This creamy Asiago tortelloni Alfredo is simply a treat! With tender pasta and juicy grilled chicken, it brings all the comfort vibes to your plate.
Who can resist that cheesy, rich sauce? I swear I could eat this every day and never get bored—perfect for dinner or a cozy night in! 🍽️
I love how easy it is to whip up, and it always impresses my friends when they come over. Serve it with some garlic bread, and you’re in for a cozy meal!
Key Ingredients & Substitutions
Asiago Tortelloni: This gives your dish that signature flavor! If you can’t find Asiago tortelloni, you could use cheese tortellini or any filled pasta you enjoy. Fresh pasta works great here too!
Chicken: Boneless, skinless breasts are great, but you could also use thighs for more flavor, or even grilled shrimp for a seafood twist. Rotisserie chicken is a convenient option, shredded right into the dish.
Heavy Cream & Milk: The combination creates that yummy, creamy sauce. If you want a lighter version, you can substitute half-and-half or use a plant-based milk, like almond or oat milk, though this may change the thickness and flavor a bit.
Cheeses: Asiago and Parmesan are best for that cheesy goodness. You can substitute with a mix of mozzarella and Pecorino Romano if needed. Just make sure to use freshly grated cheese for the best flavor.
How Do You Make a Smooth Alfredo Sauce?
Making the perfect Alfredo sauce can be a bit tricky, but with these tips, you’ll nail it! The key is to melt the cheeses slowly to avoid clumping.
- Start with medium heat and melt the butter; sauté garlic until fragrant. Be careful not to burn it!
- Gradually whisk in the cream and milk, keeping everything at a gentle simmer. Stir often!
- When adding cheese, reduce the heat to low to help it melt smoothly. Stir continuously until completely melted.
- If it seems too thick, add a bit more milk to loosen it up.
These steps will help ensure a creamy sauce that’s not too heavy or clumpy. Enjoy your cooking!
Olive Garden Style Asiago Tortelloni Alfredo with Grilled Chicken
Ingredients You’ll Need:
- For the Pasta:
- 1 package (about 9 oz) refrigerated Asiago tortelloni pasta
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan, for serving
How Much Time Will You Need?
This delightful dish takes about 15 minutes for preparation, and you’ll need an additional 10-15 minutes for cooking and assembly, bringing the total to about 30-35 minutes. Perfect for a quick dinner but impressive enough for guests!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, heat a grill pan or outdoor grill to medium-high heat. While it’s heating up, rub the chicken breasts with olive oil, salt, and pepper to season them nicely. Grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, take them off the grill and let them rest for about 5 minutes. Then, slice the chicken into strips.
2. Cook the Tortelloni:
While the chicken is grilling, bring a large pot of salted water to a boil. Add the refrigerated Asiago tortelloni pasta and cook according to the package instructions (generally around 4-5 minutes) until al dente. Once cooked, drain and set them aside.
3. Make the Alfredo Sauce:
In a large skillet, melt the butter over medium heat. After the butter is melted, add the minced garlic and sauté for about 1 minute until it’s fragrant (but don’t let it brown). Now, slowly whisk in the heavy cream and milk, bringing it to a gentle simmer. Let it simmer for 3-5 minutes, stirring occasionally to keep it smooth.
4. Add the Cheeses:
Reduce the heat to low and gradually mix in the freshly grated Asiago and Parmesan cheeses. Stir continuously until everything is well combined and the sauce is smooth. If you like, add a pinch of nutmeg for extra flavor, and adjust the seasoning with salt and pepper to taste.
5. Combine Pasta and Sauce:
Now, add the cooked tortelloni to the skillet with the delicious Alfredo sauce. Gently toss them together to ensure the pasta is evenly coated with that creamy goodness.
6. Serve!
To serve, plate the creamy tortelloni and generously top it with the sliced grilled chicken. Finish it off with a sprinkle of fresh parsley and some additional grated Parmesan cheese. Enjoy it hot!
Pair this delicious Olive Garden style dish with garlic bread and a refreshing green salad for the perfect meal. Bon appétit! 🌿🍝
FAQ for Olive Garden Style Asiago Tortelloni Alfredo with Grilled Chicken
Can I Use Frozen Tortelloni Instead of Fresh?
Absolutely! Just keep in mind that frozen tortelloni will require a bit longer cooking time. Follow the package instructions, and ensure they are cooked until they float to the surface of the boiling water, indicating they are done.
What If I Don’t Have Asiago Cheese?
No worries! If you can’t find Asiago, you can substitute it with grated mozzarella or Gruyère cheese for a similar creamy texture. Just make sure to use freshly grated cheese for the best flavor!
Can I Make This Dish Vegetarian?
Yes, to make it vegetarian, simply omit the grilled chicken. You can add sautéed vegetables like spinach, mushrooms, or bell peppers to make the dish hearty and flavorful.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to revive the sauce, as it may thicken during storage.
