Tour of Italy from Olive Garden features tender chicken parmigiana, savory lasagna, and creamy fettuccine alfredo, artfully plated to showcase a hearty blend of Italian flavors and textures.
Equipments
- Oven
- Baking dish
- Saucepan
- Skillet
- Large pot
- Colander
- Mixing bowls
- Whisk
- Spatula
- Tongs
- Cheese grater
- Sheet pan
- Ladle
- Chef's knife
- Cutting board
Ingredients
- Chicken Parmigiana:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Salt
- Black pepper
- Olive oil
- Lasagna:
- 9 lasagna noodles
- 1 pound ground beef
- 1/2 pound Italian sausage
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt
- Black pepper
- Olive oil
- Fettuccine Alfredo:
- 12 oz fettuccine pasta
- 1/2 cup unsalted butter
- 1 1/4 cups heavy cream
- 2 cups grated Parmesan cheese
- Salt
- Black pepper
- Fresh parsley
Make sure to use fresh, high-quality ingredients like boneless, skinless chicken breasts and Italian-style breadcrumbs for the chicken parmigiana to achieve the best texture and flavor. Ground beef and Italian sausage should be well-drained before mixing with cheeses and herbs for the lasagna to prevent excess moisture. Use freshly grated Parmesan cheese in both the dishes and the fettuccine Alfredo for optimal taste and a creamy consistency. Cooking pasta to al dente and avoiding over-seasoning can greatly enhance the overall dish quality. Your kitchen setup with essential tools like a skillet, baking dish, and cheese grater ensures a smooth cooking process when preparing the Tour of Italy from Olive Garden copycat menu.
Instructions
- Chicken Parmigiana Instructions:
- Preheat oven to 400°F (200°C).
- Pound chicken breasts to even thickness.
- Season chicken with salt and black pepper.
- Dredge chicken in flour, coating both sides.
- Whisk eggs with milk in a mixing bowl.
- Dip floured chicken into egg mixture.
- Mix breadcrumbs and Parmesan in a shallow bowl.
- Coat egg-dipped chicken with breadcrumb mixture.
- Heat olive oil in skillet over medium heat.
- Sear chicken on both sides until golden.
- Transfer seared chicken to baking dish.
- Top chicken with marinara sauce and mozzarella cheese.
- Bake for 15-20 minutes until cheese melts and chicken is cooked through.
- Lasagna Instructions:
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles in large pot of salted boiling water; drain with colander.
- Brown ground beef and Italian sausage in skillet; drain fat.
- Add 2 cups marinara sauce to meat; simmer 5 minutes.
- Mix ricotta, egg, and Parmesan in mixing bowl.
- Lightly oil a baking dish.
- Spread some meat sauce on bottom of dish.
- Add layer of noodles, ricotta mixture, meat sauce, and mozzarella.
- Repeat layering twice.
- Top with remaining sauce and mozzarella.
- Sprinkle oregano and basil over top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake 20 more minutes until bubbly.
- Rest 15 minutes before slicing.
- Fettuccine Alfredo Instructions:
- Cook fettuccine in large pot of salted boiling water; drain with colander.
- Melt butter in saucepan over medium heat.
- Pour in heavy cream; simmer 2-3 minutes.
- Gradually whisk in Parmesan cheese until smooth.
- Season with salt and black pepper.
- Toss cooked pasta in sauce with tongs.
- Garnish with chopped fresh parsley.
- Plating:
- Slice and plate Chicken Parmigiana.
- Cut lasagna portions and plate alongside.
- Swirl fettuccine Alfredo and serve on plate.
- Garnish all dishes with extra Parmesan and parsley.
Substitution
The Tour of Italy from Olive Garden copycat menu offers a delicious trio of chicken parmigiana, classic lasagna, and creamy fettuccine alfredo that brings authentic Italian flavors right to your kitchen. If you don't have Italian-style breadcrumbs for the chicken parmigiana, you can substitute with crushed crackers or panko mixed with Italian seasoning to retain the crispy texture and flavor. When making lasagna, feel free to swap ground beef with ground turkey or plant-based meat to accommodate dietary preferences without sacrificing taste. For a lighter fettuccine alfredo, you can use half-and-half instead of heavy cream, but be sure to cook the sauce gently to prevent curdling. Your fresh parsley garnish adds a bright, herbal note that perfectly complements the rich dishes.
Tips
Ensure chicken breasts are pounded to an even thickness to promote uniform cooking and tenderness. When preparing lasagna, allow it to rest for 15 minutes after baking to let the layers set, preventing it from falling apart when sliced. Cook fettuccine in generously salted boiling water to enhance flavor, and toss pasta immediately in Alfredo sauce using tongs for even coating. Your careful attention to seasoning each component with salt and black pepper at the appropriate stages will amplify the authentic Italian taste across the Tour of Italy dishes.
Nutritions
The Tour of Italy from Olive Garden combines protein-rich chicken and beef with calcium-packed cheeses like Parmesan, mozzarella, and ricotta, making it a hearty source of essential nutrients. Your meal includes carbohydrates from pasta and breadcrumbs, providing energy to fuel your day. The olive oil adds heart-healthy monounsaturated fats, while herbs like basil and oregano contribute antioxidants. This dish offers a balanced mix of macronutrients, suitable for those needing a satisfying and flavorful Italian indulgence.
Storage
Store leftover Chicken Parmigiana in an airtight container and refrigerate for up to 3 days, reheating in the oven at 350degF (175degC) to retain the crispy coating and melted cheese. Lasagna should be cooled completely, covered tightly with foil or plastic wrap, and kept in the refrigerator for up to 4 days or frozen for up to 3 months; reheat covered to prevent drying out. For Fettuccine Alfredo, transfer any leftovers to a sealed container and refrigerate for up to 2 days, reheating gently on the stovetop with a splash of cream or milk to maintain its creamy texture for your enjoyment.
Variation or Alternatives
To add a twist to the Chicken Parmigiana, you can substitute Italian-style breadcrumbs with panko for a lighter, crispier crust. For the lasagna, consider swapping half the ground beef with ground turkey to reduce fat content while maintaining flavor. When preparing the fettuccine Alfredo, you might enhance the sauce by stirring in roasted garlic or sauteed mushrooms before tossing pasta. Your personalized seasoning choices, like adding red pepper flakes or fresh basil, can further elevate these classic Italian dishes.
Allergies
Tour of Italy dishes contain common allergens such as dairy from Parmesan, mozzarella, ricotta cheese, and heavy cream, as well as eggs used in chicken parmigiana and lasagna. Wheat-based ingredients like all-purpose flour, Italian-style breadcrumbs, and pasta also pose a risk for those with gluten sensitivity or celiac disease. Be mindful if you have allergies to any of these components as they are integral to the traditional preparation of these Italian classics.
Why this recipe?
The Tour of Italy menu at Olive Garden combines three classic Italian dishes: Chicken Parmigiana, Lasagna Classico, and Fettuccine Alfredo, delivering a rich and satisfying dining experience. Each entree features authentic flavors and comforting textures that appeal to fans of traditional Italian cuisine. Your opportunity to recreate this popular dish at home means you can enjoy restaurant-quality meals with personalized ingredients and fresh preparation. Making the copycat recipe allows you to savor the delicious balance of savory tomato sauce, creamy Alfredo, and melted cheese anytime.