I had the best idea: make all your Copycat Olive Garden Menu favorites at home for a fun “night out” without ever leaving your kitchen. From warm breadsticks to their famous salad (and all the cozy pasta in between), I’ve got you covered.

Copycat Olive Garden Menu

If you love Olive Garden as much as I do, but can’t afford to go there as often as you’d like, this Olive Garden copycat menu plan makes it easy to bring “night out” vibes home. Print the grocery list, shop once, and cook your way through the greatest copycats!

• Salad: Copycat Olive Garden Salad
• Breadsticks: Copycat Olive Garden Breadsticks
• Soup: Slow Cooker Pasta e Fagioli Soup
• Main: Crockpot Olive Garden Chicken with Pasta
• *Bonus Recipe: Olive Garden Salad Dressing

Copycat Olive Garden Salad

5 from 3 votes

Copycat Olive Garden Salad is one of my all time favorite restaurant salads ever! And now you can have this bright zingy incredible salad at home!

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Copycat Olive Garden Breadsticks

4.78 from 9 votes

These copycat Olive Garden Breadsticks are insanely delicious! Fresh, buttery, and garlicky you can still have unlimited breadsticks, only these taste better!

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Slow Cooker Pasta e Fagioli Soup

4.73 from 44 votes

Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!

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Crockpot Olive Garden Chicken

4.03 from 80 votes

This Olive Garden crockpot chicken is to die for! The juicy and tender chicken cooked with some pasta is insanely delicious! Plus, it's super easy which is a total win-win!

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Olive Garden Salad Dressing Copycat

4.24 from 13 votes

Olive Garden Salad Dressing is one of the best things at the restaurant, and now you can make it at home! Instead of having to go to the restaurant, you can have this tasty dressing anytime you crave it!

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All of my weekly meal plans come with a free shopping list! It makes your shopping so easy! By using this copycat Olive Garden menu, you’ll save money, eat better, and make everyone happy!

More Olive Garden Inspired Recipes

Dressings, Sauces, and Dips

The Best Homemade Alfredo Sauce Recipe Ever!

15 minutes

Soup

Creamy Zuppa Toscana Soup

40 minutes

Dinner

Chicken Parmesan

50 minutes

Desserts

Easy Tiramisu Recipe

45 minutes

If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked Gouda adds depth, the sausage brings a little heat, and fresh basil adds brightness. Simple ingredients, quick to make, and always a hit!

Creamy Sausage Spaghetti Ingredients

• Sausage: Use sweet or spicy Italian sausage, breakfast sausage, or even maple sausage for a subtle sweetness that balances the savory flavors (it sounds different, but it really works!).
• Basil: Fresh basil gives the best flavor, but you can substitute 2 teaspoons of dried basil if needed.
• Cheese: Freshly shredded mozzarella, provolone, or gruyere can be used instead of smoked Gouda.
• Pasta: Spaghetti works great, but you can use a short pasta instead, like penne, rigatoni, farfalle, or fusilli.

How to Make Creamy Sausage Spaghetti 

This creamy sausage pasta recipe is an easy weeknight favorite. It’s great served with garlic bread, a fresh salad, and extra parmesan on top for the perfect finish.

1. Pasta & Sausage: Bring a large pot of water to a boil, then cook the noodles according to the package directions. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside. Add the Italian sausage to a 14-inch large skillet. Cook and crumble over medium high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
2. Add Garlic: Reduce the heat to medium, then add the garlic and cook for 1 minute. Add the chicken broth and scrape up the browned bits on the bottom of the pan.
3. Simmer: Stir in the cream and Dijon mustard. Reduce the heat to medium low and simmer for 10 minutes, stirring often until thickened.
4. Add Cheese: Once thickened, stir in the smoked Gouda and Parmesan until fully melted.
5. Add Herbs: Add the fresh basil, then taste and season with salt and pepper.
6. Stir in Pasta: Add the cooked pasta to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce. This is especially helpful if the pasta sits for any amount of time before serving. Garnish creamy sausage spaghetti with red pepper flakes and serve immediately.

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Creamy Sausage Spaghetti

Rich, silky, and full of flavor, this creamy sausage spaghetti comes together fast with simple ingredients and the perfect balance of smoky, spicy, and fresh.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword creamy sausage pasta, Creamy Sausage Spaghetti, Creamy Sausage Spaghetti recipe, easy dinner, easy sauage spaghetti, pasta dinner, sausage pasta, Sausage Spaghetti, Sausage Spaghetti recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 856kcal

Author Alyssa Rivers

Equipment

• 1 large 14-inch skillet

Ingredients

• 12 ounces spaghetti noodles
• 1 pound Italian sausage hot or sweet
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 ½ cups shredded smoked gouda
• ½ cup shredded parmesan
• 2 tablespoons sliced fresh basil
• salt to taste
• ground black pepper to taste
• red pepper flakes for garnish

Instructions

• Bring a large pot of water to a rolling boil and cook 12 ounces spaghetti noodles according to the package. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside.
• Add 1 pound Italian sausage to a large 14-inch skillet and cook and crumble over medium-high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
• Reduce the heat to medium, then add 1 tablespoon minced garlic and cook for 1 minute. Add 1 cup chicken broth and scrape up the browned bits on the bottom of the pan.
• Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard. Reduce the heat to medium-low and simmer for 10 minutes until thickened, stirring intermittently.
• Once thickened, stir in 1 ½ cups shredded smoked gouda and ½ cup shredded parmesan until fully melted. Add 2 tablespoons sliced fresh basil, then taste and season with salt and ground black pepper.
• Add the noodles to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce (this is especially helpful if the pasta sits for any amount of time before serving). Garnish with red pepper flakes and serve immediately.

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days. Store reserved pasta water separately.
• Reheating: Add about 1 tablespoon of the reserved pasta water or milk per serving, then microwave for 30 to 60 seconds. Stir well to restore the creamy, cheesy texture and help prevent the sauce from splitting.
• Freezer Not recommended. The noodles, cream, and cheese do not freeze well.
• Make Ahead: Best served right away. If it sits 10 to 15 minutes, stir in a splash of reserved pasta water to loosen the sauce before serving.

 

Nutrition

Calories: 856kcal | Carbohydrates: 46g | Protein: 37g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 176mg | Sodium: 1358mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 2mg | Calcium: 571mg | Iron: 2mg

Make It a Meal

Turn this creamy sausage spaghetti dish into a complete meal with a few easy sides. Vegetables and garlic bread pair perfectly with the creamy pasta and help round out dinner.

Recipe Skill Levels

Easy Parmesan Knots

15 minutes

Side Dishes

Perfect “Roasted” Air Fryer Asparagus

15 minutes

Recipe Skill Levels

Copycat Olive Garden Breadsticks

2 hours 5 minutes

Salads

Greek Salad with the BEST Dressing

15 minutes

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.

Melting Cabbage Ingredients

• Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.
• Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.
• Broth: Use vegetable broth for a vegetarian version.

Creamy Tuscan Melting Cabbage Recipe

With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!

1. Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
2. Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
3. Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
4. Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
5. Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
6. Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.

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Melting Cabbage

Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.

Course Side Dish

Cuisine American

Keyword marry me melting cabbage, melting cabbage, melting cabbage in a creamy tuscan sauce, melting cabbage recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 398kcal

Author Alyssa Rivers

Ingredients

• 1 large head green cabbage
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons butter
• ½ cup diced yellow onion
• 3 teaspoons minced garlic about 3 cloves
• 1 cup chicken broth
• 4 ounces cream cheese
• 1 cup heavy cream
• ½ cup chopped sundried tomatoes
• 2 teaspoons Italian seasoning
• ½ cup grated parmesan

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.
• Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to taste.
• To the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.
• Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.
• Add 1 cup heavy cream, ½ cup chopped sundried tomatoes, 2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat.
• Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
• Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.
• Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.

Nutrition

Calories: 398kcal | Carbohydrates: 23g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 788mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1322IU | Vitamin C: 81mg | Calcium: 231mg | Iron: 2mg

More Cabbage Recipes

Dinner

Cabbage Steaks

35 minutes

Soup

Detox Cabbage Soup

30 minutes

Dinner

Stuffed Cabbage Rolls

1 hour 35 minutes

Side Dishes

Fried Cabbage

25 minutes

I planned dinner, so you don’t have to! This weekly meal plan includes easy dinners plus a free shopping list! If you want to check out the rest of my weekly meal plans, click here.

What’s for Dinner?

This is what we’re eating this week. Nothing complicated, nothing that takes forever, just dinners that sound good and don’t make the evening harder than it needs to be. There’s a good mix in here too, so it doesn’t feel like you’re eating the same kind of meal every night.

• Monday:  Slow Cooker Bourbon Meatballs
• Tuesday: Jalapeño Chicken
• Wednesday: Better Than Panera Broccoli Cheddar Soup
• Thursday: Cajun Rice and Sausage Skillet
• Friday: Garlic Parmesan Chicken Meatloaf

Slow Cooker Bourbon Meatballs

No ratings yet

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.

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Jalapeño Chicken

5 from 1 vote

Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you'll be craving on repeat!

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Copycat Panera Broccoli Cheddar Soup

4.87 from 45 votes

My homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and cozy. It's just like the restaurant favorite, but even better!

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Cajun Rice and Sausage Skillet

4.50 from 2 votes

This delicious Cajun Rice and Sausage Skillet has become an instant favorite in our house! It's easy to make in one pan with flavorful andouille sausage, veggies and rice with an incredible cajun seasoning blend. A complete meal on the table in just 30 minutes!

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Garlic Parmesan Chicken Meatloaf

5 from 3 votes

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

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Delicious Sides Dishes

Recipe Skill Levels

Million Dollar Mashed Potatoes

8 hours 55 minutes

Side Dishes

Green Beans Almondine

30 minutes

Recipe Skill Levels

Lion House Rolls

2 hours 35 minutes

Side Dishes

Air Fryer Corn on the Cob

20 minutes

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

Irish Chicken Ingredients

• Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
• Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
• Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
• Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

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Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.

Course Dinner, entree, Main Course, main dish

Cuisine American, Irish, Irish American

Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 432kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet oven-safe

Ingredients

Chicken

• 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Cabbage and Potatoes

• 6 slices bacon
• 1 tablespoon unsalted butter preferably
• 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
• 1 cup diced onion about 1 medium onion
• ½ pound baby potatoes sliced in half lengthwise
• ¼ cup chicken broth
• ¼ cup Irish whiskey I used Jameson
• ¼ cup heavy cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
• Freezer: Not recommended.
• Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg

More Irish-Inspired Recipes

Recipe Skill Levels

Colcannon (Traditional Irish Potatoes)

30 minutes

Recipe Skill Levels

Irish Brown Bread

1 hour 15 minutes

Dinner

Instant Pot Corned Beef and Cabbage

1 hour 30 minutes

Soup

Colcannon Soup

40 minutes

This crack chicken orzo bake is creamy, cheesy, and packed with that irresistible ranch, bacon, and cheddar “crack” flavor everyone loves. It’s an easy casserole that’s guaranteed to be a hit.

Ingredients for Crack Chicken Orzo

• Cooked Chicken: Rotisserie chicken works perfectly, or use any cooked, shredded, or chopped chicken you have on hand.
• Cheddar Cheese: For the best melt and flavor, grate cheese from a block instead of using pre-shredded.
• Cream Cheese: Use at room temperature so it blends easily.
• Bacon: Use precooked bacon to save time!
• Add Veggies: Make this your own by stirring in mushrooms, broccoli, onion, peas, or any favorite vegetables for extra flavor and texture.

How to Make Crack Chicken Orzo

If you’re a fan of creamy, cheesy, ranch-packed goodness, this crack chicken orzo is about to steal the show! It’s perfect on its own, or pair it with a crisp salad or a veggie side for a dinner everyone will rave about.

1. Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, add cream of chicken soup, softened cream cheese, and sour cream, and mix together until smooth.
2. Mix: Stir in chicken broth, ranch seasoning, uncooked orzo, cooked chicken, chopped or shredded, cooked and diced bacon, and 1.5 cups shredded cheese.
3. Transfer: Pour into the 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
4. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top crack chicken orzo with green onions and serve.

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Crack Chicken Orzo

Creamy crack chicken orzo made in one pot with tender chicken, ranch seasoning, crispy bacon, and melty cheese.

Course Dinner, main dish

Cuisine American

Keyword craack chicken orzo casserole, crack chicken orzo, crack ckicken orzo bake, crack orzo

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 788kcal

Author Alyssa Rivers

Ingredients

• 1 (10.5-ounce) can cream of chicken soup
• 1 (8-ounce) package softened cream cheese
• 8 ounces sour cream
• 3 cups chicken broth
• 1 (1-ounce) package ranch seasoning
• 16 ounces uncooked orzo
• 3 cups cooked chicken, chopped or shredded
• 1 cup cooked and diced bacon
• 3 cups shredded cheddar cheese divided
• green onions for garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
• In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
• Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
• Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
• Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.
• Freezer: Wrap the baked and cooled casserole in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven at 350ºF until heated through.
• Make Ahead: Mix all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour it into a baking dish. Top with cheese and bake as directed.

Nutrition

Calories: 788kcal | Carbohydrates: 50g | Protein: 38g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 1157mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 2mg

More of That ‘Crack’ Flavor That’s So Good

Dinner

Crack Chicken Tacos

40 minutes

Appetizers

Crack Corn Dip

15 minutes

Dinner

Crack Chicken Sliders

45 minutes

Dinner

Crack Chicken Pasta

30 minutes

If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!

Cheddar Bay Biscuit Bread Ingredients

• Cheese: Shred cheddar from a block for the best melt. Pre-shredded doesn’t melt as smoothly in the bread.
• Buttermilk: Use buttermilk instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.
• Butter: If you use salted butter, reduce the added salt to ½ teaspoon

How to Make Cheddar Bay Biscuit Bread

This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!

1. Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
2. Wet Ingredients: Combine milk and the egg.
3. Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
4. Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
5. Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
6. Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.

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Cheddar Bay Biscuit Bread

Cheddar Bay Biscuit Bread is a buttery, garlicky cheddar loaf inspired by the famous Red Lobster biscuits.

Course Bread, Side Dish

Cuisine American

Keyword cheddar bay biscuit bread, cheddar bay biscuit bread recipe, cheddar bay biscuits, copycat cheddar bay biscuits, red lobster cheddar bay biscuit bread, red lobster cheddar bay biscuits recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 490kcal

Author Alyssa Rivers

Equipment

• 1 9 x 5-inch loaf pan

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup melted unsalted butter
• 2 cups shredded cheddar cheese

Garlic Butter Topping

• ¼ cup melted salted butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon fresh chopped parsley

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
• Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, and ¾ teaspoon salt in a large bowl.
• Combine 1 cup milk and 1 large egg, then stir the milk mixture into the flour mixture along with ¼ cup melted unsalted butter until combined.
• Stir in 2 cups shredded cheddar cheese, then pour the batter into the prepared baking pan.
• Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
• Just before the loaf comes out of the oven, stir together ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon fresh chopped parsley.
• Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Notes

Storage and Reheating Instructions

• Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
• Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
• Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 490kcal | Carbohydrates: 38g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 840mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg

What to Make For Dinner With The Bread

Dinner

The Best Lobster Tail Recipe Ever!

20 minutes

Dinner

The Ultimate Ribeye Steak

50 minutes

Side Dishes

Easy Air Fryer Broccolini

10 minutes

Dinner

Classic Shrimp Scampi

45 minutes

Bang bang shrimp pasta is what weeknight dinner dreams are made of! Juicy shrimp, tender pasta, and that irresistible sweet-and-spicy bang bang sauce come together in just 20 minutes. It’s creamy, bold, and guaranteed to be a hit. 

Ingredients for Bang Bang Shrimp Pasta

• Spaghetti Noodles: Any pasta will work! Thin spaghetti, angel hair, or bowtie are great substitutes.
• Shrimp: I used large shrimp for this recipe because shrimp shrinks quite a bit as it cooks.

• Heavy Cream: I love the addition of cream in the sauce! It thins the sauce just enough to help coat the noodles and shrimp perfectly.
• Sriracha Sauce: Use more or less depending on your preference.

How to Make Bang Bang Shrimp Pasta

If you love bold flavors without a ton of fuss, this pasta is calling your name! This shrimp recipe has saucy noodles and a creamy kick that come together in minutes, and trust me, everyone will be asking for seconds.

1. Make the Sauce: In a medium-sized bowl, whisk together mayonnaise, heavy cream, Thai sweet chili sauce, honey, Sriracha, and salt until combined. Set aside.
2. Cook Pasta: Boil the spaghetti in a large pot according to the package directions, drain, then set aside.
3. Season the Shrimp: Place shrimp in a large bowl, then season with paprika, salt, and pepper.
4. Cook the Shrimp: Heat the butter in a large skillet over medium-high heat, then add the garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook for 6-8 minutes, until pink. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan, then set aside.
5. Heat the Sauce: Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
6. Combine: Add the cooked shrimp and pasta, then toss to coat in the sauce.

Print

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is a 20-minute dinner packed with juicy shrimp, tender pasta, and a creamy, sweet-and-spicy sauce you’ll crave again and again.

Course Dinner

Cuisine American, Asian American

Keyword bang bang shrimp pasta recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 582kcal

Author Alyssa Rivers

Ingredients

Shrimp and Pasta

• 8 ounces dry spaghetti
• 1 pound large shrimp peeled and deveined
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons unsalted butter
• 1 clove minced garlic

Sauce

• ⅓ cup mayonnaise
• ¼ cup heavy cream
• ⅓ cup sweet chili sauce
• 1 tablespoon honey
• 1 tablespoon Sriracha sauce
• ¼ teaspoon salt

Instructions

Sauce

• In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.

Shrimp and Pasta

• Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
• In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
• Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
• Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
• Add the cooked shrimp and pasta and toss to coat in the sauce.

Notes

Storage & Reheating Instructions

• Fridge: Store cooled leftovers in an airtight container for 1-3 days.
• Reheating: Reheat leftovers in the microwave or over the stove until warmed through. I like to add a splash of cream to help add moisture to the pasta as it heats.
• Freezer: Not recommended.
• Make ahead: Best served fresh.

Nutrition

Calories: 582kcal | Carbohydrates: 59g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 183mg | Sodium: 1504mg | Potassium: 299mg | Fiber: 2g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

More Quick and Easy Pasta Recipes

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One-Pan Marry Me Tortellini

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You guys, Starbucks sells the Strawberry Açaí concentrate in stores! Which means we can make the famous Starbuck’s Pink Drink at home! And let me tell you, it’s spot on! With just three ingredients, it’s ridiculously easy to make year-round, and so good!

Copycat Starbucks Pink Drink Ingredients

• Stawberry Acai Concentrate: Starbucks now sells its actual product in stores! I found mine at Target or Kroger.
• Coconut Milk: This is not canned coconut milk. They use unsweetened coconut milk found in the refrigerator section of your grocery store. I sometimes use unsweetened vanilla coconut milk.
• Strawberries: Yes, use freeze-dried! This is exactly what Starbucks uses.

Starbucks Pink Drink Recipe

The minute I found out they sell the Strawberry Açaí Concentrate in stores now, it was over for me. If you’re as obsessed as I am, run, don’t walk, this tastes just like the real deal. My kids thought I had bought actual Starbucks’ drinks! You also need to make their lemon loaf, medicine ball, and egg bites!

1. Combine: In a large glass, pour 1 cup of Starbucks Strawberry Acai Concentrate, then add ¾ cup unsweetened coconut milk.
2. Stir & Serve: Stir to combine, and then add ice and ¼ cup freeze-dried strawberries. Enjoy immediately!

Print

Starbucks Pink Drink Copycat

Starbucks Pink Drink copycat made with Strawberry Açaí concentrate and creamy coconut milk. Just 3 ingredients, tastes like the real thing, and ready in minutes.

Course Drinks

Cuisine American

Keyword copycat starbucks pink drink recipe, pink drink, starbucks pink drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 791kcal

Author Alyssa Rivers

Ingredients

• 1 cup Starbucks strawberry acai concentrate
• ¾ cup unsweetened coconut milk
• ¼ cup freeze-dried strawberries
• ice

Instructions

• In a large glass, combine 1 cup Starbucks strawberry acai concentrate and ¾ cup unsweetened coconut milk.
• Stir to combine, then add ice and ¼ cup freeze-dried strawberries.

Nutrition

Calories: 791kcal | Carbohydrates: 92g | Protein: 5g | Fat: 43g | Saturated Fat: 38g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 1341mg | Fiber: 10g | Sugar: 71g | Vitamin A: 315IU | Vitamin C: 732mg | Calcium: 105mg | Iron: 17mg

More Starbucks Copycat Recipes

If you want all of the Starbucks copycat recipes, I’ve got you covered! Which ones am I missing? What should I make next?

Beverages

Copycat Starbucks Strawberry Acai Refresher

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Breakfast

Starbucks Cream Cheese Danish

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Beverages

Copycat Starbucks Medicine Ball

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Recipe Skill Levels

Copycat Starbucks Lemon Loaf

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We’ve made it to week 78, which means these weekly meal plans are working! Thank you for letting me be part of your weekly routine. This plan includes simple dinners and a printable grocery list to help take one thing off your plate.

What’s for Dinner?

These are the kinds of dinners that everyone enjoys. Every recipe in this weekly meal plan is a full meal on its own, but you can always add a side or dessert if you like. Maybe some garlic brussels sprouts or 1-hour dinner rolls!

• Monday: Marry Me Stuffed Shells
• Tuesday: Mongolian Beef and Broccoli
• Wednesday: Slow Cooker Chicken Fajita Soup
• Thursday: No Peek Pork Chops and Rice
• Saturday: Swedish Meatball Casserole

Marry Me Stuffed Shells

4.67 from 3 votes

Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. Cozy, indulgent, and always a crowd favorite.

View Recipe

Mongolian Beef and Broccoli

5 from 1 vote

This Mongolian beef and broccoli recipe is the best P.F. Chang’s copycat recipe.

View Recipe

Slow Cooker Chicken Fajita Soup

4.65 from 17 votes

Everything you love about fajitas comes together in this hearty Slow Cooker Chicken Fajita Soup. Tender chicken surrounded by beans, corn, and spices simmers all day to perfection

View Recipe

No Peek Pork Chops and Rice

4 from 2 votes

No Peek Pork Chops and Rice is comfort food at its best! Creamy, savory rice and tender pork chops are baked together in the same pan with less than 10 minutes of prep.

View Recipe

Swedish Meatball Casserole

4.86 from 7 votes

Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy in this Swedish Meatball Casserole.

View Recipe

I made this as easy as possible by providing a FREE shopping list you can print to make shopping better and more economical.

Desserts to Accompany Dinner

Desserts

Starbucks Copycat Chocolate Pistachio Loaf

1 hour 20 minutes

Candy

3 Ingredient Cool Whip Candy

1 hour 34 minutes

Desserts

Copycat Neiman Marcus Chocolate Chip Cookies

32 minutes

Valentine's Day

Valentine’s Day Crack

20 minutes