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Asiago Tortelloni Alfredo with Grilled Chicken Recipe + VIDEO
5 from 8 votes

Asiago Tortelloni Alfredo with Grilled Chicken Recipe + VIDEO

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 491 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • 18-20 ounces asiago cheese tortelloni or tortellini!, refrigerated
  • 1 pound chicken breast 4 pieces, cutlets
  • 2 cups half and half
  • 1 cup Asiago cheese divided, shredded
  • ¾ cup Parmesan Cheese shredded
  • 4 tablespoons butter divided
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoons all-purpose flour or cornstarch
  • ½ teaspoon garlic powder
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, sprinkle the four thin chicken cutlets with a generous amount of salt, pepper, and Italian seasoning on all sides.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 491

% 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.