Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken is a delicious Italian dish with tortellini, creamy asiago alfredo sauce, and tender chicken topped with melted mozzarella and crispy panko. This is definitely a comfort food, perfect for a chilly winter night!
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This Easy Asiago Tortellini Alfredo is the best creamy comfort food! This impressive dish is surprisingly easy to pull together. This is a simple family dinner recipe.
While this works well as a make-ahead pasta dish and is perfect for busy weeknights, it is also fancy enough for a date night! Make this gooey. melty oven-baked pasta in your home with this easy copycat recipe.
The best part? You can get it on the table in just 40 minutes! This one is sure to become your family’s new favorite pasta recipe.
Olive Garden’s Oven Baked Tortelloni Alfredo with Grilled Chicken
Olive Garden asiago tortelloni alfredo is a much-loved dish. In fact, it is one of the most popular menu item.
It is made with asiago cheese-filled tortelloni tossed in their signature alfredo sauce with a blend of Italian cheeses. They top it off with sliced grilled chicken and toasted breadcrumbs. This dish is a perfect blend of Italian spices and is rich in taste and texture.
Olive Garden version calls for tortelloni. But it can be hard to find in grocery stores, especially if you are looking for an eggless one as I was.
So I have made this copycat recipe using vegan tortellini instead. So, technically this is the Olive Garden asiago tortellini alfredo recipe. But trust me, this is not going to affect its taste.
If you are having trouble finding tortellini, you can also use ravioli in its place or make your own vegan version as I did for my spinach ravioli recipe.
If you are ok with egg in the pasta dough and you can find cheese tortellini or tortelloni, by all means, use that for this recipe.
Difference between Tortelloni, Tortellini, and Ravioli
Both tortelloni and tortellini have similar shapes but tortelloni is larger than tortellini and can hold more fillings in it.
Tortellini are typically stuffed with a combination of meats, cheese, and Italian seasoning. Tortelloni, on the other hand, are generally vegetarian, consisting of a blend of Italian cheeses, herbs, and vegetables. Traditionally, their flavor is more subtle than that tortellini.
Ravioli on the other hand are square, circle, or semi-circle in shape. They are also a type of filled pasta and can be used in place of tortellini in this recipe.
Tortellini and ravioli are more easily available in North American grocery stores. But one thing to note, most of the tortellini, tortelloni, and ravioli are made with pasta doughs that have eggs.
If you are allergic to eggs like me, or you are looking to make it vegan, use vegan tortellini* or make your own vegan ravioli from scratch.
Ingredients and Alternatives
Boneless skinless chicken breasts: If you prefer lean meat, chicken breasts are a good bet. Else you can use boneless chicken thighs as well.
Italian seasoning*: You can get this in most grocery stores or make it at home. Standard Italian seasoning is a blend of basil, oregano, rosemary, parsley, thyme, and marjoram.
Sometimes it includes additional herbs as well. You can also use this ready-made herb and garlic marinade*.
Tortellini: Use packaged dried or fresh ones for this recipe. You can also use tortelloni like in the original recipe or ravioli in place of tortellini*.
Butter, Milk, Heavy cream, Flour – These are used to make the Olive Garden’s alfredo sauce. You can use alfredo sauce from a jar to make this chicken alfredo but I highly recommend making it from scratch.
Asiago and parmesan: We used both asiago and parmesan to make the sauce. If you can’t find grated asiago cheese, you can use Romano or parmesan cheese in its place.
Mozzarella: This is mainly for melting on top of the pasta before serving. It is best to use shredded mozzarella. If you aren’t a fan of its taste, feel free to omit it.
Others: salt, black pepper, panko bread crumbs
How to make the best asiago tortelloni alfredo with grilled chicken
Chicken tortelloni alfredo is one of the most popular Olive Garden oven-baked pasta. It is the perfect busy weeknight meal that can be prepared in just 40 minutes.
Marinate the chicken
Prepare the marinade by mixing olive oil and Italian seasoning.
Pound the chicken with a meat tenderizer* to thin out the chicken breasts to an even thickness, about an inch. Place chicken in a Ziploc bag.
Add the marinade into the bag and coat the chicken well with it. Marinate for at least 2 hours in the refrigerator. For best results, keep it overnight.
Preparing the chicken
You can grill the chicken on an outdoor grill*. If you don’t have a grill, you can cook chicken by baking it at 425F for 25 minutes or till the internal temperature reaches 165F. Once done, slice chicken breast and set aside.
Preparing Tortellini
While the chicken is baking, you can start boiling a large pot of water. Cook the tortellini as per the package directions. I recommend cooking the pasta in salted water. Once they are done, drain and set them aside.
Homemade Alfredo Sauce
When the tortellini is about half done, you can start making Olive garden alfredo sauce.
Melt butter in a saucepan on medium heat. Cook for a minute while stirring occasionally, and then add garlic and flour to it and stir. Then add parmesan, romano, milk, and heavy cream. Stir frequently until the sauce begins to simmer.
Once done, remove it from heat. Set aside 1/2 cup of alfredo sauce for later. Then gently combining drained pasta with the rest of alfredo sauce.
Note: Olive Garden’s alfredo sauce doesn’t contain any cream cheese.
Baking the Pasta Dish
Assemble this dish by moving it into an oven-safe dish or casserole dish. Top it off with sliced chicken, panko bread crumbs, and mozzarella.
Broil on high for around 4 minutes or until you see cheese starts to brown or bubble.
Add the alfredo sauce that was kept aside, on top before serving if you want this dish to be more creamy.
Here are some other chicken recipes you would enjoy :
Storing tortelloni alfredo with chicken
This signature olive garden dish is best eaten right away. However, if you want to store tortellini chicken alfredo, make sure the remaining pasta or sauce is packed in an airtight container and thoroughly refrigerated.
It will keep for around 2-3 days if properly stored and chilled.
To reheat, add a splash of chicken stock or milk to loosen up the sauce. You can either reheat it in a skillet or in the microwave oven.
Because we use heavy whipping cream to make the sauce, I do not recommend freezing this dish.
Make-Ahead Options
You can make the alfredo sauce and chicken up to two days in advance. Cook tortellini on the day you are planning on having it.
Then assemble the dish by combining alfredo sauce with the tortellini and chicken pieces on top. Add the bread crumbs and mozzarella cheese on top and broil as given in the recipe just before you are planning on serving it.
What to serve with alfredo chicken tortellini
Tortellini alfredo chicken is a delicious Italian meal that pairs nicely with a side salad and this delicious focaccia bread.
Pair it with your favorite Chardonnay or Pinot Grigio for the perfect date night meal!
Tips to Perfect chicken alfredo tortellin
- Try not to pound the chicken too thin and try pound it to an even thickness throughout.
- Start boiling the water for the tortellini when you are cooking the chicken to save time.
- Mix the tortellini into the creamy sauce gently as they are fragile and could break open.
LOOKING FOR MORE COPYCAT RECIPES??
Check these out –
- Texas Roadhouse Chili Recipe
- Subway Southwest Chipotle Sauce
- Starbucks Dragon Drink Recipe
- Starbucks Blueberry Scones
Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Equipment
Ingredients
- Olive oil*
- 3 tbsp Italian Seasoning*
- 2 Chicken breasts
- 8 oz Tortellini*
- 6 tbsp Butter
- 1 tbsp Garlic
- 2 tbsp Flour
- 1.5 cups Milk
- 1.5 cup Heavy Cream
- 1/2 cup Parmesan grated
- 1/2 cup Asiago grated
- 1/4 cup Panko Bread crumbs*
- 1/2 cup Mozzarella shredded
Instructions
Marinate the Chicken
- Prepare the marinade by mixing olive oil and Italian seasoning.
- Pound the chicken with a meat tenderizer to thin out the chicken breasts to an even thickness, about an inch.
- Place chicken in a Ziploc bag. Add the marinade into the bag and coat the chicken well with it.
- Marinate for at least 2 hours in the refrigerator. For best results, keep it overnight.
Preparing the Chicken
- You can grill the chicken on an outdoor grill. If you don’t have a grill, you can cook chicken by baking it at 425F.
- Bake for 25 minutes or till the internal temperature reaches 165F.
- Once done, slice chicken breast and set aside.
Cook Tortellini
- While the chicken is baking, start boiling a large pot of water.
- Cook the tortellini as per the package directions in salted water and set aside.
Prepare Alfredo Sauce
- When the tortellini is about half done, start making the alfredo sauce.
- Melt butter in a saucepan on medium heat. Cook for a minute while stirring occasionally.
- Then add garlic, flour, parmesan, romano cheese, milk, and heavy cream to it.
- Stir frequently until the sauce begins to simmer. Once done. remove it from heat.
- Set aside 1/2-1 cup (depending on how creamy you like you pasta to be) of alfredo sauce for later.
Assembling Asiago Tortelloni Alfredo
- Assemble this dish by gently combining drained pasta with the rest of Alfredo sauce.
- Move it into an oven-safe dish or casserole dish.
- Top it off with sliced chicken, panko bread crumbs, and mozzarella.
- Broil on high for around 4 minutes or until you see cheese starts to brown or bubble.
- Add alfredo sauce that was set aside while serving.
Video
Notes
- Try not to pound the chicken too thin and try pound it to an even thickness throughout.
- Start boiling the water for the tortelloni when you are cooking the chicken to save time.
- Mix the tortelloni into the creamy sauce gently as they are fragile and could break open.
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
