Olive Garden Tour of Italy Copycat Recipe
This Tour of Italy Olive Garden recipe brings three of the restaurant’s most popular dishes together on one plate: chicken parmigiana, lasagna classico, and fettuccine alfredo. If you’ve ever wanted to skip the wait and make it at home for less, this is the recipe to bookmark.
It takes about an hour, but none of the components are complicated. You can prep the lasagna ahead and have everything ready to go by dinnertime.
Why I Love This Recipe
The lasagna has real body to it, with a thick meat sauce and layers of ricotta that hold their shape when you cut it. The chicken comes out crisp on the outside without drying out because you pound it thin before breading it.
The alfredo is the version I keep coming back to, butter and parmesan with just enough cream to make it cling to the noodles without feeling heavy.
All three components reheat well, so leftovers the next day are genuinely good.
Recipe Ingredients
- 1 lb ground beef – for the lasagna meat sauce, 80/20 fat content gives the best flavor
- 1 lb Italian sausage – mild or hot, removed from casing; adds depth to the lasagna filling
- 1 can (28 oz) crushed tomatoes – San Marzano variety if you can find them
- 2 tbsp tomato paste – thickens the meat sauce
- 1 tsp dried oregano – for the sauce
- 1 tsp garlic powder – divided use across components
- 1 tsp onion powder – for the meat sauce
- Salt and black pepper – to taste throughout
- 9 lasagna noodles – standard dry noodles, boiled; not no-boil
- 15 oz ricotta cheese – whole milk gives a creamier layer
- 1 large egg – binds the ricotta mixture
- 2 cups shredded mozzarella – divided between lasagna and chicken parm
- 1 cup grated parmesan – divided across all 3 components
- 4 boneless skinless chicken breasts – about 6 oz each
- 1 cup all-purpose flour – for dredging the chicken
- 2 large eggs, beaten – egg wash for breading
- 1 cup Italian breadcrumbs – seasoned, for the chicken crust
- 1 cup marinara sauce – store-bought is fine; used to top the chicken parm
- 3 tbsp olive oil – for pan-frying the chicken
- 12 oz fettuccine – dried, cooked to package directions
- 4 tbsp unsalted butter – the base of the alfredo sauce
- 1.5 cups heavy cream – gives the alfredo its body
- 1 cup freshly grated parmesan – separate from the divided cup above; freshly grated melts much smoother than pre-shredded
- Pinch of nutmeg – traditional in alfredo, softens the richness
- Fresh parsley, chopped – for garnish at the end
Variations / Substitutions
- Ground turkey instead of beef – the sauce will be leaner and a bit milder, but still good with the sausage carrying most of the flavor.
- Cottage cheese instead of ricotta – drain it well first; the texture is slightly looser but it works fine.
- Gluten-free pasta and breadcrumbs – use your preferred brand for both; cooking times on the fettuccine may be a minute or two shorter.
- Half-and-half instead of heavy cream – the alfredo will be thinner and you may need an extra tablespoon of parmesan to help it thicken.
- Spicy twist – use hot Italian sausage and add a pinch of red pepper flakes to the meat sauce.
- Dairy-free – swap the butter for a good vegan butter, use full-fat oat milk in the alfredo (it holds up better than almond milk), and use a dairy-free parmesan alternative.
If you like the lasagna component on its own, Olive Garden Lasagna Classico Copycat Recipe is worth making as a standalone weeknight dinner.
How To Make Tour of Italy
Step 1: Build the Meat Sauce
Brown the 1 lb ground beef and 1 lb Italian sausage together in a large skillet over medium-high heat, breaking them up as they cook. Drain off most of the fat, leaving about 1 tbsp in the pan for flavor. Stir in the 2 tbsp tomato paste and cook for 1 minute, then add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp onion powder, and half of the 1 tsp garlic powder. Season with salt and pepper, lower the heat to medium-low, and let it simmer uncovered for 20 minutes.
The sauce should reduce and thicken so it is not watery when it goes between the lasagna layers. If it still looks thin after 20 minutes, give it another 5. A too-wet sauce is the main reason lasagna comes out soupy.
Step 2: Layer the Lasagna
Preheat the oven to 375°F (190°C). Cook the 9 lasagna noodles according to package directions, drain them, and lay them flat on a lightly oiled surface so they do not stick together. In a bowl, stir together the 15 oz ricotta, 1 large egg, half of the 2 cups shredded mozzarella (that’s 1 cup), and half of the divided 1 cup grated parmesan (that’s ½ cup). Season the mixture with a little salt and pepper.
Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Add 3 noodles, then half the ricotta mixture, then a third of the remaining meat sauce. Repeat the layers: 3 noodles, the rest of the ricotta, another third of the meat sauce. Finish with the last 3 noodles, the remaining meat sauce, and the other 1 cup of shredded mozzarella and the remaining ½ cup of grated parmesan on top. Cover tightly with foil and bake for 35 minutes. Remove the foil and bake another 15 minutes, until the cheese on top is golden and bubbling.
Let the lasagna rest for 10 minutes before cutting. It needs this time to firm up so the layers stay distinct when you serve it.
Step 3: Bread the Chicken
While the lasagna bakes, pound the 4 chicken breasts between two sheets of plastic wrap to an even thickness of about ½ inch. This is what keeps the breading and the meat done at the same time. Set up 3 shallow dishes: the 1 cup flour in the first, the 2 beaten eggs in the second, and the 1 cup Italian breadcrumbs mixed with the remaining ½ tsp garlic powder in the third. Dredge each breast in flour, shake off the excess, dip in egg, then press into the breadcrumbs so they coat all sides.
Step 4: Fry the Chicken Parm
Heat the 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken and cook for 4 minutes per side, until the crust is deep golden brown. Spoon 2 to 3 tbsp of the 1 cup marinara sauce over each piece, then scatter the remaining ½ cup shredded mozzarella on top. Slide the skillet into the oven at 375°F (190°C) and bake for 10 to 12 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
The cheese should be melted and starting to brown at the edges. If the top looks pale, switch the oven to broil for 2 minutes, watching it closely.
Step 5: Toss the Fettuccine Alfredo
Cook the 12 oz fettuccine according to package directions, then drain it, reserving about ½ cup of the pasta water. In a wide saucepan over medium heat, melt the 4 tbsp unsalted butter. Pour in the 1.5 cups heavy cream and let it simmer gently for 3 minutes, stirring, until it thickens slightly. Remove the pan from the heat and stir in the 1 cup freshly grated parmesan and the pinch of nutmeg. Add the drained fettuccine and toss until every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water a tablespoon at a time.
The sauce will tighten up fast once the pasta goes in, so work quickly and serve it right away. Alfredo does not hold well, so time this last.
Step 6: Plate and Garnish
Cut the lasagna into portions and place one piece on each plate. Add a chicken parm piece beside it, then twirl a generous nest of the fettuccine alfredo alongside. Spoon any extra marinara from the chicken pan over the top of the chicken, then finish the whole plate with a scatter of the chopped fresh parsley and an extra pinch of grated parmesan.
Recipe Tips
- Pound the chicken thin. Half an inch is the target. Thicker than that and the outside burns before the center cooks through.
- Grate your own parmesan for the alfredo. Pre-shredded parmesan has anti-caking powder in it that makes the sauce grainy instead of smooth.
- Reserve pasta water before you drain the fettuccine. It is easy to forget once the pan is on the stove. Set a mug by the pot as a reminder.
- Make the lasagna the day before if you can. It slices much more cleanly after a night in the fridge, and the flavors are better too. Just reheat covered at 350°F (175°C) for 25 minutes.
Cook times vary depending on how thick your chicken ends up after pounding:
| Chicken thickness | Stovetop per side | Oven time at 375°F |
|---|---|---|
| ¼ inch | 3 minutes | 8 minutes |
| ½ inch | 4 minutes | 10 to 12 minutes |
| ¾ inch | 5 minutes | 14 to 15 minutes |
How To Store
- Refrigerate – Store each component separately in airtight containers for up to 4 days. The lasagna holds up the best; the alfredo thickens considerably in the fridge.
- Reheating – Reheat the lasagna covered in a 350°F (175°C) oven for 20 minutes, or microwave individual portions for 2 to 3 minutes. For the alfredo, reheat in a saucepan over low heat with a splash of cream or milk to loosen it up. Reheat the chicken in a 375°F (190°C) oven for 10 minutes to keep the crust crisp.
What To Serve With Tour of Italy
A simple green salad with Italian dressing cuts through the richness of the three components, especially the alfredo. Warm breadsticks or crusty Italian bread are the obvious choice for the table, and they do real work soaking up the extra marinara and alfredo sauce left on the plate. If you want a vegetable side, roasted broccoli or broccolini works well because the slight bitterness balances the cheese.
Frequently Asked Questions
Can I assemble the lasagna the night before and bake it the next day?
Yes. Assemble it fully, cover it tightly with foil, and refrigerate overnight. Add 10 extra minutes to the covered baking time since it will be going in cold.
Can I use a jarred alfredo sauce instead of making it from scratch?
You can, but the sauce will be noticeably thicker and saltier. If you go that route, warm it gently and thin it with a little cream before tossing with the pasta.
Can I bake the chicken instead of pan-frying it first?
You can bake it entirely at 400°F (200°C) for 22 to 25 minutes, but the crust will be softer since it misses the hot oil. Pan-frying first is what gives you that firm, crunchy coating.
How do I keep all three dishes warm at the same time?
Finish the lasagna and chicken first, then tent them loosely with foil while you make the alfredo. The alfredo takes under 10 minutes and is best made last and served immediately.
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Ingredients
Method
- Brown the ground beef and Italian sausage over medium-high heat, drain most of the fat, stir in the tomato paste, crushed tomatoes, oregano, onion powder, and half the garlic powder, then simmer over medium-low for 20 minutes until thickened.
- Preheat the oven to 375°F (190°C), cook and drain the lasagna noodles, mix the ricotta with the egg, 1 cup mozzarella, and ½ cup grated parmesan, then layer with meat sauce in a 9×13-inch dish, top with remaining mozzarella and parmesan, cover with foil, and bake for 35 minutes, then uncovered for 15 minutes until golden and bubbling. Rest for 10 minutes before cutting.
- Pound the chicken breasts to ½-inch thickness, then dredge each one in flour, beaten egg, and breadcrumbs seasoned with the remaining garlic powder.
- Heat the olive oil in a large oven-safe skillet over medium-high heat, fry the chicken 4 minutes per side until golden, top each piece with marinara sauce and the remaining mozzarella, then bake at 375°F (190°C) for 10 to 12 minutes until the internal temperature reaches 165°F (74°C).
- Cook and drain the fettuccine, reserving ½ cup pasta water, then melt the butter in a saucepan over medium heat, add the heavy cream and simmer for 3 minutes, remove from heat, stir in the freshly grated parmesan and nutmeg, and toss with the fettuccine, loosening with pasta water as needed.
- Plate one portion of lasagna, one chicken parm piece, and a nest of fettuccine alfredo on each plate, spoon extra marinara over the chicken, and finish with chopped parsley and grated parmesan.
