Copycat Olive Garden Tour of Italy Recipe

Love the Olive Garden Tour of Italy but hate the restaurant bill? You’re in luck. This article spills the secrets to recreating that famous Italian trio (lasagna, chicken parmesan, and fettuccine Alfredo) right in your kitchen. No passport needed, just a hungry stomach and a little time.

Olive Garden’s Tour of Italy is a fan favorite for a reason. It’s hearty, flavorful, and gives you three classics in one go. But why wait for a table when you can whip it up yourself? I’ve spent some time tweaking this recipe, tasting every bite, and now I’m sharing it with you. Let’s get to it and make this Italian feast that will make your home smell like a trattoria.

Making CopyCat Olive Garden Tour of Italy at Home

Cooking this dish yourself saves money. Restaurant meals add up fast, especially with tips and drinks. At home, you control the cost and portion size. Plus, you can tweak it to your taste.

It’s also fun. Rolling up your sleeves and layering lasagna or frying chicken feels rewarding. You get that “I made this!” pride with every bite. And trust me, it tastes just as good—if not better—than the real deal.

This recipe isn’t hard either. I’ve broken it down into simple steps anyone can follow. You do not have to be a top chef, just have a love for good food, and be able to follow instructions

The Magic of Three Dishes in One

The Tour of Italy shines because it’s three meals on one plate. Lasagna brings rich, meaty layers. Chicken parmesan adds crispy, cheesy goodness. And fettuccine Alfredo ties it all together with creamy comfort. Together, they make the tasty Olive Garden Italian tour.

Each part stands out but works as a team. You get variety without juggling three separate recipes. It’s perfect for impressing guests or treating yourself on a cozy night in.

Ingredients You’ll Need

Let’s gather what you need. These ingredients are easy to find at any grocery store. Keep it simple and fresh for the best taste.

For the Lasagna

• 1 pound ground beef
• 1 small onion, chopped
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 6 lasagna noodles
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Chicken Parmesan

• 2 boneless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Fettuccine Alfredo

• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Stock your pantry with these, and you’re ready to cook. Fresh ingredients make a big difference, so skip the stale cheese or old spices if you can.

Step-by-Step Instructions

Now, let’s cook. Follow these steps, and you’ll have a Tour of Italy ready to wow your taste buds. I’ve split it into three parts—one for each dish.

Making the Lasagna

1. Cook the lasagna noodles in boiling water until soft, about 8 minutes. Drain and set aside.
2. In a pan, cook the ground beef with chopped onion over medium heat. Break it up as it browns, about 7 minutes.
3. Add garlic powder, Italian seasoning, salt, and pepper. Stir in 2 cups of marinara sauce. Let it simmer for 5 minutes.
4. In a baking dish, spread a thin layer of meat sauce. Lay down 3 noodles.
5. Spread half the ricotta cheese over the noodles. Sprinkle some mozzarella and Parmesan on top.
6. Add another layer of meat sauce, then the last 3 noodles. Top with remaining ricotta, meat sauce, and cheeses.
7. Bake at 375°F for 25 minutes until bubbly and golden. Let it cool for 10 minutes before cutting.

This lasagna is meaty and cheesy, just like Olive Garden’s. The key is layering evenly so every bite is balanced.

Preparing the Chicken Parmesan

1. Cut each chicken breast in half to make 4 thin pieces. Season with salt, pepper, and garlic powder.
2. Mix breadcrumbs and Parmesan cheese in a bowl. Dip each chicken piece in beaten egg, then coat with breadcrumb mix.
3. Heat olive oil in a skillet over medium heat. Fry the chicken for 3 to 4 minutes per side until golden and cooked through.
4. Place chicken in a baking dish. Spoon marinara sauce over each piece, then top with mozzarella cheese.
5. Bake at 375°F for 15 minutes until the cheese melts and bubbles.

Crispy outside, juicy inside—that’s the chicken parmesan goal. Don’t skimp on the cheese; it’s the star here.

Whipping Up the Fettuccine Alfredo

1. Cook fettuccine pasta in boiling salted water until tender, about 10 minutes. Drain and set aside.
2. In a pan, melt butter over medium heat. Add heavy cream and stir for 2 minutes.
3. Sprinkle in Parmesan cheese and garlic powder. Keep stirring until the sauce thickens, about 5 minutes.
4. Add salt and pepper to taste. Toss the cooked pasta in the sauce until fully coated.

This Alfredo is creamy and smooth. Stirring keeps it from clumping, so don’t rush this step.

Bringing It All Together

Once everything’s cooked, it’s time to plate. Slice the lasagna into squares and place one piece on the plate. Add a piece of chicken parmesan next to it. Scoop some fettuccine Alfredo on the side. That’s it—your Tour of Italy is ready.

Want it restaurant-style? Sprinkle extra Parmesan over the top. Serve it hot with garlic bread or a simple salad if you’re feeling fancy.

Tips for Perfect Results

Cook the pasta al dente so it doesn’t get mushy in the sauce. Use fresh Parmesan for better flavor—pre-shredded stuff lacks punch. And don’t overcook the chicken; dry meat kills the vibe. Taste as you go, adjusting salt and pepper to your liking.

Why This Recipe Beats the Restaurant

This homemade version has perks Olive Garden can’t touch. You control the quality—no mystery ingredients or skimpy portions. Adjust the spice, cheese, or sauce to suit your mood. Plus, leftovers taste even better the next day.

It’s cheaper too. Feeding four at home costs less than one restaurant plate. And you don’t need to tip the chef—unless you’re tipping yourself.

Make It Your Own

Love spice? Add red pepper flakes to the lasagna sauce. Prefer lighter Alfredo? Swap half the cream for milk. This recipe bends to your rules, so play with it. I once tossed in extra garlic because I’m a garlic fiend—turned out amazing.

Done and Dished

There you have it—the CopyCat Olive Garden Tour of Italy Recipe in all its glory. You’ve got lasagna with melty layers, chicken parmesan with a crispy crunch, and fettuccine Alfredo that’s pure comfort. It’s a triple threat that’s easy to make and hard to resist.

It honestly simple to make this dish and you do not need to be a pro chef. Whenever you are craving Italian, you can skip the drive and fire up your stove. You’ll impress yourself, and anyone lucky enough to share a bite. Oh, and if your dog stares at you while you eat, don’t blame me for making it smell so good! What’s your favorite part of this trio? Let me know after you try it. Buon appetito!