Description
Olive Garden’s asiago tortelloni alfredo with grilled chicken blends creamy pasta perfection with succulent protein. Rich Italian-inspired flavors promise a restaurant-quality meal that delights your palate and satisfies your hunger.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breasts
Pasta and Cheese:
- 9 ounces refrigerated tortellini (Asiago and ham blend recommended)
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese (can swap for additional Parmesan)
- 1/2 cup shredded Mozzarella cheese
Sauce and Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning blend
- 1 cup heavy cream
- 1 cup half and half
- 4 ounces salted butter (unsalted can be used as well)
- 1 teaspoon garlic powder
- 1/3 cup Panko breadcrumbs
Instructions
- Create a flavor-packed marinade by combining olive oil, salt, black pepper, and Italian seasoning in a zip-top bag. Gently massage chicken breasts to an even 1/2-inch thickness, then immerse in the marinade. Allow flavors to meld for approximately 30 minutes.
- Preheat a skillet with a thin layer of vegetable oil over medium-high heat. Carefully transfer marinated chicken to the hot surface, cooking until golden brown and thoroughly cooked. Each side requires about 7-9 minutes. Transfer chicken to a cutting board and let it rest.
- Initiate the creamy Alfredo sauce by combining heavy cream, half and half, and butter in a saucepan. Warm the mixture until delicate bubbles form, avoiding a full boil. Gradually whisk in Parmesan and Asiago cheese along with garlic powder until the sauce transforms into a smooth, luxurious consistency.
- Cook tortellini according to package instructions, ensuring perfect al dente texture. Transfer the pasta to a 2-quart baking dish, generously coating each piece with the velvety Alfredo sauce.
- Slice the rested chicken into elegant strips, arranging them artfully atop the cheese-laden tortellini. For an extra touch of golden perfection, place the dish under the broiler for 2-3 minutes until the surface develops a delicate, appetizing crust.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 2 hours in the refrigerator for maximum taste penetration.
- Use a meat thermometer to ensure chicken reaches 165°F internally, preventing overcooking while guaranteeing food safety.
- Substitute heavy cream with half-and-half or whole milk for a lighter version, reducing overall calorie content.
- Toast fresh garlic instead of garlic powder for more robust, authentic flavor profile in the Alfredo sauce.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 1035
- Sugar: 4 g
- Sodium: 1130 mg
- Fat: 65 g
- Saturated Fat: 35 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 198 mg