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
- 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.
- Gently flatten chicken breasts to a uniform 1/2-inch thickness using a meat mallet to promote consistent cooking.
- Heat a skillet with vegetable oil over medium-high temperature, creating a sizzling surface for perfect searing.
- 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.
- Create Alfredo sauce by gently heating heavy cream, half and half, and butter in a saucepan until small bubbles emerge, avoiding boiling.
- Whisk Parmesan and Asiago cheese into the warm cream mixture, incorporating garlic powder until the sauce reaches a smooth, rich consistency.
- Prepare tortellini according to package instructions, ensuring pasta is tender and perfectly cooked.
- Transfer cooked tortellini to a 2-quart baking dish, generously coating with the freshly prepared Alfredo sauce.
- Slice rested chicken into elegant strips and arrange atop the sauced tortellini.
- Sprinkle Panko breadcrumbs and Mozzarella cheese over the dish for added texture and flavor.
- 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