Olive Garden Asiago Tortellini Alfredo with Grilled Chicken

Olive Garden asiago chicken tortelloni in a white serving bowl.

5 from 1 vote

Olive Garden Asiago Tortellini Alfredo with Grilled Chicken

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

Prep Time30

Cook Time30

Total Time1

Course: All Recipes, Main Course

Cuisine: Italian

Servings: servings

Calories: 1042kcal

Author: Jeri Walker

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!

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.

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