Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken

Name: Olive Garden Asiago Tortellini Alfredo With Grilled Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 4 chicken breasts, boneless, skinless; ¼ cup olive oil; 3 cloves garlic, minced; juice of one lemon (about 2 tablespoons); 1 tbsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; ½ cup unsalted butter; 2 cloves garlic, minced; 2 cups half-and-half (about 10% milk fat); 4 ounces cream cheese (softened at room temperature); 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; ½ cup grated Parmesan cheese; 1 cup Asiago cheese; 1 package cheese tortellini or tortelloni (about 16 ounces); 2 tablespoons olive oil; ½ cup Panko breadcrumbs; 1 cup shredded mozzarella cheese

This copycat Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken is an easy weeknight dinner recipe! Flavorful chicken is tossed with cheesy tortellini in an ultra-velvety cream sauce. This is a much-loved dish your family will ask you to make again and again!

If you like this recipe, check out my One-Pan Tuscan Chicken next!

Olive Garden asiago chicken tortelloni in a white serving bowl.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Whenever I stop in at Olive Garden, the Chicken Tortelloni Alfredo is one of my favorite menu items. It is Italian food at its finest. On the Olive Garden website, they describe it as "Asiago cheese-filled tortelloni baked in alfredo with a blend of Italian cheeses and toasted breadcrumbs, topped with sliced grilled chicken."

Sound delicious, right? It is! And I'm so happy to finally share my copycat recipe with you. I have tweaked this recipe so many times to get it just right. And the best part is you can quickly make this dish at home for a fraction of the price.

The creamy alfredo sauce is what really makes this chicken recipe so delicious. I used my own Alfredo Sauce Recipe as a base and added asiago cheese to it. This is an easy meal your whole family will love!

Why you will love this recipe

This is an easy recipe that simplifies Italian cuisine.
Clear step-by-step instructions.
It's a delicious restaurant-quality meal you can make in your own kitchen.
Everyone will love this creamy pasta recipe.
Make the chicken and sauce ahead of time. Perfect for busy weekdays.
Fancy enough to serve to company.
It is easily customizable. Use different cheeses or rotisserie chicken.
This masterpiece is a no-fuss recipe but has tons of flavor.

Ingredient Notes

Ingredients for olive garden asiago chicken on a wooden table.

Boneless, skinless chicken breasts. You can also use chicken cutlets or chicken tenderloins.
Marinade: This is made with olive oil, lemon juice, garlic cloves(or garlic powder), Italian seasoning, salt, and ground black pepper.
Asiago alfredo sauce: Made with unsalted butter, half and half, cream cheese, parmesan cheese, and Asiago cheese.
Crispy Topping: Made with Panko breadcrumbs and mozzarella cheese.
Refrigerated cheese tortellini. Olive Garden uses Asiago cheese-filled tortelloni pasta. I couldn't find it in my area, so I used three cheese-stuffed tortellini.

See the printable recipe card for exact measurements and a full list of ingredients.

How to make Olive Garden's Asiago Tortelloni Alfredo

Step 1: Prep the chicken

Start by placing boneless chicken breasts on a cutting board and pounding them to ½-inch thickness with a meat mallet. Dry with a paper towel.

Pro Tip: Place chicken in a large ziploc bag to reduce splatter.

Combine olive oil, garlic, Italian seasoning, juice of one lemon, salt, and black pepper in a small bowl. Add chicken breasts to a large container or ziplock bag. Pour marinade over top. Marinate the chicken breasts for at least 30 minutes but not more than 4 hours. If you marinate for longer than 4 hours, the chicken may get mushy from the acid in the lemon juice.

The marinade ingredients combined in a small bowl.

The chicken marinating in a plastic bag.

Step 2: Grill the chicken

Preheat your grill to medium-high heat (or 300 degrees F on a pellet grill). Grill each chicken breast for about 10 minutes on each side until they are cooked through, and the internal temperature reaches 165 degrees F when measured with a meat thermometer.

Pro Tip: You can cook the chicken in a cast-iron skillet, grill pan, or frying pan on the stove instead of an outdoor grill.

Marinated chicken added to the grill grates on an outdoor grill.

Grilled chicken breasts on an outdoor grill.

Step 3: Prepare the asiago alfredo sauce

Melt butter in a large skillet over medium heat. Add the minced garlic, sauteing a few minutes until fragrant. Turn the heat down to low and gradually whisk in the half and half and the cream cheese.

Once the cream cheese has softened, add Italian seasoning, salt, and black pepper. Slowly whisk in the grated Parmesan and Asiago cheeses, whisking until the sauce is smooth and creamy. The cheese will thicken the sauce.

seasoning added to the skillet of alfredo sauce.

Shredded Asiago and Parmesan cheese added to the skillet of homemade alfredo sauce.

Step 4: Cook tortellini

Boil the tortellini according to the package instructions. Once cooked, drain and toss with olive oil.

Tortellini cooking in a pot of boiling salted water.

Cooked tortellini tossed with olive oil in a large skillet.

Step 5: Assemble

Gently mix half of the Asiago alfredo sauce with the cooked tortellini. Preheat your oven's broiler to high.

In a greased oven-safe dish (I used a 3-quart skillet), spread the tortellini and sauce evenly. Slice chicken and place on top of the tortellini.

The tortellini tossed with half of the alfredo sauce.

The grilled chicken breasts placed on top of the tortellini.

Drizzle the remaining Asiago alfredo sauce over the chicken. Sprinkle Panko breadcrumbs and shredded mozzarella over top. Broil for 2-3 minutes until golden brown and bubbly.

Pro Tip: Toast the Panko breadcrumbs in a skillet with some olive oil for an extra crispy layer on top.

Shredded mozzarella cheese and Panko breadcrumbs on top of the chicken.

The asiago chicken tortellini broiled in a large skillet.

Step 6: Serve

Garnish the chicken alfredo with fresh parsley and additional Parmesan cheese. Serve with breadsticks or garlic bread for the ultimate Olive Garden experience.

A serving bowl filled with olive garden asiago chicken.

Expert Tips

Take the chicken out of the fridge 10-15 minutes before grilling so it cooks more evenly.
Pound chicken to an even thickness for even cooking.
If the Alfredo sauce is too thick, add a splash of half and half. Likewise, if it is too thin, add a little more grated Parmesan to thicken it.
Cook the tortellini to al dente to prevent it from turning mushy.
Keep an eye on the dish while broiling. The topping can quickly go from perfectly golden to burnt.
This pasta dish reheats very well. Add a small splash of half and half while reheating to bring the sauce back to life.

Related Recipe: Air Fryer Chicken Fettuccine Alfredo

Side dishes

Recipe FAQs

Can I use another type of pasta?

Absolutely. While cheese tortellini adds a special touch, you can swap it out for fettuccine, penne, or spaghetti.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop, adding a little half-and-half to revive the sauce.

Can I make the sauce ahead of time?

Yes, the Asiago Alfredo sauce can be made ahead and stored in the fridge for up to 2 days. Just warm it up on the stove before assembling the dish.

What can I substitute for half and half?

If you don’t have half and half, a mixture of equal parts milk and heavy cream will do the trick.

What is the difference between tortelloni and tortellini?

Both are types of Italian pasta stuffed with cheese or meat. Olive Garden uses tortelloni, which is larger and has more filling than tortellini.