Olive Garden Asiago Tortelloni Alfredo (with Grilled Chicken)

5 from 6 votes

Olive Garden Asiago Tortelloni Alfredo (with Grilled Chicken)

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

Prep Time5

Cook Time15

Total Time25

Course: Dinner

Cuisine: Italian

Keyword: Asiago tortellini, Asiago Tortelloni Alfredo with Grilled Chicken, Chicken tortellini alfredo, Chicken Tortelloni Alfredo

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

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

US Customary - Metric

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