Asiago Tortellini Alfredo With Grilled Chicken

Name: Asiago Tortellini Alfredo with Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 20 ounces efrigerated five cheese tortellini ((I used RANA brand)); 3 tablespoons olive oil; 2 teaspoons Italian herb seasoning; 1 teaspoon salt; ½ teaspoon black pepper; 1½ to 2 pounds boneless skinless chicken breasts cutlets, (3 to 4 pieces); 6 tablespoons salted butter; 1 tablespoon minced fresh garlic; 1 teaspoon garlic powder; 2 tablespoons all-purpose flour; 1½ cups whole milk; 1¼ cups heavy cream; 1 cup grated parmesan cheese; 3 tablespoons seasoned bread crumbs; 3 tablespoons asiago cheese, (shredded); 1 teaspoon olive oil; 2 tablespoons fresh chopped parsley

The whole family is going to gobble up this creamy asiago tortellini Alfredo with grilled chicken when you add it to your dinner rotation.

Jump to Recipe

Prep Time15

Cook Time30

Total Time45

Servings

Table of Contents

Let’s Dish: About This Recipe
Asiago Tortellini Alfredo With Grilled Chicken Ingredients
Asiago Tortellini Alfredo Substitutions And Additions
How To Make This Asiago Tortellini Alfredo
How To Serve This Olive Garden Copycat Recipe
Storing This Grilled Chicken Tortellini
Why Asiago Tortellini Alfredo with Grilled Chicken is the Best
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Our Asiago Tortellini Alfredo with Grilled Chicken takes the beloved Olive Garden classic and elevates it with a gourmet touch. The creamy, rich Alfredo sauce is enhanced by the sharp, nutty flavor of Asiago cheese. Grilled chicken adds a smoky depth, and the crisp breadcrumb topping provides the perfect textural contrast. If you’re seeking a restaurant-quality dish with unbeatable flavor, this is one to try.

a close up shot of Asiago Tortellini Alfredo with Grilled Chicken on a plate

Let’s Dish: About This Recipe

Main Ingredients: Five cheese tortellini, grilled chicken, Alfredo sauce, parmesan, asiago, and breadcrumbs.
Quick Steps: Cook tortellini, grill chicken, make Alfredo sauce, combine with tortellini, top with breadcrumbs, bake.
Total Time & Yield: 45 minutes total; serves 6.

Why This Recipe

This Asiago Tortellini Alfredo with Grilled Chicken recipe stands out because it combines the rich flavors of a homemade Alfredo sauce with a crunchy breadcrumb topping, offering a delightful texture that many other recipes lack.

Unlike others that rely solely on Parmesan, this recipe uses both Asiago and Parmesan cheeses, creating a more complex and savory depth to the sauce.

The grilled chicken adds a smoky, well-seasoned contrast that complements the creamy tortellini base.

In comparison to other similar recipes, like the Olive Garden copycats that often use jarred sauces or fewer fresh ingredients, this recipe includes a homemade Alfredo sauce with fresh garlic and heavy cream. This provides a fresher, more vibrant flavor.

Plus, the seasoned breadcrumb and Asiago cheese topping gives the dish a crispy finish that sets it apart from simpler versions that skip this step.

Asiago Tortellini Alfredo With Grilled Chicken Ingredients

Asiago Tortellini Alfredo with Grilled Chicken raw ingredients that are labeled

You’ll need:

A 20-ounce container of refrigerated five cheese tortellini, cooked according to package directions, drained

For The Grilled Chicken:

3 tablespoons of olive oil
2 teaspoons of Italian herb seasoning
1 teaspoon of salt
½ teaspoon of black pepper
1½ to 2 pounds (3 to 4 pieces) of boneless skinless chicken breast cutlets

For The Alfredo Sauce:

6 tablespoons of salted butter
1 tablespoon of minced fresh garlic cloves
1 teaspoon of garlic powder
2 tablespoons of all-purpose flour
1½ cups of whole milk
1¼ cups of heavy cream
1 cup of grated parmesan cheese

For The Topping:

3 tablespoons of seasoned bread crumbs
3 tablespoons of asiago cheese, shredded
1 teaspoon of olive oil
2 tablespoons of fresh chopped parsley

Asiago Tortellini Alfredo Substitutions And Additions

This copycat recipe of the much-loved dish Olive Garden asiago tortellini alfredo is a great way to enjoy a family dinner in no time. Here are some suggestions to customize this simple recipe for your family:

TORTELLINI: When choosing your cheesy tortellini pasta, we really like the taste and texture of the refrigerated fresh pasta brands. You can use frozen pasta, but you will want to cook it slightly al dente first as it tends to get a little too soft if boiled for too long.

ALFREDO SAUCE: We used our copycat Olive Garden Alfredo sauce, but you can make this an even quicker meal by using a good store-bought Alfredo sauce. You will need a total of two to three cups of Alfredo sauce.

CHEESE: To increase the flavor of asiago in your alfredo sauce, substitute half a cup of shredded asiago cheese for half a cup of parmesan cheese.

You could add any blend of Italian cheeses, romano cheese, mozzarella cheese, or ricotta cheese, to this dish. They will all complement the cream cheese in the Alfredo sauce beautifully.

PROTEIN: To make this meal even easier, you could use leftover chicken, chicken tenderloins, rotisserie chicken, or leftover steak.

How To Make This Asiago Tortellini Alfredo

STEP ONE: Preheat the oven to 425°F.

STEP TWO: Cook pasta in a large pot according to package directions. Then drain, and place it into the bottom of a 9×13 baking dish. Set aside.

STEP THREE: In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.

chicken breast seasoned with olive oil in a zip loc bag

STEP FOUR: Place the boneless chicken breasts into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.

If your chicken breasts are really thick, you can pound them out to an even thickness with a meat mallet. You can also butterfly the cutlets to create two thinner pieces.

STEP FIVE: Grill your chicken breasts at a high temperature of between 425-450°F on an outdoor grill for seven to eight minutes per side or until the center reaches an internal temperature of 165°F.

When grilling your boneless skinless chicken breast cutlets, note that the cooking time will vary depending on the thickness and size of your chicken.

Check the internal temperature to ensure it reaches 165°F on an instant-read thermometer for safe consumption.

Not all outdoor grills heat at a consistent temperature, so you will need to follow your grill’s instructions for temperature and times.

You are looking for a grilling temperature of medium-high, or around 400 to 450°F. You can also grill your chicken on a charcoal grill or an indoor gas stovetop grill pan.

STEP SIX: Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the Alfredo sauce.

STEP SEVEN: In a medium saucepan on medium heat, melt butter. Add the minced garlic and the garlic powder. Whisk together to combine.

STEP EIGHT: Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.

milk and heavy cream poured into a sauce pan

STEP NINE: Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain.

Allow the sauce to begin to boil, then reduce the heat to low heat and simmer for two to three minutes to thicken up.

STEP TEN: Add the grated parmesan cheese and whisk to incorporate it fully. Remove the Alfredo sauce from the heat.

warm alfredo sauce poured over the tortellini pasta in a baking dish

STEP ELEVEN: Pour the warm Alfredo sauce evenly over the top of the tortellini pasta in the baking dish.

STEP TWELVE: In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil.

Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.

STEP THIRTEEN: Bake for 15 minutes or until bubbly and lightly browned.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pasta as the suggested baking time approaches.

bake until bubbly and light brown in a baking dish

STEP FOURTEEN: While your tortellini is baking, you can slice your grilled chicken on a cutting board once it has rested.

STEP FIFTEEN: Top your asiago tortellini Alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.

top with a sliced grilled chicken and fresh parsley

How To Serve This Olive Garden Copycat Recipe

Our creamy chicken tortellini alfredo makes an easy weeknight dinner option. This dish is best served hot. The Alfredo sauce will thicken up and be absorbed by the pasta if it sits too long before serving.

Add a buttery loaf of garlic bread or pull apart garlic bread to mop up all of the creamy sauce.

A simple homemade Caesar salad or tomato cucumber salad with a tangy vinaigrette on the side will make this a complete meal.

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Storing This Grilled Chicken Tortellini

If you have any leftovers, we can help you with storage tips so that you can enjoy them later.

MAKE AHEAD: You can certainly prepare portions of this dish ahead of time to streamline your cooking process.

The Alfredo sauce can be made in advance and stored in an airtight container in the refrigerator for up to two to three days.

Cook the tortellini and grill the chicken separately and store them in separate containers.

When you’re ready to enjoy your meal, simply reheat the sauce on the stove, cook the tortellini, and grill the chicken to perfection. Then, combine everything for a freshly prepared taste.

IN THE FRIDGE: You can store any leftovers of your pasta recipe in an airtight container in the refrigerator for up to three days.

IN THE FREEZER: I do not suggest freezing this dish as the Alfredo sauce tends to separate if frozen and then thawed.

Why Asiago Tortellini Alfredo with Grilled Chicken is the Best

CREAMY INDULGENCE: The luscious Alfredo sauce, made with Asiago cheese, creates a velvety, rich texture that coats each tortellini and chicken bite.

QUICK AND EASY: With step-by-step instructions and minimal ingredients, it’s perfect for anyone looking for a satisfying meal without spending hours in the kitchen.

a overhead shot of Asiago Tortellini Alfredo with Grilled Chicken on a baking dish

This easy asiago tortellini alfredo with grilled chicken is simple to make but looks and tastes like it came straight from a five-star restaurant. With plenty of cheesy goodness, you won’t be able to resist digging into this fantastic dish.

FREQUENTLY ASKED QUESTIONS

Can I use jarred sauce instead of making it homemade?

If you want to save time, you can use a jarred Alfredo sauce instead of making it from scratch.

Can I add vegetables to this Alfredo sauce?

Sauteed vegetables would be delicious in this sauce. For great options, try mushrooms, red peppers, onion, asparagus, and broccoli.

How do I know when my pasta is al dente?

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

Can I use a different type of pasta in this recipe?

If you would like to use another stuffed pasta in this recipe, such as ravioli, you can easily make this substitution.

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Asiago Tortellini Alfredo with Grilled Chicken

5 from 1 vote

The whole family is going to gobble up this creamy asiago tortellini Alfredo with grilled chicken when you add it to your dinner rotation.

Prep Time 15

Cook Time 30

Total Time 45

Servings

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Ingredients

20 ounces efrigerated five cheese tortellini (I used RANA brand)

Grilled Chicken

3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
1½ to 2 pounds boneless skinless chicken breasts cutlets, 3 to 4 pieces

Alfredo Sauce (see link for our copycat sauce)

6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1½ cups whole milk
1¼ cups heavy cream
1 cup grated parmesan cheese

Topping

3 tablespoons seasoned bread crumbs
3 tablespoons asiago cheese, shredded
1 teaspoon olive oil
2 tablespoons fresh chopped parsley

Instructions

Preheat the oven to 425°F.
Cook pasta according to package directions (boiled for 4 to 5 minutes), drain, and place them into the bottom of a 9×13 baking dish. Set aside.
In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.
Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.
Grill your chicken breasts, at a high temperature of between 425 to 450°F on an outdoor gas grill, for 7 to 8 minutes per side or until the center reaches an internal temperature of 165°F.
Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the Alfredo sauce.
In a medium saucepan on medium heat, melt the butter. Add the minced garlic and the garlic powder. Whisk together to combine.
Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.
Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain. Allow the sauce to begin to boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken up.
Add the grated parmesan cheese and whisk to incorporate it fully. Remove the Alfredo sauce from the heat.
Pour the warm Alfredo sauce evenly over the tortellini pasta in the 9×13 baking dish.
In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil. Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.
Bake for 15 minutes or until bubbly and lightly browned.
While your tortellini is baking, you can slice your grilled chicken once it has rested.
Top your asiago tortellini Alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.

Notes

If your chicken breasts are really thick, you can pound them out to an even thickness with a meat mallet. You can also butterfly the cutlets to create two thinner pieces.
When grilling your boneless skinless chicken breast cutlets, note that the cooking time will vary depending on the thickness and size of your chicken. Check the internal temperature to ensure it reaches 165°F on an instant-read thermometer for safe consumption. Not all outdoor grills heat at a consistent temperature, so you will need to follow your grill’s instructions for temperature and times. You are looking for a grilling temperature of medium-high, or around 400 to 450°F. You can also grill your chicken on a charcoal grill or an indoor gas stovetop grill pan.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pasta as the suggested baking time approaches.
This dish is best served hot. The Alfredo sauce will thicken up and be absorbed by the pasta if it sits too long before serving.

Nutrition

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Asiago Tortellini Alfredo With Grilled Chicken