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This Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken is a rich and comforting dish that combines tender tortelloni pasta with a creamy Asiago Alfredo sauce and juicy grilled chicken slices. It is perfect for a satisfying weeknight dinner or a special meal to share with family.
I first made this when craving a restaurant-quality pasta at home. Now it’s a family favorite, and the rich Asiago sauce always gets compliments.
Ingredients
- Tortelloni or tortellini: choose fresh or quality store-bought for best texture and flavor
- Boneless skinless chicken breasts: easy to grill and slice, or substitute with chicken thighs for juicier meat
- Avocado or vegetable oil: helps season the chicken and prevents sticking on the grill
- Kosher salt and freshly ground black pepper: the foundation for seasoning
- Garlic powder and red chili flakes: add warmth and a subtle kick to the grilled chicken
- Butter: essential for a rich Alfredo base, use unsalted to control salt level
- Garlic clove minced: provides aromatic depth to the sauce
- Heavy cream (or evaporated milk): creates the signature creamy texture; evaporated milk is a lighter option but use careful heat
- Grated Parmesan and Asiago cheese: together they bring sharp, nutty flavor and the sauce’s unique character
- Minced chives or parsley: fresh herb garnish that brightens the dish visually and taste-wise
Step-by-Step Instructions
- Prepare the Chicken:
- Coat the chicken breasts with oil, kosher salt, black pepper, garlic powder, and red chili flakes. Let them sit at room temperature while you preheat your grill or grill pan to medium-high for about five minutes. Oil the grill grates to prevent sticking. Place the chicken on the grill and cook undisturbed for roughly five minutes until it naturally releases from the grill. Flip and continue cooking until the internal temperature reads 165 degrees Fahrenheit. Remove the chicken and let it rest for five minutes to lock in the juices, then slice thinly across the grain.
- Cook the Tortelloni:
- While the chicken is grilling, bring a large pot of salted water to a rolling boil. Add the tortelloni and cook for seven to eight minutes or according to the package instructions until tender but still firm. Drain the pasta in a colander, shaking off excess water.
- Make the Asiago Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook gently until fragrant, about one minute, taking care not to brown the garlic. Slowly whisk in the cream along with salt and pepper. Bring the mixture to a gentle simmer, then remove the pan from heat. Stir in the Parmesan and Asiago cheese, whisking until the sauce is smooth and creamy. Cover the pan and keep it warm on the still-warm burner while you prepare to assemble.
- Assemble the Dish:
- Add the cooked tortelloni to the sauce and toss gently to coat every piece in the creamy cheese mixture. Taste and adjust salt if needed. Divide the pasta evenly onto plates and top with the sliced grilled chicken. Sprinkle with minced chives or parsley for a fresh finish.
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The first time I tried adding Asiago to an Alfredo sauce it transformed a familiar pasta into something extraordinary. It instantly became a dinner I knew to serve for celebrations or cozy nights in.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, adding a splash of milk or cream if the sauce has thickened too much. Avoid microwave reheating as the sauce can separate.
Ingredient Substitutions
If Asiago cheese is unavailable, use extra Parmesan for a similar cheesy flavor. For a vegetarian option, skip the chicken and toss in sautéed spinach or steamed broccoli. Heavy cream can be replaced with evaporated milk for a lighter version, but avoid using milk or half and half alone as the sauce may curdle.
Serving Suggestions
Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness of the pasta. Garlic bread or warm focaccia are wonderful for soaking up any leftover Alfredo sauce on the plate. A glass of chilled Pinot Grigio or a light red wine pairs nicely with the bold cheese and smoky chicken.
Cultural Context
This dish adapts classic Italian comfort food with a creamy Americanized Alfredo sauce enriched by Asiago cheese, which originally comes from the Veneto region of Italy. The grilled chicken adds a protein-focused twist making it more hearty and meal-complete in home kitchens.
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Frequently Asked Questions
- → What cheese can I use if Asiago is unavailable?
Parmesan cheese is an excellent substitute for Asiago, offering a similar nutty and sharp flavor to maintain the sauce's creamy richness.
- → Can I use tortellini interchangeably with tortelloni?
Yes, tortellini can be used in place of tortelloni. Just be sure to follow the cooking time indicated on the package to avoid overcooking.
- → How do I prevent grilled chicken from drying out?
Season the chicken well and grill over medium-high heat without moving it too much. Use a meat thermometer to ensure the internal temperature reaches 165ºF, then let it rest for juicier results.
- → Is there a lighter alternative to heavy cream for this sauce?
Evaporated milk can provide a lighter, creamy texture without curdling during cooking, though the sauce will be thinner than one made with heavy cream.
- → How can I thicken the Alfredo sauce if it’s too thin?
Add a small amount of cornstarch or flour mixed with cold water to the sauce and simmer gently while stirring until it reaches your desired consistency.
- → Can I add vegetables to this dish?
Yes, adding greens like fresh spinach during the sauce-tossing step introduces color and a nice contrast in flavor and texture.