Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Craving something indulgent and creamy?
This dish is packed with rich, velvety Asiago Alfredo sauce, tender tortelloni, and perfectly grilled chicken.
It’s comfort food at its best, and it will make you feel like you’re dining out at home.
Perfect for a quick weeknight dinner or a special treat!
For Asiago Tortelloni Alfredo with Grilled Chicken
- Tortelloni – Use four cheese or chicken tortelloni for a creamy, satisfying bite.
For Grilled Chicken:
- Chicken Breasts – Boneless, skinless chicken breasts are ideal for a juicy, lean protein.
- Avocado or Vegetable Oil – Used for grilling the chicken.
- Kosher Salt – Enhances the flavors of the chicken.
- Black Pepper – Adds seasoning with a mild heat.
- Garlic Powder – A subtle depth of flavor for the chicken.
- Red Chili Flakes – A touch of spice to balance the richness of the sauce.
For Asiago Alfredo Sauce:
- Butter – The base of the creamy Alfredo sauce.
- Garlic – Minced for a fragrant, savory addition to the sauce.
- Heavy Cream – For a rich, luxurious sauce (or substitute with evaporated milk for a lighter option).
- Black Pepper – For seasoning the sauce.
- Kosher Salt – To adjust the flavor of the sauce.
- Parmesan Cheese – Adds a sharp, savory bite to the creamy sauce.
- Asiago Cheese – A rich, slightly tangy cheese to make the sauce decadent.
- Chives or Parsley – Used as a garnish to add a fresh, herby finish.
Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
This delicious dish features tortelloni swirled in a creamy Asiago Alfredo sauce, topped with tender slices of juicy grilled chicken.
Ingredients
- 1 lb tortelloni (or tortellini, such as four cheese or chicken)
For Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp avocado or vegetable oil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
- ½ tsp red chili flakes
For Asiago Alfredo Sauce:
- 6 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream (or evaporated milk – see notes below)
- ¼ tsp black pepper
- ½ tsp kosher salt
- ½ cup grated Parmesan cheese
- ½ cup grated Asiago cheese
- Minced chives or parsley for garnish
Instructions
1. Prepare the Chicken:
- Coat the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Allow the chicken to rest at room temperature while you preheat a grill or grill pan over medium-high heat (about 5 minutes).
- Oil the grill grates and cook the chicken, undisturbed, for 5 minutes until it releases easily. Flip and continue cooking until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing it thinly against the grain.
2. Prepare the Tortelloni:
- Bring a large pot of water to a boil and salt it generously.
- Add the tortelloni and cook according to the package directions (about 7-8 minutes). Drain and set aside.
3. Make the Asiago Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Whisk in the cream, black pepper, and salt. Bring to a gentle simmer.
- Remove the pan from the heat and whisk in the Parmesan and Asiago cheeses until smooth.
- Keep the sauce covered and warm on a burner that's turned off.
4. Assemble the Dish:
- Add the cooked tortelloni to the sauce and toss to coat. Taste and adjust seasoning with more salt if needed.
- Divide the tortelloni among 6 plates and top each with sliced grilled chicken.
- Garnish with minced chives or parsley.
Notes
Substitutions:
- Tortelloni Substitute: You can use tortellini instead of tortelloni, just adjust the cooking time as needed.
- Asiago Substitute: If you can't find Asiago cheese, use the same amount of Parmesan.
- Cream Substitute: Evaporated milk is a great alternative to heavy cream, giving a creamy texture without curdling. For a thicker sauce, add cornstarch or flour to thicken.
- Vegetarian Version: Skip the chicken for a meat-free meal.
- Additions: Consider adding spinach for some extra greens.
- Use a Meat Thermometer: To ensure perfectly cooked chicken, check the internal temperature with a meat thermometer. It should read 165°F (74°C).
- Pound the Chicken: If you have extra time, pound the chicken breasts to an even thickness for more consistent cooking.
- Let the Chicken Rest: After grilling, allow the chicken to rest for a few minutes before slicing. This helps retain its juiciness.
- Can I skip making the Alfredo sauce from scratch?
Sure thing! If you’re in a rush, you can use store-bought Alfredo sauce. Just heat it up and mix it with your cooked tortelloni and grilled chicken. It’s the fast track to a creamy, cheesy dish—no shame in that! - How can I make my grilled chicken more flavorful?
For extra flavor, marinate the chicken in a mix of olive oil, garlic, and Italian seasoning for about 30 minutes before grilling. Your chicken will come out juicy and packed with flavor—no dry bites here! - Can I prepare the sauce ahead of time?
Yes, absolutely! You can make the Asiago Alfredo sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently on the stove with a splash of milk or cream to bring it back to life! - Is broiling the dish necessary?
Not at all! Broiling adds a golden, bubbly finish to the dish, but if you’re in a time crunch, feel free to skip this step and enjoy your creamy pasta just as it is—still delicious! - What if I don’t have tortelloni—can I use another type of pasta?
Totally! If you can’t find tortelloni, swap it out with any pasta you have on hand. Penne, fettuccine, or even bowties work perfectly. Just keep an eye on the cooking time and adjust accordingly!
