Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken Recipe

Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

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

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.


Ingredients

Scale

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

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