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Olive Garden-Style Asiago Tortelloni Alfredo with Grilled Chicken

A creamy and dreamy pasta dish featuring Asiago tortelloni tossed in a luscious Alfredo sauce with grilled chicken, bringing comfort food to life.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Pasta
Cuisine: Comfort Food, Italian-American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb tortelloni or tortellini (pick four cheese or chicken for maximum flavor)
  • 4 pieces boneless skinless chicken breasts
  • 2 tbsp avocado or vegetable oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly-ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 6 tbsp butter at room temperature for easy mixing
  • 1 clove garlic (minced)
  • 1 cup heavy cream can use evaporated milk for a lighter option
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated Asiago cheese
  • to taste Minced chives or parsley for garnish

Method
 

Prepare Chicken
  1. Heat your grill pan over medium-high heat (around 400°F).
  2. Rub the chicken breasts with avocado oil, kosher salt, black pepper, garlic powder, and red chili flakes.
  3. Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F). Let it rest before slicing.
Prepare Tortelloni
  1. While the chicken is grilling, cook the tortelloni according to package instructions in a pot of salted boiling water — usually about 3-5 minutes for fresh tortelloni.
  2. Reserve about 1/2 cup of pasta water before draining to enhance the sauce later.
Make Asiago Alfredo Sauce
  1. In a large skillet, melt 6 tbsp of butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  2. Stir in the cream and bring it to a gentle boil; reduce heat and simmer for about 3 minutes.
  3. Mix in the parmesan and Asiago cheese, whisking until completely melted and the sauce is creamy. Adjust consistency with reserved pasta water if needed.
To Assemble
  1. Toss the cooked tortelloni gently in the sauce until fully coated.
  2. Slice the grilled chicken, serve atop the creamy tortelloni, and garnish with chives or parsley.

Notes

Leftover pasta can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently to prevent drying out. You can prepare the Alfredo sauce and grilled chicken in advance and simply toss with freshly cooked tortelloni when you’re ready to serve.