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