Asiago Tortelloni Alfredo With Grilled Chicken

Much better than the real thing, this copycat Olive Garden asiago tortelloni is a mouthwatering pasta dinner idea made right in your own kitchen. Packed with Italian cheeses, creamy Alfredo sauce, and juicy chicken, it’s bound to be a favorite at the table.

Serving plate with Olive Garden asiago tortelloni. A tortelloni is on a fork.

Copycat Olive Garden Asiago Tortelloni Alfredo

Whether you use homemade or store-bought tortellonis, not even the real dish beats this copycat Olive Garden asiago tortelloni in terms of flavor. Served in creamy Alfredo sauce and topped with juicy chicken, crispy panko, and extra cheese for melty goodness, this dish will be the shining star of your dinner menu.

When every bite is rich, herby, juicy, and melty, what’s not to love? Don’t worry about not filling up, though. Just because the filling is vegetarian, it doesn’t mean this dish can’t be hearty. With larger-than-usual stuffed pasta (a.k.a tortelloni) and tender grilled chicken, this recipe goes from light veggie dinner to hearty and protein-packed in a second.

While you definitely get bonus points if you make the pasta from scratch, it’s fine if you don’t have the time to do so. You can make the elements a couple days in advance and just throw everything together when you come home from work. Using your favorite Alfredo sauce brand is also totally allowed! Once it’s out of the oven and the smell gets around, Olive Garden will be asking you for the recipe.

Olive Garden asiago tortelloni with grilled chicken on a plate.

What is Tortelloni?

Tortelloni is a kind of stuffed pasta from northern Italy. It’s larger than other stuffed pastas and is quite filling despite the vegetarian fillings inside. The most popular type of tortelloni is filled with a blend of soft and sharp cheeses and spinach. Finally, it’s usually served in a very simple sauce like browned butter, Alfredo, or marinara.

Ingredients for Olive Garden asiago tortelloni.

Recipe Ingredients

It’s time to load up on different kinds of cheese for this Olive Garden asiago tortelloni. Check the recipe card at the bottom of the post for exact ingredient amounts.

For the Pasta

For the Alfredo

  • Butter – If you use salted, just watch out for the rest of the salt in the recipe.
  • Heavy whipping cream
  • Parmesan cheese – This is my favorite, but any melty cheese like mozzarella will work.
  • Garlic powder – Feel free to substitute it for 2 1/2 finely chopped garlic cloves.
  • Salt and pepper

For the Chicken

  • Chicken breasts – Make sure they’re boneless and skinless.
  • Olive oil
  • Salt and pepper

For the Crispy Panko

  • Salted butter
  • Garlic cloves – Try not to substitute this for garlic powder.
  • Italian seasoning
  • Panko – Regular breadcrumbs also work. If you’re out of breadcrumbs, make your own by blending or crushing some croutons.

Toppings

  • Mozzarella
  • Pecorino
  • Parmesan
  • Asiago

What’s The Best Tortelloni To Use?

Homemade tortelloni is always the best because they’re made with the best quality ingredients, which only means more flavor. However, if you’re not ready to begin your from-scratch pasta journey yet, don’t worry.

Using store-bought refrigerated tortellonis is a great alternative to cut down on prep and cooking time. When selecting one from the store, choose one with a mild cheese filling so that the dish doesn’t end up being overly rich with the alfredo sauce. Frozen tortellinis work too, except they require more planning because you need to thaw them first.

How to Make Asiago Tortelloni Alfredo with Grilled Chicken

If you prepare some of the elements in advance, throwing together this Olive Garden asiago tortelloni will be even easier.

For the Tortellonis and Alfredo Sauce

  • Cook the tortellonis. Prepare homemade tortellonis according to our recipe or cook them according to package instructions. Set them aside.
  • Simmer the cream. Place a medium pot over medium-low heat. Add the butter and heavy cream. Stir until the butter has melted and they’re well combined. Let the mixture simmer and thicken for 2-3 minutes. Don’t let the butter brown or burn, otherwise your Alfredo sauce won’t be white.
  • Add the cheese. Stir in the parmesan and garlic powder. Mix until the cheese has completely melted. Season with salt and pepper to taste. Remove the pot from the heat and set it aside to cool.

For the Chicken

  • Flatten it. Cover the chicken with parchment paper and use a meat mallet to flatten it until it’s about 1″ thick. You can also use a rolling pin. Do this for all the chicken.
  • Cook the chicken. Add about 1 tablespoon of olive oil into a large pan over medium heat. Place the flattened chicken inside, making sure not to overcrowd the pan. You may have to work in batches. Season with salt and pepper to taste. Cook for 2-3 minutes on each side.
  • Let it rest. Remove from the heat and set the chicken on a plate to rest for at least 10 minutes before slicing. Slice it into strips about 3/4″ wide. Set aside.

For the Crispy Panko

  • Cook the panko. Melt the butter in a small pan over medium-low heat. Add the garlic and stir. Let it cook for 1 minute or until fragrant. Add the panko and Italian seasoning. Mix well to combine, stirring occasionally, for 4-5 minutes or until golden brown. Remove it from the heat and set it aside to cool.

To Assemble It

  • Arrange the baking dish. Lightly grease a baking dish with olive oil. Place the tortellonis inside. Pour Alfredo sauce on top to taste. Mix the tortellonis gently to get sauce in the lower levels. Sprinkle the mozzarella, pecorino, parmesan, and Asiago on top.
  • Bake. Pop the baking dish into the oven for 30 minutes. Then sprinkle the crispy panko topping and place the sliced chicken on top. Place it under the broiler for 4-5 minutes or until the cheese has caramelized.
  • Serve. Remove from the oven and let it cool for 10 minutes before serving.

Tips for Success

Even if it’s your first time making pasta from scratch, following these tips will help you seem like a pro:

  • Dust the tray. The dough and tortellini tend to stick to the tray. Make sure to dust the tray with flour generously to avoid them from sticking.
  • Don’t overcook them. Don’t boil the tortellonis until they’re perfectly cooked. They should still be a little bit undercooked because they’ll finish cooking in the oven.
  • Use raviolis. In the worst case scenario, use store-bought or frozen raviolis as long as the filling is similarly delicate and cheesy.
  • Add steak. Swap the grilled chicken for juicy steak. It’s a yummy twist on the recipe.
  • Use store-bought sauce. You don’t always have to go all out with homemade Alfredo sauce. It’s okay to use store-bought sauce too.
Olive Garden asiago tortellonis with grilled chicken on a plate.

What to Serve with This Olive Garden Copycat Recipe

Considering that this Olive Garden asiago tortelloni has lots of cheese and chicken, it’s definitely a meal of its own or at least the main course. Don’t over-do it with the appetizers and sides, though. Less is more. My Cheese Stuffed Tomatoes, Roasted Mushrooms with Parmesan and Pine Nuts, Perfectly Crispy Air Fryer Green Beans, and Roasted Tomato Soup are perfect veggie accompaniments.

Since there’s pasta in the dish, I recommend staying away from starchy veggies like potatoes and corn. Aside from that, pretty much anything will pair beautifully with it.

How to Store & Reheat Leftovers

Refrigerate any cooled leftovers in an airtight container for up to 5 days. Reheat it by sprinkling it with 1-2 teaspoons of milk and then microwaving it for 1-2 minutes or until warm. You can also do it in a pan over medium-low heat for 4-5 minutes.

Tortelloni on a fork.

Can I Freeze This?

Unfortunately, no part of this Olive Garden asiago tortelloni freezes well except the uncooked tortellonis. Place them on a lined baking sheet and pop them into the freezer for 25 minutes. Then transfer them to a freezer-friendly bag or container and freeze for up to 3 months. Thaw them in the fridge a day before you’re planning to cook them.

More Easy Pasta Recipes

Asiago Tortelloni Alfredo With Grilled Chicken

Loaded with cheese goodness, Alfredo, and juicy chicken, this Olive Garden asiago tortelloni will become your favorite weeknight dinner.
Prep Time1 hr
Cook Time2 hrs 20 mins
Resting Time1 hr 20 mins
Total Time4 hrs 40 mins
Course: Dinner, Editor’s Picks, lunch
Cuisine: American, Italian
Keyword: asiago tortelloni alfredo, olive garden asiago tortelloni, olive garden copycat recipe
Servings: 4 people

Ingredients

For the Tortellonis:

  • 2 batches Homemade Tortelloni or 36-40 store-bought tortellonis

For Alfredo:

  • 3/4 cup unsalted butter
  • 2 1/4 cups heavy whipping cream
  • 2 cups parmesan cheese grated
  • 3/4 tsp garlic powder
  • Salt and pepper to taste

For the Chicken:

  • 1 lb boneless skinless chicken breasts
  • Olive oil
  • Salt and pepper to taste

For the Crispy Panko:

  • 2 tbsp salted butter
  • 2 garlic cloves finely chopped
  • 1 tsp Italian seasoning
  • 3/4 cup panko

For Topping:

  • 1 cup mozzarella grated
  • 1/8 cup pecorino
  • 1/8 cup parmesan shredded
  • 1/4 cup Asiago

Instructions

To Make the Pasta:

  • Boil it. Make two batches of our Homemade Tortelloni, boil them, and set them aside. If you use store-bought tortellonis, cook them according to package instructions.

To Make the Alfredo Sauce:

  • Simmer the cream. Place a medium-sized pot over medium-low heat. Add the butter and heavy cream. Stir continuously until the butter has melted and they’re well combined. Let the mixture simmer for 2-3 minutes.
  • Add the cheese. Add the parmesan and garlic powder into the sauce. Stir until the cheese has completely melted. Season with salt and pepper to taste.
  • Set it aside. Remove the pot from the heat and set it aside to cool.

To Make the Crispy Panko:

  • Cook the panko. Melt the butter in a small pan over medium-low heat. Add the garlic and stir. Let it cook for 1 minute or until fragrant. Add the panko and Italian seasoning. Mix well to combine and cook everything, stirring occasionally, for 4-5 minutes or until golden brown.
  • Set it aside. Place it on an extended plate to cool down.

To Make the Chicken:

  • Flatten it. Cover the chicken breast with parchment paper or plastic wrap and use a meat mallet to flatten it until it’s about 1″ thick. You can also use a rolling pin. Do this for every piece
  • Cook the chicken. Add about 1 tbsp of olive oil into a large pan over medium heat. Place the flattened chicken breasts inside, making sure not to overcrowd the pan. You may have to work in batches. Season with salt and pepper to taste. Cook for 2-3 minutes on each side.
  • Let it rest. Remove from the heat and set them on a plate to rest for at least 10 minutes before slicing.
  • Slice. Slice the chicken breast into strips about 3/4″ wide. Set aside.

To Assemble the Dish

  • Arrange the baking dish. Lightly grease a baking dish or cast-iron skillet with olive oil. Place the tortellonis inside. Pour Alfredo sauce on top to taste. Mix the tortellonis gently to get sauce in the lower levels too. Sprinkle the mozzarella, pecorino, parmesan, and Asiago on top.
  • Bake. Pop the baking dish into the oven for 30 minutes. Then sprinkle the crispy panko topping and place the sliced chicken on top. Place it under the broiler for 4-5 minutes or until the cheese has caramelized.
  • Serve. Remove from the oven and let it cool for 10 minutes before serving. Enjoy!

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