If you’ve ever craved the indulgence of Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken at home, this recipe is a true game-changer. Rich cheese tortelloni, golden slices of freshly grilled chicken, and a luxuriously creamy alfredo sauce combine in a plate that’s pure comfort and decadence. As you divide the tortelloni among serving plates, each swirl of sauce and sprinkle of fresh Asiago will have your kitchen smelling absolutely irresistible, promising a restaurant-worthy meal in your own dining room!

Divide the tortelloni among serving plates Recipe - Recipe Image

Ingredients You’ll Need

These core ingredients deliver the lush, velvety sauce and vibrant flavors that make this dish unforgettable. Each one has an important part to play, guaranteeing the perfect bite when you divide the tortelloni among serving plates.

Cheese Tortelloni (3 cups, fresh or frozen): These pillow-like pasta pockets are the foundation of the dish, soaking up every bit of savory alfredo sauce.
Boneless, Skinless Chicken Breasts (2): Grilling adds a subtle smoky flavor, and lean chicken pairs perfectly with the rich, cheesy pasta.
Olive Oil (2 tablespoons): Essential for getting that irresistible sear and juiciness on the chicken.
Salt and Pepper, to taste: Simple seasonings that let the flavors of the cheese and cream shine through.
Heavy Cream (2 cups): This is the key to an ultra-creamy, luscious alfredo sauce—don’t skimp!
Grated Parmesan Cheese (1 cup): Brings a nutty, salty baseline and helps thicken the sauce.
Grated Asiago Cheese (1/2 cup, plus extra for topping): Adds a sharp, tangy kick that sets this recipe apart.
Garlic, Minced (2 cloves): A burst of fragrance and warmth in each mouthful.
Unsalted Butter (2 tablespoons): Rounds out the sauce with a glossy, rich finish.
Nutmeg (1/4 teaspoon, optional): Just a hint provides a lovely depth to the creamy sauce—don’t overlook it if you have some on hand.
Chopped Fresh Parsley (1/4 cup, optional, for garnish): Brightens everything up with a pop of color and freshness right before you divide the tortelloni among serving plates.

How to Make Divide the tortelloni among serving plates

Step 1: Cook the Tortelloni

Start by bringing a large pot of salted water to a rolling boil. Add your cheese tortelloni and cook according to the package instructions—typically about 4-5 minutes for fresh, or 8-10 minutes for frozen pasta. Make sure to stir gently so the tortelloni don’t stick together. Once perfectly tender, drain well and set aside as you prepare the next components.

Step 2: Grill the Chicken

Pat the chicken breasts dry to guarantee a good sear, then season both sides generously with salt and pepper. In a large skillet over medium-high heat, warm the olive oil, then add the chicken. Grill for 5-6 minutes per side, until the outside is beautifully golden and the inside is fully cooked to 165°F (75°C). Let the chicken rest for a few minutes, then slice it thin so every piece can nestle perfectly atop your pasta when you divide the tortelloni among serving plates.

Step 3: Prepare the Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Toss in the minced garlic and sauté for 1-2 minutes, filling your kitchen with an aroma that just begs anticipation. Pour in the heavy cream and bring the mixture to a gentle simmer—go slowly here for the best texture. Once warm, whisk in the Parmesan and Asiago cheeses, stirring constantly until everything turns satiny and thick. If you have nutmeg, now’s your chance to add a pinch for an extra-sophisticated touch. Taste and adjust salt and pepper as needed.

Step 4: Combine Tortelloni and Alfredo Sauce

Add your cooked tortelloni straight into the luxurious Alfredo sauce, gently tossing to make sure every pouch is coated in cheesy, creamy goodness. This is where the magic happens, and you’ll know the dish is ready when the tortelloni glisten with that perfectly thick sauce.

Step 5: Assemble and Divide the tortelloni among serving plates

Here’s the best part: divide the tortelloni among serving plates, making sure each one gets a generous helping of sauce. Top with slices of grilled chicken, then shower everything with a bit more Asiago cheese and a fresh sprinkling of parsley if you like. Now, your homemade masterpiece is ready for enjoying!

How to Serve Divide the tortelloni among serving plates

Garnishes

For a finishing flourish, sprinkle a little extra grated Asiago or Parmesan and a bit of finely chopped fresh parsley right before you divide the tortelloni among serving plates. This adds both a touch of fresh color and a punch of bold, tangy flavor.

Side Dishes

Classic sides like buttery garlic breadsticks or a crisp Caesar salad can round out your meal beautifully. Consider simple roasted vegetables or a lemony arugula salad if you want a lighter contrast to the rich pasta. Dish everything up family-style and divide the tortelloni among serving plates for an authentic restaurant experience.

Creative Ways to Present

For a dinner party-worthy plating, serve the tortelloni on warm, shallow bowls and artfully fan out the grilled chicken over the top. Scatter microgreens or lemon zest for a modern twist, or nestle the tortelloni on a bed of sautéed spinach to boost both color and nutrition before you divide the tortelloni among serving plates.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let everything cool to room temperature, then transfer the tortelloni and chicken to an airtight container. Store them in the refrigerator for up to three days, separating the pasta and sauce if you prefer optimal texture when you divide the tortelloni among serving plates later.

Freezing

You can freeze the tortelloni and alfredo sauce (without garnishes) for up to two months. Slice the chicken and package it separately for best results. Thaw overnight in the fridge before reheating and divide the tortelloni among serving plates once everything is piping hot and creamy again.

Reheating

To reheat, warm the sauce and tortelloni gently on the stovetop over low heat, adding a splash of cream or milk to restore the creamy texture. Reheat the chicken separately (covered, in the microwave or oven) to maintain its juiciness, then combine and divide the tortelloni among serving plates for a second time—just as delicious as the first.

FAQs

Can I use store-bought Alfredo sauce instead?

Absolutely! While homemade Alfredo sauce brings an unbeatable richness, a high-quality jarred version will still yield tasty results for those nights when you need dinner on the table fast.

Is it okay to use frozen tortelloni?

Yes, frozen tortelloni works wonderfully in this recipe. Just adjust the cooking time per package instructions and make sure to drain well before adding to the sauce.

What if I don’t have Asiago cheese?

If Asiago isn’t available, substitute with additional Parmesan or try Pecorino Romano for a similar bold, salty flavor—it will still impress anyone you divide the tortelloni among serving plates with!

How can I make this dish vegetarian?

Simply skip the grilled chicken or add sautéed mushrooms, roasted broccoli, or even sun-dried tomatoes. The creamy alfredo and hearty tortelloni guarantee satisfaction, even meat-free.

Can I prep anything ahead?

Definitely. Make the grilled chicken and chop the parsley ahead of time, or even prepare the Alfredo sauce a day in advance. This way, you can quickly reheat and divide the tortelloni among serving plates when you’re ready to eat.

Final Thoughts

This Copycat Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken is the kind of crowd-pleasing, soul-satisfying dinner everyone deserves at home. So gather your ingredients, invite friends or family to the table, and don’t forget to divide the tortelloni among serving plates with a flourish. Buon appetito!

Divide the tortelloni among serving plates Recipe

★★★★★

5 from 9 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Olive Garden-inspired recipe features tender cheese tortelloni coated in a creamy Alfredo sauce, topped with grilled chicken and a sprinkle of savory Asiago cheese. It’s a comforting and indulgent dish perfect for a cozy dinner at home.

Instructions

Cook the Tortelloni: Bring a large pot of salted water to a boil. Cook tortelloni according to package instructions, then drain and set aside.
Grill the Chicken: Season chicken with salt and pepper, then grill until fully cooked. Slice into strips.
Prepare the Alfredo Sauce: Sauté garlic in butter, add cream, and simmer. Stir in cheeses until smooth. Season with nutmeg, salt, and pepper.
Combine Tortelloni and Sauce: Toss cooked tortelloni in Alfredo sauce.
Assemble the Dish: Serve tortelloni topped with grilled chicken, extra Asiago cheese, and parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Italian