Olive Garden Asiago Tortellini Alfredo with Grilled Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4
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Calories
1002 kcal
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Course
Main Course
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Cuisine
Italian
Olive Garden Asiago Tortellini Alfredo with Grilled Chicken
Description
This recipe begins by pounding chicken breasts thin and marinating them briefly with olive oil, salt, pepper, and Italian seasoning to infuse flavor. The chicken is then sautéed until cooked through and rested before slicing. Meanwhile, the Alfredo sauce is gently heated without boiling, using cream, half and half, and butter, to which Parmesan, Asiago, and garlic powder are whisked as the sauce thickens. Tortellini is cooked and combined with the sauce.
The assembled dish layers the creamy tortellini with the sliced grilled chicken, then is topped with a mixture of shredded mozzarella and panko breadcrumbs. This topping can be broiled or baked to add a golden, crispy texture that contrasts the creamy sauce and tender chicken.
This dish serves as a hearty entrée combining protein, pasta, and cheese, suitable for a filling meal. The balance between creamy sauce and the seasoned grilled chicken provides textural and flavor variety.
Ingredients
Grilled Chicken Breasts
- 1 pound chicken breast boneless skinless
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoons black pepper ground
- 1/2 teaspoon Italian seasoning blend
Pasta
- 9 ounces tortellini I recommend an asiago and ham blend, refrigerated
Creamy Alfredo Sauce
- 1 cup heavy cream
- 1 cup half and half
- 4 ounces butter you can use unsalted, salted
- 3/4 cup Parmesan Cheese grated
- 1/4 cup Asiago cheese you can swap this for Parmesan cheese, grated
- 1 teaspoon garlic powder
Toppings
- 1/3 cup panko breadcrumbs
- 1/2 cup mozzarella cheese shredded
Instructions
Grilled Chicken Breasts
- Pound chicken breasts out to ½ inch thickness with a meat mallet. Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning blend in a zip top bag. Seal the bag and allow the chicken to marinate for about 30 minutes.
- Saute chicken in a cast iron or a stainless steel skillet. Add enough vegetable oil to coat the bottom, turn up the heat to medium high cook for 7 to 9 minutes or until the chicken releases from the pan, cook for 5 to 7 minutes on the other side. Remove chicken from the pan, and allow chicken to rest on a cutting board.
Alfredo sauce
- Prepare the Alfredo sauce by combining the cream, half and half, and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the garlic powder, Parmesan, and asiago cheese and whisk quickly. Add the garlic powder and continue to whisk.
- The sauce will thicken after a minute or two. If the sauce remains thin, increase the heat of the sauce, and it will thicken.
Finishing the dish
- Turn on the oven broiler.
- Cook tortellini according to package directions.
- In a 2 quart baking dish add tortellini, pour enough sauce to fully coat, and then some into the baking dish. Slice chicken breasts and add them on top of the tortellini, if you have extra sauce, drizzle the sauce over the chicken.
- Add ⅓ cup panko bread crumbs, and ½ cup shredded mozzarella cheese, and broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1002 kcal
% Daily Value*
| Calories | 1002kcal | 50% |
| Carbohydrates | 37g | 12% |
| Protein | 47g | 94% |
| Fat | 75g | 115% |
| Saturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Sodium | 1372mg | 57% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2044IU | 41% |
| Vitamin C | 2mg | 2% |
| Calcium | 497mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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