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Olive Garden Asiago Tortelloni Alfredo (with Grilled Chicken)

By Jennifer Pallian BSc, RD

5 from 6 votes

May 17, 2023, Updated Apr 12, 2024

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This Copycat Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken recipe is so good! Plump, cheese-stuffed tortelloni tossed in a creamy asiago alfredo sauce with the juiciest seasoned chicken.

Asiago Tortelloni Alfredo with Grilled Chicken

This lush pasta recipe is really a creamy dream for the Alfredo obsessed (hi, it’s me!). I mean, lovers of any cream sauce for pasta in general will swoon. (If it’s you, too, you must also try my Lobster Ravioli Sauce.)

It started as an Olive Garden copycat recipe (which features homemade tortelloni with asiago cheese filling), but I turned it into a simpler, cozy, delicious dupe. I created a shortcut using store-bought tortelloni and a quick spice rub, making it an easy, approachable weeknight meal that’s fast and easy.

Why You’ll LOVE This Recipe

There are so many reasons why you will fall in love with this Asiago Tortelloni Alfredo with Grilled Chicken recipe. Here are just a few:

• Indulgent and Creamy: The combination of creamy Alfredo sauce and cheese-filled tortelloni is pure comfort and decadence.
  
• Juicy and Tender: Grilled chicken adds a charred, juicy flavor that perfectly complements the cheesy pasta. It also boosts the protein so the meal doesn’t feel as overwhelmed by carbs.
  
• Just like Olive Garden’s Asiago Tortelloni: if you know, you know. The dish features cheese-filled tortelloni made with a blend of Asiago, Parmesan, and Romano cheeses tossed in creamy Alfredo sauce with more Asiago. Olive Garden Asiago Tortelloni Alfredo is one of the restaurant’s most beloved pasta recipes for a reason. Don’t you love copycat recipes?

Gather Your Ingredients

• Tortelloni: These filled pasta shapes bring texture and flavor to the dish. If you can find asiago cheese-filled tortelloni, by all means use that. If you can’t, I recommend using four cheese or chicken filled tortelloni. If you can’t find tortelloni at all, basic grocery store cheese tortellini is a perfect substitution, making it an Asiago Tortellini Alfredo. Same same.
  
• Boneless Skinless Chicken Breasts: The perfect protein addition to the dish, providing a smoky and juicy flavor to complement the creaminess of the pasta.
  
• Avocado or Vegetable Oil: Any high-heat oil to coats the chicken and lock in the flavors and seasoning.
  
• Garlic Powder: Enhances the chicken’s flavor and adds an aromatic note.
  
• Red Chilli Flakes: Adds a spicy kick to the dish and balances the sweetness of the cream sauce.
  
• Butter: A key ingredient in the Alfredo sauce, providing a creamy and rich texture.
  
• Garlic: The ultimate flavor enhancer that ties the sauce and chicken together in perfect harmony.
  
• Heavy Cream: Also known as whipping cream or 35% m.f. cream, this ingredient brings the creamy and luscious texture that Alfredo sauce is known for. Evaporated milk can substitute for heavy cream in Alfredo sauce because it has a similar rich and creamy texture to heavy cream, but much less fat. This makes it a lighter alternative that won’t curdle when heated. See note in recipe card.
  
• Black Pepper: Adds depth to the sauce and complements the rich and creamy flavors.
  
• Kosher Salt: Brings out the flavors of the other ingredients and balances the sweetness of the cream sauce.
  
• Parmesan Cheese: Provides a nutty and salty flavor that adds dimension to the sauce.
  
• Asiago Cheese: Adds a unique flavor to the alfredo sauce, which is mellower and sweeter than traditional Parmesan. Feel free to just use parmesan if it’s easier or more accessible.
  
• Minced Chives or Parsley: A garnish that adds a fresh, herbaceous note to the dish and brings a pop of vibrant color.
  

Ready to make Asiago Tortelloni Alfredo? Grab these Tools!

Before you start making this delicious Asiago Tortelloni Alfredo with Grilled Chicken, make sure you have the right tools to get the job done. Here are the must-have equipment you’ll need:

• Grill or Grill Pan: Whether you prefer the taste of outdoor grilling or the convenience of indoor cooking, you’ll need a grill or grill pan to cook the chicken to perfection.
  
• Large Pot: A large pot is essential for boiling the tortelloni to al-dente perfection.
  
• Colander: You’ll need a colander to drain the pasta and remove any excess water.
  
• Saucepan: A large saucepan is necessary to make the rich and creamy Alfredo sauce.
  
• Whisk: A whisk will help you incorporate the ingredients and make the sauce smooth.
  
• Sharp Knife: A sharp knife will help you slice the chicken into thin strips with ease.
  
• Cutting Board: A sturdy cutting board will provide a stable surface to prepare the chicken.
  
• Meat Thermometer: It’s essential to ensure the chicken is cooked to a safe temperature by checking the internal temperature with a meat thermometer.
  

Step-by-Step: How to Make Olive Garden Asiago Tortelloni Alfredo

Now that you have your ingredients, it’s time to make the dish!

Prepare the Grilled Chicken

1. Coat chicken with the oil, salt, pepper, garlic powder, and red chili flakes.
   
2. Let the chicken stand at room temperature while you preheat a grill (or grill pan or basic skillet) for 5 minutes over medium-high heat.
   
3. Oil the grates or pan and add the chicken. Cook undisturbed until it releases easily; about 5 minutes.

4. Flip the chicken and continue cooking until it reaches an internal temperature of 165ºF.
   
5. Transfer the chicken to a plate and allow it to rest for 5 minutes, then cut it into thin slices crosswise.
   

Prepare the Tortelloni

1. Meanwhile, bring a large pot of salted water to a boil.
   
2. Add tortellini to the boiling water. Cook for 7-8 minutes (or according to package instructions). Drain in a colander.

Make the Asiago Alfredo Sauce

1. Meanwhile, melt the butter over medium heat in a large saucepan.
   
2. Add the garlic and cook until soft, about 1 minute.
   
3. Whisk in the cream, salt, and pepper. Bring to a simmer.
   
4. Remove the pan from the heat and whisk in the cheese until the sauce is smooth.
   
5. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.
   

To Assemble

1. Add the tortellini to the pot with the sauce and toss to coat.
   
2. Taste and add more salt as needed.
   
3. Divide among 6 plates. Slice chicken breasts and add to individual plates. (Or serve family style in a large baking dish, as pictured.)
   
4. Garnish with minced chives or a sprinkle of parsley and enjoy your delicious Asiago Tortelloni Alfredo with Grilled Chicken.
   

To Make Baked Asiago Tortellini Alfredo

• Preheat oven to broil.
• Stir 1/4 cup breadcrumbs (I like panko breadcrumbs) with 2 tbsp of melted butter or olive oil until evenly moistened.
• Spread the tortellini alfredo in a greased baking dish.
• Sprinkle the breadcrumb mixture over top of the pasta. (You can even one cup mozzarella cheese under the breadcrumbs for a cheesy topping).
• Broil for about 4 minutes, just until the topping is golden brown, but keep a close eye and don’t walk away.
• Serve topped with sliced grilled chicken.

What is The Difference Between Tortellini and Tortelloni?

Tortellini and tortelloni are both Italian pasta dishes usually filled with cheese or vegetables, but they differ in size and shape.

• Tortellini: These are smaller rings of pasta, about the size of a dime, shaped into a hat or ring. They can be stuffed with many different fillings such as cheese, meat, herbs, or tomato sauce.
• Tortelloni: Larger than tortellini, these are crescent-shaped pasta pieces that are typically stuffed with ricotta cheese and spinach or other vegetables. Their size is similar to ravioli.

For this recipe, you can use either. Tortellini are typically easier to find, whereas tortelloni are found at Italian specialty stores.

Make Ahead and Storage Tips

This Asiago Tortelloni Alfredo with Grilled Chicken recipe is so good that you might want to make a big batch to have on hand whenever you crave it. Here are some make-ahead and storage tips to help you enjoy this dish at any time:

• Make Ahead: You can cook the tortellini, chicken, and sauce ahead of time and store them separately. When you’re ready to serve, simply reheat the sauce and toss it with the tortellini and grilled chicken.
  
• Storage: This dish is best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop, adding extra cream if needed to keep it saucy.
  
• Freezing: You can also freeze this dish for future use. Simply portion it out into individual servings and place them into freezer-safe containers. When you’re ready to enjoy, thaw the containers in the fridge overnight, then reheat them in the microwave or on the stovetop.
  
• Meal Prep: This recipe is perfect for meal prep too! Simply cook it and portion it out into meal prep containers. Your lunches will taste divine for the week!
  

Choose the Perfect Side Dishes

Here are some delicious options to consider for your new fav Olive Garden copycat recipe:

• Garlic Bread: What’s better than warm, toasty bread smothered in butter and garlic? Nothing! Try serving garlic bread warm from the oven alongside your Asiago Tortelloni Alfredo with Grilled Chicken for the ultimate carb-loaded meal.
  
• Crisp Salad: A crisp salad is a refreshing complement to the richness of the tortelloni and chicken. Try a simple side salad with mixed greens, cherry tomatoes, and cucumbers topped with a tangy lemon yogurt salad dressing.

• Veggies: When in doubt, do some simple prep on a few veggies! Roasted carrots, pan-fried asparagus, or crispy roasted maple brussels sprouts are great choices to balance out the richness of the dish.
  

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5 from 6 votes

Olive Garden Asiago Tortelloni Alfredo (with Grilled Chicken)

By: Jennifer Pallian BSc, RD

This Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken has tortelloni tossed in creamy Asiago Alfredo sauce, topped with juicy sliced grilled chicken.

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 lb tortelloni or tortellini like 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 chilli flakes

For Asiago Alfredo Sauce

• ▢ 6 tbsp butter
• ▢ 1 clove garlic minced
• ▢ 1 cup heavy cream a.k.a. whipping cream or 35% m.f. 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 to serve

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Instructions 

Prepare chicken

• Coat chicken with the oil, salt, pepper, garlic powder and red chlili flakes. Let stand at room temperature while you preheat a grill (or grill pan) for 5 minutes over medium-high heat. Oil the grates, then add the chicken. Cook undisturbed until it releases easily; about 5 minutes. Flip and continue cooking until it reaches internal temperature of 165ºF. Transfer the chicken to a plate and allow it to rest for 5 minutes, then cut it in thin slices crosswise.

Prepare Tortelloni

• Meanwhile, bring a large pot of water to a boil and salt it well.
• Add tortellini to the boiling water. Cook for 7-8 minutes (or according to package instructions). Drain in a colander.

Make Asiago Alfredo Sauce

• Meanwhile, melt the butter over medium heat in a large saucepan. Add the garlic and cook until soft, about 1 minute. Whisk in the cream, salt and pepper. Bring to a simmer.
• Remove pan from the heat and whisk in the cheese until the sauce is smooth. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.

To Assemble

• Add tortellini to the pot with the sauce and toss to coat. Taste and add more salt as needed. Divide among 6 plates and top with grilled chicken.

Video

Notes

SUBSTITUTIONS:

• Tortelloni substitute: Tortellini and tortelloni can be used interchangeably, just pay attention to the cooking time on the package.
• Asiago substitute: If you can’t find asiago cheese, feel free to replace it with the same quantity of parmesan.
• Best heavy cream substitute: milk or half and half will make a thin, watery sauce that will likely curdle when the cheese is added. Evaporated milk has a comparable rich and creamy texture to heavy cream. It can be used as a substitute in Alfredo sauce for a lighter alternative that won’t curdle when heated. The resulting sauce will be thinner and less rich. If you prefer a thicker sauce, you could try adding a small amount of cornstarch or flour to thicken it up. 
• Chicken: Omit the chicken altogether for a vegetarian version.
• Additions: You could add a few handfuls of spinach to add some greens

PRO TIPS: 

Use a Meat Thermometer: Overcooking chicken can result in dry, tough meat. To avoid this, use a meat thermometer to ensure that the chicken is cooked to the correct temperature. The internal temperature of the chicken should reach 165°F (74°C) at its thickest part. 

Pound out your chicken to even thickness before you start if you have an extra few minutes. This makes for even cooking and you won’t over-cook thinner parts of the chicken waiting for the thick end to cook through. 

Let the Chicken Rest: After grilling, let the chicken rest for a few minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in juicier chicken. Cover the chicken with foil to keep it warm while it rests.

Nutrition

Calories: 670kcal | Carbohydrates: 36g | Protein: 34g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1384mg | Potassium: 353mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1153IU | Vitamin C: 1mg | Calcium: 318mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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