive Garden’s famous salad and breadsticks!

And if you need some protein for it to feel like a full meal, try a classic Chicken Parmigiana or the since-retired Chicken Vino Bianco (one of my personal favorites!).

INGREDIENT NOTES

• Extra Large Pasta Shells: Smaller shells are nearly impossible to stuff, so if you’re really in a pinch, manicotti noodles are the way to go.
  
• Panko Breadcrumbs: Sprinkled on top for a bit of crunch! For even more flavor, you can mix a bit of dry Italian seasoning into the breadcrumbs.
  
• Ricotta: Whole milk ricotta adds richness and creaminess. This is the one cheese you can’t substitute! If you’ve got the time, try making it from scratch.
  
• Shredded Cheese Blend: Provolone adds depth, mozzarella brings the melt, and parmesan finishes it off with salty nuttiness. Grate it fresh for best results!
  
• Cream Cheese: This helps the white sauce stay thick and velvety without separating.
  
• Half & Half: For a silkier, richer white sauce, replace the half & half with heavy cream.
  
• Marinara Sauce: Any store-bought sauce is fine, of course, but I recommend making my copycat Olive Garden Marinara Sauce.  

VARIATIONS

Spinach & Cheese: Add ½ cup thawed frozen spinach (squeezed dry) to the ricotta filling.

Meat Lovers: Add cooked crumbled sausage or ground beef to the marinara before baking.

Veggie Packed: Sauté finely chopped mushrooms or zucchini, then drain well and mix into the cheese filling.

Extra Cheese: Sprinkle more mozzarella over the top before baking for even more gooey goodness.

STUFFED ITALIAN SHELLS FAQ

When I was developing this stuffed large shells pasta recipe, I wasn’t just chasing a copycat… I was chasing consistency.

The kind of forkful that delivers balanced flavor, the perfect melt, and a sauce that coats without sliding off.

To get there, it all comes down to ingredient choice and kitchen chemistry.

Let’s talk filling first. Ricotta provides a soft, mild base, but on its own, it can be grainy and bland.

By folding in provolone and mozzarella (both high in casein and known for their meltability), along with finely grated parmesan, you get a smooth, rich interior with just the right pull.

The egg acts as a binder and stabilizer. Once baked, it locks the filling into a cohesive structure that doesn’t ooze out when sliced.

The sauce? That was the real test. A standard béchamel was too flat. I found that starting with a small amount of cream cheese adds emulsifiers that help stabilize the fat when the half & half is whisked in, creating a velvety emulsion that holds together, even after baking.

The parmesan (high in glutamates) intensifies flavor and helps thicken the sauce naturally without needing a flour-based roux.

Even the breadcrumb topping has intention. Toasting the panko with butter initiates the Maillard reaction, adding a crunchy, golden finish that contrasts the creamy shells underneath.

This isn’t just comfort food… it’s layered with thoughtful techniques that elevate each bite.

I’ve tested, tweaked, and tasted until the texture of these stuffed Italian shells was perfect and the flavor delivered from edge to edge.

TOOLS NEEDED

• Large pot
  
• Small baking sheet
  
• Medium skillet
  
• Large mixing bowl
  
• 9×13-inch casserole dish
  
• Measuring cups and spoons
  
• Spoon or small scoop for stuffing shells

Enjoy!

With love, from our simple kitchen to yours. 

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Olive Garden Stuffed Shells (Copycat)

Olive Garden Stuffed Shells are cheesy, comforting, and indulgent. And with this easy copycat recipe, you can make them at home in an hour!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 665cal

Author Donna Elick

Equipment

• large pot
• baking sheet
• mixing bowl
• medium skillet
• casserole dish

Ingredients

• 12 jumbo pasta shells (about one half of a 12-ounce package)
• 1 tablespoon unsalted butter
• 1/3 cup panko breadcrumbs
• 16 ounces ricotta cheese
• 2 ounces provolone cheese, shredded (about 1/3 cup)
• 2 ounces mozzarella cheese, shredded (about 1/2 cup)
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon coarse black pepper
• 1 large egg
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons cream cheese, softened and sliced
• 1/2 cup half and half or heavy cream
• 1/2 cup parmesan cheese, grated
• 1 1/2 cups marinara sauce
• Chopped fresh parsley for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Prepare a small baking sheet with parchment paper.
• Cook the Pasta Shells: Bring a large pot of heavily salted water to a boil. Cook the 12 jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
• Toast the Breadcrumbs: Melt 1 tablespoon unsalted butter in a small microwave-safe bowl. Stir in 1/3 cup panko breadcrumbs until evenly moistened. Spread onto the prepared baking sheet and bake for 5 minutes, or until lightly toasted. Set aside.
• Make the Ricotta Filling: In a large mixing bowl, combine 16 ounces ricotta cheese, 2 ounces provolone cheese, shredded (about 1/3 cup), 2 ounces mozzarella cheese, shredded (about 1/2 cup), 1/2 cup parmesan cheese, grated , 1/2 teaspoon coarse black pepper, and 1 large egg. Stir until fully combined. Set aside.
• Make the Cheese Sauce: In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 3 cloves garlic, minced and sauté for 1 minute, until fragrant. Add 2 tablespoons cream cheese, softened and sliced and whisk until mostly melted. Slowly whisk in 1/2 cup half and half or heavy cream until smooth. Stir in 1/2 cup parmesan cheese, grated and whisk until the sauce is thickened and smooth. Remove from heat.
• Assemble the Dish: Pour 1 1/2 cups marinara sauce into the bottom of a 9×13-inch casserole dish. Fill each shell with the ricotta mixture and place them open-side up on top of the sauce.
• Add Cheese Sauce and Bake: Drizzle the cheese sauce evenly over the stuffed shells. Bake uncovered for 15 to 20 minutes, or until hot and bubbly.
• Garnish and Serve: Sprinkle with the toasted breadcrumbs and Chopped fresh parsley before serving.

Notes

Make-Ahead Tips: You can prep the shells up to 1 day in advance. Cover and refrigerate before baking.

Freezing Tips: Freeze unbaked, stuffed shells in a single layer on a parchment-lined baking sheet. Once frozen, transfer to an airtight freezer-safe container. Thaw in the fridge overnight before baking.

Reheating Tips: While these are best fresh, leftovers can be reheated in a 350°F oven for 10 to 15 minutes. Add a spoonful of marinara or cream on top to keep them from drying out.

Stretch It: One serving equals 3 generously stuffed shells. If you’re serving a crowd, boil a few extra shells and use slightly less filling in each.

Breadcrumb Hack: Toasting the panko adds the perfect crunch — don’t skip it. You can even make extra and store it in a jar for topping casseroles and pasta bakes.

Nutrition

Serving: 1 | Calories: 665cal | Carbohydrates: 19g | Protein: 31g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 207mg | Sodium: 1233mg | Sugar: 6g | Fiber: 2g | Calcium: 686mg | Iron: 2mg

Originally published October 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Stuffed Shells (Copycat) appeared first on The Slow Roasted Italian.

I literally dream about these warm Italian doughnuts. They’re not only delicious sweet treats, but these pillowy soft doughnuts bring the Olive Garden dessert experience right into my own home.

It’s a fun dessert to make, and I’ve had huge success with it every single time. 

If you’re a fan of the taste and texture of delicious Olive Garden doughnuts, then you’re not going to want to miss these homemade zeppoles.

They only take a little bit of time to make, and you’ll literally get the tastiest results every time.

Forget about the stress of dessert catastrophes, and give this zeppole recipe a go.

They’re the perfect tasty options to make in your own kitchen – and as the chef, you can enjoy taste-testing an extra serving or two to make sure that the crispy outer texture is perfect! Perks of being the cook! 

Olive Garden Italian Donuts

I have a special affinity for cinnamon sugar-coated donuts, as evidenced by my baked and air fried donut recipes!

But even better than cinnamon sugar is vanilla sugar, made by mixing extract with sugar and letting it dry. I can’t wait to find more uses for it — or try out different flavored sugars. 

As easy as those are to make, you’ll love how simple this zeppoli dough is too. 

It’s really similar in texture to choux pastry (pâte à choux) once fried, with a tender bite and airy little pockets throughout.

You won’t have to wait for the dough to rise or make it in a special way. In fact, the only tool you really need is a rolling pin! These fry up in minutes and are ready to be eaten right away.

Ingredient Notes and Substitutions

• Flour – Use regular all-purpose flour for this recipe. 
  
  Although you’ll be mixing it with baking powder and salt, the ratios aren’t quite right to substitute self-rising flour. So just stick to the basics!
  
• Sugar – You only need a little in the dough, but you’ll need a whole cup to coat the donuts after they’ve been fried!
  
• Vanilla Extract – Mix this with the coating sugar for flavor, then add some to the dough as well. The higher the quality, the better.
  
  You can also use vanilla bean paste or the actual seeds from the pods to flavor the sugar. Or, leave the sugar plain if you prefer.
  
• Egg Yolks – Carefully separate out the whites and save them for something else — maybe egg wraps or meringue!
  
• Whole Milk – This is preferred because the higher fat content adds to the richness of the dough. Feel free to use skim milk in a pinch, just know that your donuts won’t be as tender.
  
• Chocolate Sauce – While optional, you’ll definitely want to make some for dipping! All you need to make it are heavy whipping cream and your favorite chocolate chips.

Tips and Tricks to Make the Perfect Zeppoli Olive Garden Copycat

• Aim for a smooth, stiff dough.

Start with room temperature ingredients — that means allowing the milk and eggs to warm on the counter for about 30 minutes first. 

You’ll also need to melt the butter and let it cool a bit.

Mix the wet and dry ingredients in separate bowls, then mix the wet into the dry (not the other way around!) a little at a time until it all comes together. 

Knead the dough by hand just until it reaches the right consistency. If it’s too sticky, add a little more flour (1 tablespoon at a time), and be sure to flour your rolling pin and surface.

• Decide if you want smaller donuts or larger zeppoli like Olive Garden.

Cut the dough into 8 pieces for larger donuts, or double the amount with 16 smaller pieces.

Note that smaller pieces will cook faster, so keep a close eye on them!

• Make sure the oil is hot enough and keep it consistent.

It may not seem like a big deal, but the right oil temperature is the difference between greasy, soggy donuts and perfectly crispy and fluffy ones!

Bring the oil up to 375°F and hold it there as best as you can. The temperature will drop once the dough is added, so you’ll need to let it come back up between batches.

A thermometer is the best way to monitor oil temperature, but you can get by without it. 

Drop a small piece of dough into the oil first — if it sizzles and rises to the surface quickly without burning, the oil is ready!

• Add the sugar coating to warm Italian donuts.

Have your vanilla sugar ready and waiting in a brown paper bag so you can add the donuts right away. It’s the best way to ensure the sugar sticks to the surface.

Waited too long? Lightly brush the cooled Olive Garden Italian donuts with some melted butter to help the sugar stick.

You can also use a large Ziploc bag or gently toss Olive Garden zeppoli with sugar in a large bowl, but a brown bag is the best option for even coating.

Prep Ahead

• Make vanilla sugar
• Bring milk and eggs to room temp
• Heat frying oil

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Rolling Pin – If you don’t have one, an empty wine bottle works too!
• Candy Thermometer – This ensures the oil is just the right temperature so your donuts don’t come out greasy.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Brown Paper Bags – The best way to coat warm Italian donuts in sugar!

Serving Suggestions 

No Olive Garden zeppoli is complete without a luscious chocolate sauce for dipping! Heat heavy cream on the stove, then stir in chocolate chips until melted. 

For a thinner, drizzling consistency, simply increase the amount of heavy cream.

Olive Garden Italian donuts would also be tasty with caramel or strawberry sauce, or even berry jam! Enjoy on their own or with a creamy affogato.

Storing and Reheating Warm Italian Donuts

Enjoy these right after frying for the best flavor and texture. If you happen to have leftovers, you can keep them at room temperature in an airtight container for a day or two.

Reheat Olive Garden Italian Donuts in the oven or air fryer to get the outside crispy again.

Olive Garden Zeppoli FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Olive Garden Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Copycat Olive Garden Chocolate Lasagna

Black Tie Mousse Cake (Olive Garden Copycat!)

Olive Garden Tiramisu Copycat Recipe (Italian Dessert)

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Copycat Olive Garden Italian Donuts (Zeppoli Recipe)

Olive Garden Italian Donuts are crispy and sweet with a soft, tender center. Coat with homemade vanilla sugar and serve with chocolate sauce!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

dry time for vanilla sugar 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 511cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• mixing bowls
• large pot
• sauce pan

Ingredients

For the Zeppoli:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 4 egg yolks
• 3/4 cup whole milk
• 2 tablespoons unsalted butter melted and cooled
• 1 teaspoon vanilla extract
• vegetable oil for frying

For the Vanilla Sugar:

• 1 cup granulated sugar
• 1 tablespoon vanilla extract

For the chocolate sauce (optional):

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

• Mix sugar and vanilla extract in a bowl. Spread on a baking sheet to dry for 1 hour. Break clumps and transfer to a brown paper bag.
• Make the Zeppoli Dough:
• Sift together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk together egg yolks, milk, melted butter, and vanilla. Gradually mix wet ingredients into dry ingredients until just combined. Knead briefly to form a smooth, stiff dough.
• Turn the dough onto a lightly floured surface. Roll out to about 1/2 inch thickness. Cut the dough into rectangles, approximately 3 inches in length. Use a fork or toothpick to poke holes evenly across the surface of each zeppoli.
• Heat oil in a deep fryer or large pot to 375°F (190°C). Check the temperature with a candy thermometer.
• Carefully place the docked dough rectangles into the hot oil. Fry for 2-3 minutes on each side until they puff up and turn golden brown. Do not overcrowd the pot. Transfer the zeppoli to a plate lined with paper towels to drain excess oil.
• While the zeppoli are still warm, place them in the brown paper bag with vanilla sugar. Close the bag and shake gently to coat evenly.
• Prepare the Chocolate Sauce (optional): Heat the heavy cream in a saucepan until it simmers. Remove from heat, add chocolate chips, and stir until smooth and well combined.
• Serve the vanilla sugar-coated zeppoli with chocolate sauce for dipping.

Notes

You can cut these into 16 parts for smaller 3 inch pieces, or 8 larger pieces. If you cut into smaller pieces, just be sure to watch your dough as it cooks, as smaller pieces would cook faster.

To make a thinner, drippy chocolate sauce, use more heavy whipping cream.

Nutrition

Serving: 1 | Calories: 511cal | Carbohydrates: 73g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 219mg | Sugar: 40g | Fiber: 3g | Calcium: 100mg | Iron: 4mg

Originally published December 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Olive Garden Italian Donuts (Zeppoli Recipe) appeared first on The Slow Roasted Italian.

et’s talk about the simplicity of this copycat recipe! It tastes like a gourmet meal, but the cooking process is a breeze!

This easy chicken fettuccine alfredo recipe is my favorite dish to make when I’m craving a hearty comfort food. 

What I love about making this cooked pasta is that you will love the flavor when it’s cooked fresh – and likely have plenty of leftovers for the next day! 

This means that at the end of cooking, you’ll be able to put your feet up and relax, knowing that you have a couple of meals for everyone to enjoy. 

I’m the type of person who can eat pasta for dinner last night and wake up the next day wanting more! 

You won’t find much difference at all between this simple pasta recipe and the one at Olive Garden. 

I love to add some red pepper flakes, onion powder, and garlic powder to mine to change up the flavor – but it’s really up to you! 

Easy Chicken Alfredo Recipe

Bursting with flavors of garlic and Italian seasoning, this incredibly easy Olive Garden recipe will save you time and keep your taste buds happy. 

It’s a family favorite and the ultimate comfort food, which is always a winning combination! 

What I love about this popular recipe is that it’s topped with delicious alfredo sauce. 

The texture of the sliced chicken paired with the flavorful alfredo sauce is why this is a family favorite! 

Chicken Alfredo Pasta

Anyone who knows me knows that my love for chicken alfredo is unmatched. This pasta dish is creamy, cheesy, and just so darn good! 

Ever since I figured out how to make chicken alfredo Olive Garden™ style, I haven’t stopped making it.

This chicken alfredo pasta recipe not only tastes out of this world but is also so easy to make! 

You’ll need less than 10 minutes of prep time, and the whole dish comes together in under 30 minutes.

Trying to stay mindful of nutrition? Replace the sauce with this Keto Alfredo Sauce! It doesn’t sacrifice any flavor, and you’ll feel better about the lower carbs!

If you love this chicken fettuccine alfredo, try my comforting Chicken Alfredo Tortellini Soup next. 

Serving a crowd? Try our Chicken Alfredo Lasagna that layers that same creamy white sauce and tender chicken between sheets of pasta for a baked dish that’ll have everyone asking for seconds!

Or bake those chicken alfredo flavors in a creamy, cheesy casserole dish!

Or, for more satisfying Olive Garden chicken recipes, give my copycat Grilled Chicken Margherita Chicken Parmigiana, Olive Garden Meatballs Parmesan or Olive Garden Lasagna Classico!

Olive Garden Chicken Alfredo Ingredient Notes and Substitutions 

• Fettuccine Noodles  – Dry fettuccine is what I use in this recipe, but you can use any pasta of your choice.
  
  Other options could be angel hair pasta or penne pasta. (but if you’re going to for the real deal copycat, I love using cooked fettuccine noodles best) 
  
• Boneless Skinless Chicken Breast – Grilling will give you the best flavor! 
  
  I recommend cutting the skinless chicken breasts in half lengthwise into cutlets – this will help them cook quickly and more evenly. 
  
  If you prefer dark meat, you can swap chicken breasts with boneless skinless chicken thighs.
  
• Unsalted Butter – Using unsalted butter will give you more control over how much salt is in this chicken alfredo pasta recipe. 
  
  Only have unsalted butter on hand? No worries, you can balance out the recipe by simply omitting the additional salt.
  
• All-Purpose Flour – You’ll use the flour to create the roux that will get your sauce off to a smooth start. 
  
  You can use a fine-mesh sieve to help spread that flour evenly over the butter and garlic and prevent clumping.
  
• Heavy Cream and Whole Milk – These ingredients will give your Olive garden chicken alfredo sauce its rich, creamy consistency.
  
• Freshly Grated Cheese – Use parmesan, or a combination of parmesan and romano. Parmesan is known for its tanginess, while romano typically has a sharper and saltier taste. 
  
  Adding fresh parmesan cheese to the top of the pasta makes a crazy good flavor to the creamy alfredo sauce! 

Tips and Tricks for Olive Garden Chicken Pasta

• Cook Chicken Carefully. Make sure that the internal temperature of the chicken reaches at least 165°F. 
  
  You can use a digital meat thermometer to check the temperature. (and if you’re needing to use leftovers, you can add cooked shredded rotisserie chicken as well – or leftover cooked chicken from the night before) 
  
• Prepare Sauce Slowly. The key to getting perfect creamy homemade alfredo sauce is going slowly as you mix the cream and milk into the roux. 
  
  Avoid pouring all the liquid into the pan at once, or you’ll end up with clumps of flour in your sauce.
  
• Reserve Pasta Water. Adding pasta water to your sauce mixture will make your thick, creamy alfredo a little bit thinner. 
  
  But the starchiness of the water will also help give the sauce a great texture. Save some of the water after the pasta cooks. 
  
• Add Optional Garnish. Finish off this chicken fettuccine alfredo by sprinkling some fresh parsley on top. 
  
  This will brighten the flavor a little bit while also leaving you with a beautiful presentation on your plate! 
  
  You can also add other fresh herbs that aren’t listed on the recipe card. Make it your own! 

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta. 
• Outdoor or Countertop Grill, or a Skillet, depending on how you want to cook your chicken. 

Serving Suggestions

There’s no doubt that this chicken, noodle, and alfredo sauce recipe is delicious as it is, but don’t forget that adding a side of garlic bread is the perfect pairing for busy weeknights. You could also make this fried lasagna appetizer!

If you’re wanting to add a healthy food, consider adding a side salad to the table. (You really can’t go wrong with anything that you pair with this easy recipe!) 

Set 5 minutes aside to prep a no-bake cheesecake a few hours before you start whipping up dinner and have it ready as the cherry on top of the meal!

Craving more Olive Garden favorites? Check out our best Olive Garden recipes ever for all your copycat classics in one spot!

Chicken Alfredo Pasta FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Olive Garden Copycat Recipes

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👉 Buy your copy now and start cooking the meals you love!

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Easy Chicken Alfredo Pasta (Olive Garden Copycat Recipe)

Chicken Alfredo Pasta is a popular restaurant dish that is so easy to make at home! Our copycat tastes better than the Olive Garden recipe!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 748cal

Author Donna Elick

Ingredients

• 8 ounces dry fettuccine or other pasta of choice

For the Chicken

• 1 pound boneless skinless chicken breast (2-3 breasts)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt or to your preference
• 1/2 teaspoon black pepper or to your preference
• 2 teaspoons Italian seasoning blend divided

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• ¾ cup whole milk
• 1 cup freshly grated parmesan cheese or a combo of Parmesan and Romano
• Fresh parsley for garnish

Instructions

• Boil fettuccine noodles according to package directions in a large pot of heavily salted water. Before draining pasta, reserve 1-2 cups of the pasta water.

Chicken

• Meanwhile, prepare the chicken. Preheat a grill to 400°F (or a grill pan over medium-high heat on the stovetop).
• Using paper towels, pat chicken breasts completely dry. Drizzle chicken with olive oil, then season with salt, pepper, and 1 teaspoon of Italian seasoning.
• Cook chicken breasts for 4-5 minutes on each side, or until internal temperature at the thickest portion of the breast registers 163°F. Transfer chicken from the grill to a cutting board and let it rest for at least 5 minutes before slicing.

Alfredo Sauce

• Melt butter in a saute pan over medium heat.
• Add the minced garlic and cook for 1 minute, until fragrant.
• Sprinkle the flour over the butter and garlic to create a roux; cook for 1 minute, until bubbly.
• Slowly and gradually, whisk the cream and milk into the roux, until a smooth sauce forms. **Do not pour all of the liquid into the pan at one time or the sauce will have clumps of flour in it.
• Increase burner heat to bring sauce to a low simmer. Add remaining teaspoon of Italian seasoning, and then the freshly grated cheese, one handful at a time, stirring continuously until smooth. Remove pan from the heat. Season to taste with additional salt and pepper, if desired.
• Toss cooked fettuccine with the Alfredo sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed.
• Serve sliced chicken breasts over the Alfredo pasta with a garnish of chopped parsley.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Chicken breasts will cook more evenly and quickly on the grill if they are first sliced in half to create 2 thinner pieces.

Instead of grilling, the chicken can be cooked in a skillet over medium-high heat until the internal temp reaches 163°F.

Alfredo sauce is thick and rich. I like to thin it with pasta water – the pasta water works well because it is already salted and it has the starches from the pasta, so it maintains a good texture for the sauce.

Nutrition

Serving: 1 | Calories: 748cal | Carbohydrates: 12g | Protein: 36g | Fat: 62g | Saturated Fat: 34g | Cholesterol: 231mg | Sodium: 904mg | Sugar: 5g | Fiber: 1g | Calcium: 367mg | Iron: 1mg

Originally published December 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Alfredo Pasta (Olive Garden Copycat Recipe) appeared first on The Slow Roasted Italian.

I’m a big fan of this chicken scampi pasta recipe. It’s a complete meal loaded with tender chicken, and my entire family enjoys eating it. 

Not only is it is popular dish in my house, but it’s literally like bringing a restaurant favorite right into your home! 

Out of all the chicken pasta recipes that I make, using the thin angel hair pasta with fresh vegetables is what makes this one of my favorite pasta dishes. 

Every bite has a ton of flavor without having to do a lot of work! There’s a reason that even picky eaters love this pasta dish! 

This is one of the more popular recipes on the site, and I think you’ll agree. Follow the recipe card below to make this easy chicken scampi recipe – you can’t go wrong with the flavor! 

Chicken Scampi

This Olive Garden chicken scampi recipe is everything you want in a restaurant-quality meal, but easily prepared from the comfort of your own kitchen!

Juicy, breaded chicken is pan-fried until crispy, then served over perfectly cooked pasta with bell peppers, onions, and a silky white wine cream sauce.

And if you’re trying to cut back on pasta, there are plenty more Olive Garden favorites to try. 

From my Chicken Margherita recipe or a classic chicken parm to comforting chicken gnocchi soup, there’s something for everyone.

Did you know you can make scampi with shrimp too? 

My version mimics the Red Lobster recipe, so there’s a little extra kick from the Old Bay seasoning — more New England than Italian, but just as delicious!

Tips for Making Copycat Olive Garden Chicken Scampi

• Dredge the tenderloins before pan-frying.

Yes, it’s a little extra work, but the results are so worth it! A double dip in seasoned flour and milk adds just enough coating to get the outside browned and crispy.

That extra texture with the tender pasta and velvety sauce makes for one outstanding chicken scampi!

• Follow the package instructions when making the pasta.

Angel hair cooks fast, so pay close attention to the cooking time listed on the box. 

While al dente is preferred — that means there’s still a hint of bite to the noodle — you can add a minute or two if you prefer your noodles more tender.

Reserve some of that pasta water too! You can store it in the refrigerator, then use it to get leftover Olive Garden chicken scampi back to the perfect consistency.

Tips for Making Copycat Olive Garden Chicken Scampi

• Dredge the tenderloins before pan-frying.

Yes, it’s a little extra work, but the results are so worth it! A double dip in seasoned flour and milk adds just enough coating to get the outside browned and crispy.

That extra texture with the tender pasta and velvety sauce makes for one outstanding chicken scampi!

• Follow the package instructions when making the pasta.

Angel hair cooks fast, so pay close attention to the cooking time listed on the box. 

While al dente is preferred — that means there’s still a hint of bite to the noodle — you can add a minute or two if you prefer your noodles more tender.

Reserve some of that pasta water too! You can store it in the refrigerator, then use it to get leftover Olive Garden chicken scampi back to the perfect consistency.

Storing and Reheating Leftover Chicken Scampi

If you plan on eating leftovers within a day, you can store everything in the same airtight container. Otherwise, keep the pasta separate from the meat and sauce.

Warm leftover chicken scampi in a skillet on the stove, adding splashes of chicken broth (or that reserved pasta water I mentioned) to help loosen the sauce.

You can also cook just enough angel hair pasta for the meal, then make a fresh batch for leftovers!

Kitchen Tools You Will Need

• Large Skillet – To ensure there’s enough room to sear the chicken, a wide skillet works best.
• Large Pot and Strainer for the pasta
• Shallow Bowls for dredging
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Olive Garden Chicken Scampi Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Olive Garden Chicken Scampi Copycat Recipe with Pasta

This copycat recipe for Olive Garden Chicken Scampi is buttery and bright, with tender pasta tossed in a creamy sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 1021cal

Author Donna Elick

Equipment

• shallow bowl
• large skillet

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1 pound chicken tenderloins
• 4 tablespoons olive oil divided
• 1/2 cup white wine
• 1 small green bell pepper sliced
• 1 small red bell pepper sliced
• 1 small yellow bell pepper sliced
• 1 small orange bell pepper sliced
• 1/2 red onion sliced
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 3/4 cup heavy cream
• 1 pound angel hair pasta prepared according to package instructions

Instructions

• In a shallow bowl, combine the flour, salt, and black pepper. Pour the milk into another bowl.
• Dredge each chicken tenderloin into the flour, then dip into the milk, then dredge back into the flour mixture.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken tenderloins and cook for about 5-6 minutes per side until golden brown and cooked though. Remove the chicken from the skillet and set aside.
• In the same skillet, add the white wine and deglaze the pan. Add the remaining 2 tablespoons of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Saute for about 5 minutes until the vegetables are tender, remove from the pan.
• Reduce the heat to medium-low and pour in the heavy cream and Italian seasoning. Bring to a simmer and add the vegetables and cooked pasta into the cream. How to simmer and reduce slightly, about 5 minutes.
• Serve the chicken over the angel hair pasta in the sauce, garnish with fresh parsley and enjoy!

Notes

You can customize this recipe by add other vegetables such as mushrooms or cherry tomatoes.

Feel free to adjust the seasonings according to your taste.

Garnish with fresh parsley or grated parmesan cheese if desired.

Nutrition

Serving: 1 | Calories: 1021cal | Carbohydrates: 120g | Protein: 46g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 128mg | Sodium: 475mg | Sugar: 10g | Fiber: 6g | Calcium: 159mg | Iron: 4mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Chicken Scampi Copycat Recipe with Pasta appeared first on The Slow Roasted Italian.