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 or Marry Me Chicken Soup next!
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Olive Garden Asiago Tortellini Alfredo
Whenever I stop by 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!
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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
- 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 Chicken Tortellini Alfredo
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.
Marinate chicken: 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.
Grill the chicken. Preheat your grill to medium-high heat (or 300°F on a pellet grill). Grill each chicken breast for about 10 minutes on each side, until it is cooked through and the internal temperature reaches 165°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.
Make Asiago Alfredo sauce. Melt butter in a large skillet over medium heat. Add the minced garlic, sauteing for 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 cheese and Asiago cheese, whisking until the sauce is smooth and creamy. The cheese will thicken the sauce.
Cook tortellini. Boil the tortellini in a large pot according to the package instructions. Once cooked, drain and toss with olive oil.
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 baking dish (I used a 3-quart skillet), spread the tortellini and sauce evenly. Slice chicken and place 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 olive oil for an extra-crispy layer on top.
Serve. Garnish the chicken alfredo with fresh parsley and additional Parmesan cheese. Serve with breadsticks or garlic bread for the ultimate Olive Garden experience.
Jeri's Top Tips
- Take the chicken out of the fridge 10-15 minutes before grilling so it cooks more evenly.
- If you don't have a meat mallet, just slice chicken breasts thinly.
- 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
Serving Suggestions
I love serving this chicken alfredo with these delicious sides:
Recipe FAQs
Absolutely. You can swap it out for fettuccine, penne, or spaghetti.
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.
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.
If you don't have half and half, a mixture of equal parts milk and heavy cream will work just as well.
Both are types of Italian pasta stuffed with cheese or meat. Olive Garden uses tortelloni, which is larger and has more filling than tortellini.
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Printable Recipe
Olive Garden Asiago Tortellini Alfredo with Grilled Chicken
Equipment
- 3 quart skillet or baking dish
Ingredients
For the Chicken Marinade
- 4 chicken breasts (boneless, skinless)
- ¼ cup olive oil
- 3 cloves garlic, minced
- juice of one lemon (about 2 tablespoons)
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Asiago Alfredo Sauce
- 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 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup Asiago cheese
For the Toppings and Tortellini
- 1 package cheese tortellini or tortelloni about 16 ounces
- 2 tablespoons olive oil
- ½ cup Panko breadcrumbs
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Chicken: Place the boneless chicken breasts on a cutting board and pound to ½-inch thickness with a meat mallet. Pat dry with a paper towel.
- Marinate Chicken: Mix olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper in a small bowl. Place chicken in a large ziplock bag or container and add marinade. Let it marinate for 30 minutes up to 4 hours.
- Grill Chicken: Fire up the grill to medium-high, or set your pellet grill to 300°F. Grill the chicken breasts for roughly 10 minutes per side, until the internal temperature reaches 165℉.
- Make Asiago Alfredo Sauce: Melt butter in a large skillet over medium heat. Add garlic and saute for a few minutes. Turn the heat to low and whisk in half-and-half and cream cheese. Add Italian seasoning, salt, and black pepper. Whisk in Parmesan cheese and Asiago cheese until smooth and creamy.
- Cook Tortellini: While making the sauce, cook tortellini in a large pot according to the package instructions. Drain and toss with olive oil.
- Assemble Chicken Tortellini Alfredo: Combine half of the alfredo sauce with the cooked tortellini. Place tortellini in a greased 3-quart oven-safe dish. Place sliced grilled chicken on top. Pour remaining sauce over chicken. Sprinkle Panko breadcrumbs and shredded mozzarella over top. Broil in your oven until the topping is golden brown. Serve with fresh parsley and extra Parmesan cheese. Enjoy!
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Notes
- Remove the chicken from the fridge 10-15 minutes before grilling to ensure 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 go from perfectly golden to burnt pretty quickly.
- This pasta dish reheats very well. Add a small splash of half-and-half while reheating to bring the sauce back to life.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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