Copycat Olive Garden Tour of Italy Platter Recipe – A Comforting Trio at Home

Bring the Olive Garden favorite to your own kitchen with a platter that feels restaurant-worthy but uses simple steps and familiar ingredients. The Tour of Italy combines chicken Parmesan, fettuccine Alfredo, and lasagna into one comforting plate, and you can easily pull it off at home with a little planning. This version sticks to classic flavors, uses supermarket shortcuts where helpful, and still feels special.

It’s a great choice for family dinners, date nights, or when you want to impress without stressing.

What Makes This Special

This copycat platter delivers three Italian-American classics in one meal, just like the restaurant. You get crispy, saucy chicken, creamy Alfredo pasta, and a hearty slice of lasagna—each piece familiar and crowd-pleasing. The recipes are streamlined for home cooks, with options to use store-bought marinara and no-boil lasagna noodles.

You can prep components ahead, then assemble and plate like a pro.

Bonus: The parts work well on their own. Make the Alfredo for a quick weeknight dinner, or bake the lasagna on Sunday and freeze half for later. Flexibility makes this platter doable and delicious.

Shopping List

• For Chicken Parmesan:
  • 2 large boneless, skinless chicken breasts (butterflied and pounded thin)
  • Salt and black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 1 1/2 cups marinara sauce (store-bought or homemade)
  • Olive oil, for frying
• For Fettuccine Alfredo:
  • 12 ounces fettuccine
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper
  • Pinch of nutmeg (optional)
• For Lasagna:
  • 9 no-boil lasagna noodles
  • 2 cups marinara sauce
  • 1 pound Italian sausage or ground beef (optional, for meat sauce)
  • 2 cups whole-milk ricotta
  • 1 egg
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • Salt and black pepper
• For Serving:
  • Fresh basil or parsley (optional)
  • Extra Parmesan for topping

Instructions

1. Start the Lasagna (can be prepped a day ahead): Heat the oven to 375°F (190°C).If using meat, brown the sausage or beef in a skillet, breaking it up as it cooks. Season lightly with salt and pepper, then stir in 2 cups marinara and simmer 5 minutes.
2. Mix the Ricotta Layer: In a bowl, combine ricotta, egg, Italian seasoning, 1/4 teaspoon salt, and a few grinds of pepper. Stir until smooth.
3. Assemble the Lasagna: In an 8×8 or 9×9 baking dish, spread a thin layer of sauce.Layer noodles, half the ricotta, 1/3 of the mozzarella, and sauce. Repeat. Finish with noodles, sauce, remaining mozzarella, and the Parmesan.
4. Bake the Lasagna: Cover with foil (tented so it doesn’t touch the cheese) and bake 25 minutes. Uncover and bake 10–15 minutes more, until bubbling and golden around edges. Rest at least 15 minutes before slicing so it sets.
5. Prep the Chicken: While lasagna bakes, butterfly chicken breasts and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
6. Set Up Breading Station: Place flour in one shallow dish, beaten eggs in another, and a mix of breadcrumbs and 1/2 cup grated Parmesan in a third.
7. Bread and Fry: Dredge chicken in flour, dip in egg, then coat in breadcrumb mixture, pressing to adhere. Heat 1/4 inch of olive oil in a large skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on a rack or paper towels.
8. Top and Melt: Spoon marinara over each cutlet and sprinkle with mozzarella.Either cover the skillet to melt the cheese or place chicken on a sheet pan and broil briefly until cheese is bubbly. Keep warm.
9. Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
10. Make Alfredo Sauce: In a wide skillet, melt butter with cream over medium-low heat. Simmer gently 2–3 minutes. Off the heat, whisk in Parmesan until smooth.Season with salt, pepper, and a pinch of nutmeg if using.
11. Toss the Pasta: Add fettuccine to the sauce and toss over low heat until coated and glossy, loosening with a splash of pasta water if needed. The sauce should cling, not pool.
12. Plate the Platter: Slice the rested lasagna into squares. On each plate, arrange one piece of chicken Parmesan, a generous twirl of fettuccine Alfredo, and a slice of lasagna.Garnish with chopped basil or parsley and extra Parmesan.

Storage Instructions

• Chicken Parmesan: Store cooled chicken in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to re-crisp. Add extra sauce after reheating if needed.
• Fettuccine Alfredo: Best enjoyed fresh.If storing, keep for up to 2 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Avoid microwaving on high heat, which can cause separation.
• Lasagna: Refrigerate for up to 4 days or freeze for up to 3 months.Reheat covered in the oven at 350°F (175°C) until hot in the center.

Benefits of This Recipe

• Restaurant feel, home budget: The trio looks impressive but uses accessible ingredients, saving money over dining out.
• Make-ahead friendly: The lasagna can be baked in advance, and the chicken can be breaded ahead and chilled for quick frying.
• Flexible portions: Serve family-style or plate individually. Leftovers reheat well, especially the lasagna.
• Comfort food appeal: Creamy, cheesy, and saucy—this platter hits all the cozy notes.

Common Mistakes to Avoid

• Soggy chicken: Don’t skip pounding the chicken to even thickness. Fry in hot oil and drain on a rack to keep it crisp.
• Curdled Alfredo: Keep heat moderate and add cheese off the heat.If the sauce tightens, a splash of warm pasta water brings it back.
• Runny lasagna: Let it rest at least 15 minutes after baking so layers set. Too much sauce can make it watery—use just enough to coat.
• Overcooked pasta: Pull fettuccine just before al dente since it finishes in the sauce.
• Bland seasoning: Taste your marinara and ricotta mixture. Adjust salt and pepper to keep flavors balanced.

Variations You Can Try

• Lighter Alfredo: Swap half the cream for whole milk and add a little extra Parmesan for body.
• Air-fryer chicken: Mist breaded cutlets with oil and air-fry at 390°F (200°C) for 10–12 minutes, flipping halfway, then top with sauce and cheese.
• Vegetarian platter: Use spinach ricotta lasagna and swap chicken Parmesan for eggplant Parmesan.
• Spicy twist: Add crushed red pepper to the marinara and a pinch of cayenne to the breadcrumb mix.
• Gluten-free: Use gluten-free pasta, GF breadcrumbs, and a gluten-free flour for dredging.Choose certified GF no-boil noodles.

FAQ

Can I use store-bought Alfredo sauce?

Yes, but homemade tastes fresher and takes just a few minutes. If using jarred, warm it gently and finish with a handful of fresh Parmesan to boost flavor.

What’s the best marinara to buy?

Look for a sauce with simple ingredients like tomatoes, olive oil, garlic, and basil. Avoid overly sweet sauces.

Taste and adjust with salt, pepper, or a splash of olive oil.

Can I bake the chicken instead of frying?

Yes. Place breaded chicken on a wire rack over a sheet pan, mist with oil, and bake at 425°F (220°C) for 15–18 minutes until crisp and cooked through. Add sauce and cheese, then broil to melt.

How do I keep the Alfredo sauce smooth?

Use gentle heat, add cheese off the heat, and whisk until melted.

If it seems too thick, whisk in a bit of warm pasta water. If it separates, lower heat and whisk in a small splash of cream.

Can I assemble the lasagna the night before?

Absolutely. Cover tightly and refrigerate.

Add 10–15 minutes to the baking time if starting from cold, and check for bubbling edges and a hot center.

What sides go well with this platter?

A simple green salad with vinaigrette and warm garlic bread pair perfectly. Steamed broccoli or roasted asparagus also cut through the richness.

How many people does this serve?

This recipe makes about 4 generous servings. You can stretch to 5–6 by slicing smaller lasagna portions and adding extra pasta.

In Conclusion

This Copycat Olive Garden Tour of Italy Platter brings a restaurant classic to your table with clear steps and big comfort.

With crispy chicken Parmesan, creamy fettuccine Alfredo, and a cozy square of lasagna, it’s a guaranteed crowd-pleaser. Prep the lasagna ahead, fry the chicken fresh, and toss the pasta at the last minute for the best results. Keep it simple, season well, and enjoy a little Italian-American nostalgia at home.