Asiago Tortelloni Alfredo with Grilled Chicken Recipe + VIDEO
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
491 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Asiago Tortelloni Alfredo with Grilled Chicken Recipe + VIDEO
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This copycat Olive Garden Asiago Tortelloni (or tortellini) recipe includes cheesy pasta in a rich and creamy homemade Alfredo sauce, topped with tender grilled chicken and crispy breadcrumbs.
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Ingredients
- 18-20 ounces refrigerated asiago cheese tortelloni or tortellini!
- 1 pound chicken breast cutlets 4 pieces
- 2 cups half and half
- 1 cup shredded Asiago cheese divided
- ¾ cup shredded Parmesan cheese
- 4 tablespoons butter divided
- 2 tablespoons panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoons all-purpose flour or cornstarch
- ½ teaspoon garlic powder
- salt and pepper
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Instructions
- Set out a large 14-inch oven-safe sauté pan, and a large 6-quart sauce pot. Fill the sauce pot half full with water and add a large pinch of salt. Set over the stovetop and bring to a boil for the pasta.
- Meanwhile, sprinkle the four thin chicken cutlets with a generous amount of salt, pepper, and Italian seasoning on all sides.
- Place the large sauté pan over medium heat. Add 1 tablespoon of butter to the sauté pan. Set a holding plate to the side for when the chicken is finished cooking. Once the butter has melted, place the four chicken cutlets in the skillet and sauté for 3 to 4 minutes per side. (You can also cook the chicken on the grill if you prefer.) Once fully cooked, move the chicken cutlets to the holding plate. Cover with foil to keep warm.
- Wipe the skillet out with a paper towel. Then add the remaining 3 tablespoons of butter and 1 teaspoon of flour. As the butter melts, whisk well to create a very loose roux for thickening the alfredo sauce. Pour in the half-and-half, followed by 1/2 cup of asiago cheese, 3/4 cup of Parmesan cheese, and 1 teaspoon of garlic powder. Lower the heat to medium-low and stir until the cheese melts into the half-and-half. Allow the mixture to thicken, but Do NOT allow it to boil, or it will start to separate. Keep the temperature low.
- Meanwhile, once the water starts to boil, stir the refrigerated tortelloni into the water. Cook according to the package instructions, making sure to remove the tortelloni at al dente so it is not too soft.
- Once the tortelloni is cooked, use a skimmer to scoop the tortelloni out of the boiling water and place it directly in the Alfredo sauce. Turn the heat off both burners, and stir to coat the tortellini and sauce. Taste the pasta and salt and pepper as needed.
- Place the chicken cutlets on a cutting board. Slice them into thin strips and arrange the chicken pieces over the top of the tortellini in the sauté pan. Sprinkle the top of the chicken with the remaining ½ cup of asiago cheese and 2 tablespoons of Panko breadcrumbs. Place the sauté pan on the top rack of the oven and set the oven on broil. Watch carefully, broiling the top of the chicken only long enough so the cheese is melted, and the breadcrumbs are golden, 1 to 3 minutes. Carefully remove the pan from the oven and serve hot.
Notes
- Use any flavor of tortelloni or tortellini you like!
- Leftovers aren't quite as luscious and lovely, but they are still super delicious! Let the baked Alfredo dish cool, then transfer to an airtight container and keep in the fridge for up to 3-4 days.
- You can freeze the tortellini Alfredo before or after baking. Transfer to a freezer-safe container - I suggest a disposable aluminum pan that can go straight from the freezer to oven. Then wrap in a layer of aluminum foil as well. Freeze for up to 3 months.
- To bake from frozen: Cover the pan with aluminum foil and bake in a 350-degree F oven for 40 minutes. Remove the foil, and bake for another 10-15 minutes, until heated throughout. Broil for the last few minutes to finish.
Nutrition Information
Show Details
Serving
1cup
Calories
491kcal
(25%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
112mg
(37%)
Sodium
794mg
(33%)
Potassium
327mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
588IU
(12%)
Vitamin C
1mg
(1%)
Calcium
433mg
(43%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 491kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 794mg | 33% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 433mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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