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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.
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Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Asiago Tortelloni Alfredo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 670kcal

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.
Pro Tips:
  • 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

Calories: 670kcal | Carbohydrates: 35g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg
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