Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken

This creamy, cheesy Asiago Tortelloni Alfredo with Grilled Chicken is just like the one from Olive Garden! Tender tortelloni is covered in a rich Alfredo sauce, and topped with grilled chicken, crispy breadcrumbs, and melted mozzarella. It’s an easy and delicious meal your whole family will love!

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Ingredients Needed:

Grilled Chicken Breasts:

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning blend

Pasta:

• 9 ounces refrigerated tortellini 

Creamy Alfredo Sauce:

• 1 cup heavy cream
• 1 cup half and half
• 4 ounces salted butter
• 3/4 cup grated Parmesan cheese
• 1/4 cup grated Asiago cheese 
• 1 teaspoon garlic powder

Toppings:

• 1/3 cup Panko breadcrumbs
• 1/2 cup Mozzarella cheese, shredded

How To Make Asiago Tortelloni Alfredo with Grilled Chicken?

1. Marinate the Chicken: Pound the chicken breasts to 1/2-inch thickness. Place them in a zip-top bag with olive oil, salt, pepper, and Italian seasoning. Seal the bag and let the chicken marinate for 30 minutes.
2. Grill the Chicken: Heat a skillet over medium-high heat and add a little oil. Cook the chicken for 7–9 minutes on one side until golden, then flip and cook for another 5–7 minutes. Remove from the pan and let it rest before slicing.
3. Make the Alfredo Sauce: In a saucepan over medium-high heat, add the cream, half-and-half, and butter. Heat until small bubbles appear, but do not boil. Add the garlic powder, Parmesan, and Asiago cheese, whisking continuously. Cook for 1–2 minutes until the sauce thickens. If it’s too thin, increase the heat slightly.
4. Cook the Tortelloni: Follow the package instructions to cook the tortelloni.
5. Assemble the Dish: Preheat the oven broiler. In a 2-quart baking dish, add the cooked tortelloni and pour in enough Alfredo sauce to coat. Slice the grilled chicken and place it on top. Drizzle any extra sauce over the chicken.
6. Add Toppings and Broil: Sprinkle Panko breadcrumbs and shredded mozzarella cheese over the top. Broil for 2–3 minutes or until the cheese melts and turns golden brown. Serve hot and enjoy!

Recipe Tips:

• Pound the Chicken Evenly: Make sure to pound the chicken to a 1/2-inch thickness so it cooks evenly. This prevents dry or undercooked chicken and makes grilling easier.
• Don’t Boil the Alfredo Sauce: Keep the heat at medium or low when making the sauce. If it boils, the cream can separate, making the sauce grainy instead of smooth and creamy.
• Use Freshly Grated Cheese: Avoid pre-shredded Parmesan and Asiago because they contain anti-caking agents that prevent smooth melting. Grate fresh cheese for the best creamy texture in the sauce.
• Broil Carefully: Keep an eye on the dish when broiling! The cheese can burn quickly under high heat. Broil for only 2–3 minutes or until lightly golden.
• Don’t Overcook the Tortelloni: Cook the tortelloni just until soft but still firm (al dente). Overcooked pasta can become mushy when mixed with the sauce and baked. Check the package for the right cooking time.

How To Store & Reheat Leftovers?

• Refrigerate: Let Asiago Tortelloni Alfredo with Grilled Chicken cool down first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Reheat: Warm in a pan over low heat, stirring often. Add a little milk or cream to keep the sauce smooth. Heat for about 5 minutes until hot.

Nutrition Facts:

• Calories: 1002 kcal
• Total Fat: 75g
• Saturated Fat: 40g
• Cholesterol: 282mg
• Sodium: 1372mg
• Potassium: 592mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 47g