If you’re a fan of rich, indulgent Italian-inspired dishes, Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken is a must-try. Known for its creamy Alfredo sauce, tender tortelloni stuffed with cheese, and perfectly grilled chicken, this dish delivers the ultimate comfort meal in every bite. Topped with crunchy Panko breadcrumbs and melted Mozzarella, it’s a restaurant-quality dish that feels like a warm embrace after a long day.
The best part? You don’t have to visit Olive Garden to enjoy it. With this easy-to-follow recipe, you can recreate this iconic meal right at home. By using fresh ingredients and a few kitchen essentials, you’ll have a delicious, hearty dinner on the table that rivals any restaurant. Perfect for family dinners or even special occasions, this homemade version lets you savor the same flavors for a fraction of the cost.
Ingredient Breakdown
Each ingredient in this Olive Garden-style Asiago Tortelloni Alfredo with Grilled Chicken recipe plays a vital role in recreating the dish’s signature flavors and textures. Here’s a closer look at why each one is essential, along with some substitutions and variations to tailor the recipe to your taste or dietary needs.
For the Chicken
- Chicken Breasts: Boneless, skinless chicken breasts offer a lean, versatile protein that complements the creamy Alfredo sauce without overpowering it. They cook quickly and remain juicy when marinated and grilled properly. For a variation, try using boneless thighs for a richer flavor, or even pre-cooked rotisserie chicken for added convenience.
- Olive Oil and Seasonings: Marinating the chicken in olive oil, salt, pepper, and Italian seasoning blend ensures a flavorful, golden crust. Olive oil also helps lock in moisture, making the chicken tender and juicy. If desired, add some crushed red pepper flakes for a hint of spice.
For the Alfredo Sauce
- Heavy Cream and Half and Half: The combination of heavy cream and half and half provides the Alfredo sauce with a rich, velvety texture that feels indulgent but not overly heavy. For a lighter version, use whole milk or just half and half, though the sauce may be slightly thinner.
- Butter: Butter adds depth and richness to the sauce, creating a smooth base that pairs beautifully with cheese.
- Parmesan and Asiago Cheese: These cheeses are essential for the Alfredo sauce’s signature flavor. Parmesan adds a nutty, savory taste, while Asiago lends a slightly tangy, complex edge. If Asiago isn’t available, additional Parmesan or even Romano cheese works well as a substitute.
- Garlic Powder: Adding garlic powder infuses subtle, savory notes without overwhelming the sauce. For a fresher flavor, use minced garlic cloves.
For the Tortelloni
- Refrigerated Tortellini (Asiago and Ham Blend): Tortelloni with Asiago and ham offers a savory filling that pairs beautifully with the creamy Alfredo sauce. Refrigerated tortellini are quick to prepare and ensure that the dish has the right texture. Feel free to use other fillings, like spinach and cheese, for variety.
For the Topping
- Panko Breadcrumbs: These Japanese-style breadcrumbs provide a delightful crunch that contrasts with the creamy sauce and tender tortelloni. For added flavor, toast them briefly in butter before sprinkling them on top.
- Shredded Mozzarella Cheese: Mozzarella creates a perfectly melty, golden topping under the broiler. For more flavor, try mixing in some Parmesan or even sharp Provolone.
Each of these ingredients contributes something unique, making this dish a deliciously layered combination of textures and flavors.
Step 1: Preparing and Marinating the Chicken
To achieve tender, evenly cooked chicken, start by pounding the chicken breasts to an even thickness of about 1/2 inch. Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag to prevent any mess. Using a meat mallet or the back of a skillet, gently pound each piece until it’s evenly flattened. This step ensures the chicken cooks uniformly, avoiding dry edges and undercooked centers.
Once the chicken is evenly flattened, it’s time to prepare the marinade. In a zip-top bag or shallow dish, combine 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of Italian seasoning. The olive oil in this marinade not only helps the seasonings adhere to the chicken but also prevents it from drying out during cooking. Salt and pepper add a foundational flavor, while the Italian seasoning blend imparts aromatic notes from herbs like basil, oregano, and rosemary.
Add the chicken breasts to the bag or dish, ensuring each piece is well-coated with the marinade. Seal the bag or cover the dish and refrigerate for about 30 minutes. Marinating the chicken enhances both its flavor and tenderness, as the salt begins to tenderize the meat, and the oil helps it retain moisture. For a deeper flavor, let the chicken marinate for up to 2 hours, though 30 minutes is sufficient for a mild infusion of herbs and seasoning. Avoid marinating for too long, as the salt may start to make the chicken overly soft.
Step 2: Cooking the Chicken
Once the chicken is marinated, it’s time to cook it to perfection. Begin by heating a skillet over medium-high heat. Add a small amount of vegetable oil or olive oil—just enough to lightly coat the bottom of the pan. This helps prevent the chicken from sticking and ensures an even sear.
When the skillet is hot (a drop of water should sizzle upon contact), add the chicken breasts. Avoid overcrowding the pan, as this can cause the chicken to steam rather than sear. Cook the chicken for 7-9 minutes on each side, depending on the thickness, until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is fully cooked without becoming dry. Look for a golden-brown crust on each side, which adds texture and flavor.
While cooking, avoid pressing down on the chicken with a spatula, as this can release juices and lead to a less tender result. If the chicken seems to brown too quickly, slightly reduce the heat to ensure the interior cooks thoroughly.
After cooking, let the chicken rest for about 5 minutes on a cutting board. Resting allows the juices to redistribute within the meat, resulting in a juicier bite. Once rested, slice the chicken into thin strips. Thinly sliced pieces make it easier to layer the chicken evenly over the tortelloni and Alfredo sauce, ensuring each bite has the perfect balance of pasta, sauce, and protein. Aim for slices about 1/4 inch thick for a well-distributed topping that’s easy to eat.
Step 3: Making the Alfredo Sauce
Creating a silky Alfredo sauce is key to this dish’s rich flavor and creamy texture. Start by placing a medium saucepan over medium heat. Add 1 cup of heavy cream, 1 cup of half and half, and 4 ounces of butter (either salted or unsalted). Stir occasionally to melt the butter and combine it with the cream mixture. Take care not to let the mixture come to a boil, as this could cause the cream to separate. Instead, aim for gentle bubbling around the edges, which indicates the mixture is hot enough for the next steps.
Once the cream and butter are well-blended and heated, it’s time to add the cheese. Slowly whisk in 3/4 cup of grated Parmesan and 1/4 cup of grated Asiago cheese. Adding the cheese gradually prevents clumping and helps it melt smoothly into the cream. Stir continuously until the cheeses have fully melted and the sauce starts to thicken. Parmesan and Asiago both contribute to the sauce’s creamy consistency and savory flavor, with Asiago adding a slightly sharper edge.
Next, add 1 teaspoon of garlic powder for a subtle, savory depth that complements the cheese. Stir well to blend it into the sauce evenly.
As the sauce thickens, keep an eye on its consistency. You want it to coat the back of a spoon smoothly but remain pourable. If it thickens too quickly or becomes overly thick, add a splash of milk or half and half to adjust. Avoid boiling the sauce, as this can cause it to curdle or separate. If curdling occurs, remove the sauce from the heat immediately and whisk vigorously, adding a bit more cream if necessary to help it smooth out.
Troubleshooting Tips
- Curdling or separation: If the sauce starts to separate, it’s often due to high heat. Reduce the heat, and try whisking in a small amount of cold cream or butter to bring it back together.
- Too thick: If the sauce becomes too thick, thin it with a small amount of milk, adding slowly until the desired consistency is reached.
- Grainy texture: This can happen if the cheese is added too quickly. To avoid this, always add cheese gradually and stir constantly over low to medium heat.
With these careful steps, you’ll have a smooth, creamy Alfredo sauce that’s perfect for coating the tortelloni and complementing the grilled chicken.
Step 4: Cooking the Tortelloni
Cooking the tortelloni is a simple but essential step in achieving the perfect texture for this dish. Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to the water, which enhances the flavor of the tortelloni. Once the water is boiling, gently add 9 ounces of refrigerated tortelloni (ideally an Asiago and ham blend for added flavor) to the pot.
Follow the package directions closely, as cooking times can vary slightly by brand. Refrigerated tortelloni typically requires only 3-5 minutes to cook, as it’s fresh pasta. Be mindful not to overcook; the tortelloni should be al dente (firm to the bite) to maintain its shape and prevent it from becoming mushy when mixed with the Alfredo sauce.
After cooking, drain the tortelloni well and transfer it directly into a 2-quart baking dish, ready for the next assembly step.
Step 5: Assembling and Broiling
With all the components prepared, it’s time to bring them together for a deliciously layered dish. Start by placing the cooked tortelloni in a 2-quart baking dish, spreading it out to form an even layer at the bottom. Pour the freshly made Alfredo sauce over the tortelloni, using a spoon to gently toss and ensure each piece is well-coated with the creamy sauce.
Next, arrange the sliced grilled chicken on top of the tortelloni and sauce, distributing the slices evenly so each serving has a balance of pasta, sauce, and protein.
For the finishing touch, sprinkle 1/3 cup of Panko breadcrumbs evenly across the dish, followed by 1/2 cup of shredded Mozzarella cheese. The Panko adds a delightful crunch, while the Mozzarella creates a melty, golden topping when broiled.
Now, set your oven to the broil setting. Place the baking dish on the top oven rack, directly under the broiler, and broil for 2-3 minutes. Keep a close eye on the dish during this step, as broiling happens quickly, and the cheese can go from perfectly golden to burnt in seconds. You’re looking for the Mozzarella to melt and turn golden brown, with the breadcrumbs adding a crisp, light texture to the top.
Once the cheese is bubbling and the top is golden, carefully remove the dish from the oven. Allow it to rest for a minute before serving, so the layers settle slightly. This final broiling step elevates the dish with a warm, crispy topping that perfectly complements the creamy, savory layers underneath.
Serving Suggestions and Pairings
This Olive Garden-inspired Asiago Tortelloni Alfredo with Grilled Chicken is a hearty main dish that pairs beautifully with a few classic Italian-style sides. Garlic bread or garlic knots are perfect for mopping up any extra Alfredo sauce, adding a warm, buttery, and slightly crunchy complement to the creamy pasta. For an extra twist, consider a side of cheesy garlic bread to echo the flavors in the dish.
A fresh green salad makes a great balance to the rich flavors. A Caesar salad with crisp romaine lettuce, Parmesan, and creamy dressing offers a familiar, satisfying flavor, while a simple mixed greens salad with a light vinaigrette provides a refreshing, palate-cleansing contrast.
To round out the meal, consider a glass of light, refreshing white wine, like Pinot Grigio or Sauvignon Blanc, which pairs well with creamy pasta dishes. End with a light dessert, such as sorbet or a fruit salad, for a delightful finish.
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Olive Garden-Style Asiago Tortelloni Alfredo with Grilled Chicken
- Author: BENARDI
Description
Enjoy this restaurant-style Asiago Tortelloni Alfredo with Grilled Chicken, featuring creamy Alfredo sauce and tender tortelloni topped with golden mozzarella and crisp breadcrumbs. This dish is perfect for a cozy, indulgent meal at home!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning blend
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup half and half
- 4 oz salted butter (unsalted is fine)
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese (or additional Parmesan)
- 1 tsp garlic powder
For the Tortelloni:
- 9 oz refrigerated tortellini (Asiago and ham blend recommended)
Topping:
- 1/3 cup Panko breadcrumbs
- 1/2 cup shredded Mozzarella cheese
Instructions
1️⃣ Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness. In a zip-top bag, combine the chicken, olive oil, salt, pepper, and Italian seasoning. Seal and marinate in the refrigerator for about 30 minutes.
2️⃣ Cook the Chicken: Heat a skillet over medium-high heat with a little vegetable oil to coat the bottom. Cook the marinated chicken breasts for 7-9 minutes per side until fully cooked. Remove and let rest on a cutting board, then slice into strips.
3️⃣ Make the Alfredo Sauce: In a medium saucepan over medium-high heat, combine heavy cream, half and half, and butter. Heat until small bubbles form around the edges, being careful not to let it boil. Add Parmesan and Asiago cheese and garlic powder, whisking until the sauce thickens, smooth and creamy.
4️⃣ Cook the Tortelloni: Prepare the tortelloni according to the package directions. Drain well, then transfer to a 2-quart baking dish.
5️⃣ Assemble and Broil: Pour the Alfredo sauce over the cooked tortelloni, tossing gently to coat evenly. Arrange the sliced chicken on top. Sprinkle with Panko breadcrumbs and shredded Mozzarella cheese.
6️⃣ Broil: Place the baking dish under the broiler for 2-3 minutes, or until the cheese is melted and just beginning to brown. Keep a close eye on it to prevent burning.
Notes
- Marinate for Flavor: Marinating the chicken helps it stay juicy and flavorful.
- Broiling Watch: Keep an eye on the broiling step to achieve a perfectly melted and golden cheese topping.