Grilled Chicken Asiago Alfredo Tortelloni

Transform your kitchen into a beloved Italian eatery with this truly exceptional pasta dish. Our carefully crafted take on the much-adored Asiago Tortelloni Alfredo with Grilled Chicken is a culinary delight that promises to be incredibly filling, bursting with flavor, and profoundly satisfying. Featuring tender, cheese-stuffed tortelloni bathed in a rich, creamy Alfredo sauce and topped with perfectly seasoned, succulent grilled Italian chicken, this recipe brings the essence of fine dining right to your home. Every forkful delivers a taste experience as memorable and delicious as the Olive Garden favorite, making it a simple yet impressive restaurant-quality meal you’ll be eager to prepare time and time again.

Why This Asiago Tortelloni Alfredo Recipe Shines

There are countless reasons why this homemade version of Asiago Tortelloni Alfredo with Grilled Chicken stands out and will quickly become a cherished recipe in your collection. It’s more than just a meal; it’s an experience that rivals your favorite Italian restaurant, yet it’s entirely achievable in your own kitchen.

• Unmatched Flavor Profile: Olive Garden's Asiago Tortelloni Alfredo is renowned for its indulgent flavors – a truly rich, unbelievably cheesy Alfredo sauce, combined with tender pasta generously filled with cheese, and succulent, juicy grilled chicken. Our rendition captures every nuance of this delicious classic, delivering an authentic and deeply satisfying taste. The best part? You get to create this masterpiece yourself, ensuring the freshest ingredients and a personalized touch. It’s remarkably easy to prepare, yet it looks and tastes wonderfully impressive, making it an excellent choice for both casual weeknight dinners and more elegant special-occasion meals.
• Elevated Alfredo Sauce: While Alfredo sauce is often considered straightforward, this isn’t just any ordinary version. Our recipe elevates it with a foundational layer of aromatic garlic butter, followed by luxurious heavy cream, and a dynamic duo of freshly grated Parmesan and Asiago cheeses. This combination creates an incredibly decadent and complex sauce that goes far beyond standard expectations. The Italian-seasoned chicken is equally delightful, transforming a basic grilled chicken breast into a flavorful and tender centerpiece that perfectly complements the rich pasta.
• Complete Restaurant Experience at Home: To truly recreate the full Olive Garden experience, you only need to add a side of warm breadsticks and a crisp small salad. The final touch for your Asiago Tortelloni Alfredo involves a quick broil in your oven, which lends a beautiful golden finish. For ultimate convenience, consider tossing your garlic bread in the air fryer. It cooks in just a few minutes, allowing you to time it perfectly so the bread is ready simultaneously with the pasta for an ideal and cohesive meal.
• Freshness You Can Taste: Making this dish at home allows you to control the quality and freshness of every ingredient. From freshly grated cheeses to perfectly cooked chicken, the difference is palpable, resulting in a dish that tastes superior to its restaurant counterpart.
• Customizable to Your Liking: Whether you prefer more garlic, a different blend of Italian herbs, or a specific level of cheese intensity, making it yourself offers the flexibility to tailor the flavors to your exact preferences. Add a pinch more red pepper flakes for a subtle kick or extra parsley for freshness.

Expert Chef’s Tips for Perfection

Achieving restaurant-quality results at home is all about paying attention to a few key details. These chef-approved tips will guide you in mastering this Asiago Tortelloni Alfredo with Grilled Chicken, ensuring every component is cooked to perfection and bursting with flavor.

• Mastering the Chicken: While firing up an outdoor grill is always an option for cooking the chicken, an indoor grill pan or even a sturdy cast-iron skillet will yield perfectly delicious results with significantly less effort and cleanup. The choice is entirely yours, so pick the method that best suits your comfort level and available equipment. For ideal results, aim for beautiful grill marks and perfectly cooked chicken.
• Preparing Chicken Cutlets: If you only have full chicken breasts on hand, don't worry! They will work perfectly. Simply slice each chicken breast horizontally, much like you would butterfly a hamburger bun, to create thinner, uniform chicken cutlets. The critical step here is to ensure all your cutlets are roughly the same size and thickness. This uniformity is crucial for even cooking; otherwise, thinner pieces will dry out while thicker sections remain undercooked. If necessary, use a meat tenderizer or a rolling pin to pound out any thicker areas, creating a consistent thickness across all pieces. This ensures every bite of chicken is tender and juicy.
• Crafting the Perfect Alfredo Sauce: The Asiago Tortelloni Alfredo truly shines when its Alfredo sauce is rich, smooth, and delicious. To achieve the best, creamiest sauce imaginable, keep these essential tips in mind:
  1. Room Temperature Dairy is Key: Ensure your heavy cream, Parmesan, and Asiago cheeses are at, or very close to, room temperature before adding them to the hot butter. If dairy products are too cold, they can shock the hot butter, leading to clumping or separation of the sauce, resulting in a less desirable texture.
  2. Off-Heat Cheese Integration: When adding your dairy products, especially the cheeses, remove the saucepan from the direct heat. This crucial step prevents the cheeses from curdling or becoming grainy due to excessive heat. Incorporate them slowly, whisking continuously until they are fully melted and smoothly integrated.
  3. Freshly Grated Cheese Makes a Difference: Always opt for Parmesan and Asiago cheeses that you grate or shred yourself. Pre-packaged grated cheeses often contain anti-caking agents and starches (like cellulose or potato starch) to prevent clumping. While convenient, these fillers can hinder the cheese from melting properly, leading to a grainy or less creamy sauce. Freshly grated cheese melts beautifully, creating a silky-smooth Alfredo that is unparalleled in flavor and texture.
  4. Gentle Simmering: Once the cheese is incorporated, return the sauce to low to medium heat and simmer gently. Avoid boiling vigorously, as this can also cause the sauce to break. Stir occasionally to prevent sticking and allow it to thicken naturally.

Key Ingredients Spotlight

Understanding the role of each main ingredient helps in appreciating the magic of this dish and ensures you select the best quality for an exceptional result.

• Asiago Tortelloni: Tortelloni are larger versions of tortellini, typically stuffed with a mix of cheeses, meat, or vegetables. For this recipe, cheese-stuffed tortelloni, ideally with Asiago, is paramount. Asiago cheese offers a wonderfully nutty and slightly tangy flavor that elevates the overall creaminess of the sauce. Look for fresh tortelloni in the refrigerated pasta section of your grocery store for the best texture and taste. If Asiago tortelloni isn't available, any high-quality cheese tortelloni will be a fantastic substitute.
• Rich Alfredo Sauce Base: The foundation of this sauce is built on quality butter and fresh garlic. The butter provides richness and a silky texture, while minced garlic infuses the sauce with an irresistible aromatic depth. Heavy cream is essential for the sauce's characteristic body and luxurious mouthfeel. Do not substitute with milk or half-and-half, as they lack the fat content needed for true Alfredo consistency and richness.
• Parmesan and Asiago Cheese Blend: This combination is what truly sets our Alfredo apart. Parmesan cheese provides a sharp, salty, and savory depth, while Asiago adds a distinct nutty and slightly pungent flavor that complements the Parmesan beautifully. The blend creates a more complex and engaging cheese profile than using Parmesan alone. As advised in the tips, always grate your own for superior melting and flavor.
• Italian-Seasoned Grilled Chicken: Boneless, skinless chicken cutlets are ideal for their quick cooking time and lean protein. Seasoning them with a good quality Italian seasoning blend—typically consisting of oregano, basil, thyme, rosemary, and marjoram—infuses the chicken with classic Mediterranean flavors that perfectly balance the richness of the pasta. Grilling adds a lovely smoky char and keeps the chicken tender.

Serving and Storage Suggestions

Once your magnificent Asiago Tortelloni Alfredo with Grilled Chicken is ready, consider these suggestions to enhance your dining experience and ensure leftovers are just as delicious.

• Perfect Pairings:
  • Garlic Bread or Breadsticks: Essential for soaking up every last drop of that incredible Alfredo sauce.
  • Fresh Green Salad: A light, crisp salad with a simple vinaigrette provides a refreshing contrast to the rich pasta.
  • Roasted Vegetables: Asparagus, broccoli, or green beans lightly roasted with garlic and olive oil make excellent companions.
  • Wine Pairing: A crisp, unoaked Chardonnay, a light Pinot Grigio, or even a sparkling Prosecco would complement the creamy sauce without overpowering it.
• Storing Leftovers: Any remaining pasta can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating Tips: To reheat, gently warm portions in a saucepan over low heat, adding a splash of milk or chicken broth to help loosen the sauce and restore its creamy consistency. Avoid high heat, which can cause the sauce to separate or become oily. Microwave reheating is also possible, but use short intervals and stir frequently.

Variations and Customizations

This recipe is incredibly versatile, allowing for numerous modifications to suit different tastes and dietary needs.

• Vegetarian Option: Easily transform this into a vegetarian delight by omitting the chicken. Instead, consider adding sautéed mushrooms, fresh spinach, sun-dried tomatoes, or roasted bell peppers for added texture and flavor.
• Different Proteins: If chicken isn't your preference, shrimp, Italian sausage, or even thinly sliced steak can be excellent substitutes. Adjust cooking times accordingly.
• Alternative Pastas: While tortelloni is ideal, other pasta shapes like fettuccine, penne, or even rigatoni would work beautifully with the creamy Alfredo sauce.
• Spice it Up: For those who enjoy a bit of heat, a pinch of red pepper flakes added to the Alfredo sauce or sprinkled over the finished dish can provide a delightful kick.
• Herb Variations: Experiment with different fresh herbs like basil or oregano as a garnish, or incorporate them into the sauce during the final minutes of cooking for a fresh burst of flavor.

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 3 votes

Asiago Tortelloni Alfredo with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Copycat Asiago Tortelloni Alfredo is an easy but delicious restaurant-quality dish made right in the comfort of your own kitchen.

Sam Guarnieri

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Servings: 6 servings

Equipment

• Grill pan or grill
• Cutting board
• Paper towels
• Internal meat thermometer
• Plate
• Small saucepan
• Whisk
• Large pot
• Colander
• 9x13 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, for cooking pasta
• 1 pound cheese tortelloni (see Notes)
• ¼ cup panko breadcrumbs
• Chopped fresh parsley, for serving

Instructions

1. Preheat a grill pan over medium-high heat. Place chicken cutlets on a cutting board and pat them completely dry with paper towels. Drizzle olive oil over the cutlets, then liberally season the chicken on all sides with salt, pepper, and Italian seasoning. Note: If using a charcoal or gas grill, preheat the grill to medium-high heat, approximately 375° to 450° Fahrenheit.
2. When the grill pan is preheated, place the chicken in the pan. Grill for 2 to 3 minutes per side, or until the cutlets are fully cooked and reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the internal temperature. Note: If using a charcoal or gas grill, place chicken directly on the grill over indirect heat.
   

   

3. Transfer the cooked chicken cutlets to a plate and set aside to rest while you prepare the sauce and pasta.
4. Heat a small saucepan over medium heat. When the saucepan is warm, add the butter and let it melt completely, swirling the pan occasionally to spread the butter around.
5. Add the minced garlic to the melted butter. Sauté, stirring constantly, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Be careful not to burn it.
   

   

6. Remove the saucepan from the heat. Carefully pour in the room-temperature heavy cream and whisk vigorously to incorporate the cream into the garlic butter, ensuring a smooth base. Once incorporated, slowly add the Parmesan and Asiago cheeses, whisking well after each addition until the cheese is completely melted and the sauce is smooth.
7. Return the saucepan to medium heat. Let the sauce simmer gently, stirring occasionally, for about 5 minutes or until it thickens to your desired consistency. Then, add salt and pepper to taste, whisking to incorporate the spices. Reduce the heat under the saucepan to low and stir occasionally to keep the sauce from sticking or burning while you finish the pasta.
   

   

8. Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the tortelloni according to the package directions until al dente. When the pasta is fully cooked, pour it through a colander and drain completely. Transfer the pasta immediately to a 9x13 baking dish, spreading it out into a single, even layer.
   

   

9. Preheat your oven broiler on high.
10. Pour the warm Alfredo sauce evenly over the tortelloni, spreading it out into one smooth layer with a silicone spatula. Arrange the grilled chicken cutlets on top of the pasta and sauce. Finally, sprinkle the panko breadcrumbs evenly over the entire dish.
    

    

11. Place the baking dish under the preheated broiler. Broil for 2 to 3 minutes, watching carefully, until the top of the dish is bubbly and just golden brown. Remove the baking dish from the oven with caution as it will be very hot. Let it cool slightly for a few minutes before serving. Divide into generous portions, garnish with freshly chopped parsley, and serve warm.

Recipe Notes

• Chicken Preparation: Ensuring your chicken cutlets are uniformly sized and thick is crucial for even cooking. If using whole chicken breasts, simply slice them horizontally (like butterflying a bun) to create thinner, even cutlets. Pound out any thicker areas with a meat tenderizer or rolling pin.
• Cheese Quality: For the ultimate creamy Alfredo sauce, always use fresh cheeses that you grate or shred yourself. Pre-packaged grated or shredded cheeses often contain anti-caking agents like starches, which can prevent the cheese from melting properly and result in a grainy sauce texture.
• Tortelloni Selection: While Asiago-stuffed tortelloni is ideal for this recipe, any good quality cheese tortelloni will yield delicious results. Look for packages of fresh, filled tortelloni in the refrigerated pasta section of your grocery store for the best flavor and texture.
• Gluten-Free Adaptation: To make this recipe gluten-free, simply use gluten-free tortelloni and substitute regular panko breadcrumbs with a gluten-free panko alternative.

Approximate Nutritional Information for One Serving

Serving Size: 1 serving

Calories: 711 cal

Protein: 36 g

Fat: 50 g

Saturated Fat: 28 g

Trans Fat: 0.3 g

Cholesterol: 205 mg

Sodium: 1190 mg

Potassium: 509 mg

Total Carbs: 31 g

Fiber: 4 g

Sugar: 4 g

Net Carbs: 27 g

Vitamin A: 1335 IU

Vitamin C: 2 mg

Calcium: 488 mg

Iron: 2 mg

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.