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Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken

Asiago Tortelloni Alfredo with Grilled Chicken


  • Author: Olivia Hartwellen
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

A creamy, cheesy delight paired with smoky grilled chicken, Asiago Tortelloni Alfredo is the perfect comfort dish. Recreate the Olive Garden classic at home for a restaurant-style experience!

 


Ingredients

Scale
  • 1 (16 oz) package of asiago tortelloni
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • ½ cup asiago cheese, grated
  • Fresh parsley for garnish

Instructions

  • Marinate the Chicken:
    Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Allow to marinate for at least 20 minutes.
  • Grill the Chicken:
    Preheat your grill to medium-high heat. Cook chicken for 6–7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for 5 minutes, then slice into strips.
  • Prepare the Alfredo Sauce:
    In a large skillet, melt the butter over medium heat. Stir in the heavy cream, bringing it to a gentle simmer. Add parmesan and asiago cheeses, stirring until fully melted and the sauce thickens. Adjust seasoning with salt and pepper.
  • Cook the Tortelloni:
    While the sauce is cooking, boil the tortelloni according to package instructions (usually 3–4 minutes). Drain and set aside, reserving ¼ cup of pasta water.
  • Combine:
    Add the cooked tortelloni to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce feels too thick, add a splash of the reserved pasta water.
  • Assemble:
    Plate the tortelloni and top with grilled chicken slices. Garnish with fresh parsley and extra grated asiago for a finishing touch.

Notes

  • Avoid Overcooking the Chicken:
    Overcooked chicken can become dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F, then allow it to rest for a few minutes to lock in the juices.
  • Balance the Sauce Consistency:
    If your Alfredo sauce feels too thick, don’t hesitate to thin it out with a splash of pasta water or milk. This ensures the sauce coats the tortelloni evenly without clumping.
  • Use Fresh Cheeses for Maximum Flavor:
    Freshly grated parmesan and asiago cheese melt better and provide a richer, creamier flavor compared to pre-shredded options, which may contain anti-caking agents that affect the texture.
  • Prep Time: 15 min
  • Cook Time: 20 min