Homemade Olive Garden Asiago Tortelloni Alfredo Recipe

Creamy pasta dreams come alive with an Olive Garden asiago tortelloni alfredo with grilled chicken that promises restaurant-quality comfort right at home.

Rich, velvety sauce coats each tender tortelloni bite with incredible flavor.

Tender grilled chicken adds a hearty protein punch to this classic Italian-inspired dish.

Cheese lovers will swoon over the luxurious blend of asiago and alfredo sauce.

Each forkful delivers a perfect balance of creamy, savory goodness that transports you straight to a cozy Italian kitchen.

The combination of pillowy tortelloni and perfectly seasoned chicken creates a meal that feels both indulgent and satisfying.

Prepare to elevate your weeknight dinner with this irresistible recipe that’s sure to become a family favorite.

Ingredients for Tortelloni Alfredo with Chicken

Main Ingredients:

• Chicken Breasts: Tender and juicy meat perfect for this classic dish.
• Tortellini: Cheese-filled pasta pockets with delightful flavor.

• Heavy Cream: Rich and smooth base for creamy sauce.
• Half and Half: Lighter dairy that adds silky texture.
• Butter: Provides rich, smooth flavor to the sauce.
• Parmesan Cheese: Salty and sharp cheese for depth.
• Asiago Cheese: Nutty and tangy cheese for extra richness.
• Mozzarella Cheese: Melty cheese for golden topping.

• Olive Oil: Helps marinate and add moisture to chicken.
• Vegetable Oil: Used for cooking chicken.
• Salt, Black Pepper: Basic seasonings for balanced taste.
• Italian Seasoning: Herbal blend for authentic flavor.
• Garlic Powder: Adds subtle aromatic warmth.

• Panko Breadcrumbs: Crispy topping for added crunch.

Steps to Make Tortelloni Alfredo

Step 1: Massage Chicken with Flavor

Grab your chicken breasts and gently pound them to an even thickness.

Toss the chicken into a zip-top bag and add a splash of olive oil, a sprinkle of salt, a dash of ground black pepper, and a generous shake of Italian seasoning.

Seal the bag and let the chicken soak up those delicious flavors for about half an hour.

Step 2: Sizzle the Chicken to Perfection

Warm up a skillet with a thin layer of vegetable oil.

Once it’s hot, place the marinated chicken and cook until it’s beautifully golden and cooked through.

This should take around 7 to 9 minutes per side.

Transfer the chicken to a cutting board and let it rest.

Step 3: Craft Creamy Alfredo Sauce

• Heavy cream
• Half and half
• Butter

Heat the mixture until tiny bubbles start to form.

• Parmesan cheese
• Asiago cheese
• Garlic powder

Keep stirring until the sauce transforms into a luxurious, velvety consistency.

Step 4: Cook and Coat Tortellini

Boil the tortellini following the package instructions.

Transfer the cooked pasta to a baking dish and generously pour the Alfredo sauce over it, making sure every little pasta pocket is well-coated.

Step 5: Build and Broil the Dish

Slice the rested chicken and arrange it elegantly over the sauced tortellini.

Sprinkle a layer of Panko breadcrumbs and a generous handful of Mozzarella cheese on top.

Pop the dish under the broiler for 2 to 3 minutes, just until the cheese starts to turn a gorgeous golden brown.

Pro Tips for Grilled Chicken Alfredo

• Cut chicken breasts diagonally against the grain to ensure tender, juicy pieces that blend perfectly with the tortelloni.
• Whisk the Alfredo sauce gently and watch carefully to prevent burning or separating; remove from heat once it thickens smoothly.
• Let chicken sit in marinade for full 30 minutes to allow Italian seasoning and oil to penetrate deeply into the meat.
• Watch the dish closely during broiling to achieve golden-brown cheese without burning; 2-3 minutes is the sweet spot for perfect color and texture.
• Use freshly grated Parmesan and Asiago for richer, more authentic flavor compared to pre-shredded packaged cheese.

Storing Chicken Alfredo Tortelloni

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Place tortelloni in a microwave-safe dish, sprinkle with a tablespoon of water or cream to prevent drying. Cover and heat in 30-second intervals, stirring between each, until warmed through.
• Transfer pasta to an oven-safe dish, cover with foil to retain moisture. Warm at 350°F for 10-15 minutes, adding a splash of cream or milk to maintain sauce consistency.
• Wrap tightly in freezer-safe containers, separating chicken and sauce if possible. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

What to Serve with Chicken Alfredo Tortelloni

• Perfect Wine Pairing: Select a crisp Chardonnay with buttery notes that complement the rich Alfredo sauce, balancing the creamy texture and enhancing the chicken's savory flavor.
• Refreshing Side Beverage: Craft a sparkling lemon-infused iced tea with fresh mint leaves, offering a light and zesty counterpoint to the heavy, cheesy tortelloni, cutting through the richness.
• Flavor-Enhancing Herb Garnish: Sprinkle fresh chopped basil and flat-leaf parsley over the dish to add bright, herbal notes that lift the creamy sauce and provide a fresh contrast to the cheesy pasta.
• Complementary Bread Pairing: Serve warm garlic focaccia with a drizzle of olive oil, creating a perfect accompaniment that helps soak up the delicious Alfredo sauce and adds a crispy texture to the meal.

Recipe Twists for Asiago Tortelloni Alfredo

• Vegetarian Deconstructed: Replace grilled chicken with roasted portobello mushrooms or grilled tofu, providing a protein-packed meat-free alternative that maintains the dish's rich, creamy essence.
• Gluten-Free Friendly: Swap standard tortellini with gluten-free cheese tortelloni and use gluten-free Panko breadcrumbs, ensuring those with wheat sensitivities can enjoy the same luxurious flavors.
• Low-Carb Cauliflower Remix: Substitute tortellini with roasted cauliflower florets and use a lighter cream sauce, creating a keto-friendly version that reduces carbohydrate content while preserving the original recipe's decadent profile.
• Mediterranean Herb Infusion: Incorporate fresh basil, oregano, and thyme into the Alfredo sauce, adding a bright herb-forward dimension that transforms the classic recipe with Mediterranean-inspired aromatics.

FAQs

• What type of cheese is used in the Alfredo sauce?

The sauce uses a combination of Parmesan and Asiago cheese, which gives the dish a rich, tangy flavor profile.

• Can I use different types of pasta if I don't have tortelloni?

While tortelloni is recommended, you can substitute with other filled pasta like cheese ravioli or even regular tortellini for a similar result.

• Do I need any special equipment to make this recipe?

You’ll need a skillet, saucepan, baking dish, and an oven with a broiler. Basic kitchen tools like a meat mallet and zip-top bag are also helpful.

• How can I make the chicken more flavorful?

Marinating the chicken in olive oil, salt, pepper, and Italian seasoning before cooking helps enhance its taste and keeps it moist during preparation.

What Makes Asiago Tortelloni Alfredo Special

• Quick Culinary Comfort: Whip up a restaurant-style dish without complex techniques, perfect for home cooks seeking delicious meals with minimal stress.
• Flavor-Packed Satisfaction: Combines creamy Alfredo sauce, tender grilled chicken, and cheesy tortellini for a mouthwatering experience that delights taste buds.
• Versatile Weeknight Winner: Adaptable recipe suitable for family dinners, date nights, or entertaining guests with minimal preparation time and maximum flavor impact.
• Customizable Crowd-Pleaser: Easy to modify with different cheeses, protein options, or seasonal vegetables, making it a flexible go-to recipe for various preferences.

Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken Recipe

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4.8 from 16 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Olive Garden’s asiago tortelloni alfredo dazzles with creamy pasta and tender grilled chicken, promising a luxurious Italian-inspired dining experience. Cheese-filled pasta nestled in rich sauce delivers comfort and indulgence you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound boneless skinless chicken breasts

Pasta and Cheese:

• 9 ounces refrigerated tortellini (Asiago and ham blend recommended)
• 3/4 cup grated Parmesan cheese
• 1/4 cup grated Asiago cheese (can swap for additional Parmesan)
• 1/2 cup shredded Mozzarella cheese

Seasoning and Other Ingredients:

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning blend
• 1 cup heavy cream
• 1 cup half and half
• 4 ounces salted butter (unsalted can be used as well)
• 1 teaspoon garlic powder
• 1/3 cup Panko breadcrumbs

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Instructions

1. Marinate chicken by combining it with olive oil, salt, ground black pepper, and Italian seasoning in a sealed zip-top bag for approximately 30 minutes, ensuring even coating.
2. Gently flatten chicken breasts to a uniform 1/2-inch thickness using a meat mallet to promote consistent cooking.
3. Heat a skillet with vegetable oil over medium-high temperature, creating a sizzling surface for perfect searing.
4. Cook chicken thoroughly, turning once, until golden brown and fully cooked through, approximately 7-9 minutes per side. Transfer to a cutting board and allow to rest.
5. Create Alfredo sauce by gently heating heavy cream, half and half, and butter in a saucepan until small bubbles emerge, avoiding boiling.
6. Whisk Parmesan and Asiago cheese into the warm cream mixture, incorporating garlic powder until the sauce reaches a smooth, rich consistency.
7. Prepare tortellini according to package instructions, ensuring pasta is tender and perfectly cooked.
8. Transfer cooked tortellini to a 2-quart baking dish, generously coating with the freshly prepared Alfredo sauce.
9. Slice rested chicken into elegant strips and arrange atop the sauced tortellini.
10. Sprinkle Panko breadcrumbs and Mozzarella cheese over the dish for added texture and flavor.
11. Broil briefly, 2-3 minutes, until cheese melts and develops a delicate golden-brown crust.

Notes

• Marinate chicken thoroughly to ensure deep flavor penetration and tender meat texture.
• Use a meat thermometer to check chicken doneness, aiming for 165°F internal temperature for food safety.
• Prevent Alfredo sauce from breaking by whisking continuously and maintaining medium heat during cheese melting.
• Choose fresh tortellini from refrigerated section for best taste and texture compared to dried versions.
• Toast Panko breadcrumbs briefly before sprinkling to enhance crunchiness and nutty flavor profile.
• For lighter version, substitute half-and-half with whole milk and use less butter without compromising creamy consistency.
• Vegetarian adaptation possible by replacing chicken with grilled portobello mushrooms or roasted vegetables.
• Allow chicken to rest after cooking to retain maximum juiciness and prevent dry meat when slicing.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 1050
• Sugar: 4g
• Sodium: 950mg
• Fat: 68g
• Saturated Fat: 34g
• Unsaturated Fat: 24g
• Trans Fat: 1g
• Carbohydrates: 73g
• Fiber: 2g
• Protein: 50g
• Cholesterol: 205mg