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.