Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken

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Love Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken? You can make this tasty dish at home! This recipe lets you create a creamy, cheesy pasta topped with perfectly grilled chicken in just 45 minutes.

You’ll need boneless chicken breasts, refrigerated tortellini, and ingredients for a rich Alfredo sauce. The dish is finished with a crispy panko and mozzarella topping for extra flavor and crunch.

Exact Ingredients List

This recipe uses simple ingredients to create a tasty copycat of Olive Garden’s popular dish. You’ll need items for the grilled chicken, pasta, creamy Alfredo sauce, and toppings.

Ingredients

For the grilled chicken, you’ll need 1 pound of boneless skinless chicken breasts, 2 tablespoons olive oil, 1/2 teaspoon each of salt, black pepper, and Italian seasoning.

The pasta calls for 9 ounces of refrigerated tortellini, preferably an asiago and ham blend.

To make the Alfredo sauce, gather 1 cup each of heavy cream and half-and-half, 4 ounces of salted butter, 3/4 cup grated Parmesan, 1/4 cup grated Asiago (or more Parmesan), and 1 teaspoon garlic powder.

For toppings, you’ll use 1/3 cup Panko breadcrumbs and 1/2 cup shredded mozzarella cheese.

This recipe serves 4 and takes about 45 minutes total to make. Each serving has about 1002 calories.

Instructions

1. Pound chicken breasts out to ½-inch thickness with a meat mallet.
2. Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning in a zip-top bag.
3. Seal the bag and allow the chicken to marinate for 30 minutes. 
4. Add enough vegetable oil in a skillet to coat the bottom. Heat the oil over medium-high heat.
5. When the oil becomes hot but not smoking, sauté the chicken on both sides until done.

6. Remove the chicken from the pan and allow the chicken to rest on a cutting board. 
7. Combine cream, half and half, and butter in a saucepan over medium-high heat.
8. Do not let the mixture come to a boil, but heat until small bubbles begin to form.
9. Add the Parmesan and asiago cheese and whisk quickly.
10. Add the garlic powder and continue to whisk until the sauce thickens.

11. Cook the tortellini according to package instructions. 
12. Place cooked tortellini and sauce in a 2-quart baking dish.
13. Slice chicken breasts and place them on top of the tortellini.
14. Sprinkle ⅓ cup panko bread crumbs and ½ cup shredded mozzarella cheese on top.
15. Broil in the oven until the cheese just begins to brown.

Possible Substitutes List & Recipe Variations

You can easily change up this Olive Garden-inspired dish to suit your tastes. For the pasta, try using cheese ravioli or regular tortellini instead of asiago and ham blend. If you’re not a fan of chicken, swap it for grilled shrimp or sautéed mushrooms.

Want to make the sauce lighter? Use milk instead of heavy cream. For a dairy-free option, try coconut milk and vegan cheese. You can also add veggies like spinach, broccoli, or sun-dried tomatoes to the sauce for extra flavor and nutrition.

Here are some quick swaps:

• Pasta: Ravioli, regular tortellini, penne
• Protein: Shrimp, tofu, mushrooms
• Cheese: All Parmesan, Romano, Pecorino
• Toppings: Crushed almonds, fresh herbs, crispy bacon bits

Feel free to play around with the seasonings too. Add a pinch of red pepper flakes for heat or some lemon zest for brightness. The dish is pretty flexible, so have fun making it your own!

Tips, Tricks & Storing

For the best results, use fresh ingredients. High-quality cheese makes a big difference in the flavor of your Alfredo sauce.

You can prep some parts ahead of time. Cook the chicken and make the sauce up to 2 days before. Store them separately in the fridge.

To reheat leftovers, add a splash of milk to the pasta. This helps keep the sauce creamy. Warm it gently on the stove or in the microwave.

Try these easy swaps:

• Use rotisserie chicken instead of grilling your own
• Swap tortellini for your favorite pasta shape
• Add veggies like broccoli or peas for extra nutrition

Freeze individual portions for quick meals later. Thaw in the fridge overnight before reheating.

For a lighter version, use milk instead of cream in the sauce. It won’t be as rich, but still tasty.

Leftover sauce is great on other dishes too. Try it on steamed vegetables or as a dip for breadsticks.