Olive Garden Asiago Tortelloni Alfredo (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb four cheese or chicken tortelloni or tortellini
→ Grilled Chicken
02 -
4 boneless skinless chicken breasts
03 -
2 tablespoons avocado or vegetable oil
04 -
1 teaspoon kosher salt
05 -
1/4 teaspoon freshly ground black pepper
06 -
1/4 teaspoon garlic powder
07 -
1/2 teaspoon red chili flakes
→ Asiago Alfredo Sauce
08 -
6 tablespoons unsalted butter
09 -
1 clove garlic, minced
10 -
1 cup heavy cream (35% milk fat) or evaporated milk
11 -
1/4 teaspoon black pepper
12 -
1/2 teaspoon kosher salt
13 -
1/2 cup grated Parmesan cheese
14 -
1/2 cup grated Asiago cheese
→ Garnish
15 -
Minced chives or parsley
# Instructions:
01 -
Coat chicken breasts evenly with oil, kosher salt, black pepper, garlic powder, and red chili flakes. Let rest at room temperature while preheating grill or grill pan over medium-high heat for 5 minutes. Oil grill grates, then cook chicken undisturbed for 5 minutes. Flip and continue grilling until internal temperature reaches 165°F (74°C). Remove from heat, transfer to a plate, and let rest for 5 minutes before slicing thinly crosswise.
02 -
Bring a large pot of salted water to a boil. Add tortelloni and cook 7-8 minutes or according to package instructions until tender. Drain thoroughly in a colander.
03 -
Melt butter over medium heat in a large saucepan. Add minced garlic and sauté until softened, about 1 minute. Whisk in heavy cream, kosher salt, and black pepper, then bring to a gentle simmer. Remove from heat and whisk in Parmesan and Asiago cheese until smooth. Cover and keep warm off the heat on a still-warm burner.
04 -
Add the drained tortelloni to the sauce and gently toss to coat evenly. Adjust salt to taste. Plate the sauced tortelloni and top with sliced grilled chicken. Garnish with minced chives or parsley before serving.
# Notes:
01 -
Use a meat thermometer to avoid overcooking chicken; it should reach 165°F (74°C). Let chicken rest covered to retain juiciness before slicing. Evaporated milk is a suitable lighter substitute for heavy cream but may result in a thinner sauce. Adding cornstarch or flour can thicken the sauce if desired.