Description

This Olive Garden-inspired Asiago Tortelloni Alfredo with Grilled Chicken is a rich and satisfying homemade version of a restaurant favorite. It features cheese-stuffed tortelloni coated in a creamy Alfredo sauce made with Asiago and Parmesan, topped with seasoned grilled chicken breast. Perfect for an indulgent dinner, this copycat recipe delivers bold flavor, velvety texture, and comforting Italian-American flair—just like your favorite dish at Olive Garden.

Ingredients

Scale

Grilled Chicken Breasts

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoons ground black pepper
1/2 teaspoon Italian seasoning blend

Pasta

9 ounces refrigerated tortellini I recommend an asiago and ham blend

Creamy Alfredo Sauce

1 cup heavy cream
1 cup half and half
4 ounces salted butter you can use unsalted
3/4 cup grated Parmesan cheese
1/4 cup grated Asiago cheese you can swap this for Parmesan cheese
1 teaspoon garlic powder

Toppings

1/3 cup Panko breadcrumbs
1/2 cup Mozzarella cheese, shredded

Instructions

Grilled Chicken Breasts

Pound chicken breasts out to ½ inch thickness with a meat mallet. Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning blend in a zip top bag. Seal the bag and allow the chicken to marinate for about 30 minutes.
Saute chicken in a cast iron or a stainless steel skillet. Add enough vegetable oil to coat the bottom, turn up the heat to medium high cook for 7 to 9 minutes or until the chicken releases from the pan, cook for 5 to 7 minutes on the other side. Remove chicken from the pan, and allow chicken to rest on a cutting board.

Alfredo sauce

Prepare the Alfredo sauce by combining the cream, half and half, and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the garlic powder, Parmesan, and asiago cheese and whisk quickly. Add the garlic powder and continue to whisk.
The sauce will thicken after a minute or two. If the sauce remains thin, increase the heat of the sauce, and it will thicken.

Finishing the dish

Turn on the oven broiler.
Cook tortellini according to package directions.
In a 2 quart baking dish add tortellini, pour enough sauce to fully coat, and then some into the baking dish. Slice chicken breasts and add them on top of the tortellini, if you have extra sauce, drizzle the sauce over the chicken.
Add ⅓ cup panko bread crumbs, and ½ cup shredded mozzarella cheese, and broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.

Notes

Tortelloni Options: For best results, use refrigerated or fresh cheese tortelloni. If you can’t find a blend with Asiago cheese, use plain cheese tortelloni and rely on the sauce to add Asiago flavor.
Cheese Substitution: If Asiago is unavailable, substitute with Pecorino Romano or aged Parmesan for a similar sharpness.
Chicken Prep Tip: Marinate the chicken in olive oil, garlic, and Italian herbs for 30 minutes before grilling for added flavor.
Make It Vegetarian: Simply omit the grilled chicken. The pasta and sauce are hearty enough to stand on their own.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over the stove with a splash of cream or milk to loosen the sauce.
Serving Suggestion: Pair with garlic breadsticks and a crisp green salad to complete the Olive Garden dining experience at home.