Asiago tortelloni alfredo with grilled chicken olive garden

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This Asiago Tortelloni Alfredo with Grilled Chicken is a delicious meal that is bursting with flavor and so satisfying. Creamy, rich, and savory, you are going to love this dish.

• Recipe Details
• What You’ll Need
• Ingredient Notes
• Add-ins and Substitutions
• How to Make Asiago Tortelloni Alfredo With Grilled Chicken
• Recipe Tips
• FAQs
• Serving Suggestions
• Make This Recipe in Advance
• More Tasty Pasta Dishes!
• Full Recipe Instructions

Recipe Details

If you love the Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken, then you’ll adore this recipe. It’s so simple and easy, but has so much yummy flavor.

• TASTE: The salty, cheesy flavor of the asiago and Parmesan alfredo sauce is rich and flavorful. And the cheese tortelloni and savory Italian-seasoned chicken pair beautifully.
• TEXTURE: This Asiago Tortelloni Alfredo is creamy, thick, and full of tender pasta and juicy chicken.
• TIME: This delicious dish only takes 30 minutes to make!
• EASE: This recipe has easy to follow instructions and you can prep parts of it ahead for quick assembly on busy nights.

What You’ll Need

Ingredient Notes

• Chicken breasts- Choose boneless, skinless breasts for easy preparation. Cut away any unnecessary pieces of fat that the butcher missed.
• Parmesan cheese and Asiago cheese- Freshly grated cheese has the best taste and texture. If you can get them in a block and grate them yourself, you’ll be rewarded with how well they melt and their great flavor.
• Tortelloni pasta- Not to be mistaken for tortellini, this pasta is similar in shape, but larger in size and has a vegetarian filling. I used cheese tortelloni for this recipe.

Add-ins and Substitutions

• Substitute other proteins- You can sub or add lobster, sausage, chicken tenders, or pork cutlets to this Asiago Tortelloni Alfredo. Or try these Homemade Meatballs.
• Substitute other cheeses- You can make this dish with other cheeses as well, including shredded mozzarella cheese, Gruyere, romano, and Monterey jack.
• Use other types of pasta- This dish is also good with other pastas, like penne, tortellini, ziti, or bowtie. You can also use tortelloni with different fillings.
• Bread the chicken- You can cover the chicken filets with an egg mixture and seasoned bread crumbs, then fry them in some oil. Panko breadcrumbs add even more crunch.

• Tenderize the chicken. Start off by tenderizing the boneless, skinless chicken breast using a meat mallet. Then season both sides of the chicken with salt, black pepper, and Italian spices.

Pro Tip: I like to cover the chicken with plastic wrap before beating it down. It makes this step less messy.

• Cook the chicken. In a large pan, warm the olive oil over medium-high heat, then cook the seasoned chicken breasts on both sides until fully cooked. Transfer them to a plate and cover with foil to keep the chicken juicy.

• Saute the garlic. In the same saucepan, add the unsalted butter and minced garlic clove. Sauté over medium heat for about 1 minute.
• Add the cream and cheese. Now stir in the heavy cream, bring the heat up to simmer the sauce, and then turn it off. Add the freshly grated Parmesan and asiago cheese. Whisk the cheese into the sauce until it is fully melted (about 2 minutes).
• Cook and drain the tortelloni. Now that the sauce is done, boil the tortelloni in a large pot of salted water, then drain in a colander.

• Broil the Asiago Tortelloni Alfredo with Grilled Chicken.Transfer the pasta to a casserole dish and pour the sauce over it. Slice the cooked chicken and place it on top. Sprinkle some more asiago cheese on top and broil in the oven for just a few minutes until the cheese melts and browns a little. Serve.

Recipe Tips

• Avoid cooking mess- If you want to keep your kitchen cleaner, I highly recommend using a splatter screen to prevent grease from going all over your countertop.
• Cover the cooked chicken- To keep it from drying out, leave it whole and cover it with foil. This allows it to stay warm and the juices to reabsorb into the meat for moister chicken.
• Make the sauce in the same skillet- You are basically deglazing the pan by sauteing the garlic with the remnants of the chicken to enhance the sauce with even more flavor.
• Watch the broiler- Keep a close eye on the oven once you add the asiago and set it to broil for browning. The broil setting can burn your food very easily.

FAQs

What is Asiago Tortelloni Alfredo?

Asiago Tortelloni Alfredo is a pasta dish made with creamy, cheesy alfredo sauce and cheese-filled tortelloni, which are a large folded pasta that acts like a delicate pouch. Asiago is softer and moister than Parmesan and is added to the sauce and also melted on top. This recipe with grilled chicken on top is so flavorful and addictive.

Serving Suggestions

This versatile Asiago Tortelloni Alfredo with Grilled Chicken tastes great with a variety of side dishes, salads, and breads. Here are some delicious ways to serve it.

• Breads: This dish can be served with slices of Rustic Bread, Focaccia Bread, or Copycat Pizza Hut Breadsticks. Some Herbed Bread Dipping Oil would be great, too.
• Salad: Start the meal with an Antipasto Salad, Caprese Salad, or Broccoli Cranberry Salad.
• Soups: A bowl of Chicken Gnocchi Soup, Broccoli Cheddar Soup, Creamy Potato Soup with Leeks, or Homemade Chicken Meatball Soup would pair well.
• Vegetables: Serve this Asiago Tortelloni Alfredo alongside Bacon Wrapped Asparagus, Air Fryer Brussels Sprouts, Easy Stuffed Mushrooms with Cream Cheese, or Bacon Green Bean Salad.

Make This Recipe in Advance

Make ahead: You can cook the chicken breasts ahead of time and then store them in the fridge. You can also make the sauce and store it in an airtight container. When you are ready to cook the pasta, warm the sauce in a large skillet, then assemble the baking dish. Broil and serve.

Storing: Store any leftover Asiago Tortelloni Alfredo with Grilled Chicken in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or in the microwave until warmed through.

Freeze: Cream-based sauces don’t freeze as well, but you can freeze the chicken breasts separately in a freezer ziplock bag for up to 3 months.

More Tasty Pasta Dishes!

• Shrimp Linguine

• Chicken and Cheese Ravioli

• Easy Penne Alla Vodka

• Tri Color Pasta Salad Recipe (VIDEO)

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

• ▢ 1 lb boneless skinless chicken breast
• ▢ 2 Tbsp olive oil
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1/2 tsp Italian spices
• ▢ 1 garlic clove minced
• ▢ 2 Tbsp unsalted butter
• ▢ 2 cups heavy cream
• ▢ 3/4 cup grated Parmesan
• ▢ 1/4 cup asiago cheese
• ▢ 24 oz cheese tortelloni or tortellini

• Start off by tenderizing 1 pound of boneless skinless chicken breast using a meat mallet. Tip: I like to cover The chicken with plastic wrap before beating it down. It makes the step less messy.

• Now season both sides of the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian spices or to taste.

• In a large pan, bring 2 Tbsp of olive oil over medium-high heat, then cook the seasoned chicken breast on both sides until fully cooked. If you want to keep your kitchen cleaner, I highly recommend using a splatter screen to prevent grease from going all over your countertop.

• Once the chicken is cooked, transfer it to a plate and cover it with foil to keep the chicken juicy.

• In the same skillet add 2 Tbsp unsalted butter and 1 minced garlic clove. Sauté on medium heat for about 1 minute.

• Then pour in 2 cups of heavy cream. Now pick up the heat and bring the sauce to a simmer. Then turn the heat off and add 3/4 cup freshly grated Parmesan and 1/4 cup grated asiago cheese. Whisk the cheese into the sauce until it is fully melted (about 2 minutes).

• Now that the sauce is done, cook 24 oz tortelloni in a pot of boiling salted water per package instructions. Once the tortelloni is cooked drain the water out and transfer to a casserole dish.

• Then pour the sauce over the baking dish. Slice the cooked chicken and place it on top of the tortelloni as well. Add some freshly grated Asiago cheese on top and broil in the oven for just a few minutes until the cheese melts and browns a little. Keep a close eye on the oven since the broil setting can burn your food very easily.

• Avoid cooking mess- If you want to keep your kitchen cleaner, I highly recommend using a splatter screen to prevent grease from going all over your countertop.
• Cover the cooked chicken- To keep it from drying out, leave it whole and cover it with foil. This allows it to stay warm and the juices to reabsorb into the meat for moister chicken.
• Make the sauce in the same skillet- You are basically deglazing the pan by sauteing the garlic with the remnants of the chicken to enhance the sauce with even more flavor.
• Watch the broiler- Keep a close eye on the oven once you add the asiago and set it to broil for browning. The broil setting can burn your food very easily.

Calories: 878kcal | Carbohydrates: 75g | Protein: 59g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1554mg | Potassium: 458mg | Fiber: 7g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 540mg | Iron: 5mg

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