Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken is a beloved dish that combines the comforting richness of a creamy Alfredo sauce with the robust flavors of grilled chicken and cheese-filled tortelloni. This dish has gained popularity not just within the walls of Olive Garden but also among home cooks who enjoy recreating restaurant favorites in their own kitchens. It’s a perfect representation of Italian-American cuisine, known for its hearty portions, rich flavors, and crowd-pleasing appeal.
What makes this dish truly special is the combination of textures and flavors. The tortelloni, filled with a blend of Asiago cheese and ham, provides a savory, cheesy base. The Alfredo sauce, made from a luxurious mix of heavy cream, half and half, and Parmesan, coats each bite with a velvety richness that is both indulgent and satisfying. The grilled chicken adds a smoky, savory contrast, balancing the creaminess of the sauce with its tender, slightly charred edges. Topped with a layer of melted Mozzarella and crispy Panko breadcrumbs, this dish offers a delightful mix of creamy, crunchy, and savory elements that make it an irresistible option for both casual dinners and special occasions.
Ingredient Breakdown
Chicken Breasts: The use of boneless, skinless chicken breasts is crucial for this recipe as they cook quickly and evenly, ensuring a tender, juicy result. Boneless chicken allows for easier slicing and better absorption of the marinade, which consists of olive oil, salt, pepper, and Italian seasoning. Skinless chicken is preferred for this dish to maintain the focus on the rich Alfredo sauce and the flavors of the tortelloni, without the added texture of crispy skin.
Tortellini: The Asiago and ham blend tortellini is recommended for its complementary flavors, adding a savory depth that pairs beautifully with the creamy Alfredo sauce. The Asiago cheese inside the tortellini echoes the flavors of the sauce, creating a cohesive dish. While this blend is ideal, other tortellini varieties, such as those filled with spinach and cheese or just cheese, can also be used depending on personal preference or availability.
Cheeses: Parmesan, Asiago, and Mozzarella play pivotal roles in crafting the signature Alfredo sauce and topping. Parmesan and Asiago are incorporated into the sauce, offering a balance of sharp and nutty flavors that enhance the dish’s richness. Mozzarella, shredded and used as a topping, melts beautifully under the broiler, creating a gooey, golden-brown crust that adds to the dish’s appeal.
Dairy Components: Heavy cream, half and half, and butter are essential for achieving the creamy texture of the Alfredo sauce. Heavy cream provides the base richness, while half and half lightens it slightly, ensuring the sauce isn’t overly dense. Butter adds a smooth, velvety finish and helps to emulsify the sauce, creating the luxurious consistency that Alfredo is known for.
Seasonings and Extras: The Italian seasoning and garlic powder infuse the dish with aromatic flavors that complement the rich, cheesy sauce. The Italian seasoning blend, with its mix of herbs like oregano, basil, and thyme, adds a fragrant, herbaceous note, while garlic powder enhances the savory profile of the sauce. Panko breadcrumbs, sprinkled on top before broiling, provide a crunchy contrast to the creamy sauce and tender chicken, ensuring each bite is texturally satisfying.
Step-by-Step Recipe Guide
Preparing the Chicken
Pounding Chicken Breasts: Start by placing the chicken breasts between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch. This step is crucial because it ensures that the chicken cooks evenly, preventing thinner parts from drying out while thicker parts remain undercooked. Evenly pounded chicken also allows for quicker cooking, which helps retain the chicken’s natural juices.
Marinating Process: In a large zip-top bag, combine 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of Italian seasoning. Add the pounded chicken breasts, seal the bag, and massage the marinade into the chicken to ensure even coating. Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. The olive oil helps keep the chicken moist during cooking, while the seasoning blend infuses the meat with aromatic flavors.
Cooking the Chicken: Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom. Once the oil is hot, carefully place the marinated chicken breasts into the skillet. Cook for about 7 to 9 minutes per side, depending on the thickness, until the chicken is golden brown and cooked through (internal temperature of 165°F). The goal is to achieve a crispy exterior with a juicy, tender interior.
Resting the Chicken: After cooking, transfer the chicken breasts to a cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute throughout the chicken, ensuring that it remains moist when sliced. Skipping this step can result in dry chicken as the juices would run out when cut too soon.
Crafting the Alfredo Sauce
Combining Ingredients: In a medium saucepan, combine 1 cup of heavy cream, 1 cup of half and half, and 4 ounces of salted butter (unsalted can be used, but adjust seasoning accordingly). Place the saucepan over medium-high heat and allow the mixture to heat slowly. It’s important to combine these ingredients before applying heat to ensure an even distribution of fat and liquid, which helps create a smooth sauce.
Cooking Process: As the mixture begins to warm, stir occasionally to prevent the butter from separating. Heat until small bubbles start to form around the edges of the saucepan, but do not let it come to a full boil. Bringing the mixture to a boil can cause the cream to curdle, which would result in a grainy sauce. Instead, maintain a gentle simmer, which will help the ingredients meld together into a cohesive, creamy base.
Incorporating Cheeses: Gradually add 3/4 cup of grated Parmesan cheese and 1/4 cup of grated Asiago cheese to the simmering cream mixture. Whisk continuously as you add the cheese, ensuring it melts smoothly into the sauce. Parmesan and Asiago have a high melting point, so adding them gradually and whisking thoroughly is key to avoiding clumps and ensuring a velvety texture. Continue to whisk until the sauce thickens to your desired consistency, typically after about 5 to 7 minutes. The sauce should coat the back of a spoon without being too thick or runny.
Seasoning the Sauce: Once the cheese is fully incorporated, add 1 teaspoon of garlic powder to the sauce and whisk to combine. The garlic powder enhances the savory profile of the sauce without overpowering the delicate cheese flavors. Taste the sauce and adjust seasoning if necessary, adding a pinch of salt or pepper if needed. The sauce is now ready to be poured over the tortellini.
Preparing the Tortellini
Cooking Instructions: Bring a large pot of salted water to a boil. Add 9 ounces of refrigerated tortellini (preferably Asiago and ham blend) to the boiling water. Cook the tortellini according to the package instructions, typically 3 to 5 minutes, until they float to the surface and are tender but still firm to the bite (al dente). Overcooking can cause the tortellini to become mushy and lose their shape, so it’s important to keep an eye on them during cooking.
Combining Tortellini and Sauce: Once the tortellini are cooked, drain them well and transfer them to a 2-quart baking dish. Pour the prepared Alfredo sauce over the tortellini, making sure each piece is well-coated. Use a spatula or spoon to gently stir the tortellini in the sauce, ensuring an even distribution of sauce throughout the dish. This step is crucial for achieving a creamy, flavorful base before adding the chicken and toppings.
Assembling and Broiling
Slicing the Chicken: After the chicken has rested, slice it into thin strips or bite-sized pieces, depending on your preference. Ensure that the slices are even to allow for consistent distribution over the tortellini. Even slices also make the dish more visually appealing and easier to serve.
Layering the Dish: Place the sliced chicken evenly over the tortellini and Alfredo sauce in the baking dish. Arrange the pieces to cover the surface, ensuring that each serving will have a good portion of chicken. This layering not only enhances the presentation but also ensures that every bite is packed with flavor.
Adding Toppings: Sprinkle 1/3 cup of Panko breadcrumbs evenly over the top of the dish. Follow with 1/2 cup of shredded Mozzarella cheese, ensuring the cheese covers the breadcrumbs completely. The Panko adds a delightful crunch, while the Mozzarella melts to form a gooey, golden-brown crust under the broiler. This combination creates a satisfying contrast of textures, with the creamy sauce and tender chicken beneath the crispy topping.
Broiling Tips: Preheat your oven’s broiler to high. Place the baking dish on the middle rack and broil for 2 to 3 minutes, or until the cheese begins to bubble and turns a light golden brown. Keep a close eye on the dish during broiling, as the cheese can quickly go from perfectly browned to burnt. The goal is to achieve a beautifully browned crust without overcooking the delicate ingredients beneath. Once the topping is golden and crispy, remove the dish from the oven and let it cool slightly before serving.
Tips, Variations, and Pairings
Tips for Perfecting the Dish
Preventing Dry Chicken: To keep the chicken moist, start by ensuring it’s evenly pounded to a consistent thickness, which promotes uniform cooking. Marinating the chicken for at least 30 minutes in olive oil and seasonings not only enhances flavor but also helps retain moisture during cooking. When sautéing, avoid cooking the chicken on high heat for too long, which can cause it to dry out. Instead, cook it over medium-high heat, allowing it to sear without losing its juices. Finally, always let the chicken rest for about 5 minutes after cooking; this allows the juices to redistribute throughout the meat, ensuring each bite is tender and moist.
Sauce Consistency: The thickness of the Alfredo sauce can be easily adjusted to your preference. For a thicker sauce, simmer the cream mixture longer before adding the cheese, allowing more liquid to evaporate. Alternatively, add an extra tablespoon of grated Parmesan, which will naturally thicken the sauce. If you prefer a thinner sauce, simply add a splash of additional half and half or milk while whisking in the cheese. If the sauce becomes too thick after adding the cheese, whisk in a little pasta water to loosen it without diluting the flavor.
Browning the Cheese: To achieve a perfectly browned cheese topping, ensure the broiler is preheated and place the dish on the middle rack. Watch closely during broiling, as the cheese can go from golden to burnt in seconds. Rotate the dish if necessary to ensure even browning. If you notice the cheese is browning too quickly while the breadcrumbs are still pale, you can move the dish to a lower rack or reduce the broiler heat slightly to slow the process.
Variations of the Recipe
Vegetarian Option: For a vegetarian version of this dish, simply omit the chicken and use a vegetable-based tortellini, such as spinach and ricotta, or a cheese-only filling. You can also add vegetables like sautéed mushrooms, spinach, or roasted red peppers to the Alfredo sauce for additional flavor and texture. These vegetables complement the richness of the sauce and provide a hearty, satisfying alternative to the chicken.
Alternative Proteins: If you’re looking to switch up the protein, shrimp, tofu, or sausage are excellent alternatives. Shrimp can be quickly sautéed with the same seasoning used for the chicken and then layered over the tortellini. For a plant-based option, tofu can be marinated and grilled to add a chewy texture that contrasts nicely with the creamy sauce. Alternatively, cooked Italian sausage adds a spicy, robust flavor that pairs well with the Alfredo sauce’s richness.
Different Cheeses: While Parmesan, Asiago, and Mozzarella are the traditional choices, experimenting with other cheeses can give the dish a unique twist. Gouda, with its smoky flavor, can replace Mozzarella for a deeper, richer taste. Fontina, known for its creamy, buttery flavor, melts beautifully and can be used in place of Parmesan or Asiago for a smoother, milder sauce. These substitutions can personalize the dish to your taste preferences while maintaining its overall deliciousness.
Suggested Pairings and Serving Ideas
Side Dishes: Pairing this rich dish with a fresh, crisp side can balance the meal perfectly. A light salad with a tangy vinaigrette, such as a simple arugula salad with lemon dressing, cuts through the creaminess of the Alfredo sauce. Garlic bread is a classic choice that complements the flavors while adding a crunchy texture to the meal. Roasted vegetables, like asparagus or Brussels sprouts, provide a nutritious and flavorful contrast to the richness of the pasta.
Wine Pairings: To complement the creamy, cheesy nature of this dish, a crisp white wine such as a Sauvignon Blanc or a lightly oaked Chardonnay works beautifully. These wines offer a bright acidity that cuts through the richness of the Alfredo sauce. For red wine lovers, a light-bodied Pinot Noir or a Chianti with its bright cherry notes can also be a delightful pairing, bringing out the flavors of the cheese and the grilled chicken.
Plating Tips: For a special occasion, consider plating the dish with a bit of flair. Serve the tortellini Alfredo in a shallow bowl, ensuring a generous portion of chicken and sauce in each serving. Garnish with a sprinkle of freshly grated Parmesan and a few torn basil leaves for a pop of color. If using a side salad, serve it on a separate plate or in a small side bowl to keep the crisp greens from wilting under the heat of the pasta. A drizzle of extra virgin olive oil over the finished dish can add a touch of richness and shine, enhancing the overall presentation.
Frequently Asked Questions
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini instead of refrigerated. If using frozen tortellini, simply adjust the cooking time according to the package instructions, as they generally require a few extra minutes to cook compared to refrigerated tortellini. Ensure they are fully cooked before combining them with the Alfredo sauce.
How can I make the sauce thicker or thinner?
To thicken the Alfredo sauce, simmer it longer before adding the cheese, allowing more liquid to evaporate. You can also add an extra tablespoon of grated Parmesan or a small amount of cream cheese. If you prefer a thinner sauce, add a bit more half and half, milk, or even pasta water while whisking the sauce until it reaches your desired consistency.
What can I substitute for half and half?
If you don’t have half and half on hand, you can create a substitute by mixing equal parts whole milk and heavy cream. Alternatively, you can use evaporated milk for a similar texture and richness. For a lighter version, you can use whole milk, though the sauce will be less rich.
Can I prepare this dish ahead of time?
Yes, you can prepare the components of this dish ahead of time. Cook the chicken and Alfredo sauce, and store them separately in the refrigerator for up to 24 hours. When ready to serve, cook the tortellini, assemble the dish, and broil it just before serving to ensure the best texture and flavor.
What’s the best way to reheat leftovers?
To reheat leftovers, cover the dish with aluminum foil and bake in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave, stirring occasionally to ensure even heating. Adding a splash of milk or cream while reheating can help restore the sauce’s creamy texture.
Conclusion
Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken is a versatile and crowd-pleasing dish that combines the comforting richness of Alfredo sauce with the savory flavors of grilled chicken and cheesy tortellini. Whether you’re making it for a special occasion or a cozy dinner at home, this recipe offers the perfect balance of creamy, cheesy, and crispy textures that will delight your taste buds.
One of the best things about this dish is its adaptability. From switching up the protein to experimenting with different cheeses, you can easily tailor it to suit your personal preferences or dietary needs. The step-by-step guide makes it simple to recreate this restaurant favorite in your own kitchen, and with the tips and variations provided, you can confidently explore new flavor combinations. Give this recipe a try and enjoy the satisfaction of bringing a bit of Olive Garden’s magic to your table.
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Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Description
This Olive Garden-inspired Asiago Tortelloni Alfredo with Grilled Chicken is a comforting and indulgent dish that brings the flavors of your favorite Italian restaurant right to your home. Tender, juicy grilled chicken is paired with savory Asiago and ham-filled tortellini, all smothered in a rich, velvety Alfredo sauce made from heavy cream, half and half, Parmesan, and Asiago cheeses. The dish is finished with a topping of melted Mozzarella and crispy Panko breadcrumbs, then broiled to golden perfection. It’s a perfect choice for a cozy family dinner or a special occasion, offering a delightful combination of creamy, cheesy, and crispy textures that are sure to impress.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning blend
- 9 ounces refrigerated tortellini (Asiago and ham blend recommended)
- 1 cup heavy cream
- 1 cup half and half
- 4 ounces salted butter (unsalted can be used as well)
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese (can swap for additional Parmesan)
- 1 teaspoon garlic powder
- 1/3 cup Panko breadcrumbs
- 1/2 cup shredded Mozzarella cheese
Instructions
Prepare the Chicken:
Pound chicken breasts to 1/2-inch thickness with a meat mallet.
Place chicken, olive oil, salt, ground black pepper, and Italian seasoning in a zip-top bag.
Seal the bag and marinate for about 30 minutes.
Cook the Chicken:
Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom.
Sauté chicken on both sides until done, about 7 to 9 minutes per side.
Remove chicken from the pan and let it rest on a cutting board.
Make Alfredo Sauce:
In a saucepan, combine heavy cream, half and half, and butter over medium-high heat.
Heat until small bubbles form but do not bring to a boil.
Add Parmesan and Asiago cheese, and garlic powder; whisk until the sauce thickens.
Prepare Tortellini:
Cook tortellini according to package directions.
In a 2-quart baking dish, add cooked tortellini and pour Alfredo sauce over it, ensuring pasta is well coated.
Assemble and Broil:
Sprinkle with Panko breadcrumbs and Mozzarella cheese.
Broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.
Notes
- Ingredient Substitutions: Feel free to swap out the tortellini filling to suit your taste or dietary preferences. Spinach and cheese or mushroom-filled tortellini make great alternatives. If you’re watching your calorie intake, you can substitute half and half with a lighter cream or milk, though this may slightly alter the richness of the sauce.
- Make Ahead Tips: The chicken and Alfredo sauce can be prepared up to a day in advance and stored in the refrigerator. When you’re ready to serve, cook the tortellini, assemble the dish, and broil it just before serving to ensure that it’s fresh and delicious.
- Reheating: To keep the sauce creamy when reheating leftovers, add a splash of milk or cream before reheating in the oven or microwave. This will help maintain the dish’s original texture and flavor.
