Name: Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken Recipe
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)

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

Scale

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.