This recipe recreates Olive Garden’s classic Asiago Tortelloni Alfredo with Grilled Chicken, featuring cheese-filled tortelloni tossed in a creamy, rich Alfredo sauce. Grilled chicken adds a smoky, tender touch, and a generous sprinkle of Asiago cheese gives the dish a sharp, savory finish. It’s perfect for a comforting meal that feels like dining out in the comfort of your own home.
Why You’ll Love This Recipe
- Restaurant-style meal at home: Enjoy the flavors of Olive Garden without leaving your kitchen.
- Creamy and comforting: The Alfredo sauce is rich and cheesy, with a hint of garlic for added depth.
- Quick and easy: Despite its gourmet appearance, this dish comes together in under an hour.
- Versatile: Use fresh or frozen tortelloni, or substitute the grilled chicken with another protein like shrimp or turkey ham.
Ingredients You’ll Need
- 3 cups cheese tortelloni (fresh or frozen)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese, plus extra for topping
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup chopped fresh parsley (optional, for garnish)
How to Make Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Step-by-Step Instructions
- Cook the Tortelloni:
Bring a large pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions (usually around 4-5 minutes for fresh tortelloni or 8-10 minutes for frozen). Drain the tortelloni and set aside. - Grill the Chicken:
Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet, let rest for a few minutes, then slice into thin strips. - Prepare the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Slowly pour in the heavy cream and bring the mixture to a gentle simmer. Gradually add the grated Parmesan and Asiago cheeses, stirring constantly until the sauce is smooth and creamy. If desired, add a pinch of nutmeg for a subtle, warm flavor. Season with salt and pepper to taste. - Combine the Tortelloni and Alfredo Sauce:
Add the cooked tortelloni to the saucepan with the Alfredo sauce. Gently toss to ensure the pasta is evenly coated with the sauce. - Assemble the Dish:
Divide the tortelloni among serving plates. Top with sliced grilled chicken and sprinkle extra Asiago cheese on top. Garnish with chopped fresh parsley, if using.
Helpful Tips
- Use a Grill Pan: To achieve nice grill marks on the chicken, cook it on a grill pan instead of a regular skillet.
- Avoid Burning the Sauce: Stir the Alfredo sauce continuously while cooking to prevent it from burning or separating.
- Adjust the Consistency: If the sauce is too thick, thin it out with a splash of milk. If it’s too thin, add more cheese to thicken it.
- Keep the Chicken Moist: Let the cooked chicken rest for a few minutes before slicing to lock in the juices.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and stovetop
- Cuisine: Italian-American
- Diet: Suitable for a balanced diet, can be adjusted for low-carb diets
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Turkey ham can be used in place of chicken for a different protein option.
- The nutmeg is optional but adds a traditional touch to the Alfredo sauce.
Nutritional Information
- Calories: Approximately 850 kcal per serving
- Protein: 45g
- Carbohydrates: 55g
- Fat: 50g
- Saturated Fat: 26g
- Cholesterol: 220mg
- Sodium: 950mg
- Fiber: 3g
- Sugar: 3g
Frequently Asked Questions
Can I use dried tortelloni instead of fresh or frozen?
Yes, you can use dried tortelloni, but it will require a longer cooking time. Follow the package instructions for the best results.
What can I use instead of heavy cream?
Half-and-half, whole milk, or a combination of milk and cream cheese can work as substitutes, although the sauce may not be as rich and creamy.
Can I add vegetables to this dish?
Absolutely! Spinach, mushrooms, or sun-dried tomatoes make great additions. Sauté them along with the garlic before adding the cream.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk to loosen the sauce if needed.
- Freezing: The tortelloni can be frozen for up to 2 months. However, note that the sauce may separate slightly upon thawing. Reheat slowly, stirring to combine.
Related Recipes
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Conclusion
This Olive Garden-inspired Asiago Tortelloni Alfredo with Grilled Chicken brings restaurant-quality Italian-American flavors to your dining table. With its creamy, cheesy sauce and tender grilled chicken, this dish is sure to become a family favorite. Perfect for a weeknight dinner or a special occasion, it’s a meal that will impress every time.
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Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken Recipe
Description
This recipe recreates Olive Garden’s classic Asiago Tortelloni Alfredo with Grilled Chicken, featuring cheese-filled tortelloni tossed in a creamy, rich Alfredo sauce. Grilled chicken adds a smoky, tender touch, and a generous sprinkle of Asiago cheese gives the dish a sharp, savory finish. It’s perfect for a comforting meal that feels like dining out in the comfort of your own home.
Ingredients
- 3 cups cheese tortelloni (fresh or frozen)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese, plus extra for topping
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Tortelloni:
Bring a large pot of salted water to a boil. Add the cheese tortelloni and cook according to the package instructions (usually around 4-5 minutes for fresh tortelloni or 8-10 minutes for frozen). Drain the tortelloni and set aside. - Grill the Chicken:
Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet, let rest for a few minutes, then slice into thin strips. - Prepare the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Slowly pour in the heavy cream and bring the mixture to a gentle simmer. Gradually add the grated Parmesan and Asiago cheeses, stirring constantly until the sauce is smooth and creamy. If desired, add a pinch of nutmeg for a subtle, warm flavor. Season with salt and pepper to taste. - Combine the Tortelloni and Alfredo Sauce:
Add the cooked tortelloni to the saucepan with the Alfredo sauce. Gently toss to ensure the pasta is evenly coated with the sauce. - Assemble the Dish:
Divide the tortelloni among serving plates. Top with sliced grilled chicken and sprinkle extra Asiago cheese on top. Garnish with chopped fresh parsley, if using.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Turkey ham can be used in place of chicken for a different protein option.
- The nutmeg is optional but adds a traditional touch to the Alfredo sauce.
