I think pasta is the perfect vessel for any sauce or topping, and it lets your creative juices flow easily. Italian food is by far one of my favorites.
You can experiment with it to suit your palate, whether you prefer tomato-based sauces, cream-based sauces, or just olive oil and vegetables.
I first tried this dish at Olive Garden and loved it. There are many different pasta shapes, and many of them are stuffed.
Tortelloni are stuffed with Asiago cheese and covered in Alfredo sauce in this recipe, which is my interpretation of the dish and which I know you will adore.
The chicken is pounded thin, covered in spices, and pan-grilled to perfection. I used bottled Alfredo sauce to make it easier, but I made it better by adding a few things like a drizzle of Balsamic vinegar and spices.
Next, breadcrumbs and Parmesan cheese are sprinkled over the entire dish, which is then broiler-cooked until the topping is golden and bubbly.
Asiago Tortellini Alfredo with Chicken | Olive Garden Copycat
Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken 🔗
This is my interpretation of it and I’m sure you will love it too. Tortelloni are stuffed with Asiago cheese and bathed in Alfredo Sauce
Prep: 15min
Total: 35min
Ingredients:
- 16 oz Alfredo Sauce
- 12 oz Asiago Tortelloni, (refrigerated not dried)
- 6 chicken tenderloins
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ tablespoon olive oil
- 1 teaspoon Balsamic vinegar
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese, divided
- 1 tablespoon of chopped Parsley
Instruction:
- Place the chicken tenderloins between two sheets of parchment paper and pound them thin. This makes them easier to eat and even more tender. Do not over-pound them and make them extra light.
- Make your seasoning mix by combining all the dried herbs and salt. Divide this mixture in half.
- Using half of the spice mixture, season the tenderloins on both sides.
- In a large skillet, heat the olive oil and brown the chicken tenders on both sides until fully cooked. This takes just about 3-4 minutes on each side. Transfer the tenderloins to a plate and reserve for later.
- Using the same skillet, pour the Alfredo sauce, half the Parmesan cheese, and the Balsamic vinegar. Heat the sauce scraping the bottom of the pan to catch any bits and pieces of chicken or spice mix that may have stuck to the bottom.
- Cook the tortelloni according to package directions and add them to the skillet with the sauce. Carefully mix them into the sauce so that they are fully covered with it. Be gentle. You don’t want to break open the tortelloni.
- Spoon the tortelloni onto an oven-safe dish and reserve any sauce left in the pan. Place the chicken tenderloins on the pasta, sprinkle the breadcrumb mixture over the chicken, and broil until brown and bubbly.
- Before serving, drizzle with the leftover sauce in the skillet and sprinkle with chopped Parsley.
FAQ
What is Asiago tortelloni Olive Garden?
You’re going to love this creamy, rich, and savory Asiago Tortelloni Alfredo with Grilled Chicken.
What kind of tortellini does Olive Garden use?
A mixture of Italian cheeses and toasted breadcrumbs are baked inside an Asiago cheese-filled tortelloni, and grilled chicken is added on top.