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!
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Why You’ll Keep Coming Back to This Recipe
I love recipes that feel like restaurant food but are easy enough to make on a busy weeknight. This Asiago tortelloni Alfredo checks all the boxes!
The creamy Alfredo sauce is rich and cheesy, the tortelloni is soft and satisfying, and the grilled chicken makes it a complete meal.
It also comes together in just 20 minutes, which makes it perfect when you want something comforting without spending all night in the kitchen.
Once you make it, I have a feeling this will become one of those recipes you keep coming back to!
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.
How to Make Asiago Tortelloni Alfredo Step-by-Step
This recipe comes together in just a few simple steps. Here’s what to expect!
Step 1: Prepare the Chicken
Coat the chicken breasts with oil and season with salt, pepper, garlic powder, and red chili flakes.
Let the chicken rest while you preheat the grill or grill pan. This gives the seasoning a little time to work into the chicken.
Grill until browned and cooked through, then let it rest for a few minutes before slicing.
Step 2: Cook the Tortelloni
Bring a large pot of generously salted water to a boil.
Cook the tortelloni according to the package directions, then drain and set aside.
Try not to overcook it. You want the tortelloni tender but still sturdy enough to hold all that creamy sauce!
Step 3: Make the Asiago Alfredo Sauce
Melt the butter in a large saucepan, then add the garlic and cook until fragrant.
Whisk in the cream, salt, and black pepper and bring it to a gentle simmer.
Remove the pan from the heat before adding the Parmesan and Asiago. Whisk until the cheeses melt into a smooth, creamy sauce.
Step 4: Assemble
Add the cooked tortelloni to the warm Alfredo sauce and gently toss until everything is coated.
Slice the grilled chicken and arrange it over the tortelloni.
Finish with fresh chives or parsley and serve warm!
Recipe Variations
There are a few easy ways to switch this recipe up depending on what you have on hand.
Use tortellini. If you can’t find tortelloni, four-cheese or chicken tortellini works just as well. Just follow the package cooking time.
Make it vegetarian. Simply leave out the grilled chicken for a delicious meat-free dinner.
Add spinach. Stir in some spinach for extra color and freshness.
Use Parmesan instead of Asiago. If you don’t have Asiago cheese, Parmesan is an easy substitute.
Lighten up the sauce. Evaporated milk can be used in place of heavy cream for a lighter option.
Add a little heat. Love spicy food? Add a little extra red chili flakes to the chicken seasoning.
Expert Tips
Use a meat thermometer. This is the easiest way to know when the chicken is done. It should reach 165°F.
Pound the chicken. If your chicken breasts are thick or uneven, gently pound them to an even thickness. This helps them cook more evenly.
Let the chicken rest. Don’t slice it right away. A few minutes of resting helps keep the chicken juicy.
Grate the cheese yourself. Freshly grated Parmesan and Asiago melt more smoothly into the sauce.
Keep the heat gentle. Once you add the cheese, avoid boiling the sauce. Gentle heat helps keep it creamy and smooth.
Salt your pasta water. It’s a simple step, but it adds flavor to the tortelloni from the start.
Mistakes to Avoid
This recipe is simple, but a few little things can make a big difference!
Don’t overcook the chicken. Chicken breasts can dry out quickly, so check the temperature rather than guessing.
Don’t boil the Alfredo sauce. High heat can cause the sauce to separate. Keep it at a gentle simmer before adding the cheese.
Don’t overcook the tortelloni. Follow the package directions and cook just until tender.
Don’t slice the chicken too soon. Letting it rest helps keep those juices inside the chicken instead of on your cutting board.
Don’t add the cheese over high heat. Remove the sauce from the heat first, then whisk in the Parmesan and Asiago for the smoothest texture.
How to Store Leftovers
Have leftovers? Lucky you!
Let the tortelloni and chicken cool, then transfer them to an airtight container and refrigerate for up to 3 to 4 days.
The Alfredo sauce will thicken as it sits, so don’t worry if it looks a little different the next day.
When reheating, warm it gently and add a small splash of milk or cream if the sauce needs loosening.
If you want to make the Alfredo sauce ahead of time, you can store it in the refrigerator for up to 2 days. Reheat it gently with a splash of milk or cream before using.
How to Serve It
This tortelloni Alfredo is hearty enough to serve on its own, especially with the grilled chicken on top.
For an easy dinner, serve it with a simple green salad or your favorite roasted vegetables. Something fresh and light pairs perfectly with the rich, creamy sauce.
I also love finishing each plate with a little extra Parmesan and fresh parsley or chives.
Serve it warm while the sauce is creamy and the tortelloni is tender. It’s the kind of dinner everyone will want seconds of!
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Olive Garden Asiago Tortelloni Alfredo with 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
- 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.
Nutrition
- 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!
