Imagine recreating Olive Garden Tour of Italy—a gastronomic feast that harmoniously blends the rich and robust flavors of lasagna, the tender and juicy goodness of chicken parmesan, and the silky, creamy indulgence of fettuccine alfredo. It’s like taking your taste buds on a delightful vacation without leaving the comfort of your home.
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How to make the Olive Garden Tour of Italy
The Olive Garden Tour of Italy is a special menu offering at the restaurant chain Olive Garden. It features a selection of some of the brand’s most popular Italian dishes. This menu typically includes a variety of classic Italian recipes, allowing customers to sample several different dishes in one meal.
Ingredients:
For the Lasagna:
- 9 lasagna noodles, cooked al dente
- 1 pound ground beef
- 1/2 pound Italian sausage (optional)
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
For the Chicken Parmesan:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
For the Fettuccine Alfredo:
- 8 ounces fettuccine pasta, cooked al dente
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 1/2 cups grated parmesan cheese
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions:
For the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the ground beef and Italian sausage over medium heat. Drain excess fat.
- Stir in marinara sauce, and season with salt and pepper. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, egg, parmesan cheese, chopped parsley, salt, and pepper.
- Spread a thin layer of the meat sauce at the bottom of a baking dish.
- Layer three lasagna noodles on top, followed by a layer of the ricotta mixture, and then sprinkle with mozzarella cheese.
- Repeat the layers ending with mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden.
- Let it sit for 10-15 minutes before serving.
For the Chicken Parmesan:
- Flatten the chicken breasts to even thickness.
- Season the flour with salt and pepper, and place it in a shallow dish.
- Put the beaten eggs in a second shallow dish and the breadcrumbs in a third dish.
- Dredge the chicken first in flour, then egg, and finally breadcrumbs.
- Heat oil in a skillet over medium-high heat, and fry the chicken until golden brown on both sides and cooked through.
- Place the fried chicken in a baking dish and top with marinara sauce, mozzarella, and parmesan cheese.
- Bake at 375°F (190°C) for about 20 minutes, until the cheese melts and begins to brown.
For the Fettuccine Alfredo:
- Melt butter in a saucepan over medium heat.
- Add the minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and bring to a light simmer. Then, add the parmesan cheese, stirring until it is melted and the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg.
- Stir the cooked fettuccine into the sauce until well coated.
- Garnish with chopped parsley before serving.
Tips for the best Olive Garden Tour of Italy:
- You can make the sauce a day ahead for the lasagna to allow flavors to meld together.
- When cooking the pasta for the lasagna and fettuccine, aim for al dente since the noodles will continue cooking when baked or mixed with the hot sauce.
- Allow the Chicken Parmesan to rest for a few minutes after baking; this ensures that the cheese doesn’t slide off when you cut into it.
- When making Alfredo sauce, avoid boiling the cream — a gentle simmer will thicken the sauce without separating it.
- Serve each dish hot, plating a portion of lasagna, chicken parmesan, and fettuccine alfredo side by side. It’s like serving a little bit of Italy on a single plate. Enjoy with a side of garlic bread and a fresh salad for a complete restaurant-style meal.
what to serve with
When serving a rich and varied dish like the Olive Garden Tour of Italy, which combines lasagna, chicken parmesan, and fettuccine alfredo, it’s best to complement the meal with lighter sides that can balance out the heaviness of the main courses.
Appetizers:
- Bruschetta: Toasted slices of baguette or ciabatta bread topped with a mixture of diced tomatoes, garlic, basil, olive oil, and balsamic vinegar.
- Caprese Salad: Fresh mozzarella slices, tomato slices, and basil leaves drizzled with balsamic glaze and extra-virgin olive oil.
- Antipasto Platter: A selection of cured meats, cheeses, olives, roasted peppers, and artichokes.
Vegetables:
- Roasted Vegetables: A mix of zucchini, bell peppers, onions, carrots, and cherry tomatoes seasoned with herbs and roasted until tender.
- Green beans sautéed with garlic and a hint of lemon.
- Sautéed Spinach: Fresh spinach sautéed with a bit of garlic and olive oil.
Salads:
- Garden Salad: A mix of greens such as lettuce, spinach, and arugula, accompanied by cucumber, cherry tomatoes, red onion, carrots, and dressed with Italian dressing.
- Caesar Salad: Romaine lettuce, croutons, grated parmesan cheese tossed with Caesar dressing. Anchovies are optional.
Bread:
- Garlic Breadsticks: Freshly baked breadsticks brushed with garlic butter and a sprinkle of parmesan cheese.
- Focaccia Bread: An herbed Italian bread that can be served plain or topped with onions, olives, or tomatoes.
Beverages:
- Italian Soda: Carbonated water mixed with flavored syrup, served over ice, often with a slice of lemon or lime.
- Wine: A light, crisp white wine like Pinot Grigio, or if you prefer red, choose a Chianti for a traditional pairing.
Desserts:
- Tiramisu: A classic Italian dessert with layers of espresso-dipped ladyfingers and mascarpone cheese dusted with cocoa powder.
- Panna Cotta: A chilled dessert made with sweetened cream thickened with gelatin and molded can be flavored with vanilla, coffee, or other flavorings.
Ingredients Substitutes
Creating the Olive Garden Tour of Italy at home is an ambitious and rewarding culinary endeavor. This iconic dish includes three main components: lasagna, chicken parmesan, and fettuccine alfredo.
Lasagna
Standard Ingredients:
Lasagna noodles, ground beef, Italian sausage, ricotta cheese, mozzarella cheese, parmesan cheese, tomato sauce, herbs (basil, oregano), garlic, onion.
Substitutions:
- Noodles: For a gluten-free version, use gluten-free lasagna noodles or thinly sliced zucchini as a low-carb option.
- Meats: Ground turkey or plant-based ground meat can be substituted for ground beef and Italian sausage for a healthier or vegetarian option.
- Ricotta: Cottage cheese (drained) or tofu (for a vegan variant) can replace ricotta.
- Mozzarella/Parmesan: Use vegan cheese replacements or nutritional yeast for a dairy-free/vegan option.
Chicken Parmesan
Standard Ingredients:
Chicken breasts, breadcrumbs, eggs, flour, mozzarella cheese, parmesan cheese, marinara sauce, oil for frying.
Substitutions:
- Chicken: Eggplant slices or portobello mushrooms for a vegetarian version.
- Breadcrumbs: Use panko for a lighter crust, crushed pork rinds, or almond flour for a low-carb/gluten-free option.
- Eggs: For a vegan version, a mixture of flaxseed meal and water can be used as a binding agent.
- Cheeses: Similar to lasagna, use suitable vegan or lactose-free alternatives.
- Marinara Sauce: A homemade sauce using fresh tomatoes, garlic, and herbs if store-bought is unavailable.
Fettuccine Alfredo
Standard Ingredients:
Fettuccine pasta, heavy cream, butter, parmesan cheese, garlic, salt, pepper.
Substitutions:
- Pasta: Any pasta can work, but for gluten-free demands, use a gluten-free pasta.
- Heavy Cream: Coconut cream or a rich cashew cream for a dairy-free/vegan alternative.
- Butter: Olive oil or vegan butter can substitute for a lighter or dairy-free option.
- Parmesan: Nutritional yeast or vegan parmesan alternatives for a vegan dish.
Final Thoughts
Relish in your homemade Olive Garden Tour of Italy, and don’t be afraid to put your twist on these classic recipes. After all, the best part of cooking at home is making each dish uniquely yours.
More Olive Garden Recipes:

Ingredients
For the Lasagna:
- 9 lasagna noodles, cooked al dente
- 1 pound ground beef
- 1/2 pound Italian sausage (optional)
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
For the Chicken Parmesan:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
For the Fettuccine Alfredo:
- 8 ounces fettuccine pasta, cooked al dente
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 1/2 cups grated parmesan cheese
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg (optional)
- Fresh parsley, chopped for garnish
Instructions
For the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the ground beef and Italian sausage over medium heat. Drain excess fat.
- Stir in marinara sauce, and season with salt and pepper. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, egg, parmesan cheese, chopped parsley, salt, and pepper.
- Spread a thin layer of the meat sauce at the bottom of a baking dish.
- Layer three lasagna noodles on top, followed by a layer of the ricotta mixture, and then sprinkle with mozzarella cheese.
- Repeat the layers ending with mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden.
- Let it sit for 10-15 minutes before serving.
For the Chicken Parmesan:
- Flatten the chicken breasts to even thickness.
- Season the flour with salt and pepper, and place it in a shallow dish.
- Put the beaten eggs in a second shallow dish and the breadcrumbs in a third dish.
- Dredge the chicken first in flour, then egg, and finally breadcrumbs.
- Heat oil in a skillet over medium-high heat, and fry the chicken until golden brown on both sides and cooked through.
- Place the fried chicken in a baking dish and top with marinara sauce, mozzarella, and parmesan cheese.
- Bake at 375°F (190°C) for about 20 minutes, until the cheese melts and begins to brown.
For the Fettuccine Alfredo:
- Melt butter in a saucepan over medium heat.
- Add the minced garlic and sauté for about 30 seconds.
- Pour in the heavy cream and bring to a light simmer. Then, add the parmesan cheese, stirring until it is melted and the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg.
- Stir the cooked fettuccine into the sauce until well coated.
- Garnish with chopped parsley before serving.