Olive Garden Asiago Tortelloni Alfredo

The first time I made Asiago Tortelloni Alfredo with grilled chicken, the kitchen was filled with the kind of aromas that make you pause everything else. The butter melting with garlic, the sizzle of chicken on the grill—it reminded me of quiet Sunday dinners, where the simple act of gathering around a plate brought everyone closer. All the rich, creamy flavors came together with ease, and I found myself wishing I had discovered this cozy, indulgent meal years ago.

I first stumbled upon elevating Alfredo sauce by mixing Asiago with Parmesan during a trip to Italy—this combo transformed the sauce from ordinary to unforgettable. Since then, I always mix these two cheeses to get that perfect harmony of creaminess and flavor complexity.

Essential Ingredients

• Fresh tortelloni (cheese or chicken-filled): The heart of the dish, aim for freshly made or high-quality store-bought for tender, hearty bites. Check that the pasta isn’t dry or cracked.
• Boneless skinless chicken breasts: Choose chicken breasts that are plump and pale pink with no unpleasant smell. Even thickness helps with grilling evenly.
• Butter: Use unsalted butter so you control the saltiness of the sauce. The richness of butter is crucial for a silky texture.
• Minced garlic: Fresh garlic provides the aromatic base; avoid pre-minced in jars since it’s less vibrant.
• Heavy cream or evaporated milk: Heavy cream guarantees a luxuriously thick sauce; evaporated milk works well if you want to lighten it up while keeping creaminess intact.
• Asiago and Parmesan cheeses (freshly grated): Store-bought pre-grated cheese often has anti-caking agents that prevent smooth melting—freshly grated cheese ensures a smooth, glossy sauce.
• Spices for chicken (kosher salt, black pepper, garlic powder, red chili flakes): Simple pantry staples that amp up grilled chicken flavor without overpowering the creamy pasta.

Cooking Process

Grilling Chicken – Creating Smoky Juiciness:

Coat chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. This simple seasoning layer forms a flavorful crust when grilled. Cooking undisturbed at medium-high heat helps develop those tempting grill marks and caramelized edges that lock in juices.

Boiling Tortelloni – Cooking Pasta to Pillowy Perfection:

Salted boiling water seasons the tortelloni from within, ensuring each bite is flavorful and tender. Timing is key—follow package instructions carefully to avoid mushy pasta that won’t hold up in the sauce.

Building the Asiago Alfredo – Sauce Magic:

Melt butter gently, then soften garlic to release its sweet aroma without burning. Adding heavy cream simmers until it thickens slightly, providing a creamy canvas. Off the heat, whisking in freshly grated Asiago and Parmesan ensures the cheese melts smoothly, creating a velvety sauce without graininess. Keeping the sauce warm on an unlit burner keeps the texture silky until serving.

Tossing and Serving – Bringing It All Together:

The last step coats the tortelloni evenly in sauce so every morsel is luscious. Topping with rested grilled chicken slices balances creamy richness with smoky protein. A sprinkle of minced chives or parsley adds freshness and a subtle pop of color.

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Recipe Highlights

• High protein meal with 34g per serving, perfect for fueling busy days
• Balanced carbs from tortelloni fuel energy without feeling heavy
• Calcium-rich from two cheeses, great for bone health
• Ready in 25 minutes, so it fits weeknight cooking without stress
• Can easily be made vegetarian by skipping chicken or adding spinach for greens

Once, I accidentally grilled the chicken too long, and the dryness pushed me to research perfect grilling timing. That mishap taught me the joy of using a meat thermometer—now I never guess the doneness, and the chicken stays juicy every time.

Flavor and Seasonality Variations

• Stir in a handful of fresh spinach just after tossing tortelloni in sauce to boost veggie intake without losing creaminess.
• Swap grilled chicken for sautéed shrimp for a seafood twist rich in protein and tender texture.
• Throw in sun-dried tomatoes or roasted red peppers for bursts of tang and color in late summer and early fall.
• During colder months, add a pinch of nutmeg to the Alfredo sauce for subtle warmth that complements cheese perfectly.

Make-Ahead Strategies

The Alfredo sauce can be prepared up to a day in advance and gently reheated, whisking in a splash of cream or milk to loosen it if needed. Keep cooked tortelloni separate and toss in sauce just before serving to prevent sogginess. Grill chicken ahead, and warm it gently 10 minutes before plating to retain juiciness.

Kitchen Tool Recommendations

• A heavy-bottomed saucepan prevents scorching when simmering cream and cheese.
• Grill pan or outdoor grill with grated oiling helps achieve flavorful sear marks on chicken.
• A fine grater for Asiago and Parmesan ensures quick, even melting in sauce.

Cooking Secrets

1. Pat chicken breasts dry before seasoning to get that golden crust rather than steaming.
2. Add cheese off the heat to keep sauce glossy and prevent graininess.
3. Let grilled chicken rest covered in foil for at least 5 minutes—this step keeps it juicy and tender when sliced.

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Common Questions

→ What type of pasta works best with Asiago Alfredo sauce?

Tortelloni or tortellini, preferably cheese-filled varieties, pair exceptionally well as they hold the creamy sauce beautifully.

→ How do you keep the grilled chicken juicy?

After grilling, let the chicken rest for about 5 minutes covered loosely with foil. This helps the juices redistribute for moist slices.

→ Can I substitute Asiago cheese in the sauce?

Yes, Parmesan cheese can be used as a substitute to maintain a similar cheesy richness and texture.

→ What is the best way to thicken the Alfredo sauce if needed?

A small amount of cornstarch or flour can be whisked in to thicken the sauce, especially if using lighter cream substitutes.

→ How do you grill chicken evenly for this dish?

Pounding the chicken breasts to an even thickness before grilling helps cook the pieces uniformly, preventing dry or undercooked spots.

→ Is it possible to make this dish vegetarian?

Omitting the grilled chicken and adding extra cheese or vegetables like spinach provides a satisfying vegetarian adaptation.