Asiago Tortelloni Alfredo With Grilled Chicken

Turn your kitchen into an Italian restaurant with this delicious pasta dish. Our take on beloved asiago tortelloni alfredo is filling, flavorful, and satisfying, with cheese-stuffed tortelloni, creamy alfredo sauce, and tender Italian-seasoned grilled chicken. Every bit as delicious as that Olive Garden favorite, it’s a simple but impressive restaurant-quality meal you’ll want to make over and over again.

What Makes This Recipe So Good

• Olive Garden’s asiago tortelloni alfredo is ridiculously delicious – rich, cheesy alfredo sauce; tender cheese-filled pasta; juicy grilled chicken. Our version is every bit as good as the original, with one exception. You can make it yourself right in your own kitchen! It’s honestly really easy to do, but it looks and tastes wonderfully impressive, making it a great option for your average weeknight dinners or your nicer special-occasion meals.
• Alfredo sauce is simple, but this isn’t your everyday alfredo. It’s made with garlic butter, heavy cream, parmesan, and asiago cheese, putting it so far over the top it needs one of those red lights they use to warn planes that a building’s really tall. (Just go with it, ok.) The Italian-seasoned chicken is delightful, too, and so much more than just a basic grilled chicken breast.
• For a total OG-recreation, you just need to add breadsticks and a small salad. You’ll need the broiler in your oven to finish off your asiago tortelloni alfredo, BUT you can always toss your garlic bread in the air fryer. It only takes a few minutes, so you can start air frying the bread when you put the pasta in the oven, timing it just right for an ideal meal.

Chef’s Tips

• You can totally fire up the grill to cook the chicken in this recipe, but honestly, a grill pan or an indoor grill will work perfectly with a fraction of the effort. It’s entirely up to you which method you use!
• Speaking of chicken cutlets – if you have chicken breasts on hand, those will totally work. You just need to cut them in half horizontally (like a hamburger bun) to turn each chicken breast into a chicken cutlet. Make sure all your cutlets are roughly the same size and same thickness, or they won’t cook evenly. If you need to, pound out any thick areas with a meat tenderizer or a rolling pin.
• Asiago tortelloni alfredo just isn’t the same if your alfredo sauce isn’t delicious. For the best, creamiest sauce, keep a few things in mind. 1) Make sure your heavy cream, parmesan, and asiago are all at or close to room temperature. If they’re too cold, they’ll clump and separate when you add them to the hot butter. 2) Add all your dairy products with the saucepan off the heat so they don’t curdle. 3) Use parmesan and asiago that you shred yourself to avoid the starches and fillers used in prepackaged cheeses. Those fillers keep the cheeses from melting like they should and can make the sauce taste grainy.

More Delicious Pasta Recipes

• One-Pot Chicken Pesto Pasta
• Marry Me Chicken Pasta
• Chicken and Spinach Manicotti
• Blackened Chicken Alfredo
• Greek Chicken Skillet with Orzo, Feta, and Spinach
• White Clam Sauce with Linguine
• Chicken Carbonara
• Creamy Cajun Chicken Pasta Soup
• Jerk Chicken Alfredo
• Buffalo Chicken Mac And Cheese
• Baked Ziti Pasta

Recipe By: Sam Guarnieri

5 from 2 votes

Asiago Tortelloni Alfredo with Grilled Chicken

Prep 15 minutes minutes

Cook 30 minutes minutes

Total 45 minutes minutes

Copycat asiago tortellini alfredo is an easy but delicious restaurant-quality dish made right in the comfort of your own kitchen.

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6 servings

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Equipment

• Grill pan or grill
• Cutting board
• Paper towels
• internal meat thermometer
• Plate
• Small saucepan
• whisk
• Large pot
• colander
• 9×13 baking dish
• Silicone spatula
• Broiler

Ingredients

For the Grilled Chicken

• ▢ 1 pound boneless, skinless chicken cutlets see Notes
• ▢ 2 tablespoons olive oil
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 1 teaspoon Italian seasoning

For the Tortelloni Alfredo

• ▢ ¼ cup butter
• ▢ 3 cloves garlic minced
• ▢ 1 ½ cups heavy cream at or close to room temperature
• ▢ 1 cup freshly grated parmesan cheese at room temperature, see Notes
• ▢ ½ cup freshly grated asiago cheese at room temperature, see Notes
• ▢ ½ teaspoon salt more or less to taste
• ▢ ¼ teaspoon freshly cracked black pepper more or less to taste
• ▢ water
• ▢ 1 pound cheese tortelloni see Notes
• ▢ ¼ cup panko breadcrumbs
• ▢ chopped fresh parsley for serving

Instructions

• Preheat grill pan over medium-high heat. Place chicken cutlets on cutting board and pat chicken completely dry with paper towels. Drizzle olive oil over cutlets, then liberally season chicken on all sides with salt, pepper, and Italian seasoning. Note: If using charcoal or gas grill, preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit.
• When grill pan is preheated, place chicken in pan. Grill 2 to 3 minutes, then flip chicken over and cook another 2 to 3 minutes or until cutlets are fully cooked. Use meat thermometer to check internal temperature. Note: if using charcoal or gas grill, place chicken directly on grill over indirect heat.
  
• Transfer cooked chicken cutlets to plate and set aside.
• Heat small saucepan over medium heat. When saucepan is warm, add butter and let butter melt completely, swirling pan occasionally to spread butter around.
• Add minced garlic to melted butter. Sauté, stirring constantly, 2 to 3 minutes or until garlic is fragrant.
  
• Remove saucepan from heat. Pour in heavy cream and whisk to incorporate cream into butter. Once incorporated, add parmesan and asiago cheeses slowly, whisking well after each addition.
• Return saucepan to medium heat. Let sauce simmer, stirring occasionally, 5 minutes or until thickened, then add salt and pepper to taste. Whisk to incorporate spices, then reduce heat under saucepan to low and stir occasionally to keep sauce from sticking or burning.
  
• Heat large pot of water and cook tortelloni as directed on packaging. When pasta is fully cooked, pour through colander and drain completely, then transfer pasta to 9×13 baking dish. Spread pasta out into one even layer.
  
• Preheat broiler on high.
• Pour alfredo sauce over top of tortelloni and spread out into one even layer. Top layer of pasta with grilled chicken cutlets, then sprinkle breadcrumbs evenly over top of dish.
  
• Place baking dish under broiler. Broil 2 to 3 minutes or until top of dish is bubbly and just golden brown. Carefully remove baking dish from oven. Let cool slightly, then divide into portions, garnish with chopped fresh parsley, and serve warm.

• Chicken: Make sure your cutlets are evenly sized and evenly thick, otherwise they won’t cook evenly. You can also use chicken breasts – just slice them in half horizontally to create thin, even cutlets. 
• Cheeses: Fresh cheeses that you grate or shred yourself are the best to use in recipes like this. Prepackaged grated and shredded cheeses contain added starches to keep the cheese from clumping, but those fillers keep the cheese from melting like it should.
• Tortelloni: Asiago-stuffed tortelloni is ideal, but any cheese tortelloni will work. Look for packages of filled tortelloni in the refrigerated section of your grocery store.
• Make it Gluten Free: Use gluten-free tortelloni and a gluten-free panko.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 711calProtein: 36gFat: 50gSaturated Fat: 28gTrans Fat: 0.3gCholesterol: 205mgSodium: 1190mgPotassium: 509mgTotal Carbs: 31gFiber: 4gSugar: 4gNet Carbs: 27gVitamin A: 1335IUVitamin C: 2mgCalcium: 488mgIron: 2mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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