Chicken Tortelloni Alfredo is a quick and delicious copycat recipe of Olive Garden’s famous cheesy entree.
Plump tortelloni are smothered in a rich asiago Alfredo sauce and paired with juicy, perfectly seasoned grilled chicken. It’s indulgent, creamy, and full of flavor, yet simple enough for a weeknight dinner.
Using store-bought tortelloni makes this version of the classic even more approachable and quick to make. If you love restaurant-style comfort food, this recipe is a must-try at home.
Servings: 6
Equipment
- Grill or grill pan
- large pot
- Colander
- Saucepan
- Whisk
- sharp knife
- Cutting board
- Meat thermometer
Ingredients
- 1 lb tortelloni or tortellini four cheese or chicken filling
For the Grilled Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp avocado or vegetable oil
- 1 tsp kosher salt
- ¼ tsp freshly-ground black pepper
- ¼ tsp garlic powder
- ½ tsp red chili flakes
For the Asiago Alfredo Sauce:
- 6 tbsp butter
- 1 clove garlic minced
- 1 cup heavy cream or evaporated milk
- ¼ tsp black pepper
- ½ tsp kosher salt
- ½ cup grated Parmesan cheese
- ½ cup grated Asiago cheese
- Minced chives or parsley for garnish
Instructions
Prepare the Chicken:
- Rub the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Let the chicken sit at room temperature while you preheat your grill or grill pan to medium-high heat.
- Oil the grill grates and cook the chicken for 5 minutes undisturbed, allowing it to develop a nice sear.
- Flip the chicken and continue cooking until the internal temperature reaches 165°F. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it thinly across the grain.
Cook the Tortelloni:
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the tortelloni to the boiling water and cook according to the package instructions (about 7-8 minutes). Drain and set aside.
Make the Alfredo Sauce:
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the cream, salt, and pepper, and bring the sauce to a simmer. Let it cook for a few minutes until slightly thickened.
- Remove the pan from heat and whisk in the Parmesan and Asiago cheeses until smooth and creamy. Cover the pan and keep it warm on the stove.
Assemble the Dish:
- Toss the cooked tortelloni in the Alfredo sauce until well coated.
- Divide the tortelloni among plates and top each serving with slices of grilled chicken.
- Garnish with minced chives or parsley before serving.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Prepping the Chicken: For even cooking, pound the chicken breasts to an even thickness before grilling.
- Temperature Check: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F to prevent it from drying out.
- Rest the Chicken: Let the chicken rest for a few minutes after grilling to retain its juiciness.
- Make Ahead: Cook the tortelloni, chicken, and Alfredo sauce separately and store them in the refrigerator for up to 5 days. Reheat the components together when ready to serve.
- Freezing Instructions: This dish freezes well. Portion it into freezer-safe containers and store it for up to 3 months. Thaw in the refrigerator before reheating.
- Vegetarian Version: Simply omit the chicken for a vegetarian option.
- Substitutions: If you can’t find Asiago cheese, Parmesan or Grana Padano makes great substitutes. Evaporated milk can be used instead of heavy cream for a lighter sauce.
