I first tasted Olive Garden’s Asiago Tortelloni Alfredo at my birthday dinner with my family. While everyone else was debating between Tour of Italy and endless breadsticks, I spotted this cheesy masterpiece being delivered to a nearby table and immediately changed my order. That first bite of cheese-filled pasta coated in creamy asiago alfredo sauce with perfectly seasoned chicken was heavenly. I’ve been recreating this dish at home ever since, perfecting each element until even my grandmother gave it her approval.
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Table of Contents
Why This Recipe Works
This Olive Garden copycat succeeds by combining several flavor-enhancing techniques. Marinating and properly grilling the chicken ensures juicy, flavorful meat. The homemade alfredo sauce uses both asiago and parmesan cheeses for a depth of flavor that far surpasses store-bought versions. The cheese-filled tortelloni provides pockets of flavor in every bite, while the panko and mozzarella topping creates a delightful textural contrast after broiling. This combination creates a restaurant-quality dish that’s surprisingly simple to make at home.
Why You Are Going to Love This Tortelloni Recipe
You can enjoy a relaxing environment and make your own Olive Garden meal at home without the hassle of getting ready, driving, and waiting for food.
This copycat Olive Garden recipe tastes amazingly similar to the famous restaurant meal, and you can impress your loved ones with it! This satisfying entrée is ready in 30 minutes and has a fresh, delightful flavor.
Most importantly, it tastes just as good the next day, so you don’t need to worry if you have leftovers!
Ingredients
Here’s a list of what you need:
- Boneless, skinless chicken breasts – Provides lean protein and a perfect canvas for Italian seasonings
- Vegetable oil – Creates a beautiful sear on the chicken without overpowering flavors
- Salt – Enhances all the flavors and properly seasons each component
- Ground black pepper – Adds gentle heat and complexity to the chicken and sauce
- Italian seasoning blend – Infuses the chicken with classic herbs that complement the alfredo sauce
- Refrigerated cheese tortellini – Delivers pockets of rich cheese filling in tender pasta pillows
- Heavy cream – Creates the luxurious base for the silky alfredo sauce
- Half and half – Lightens the sauce slightly while maintaining creaminess
- Butter – Adds richness and helps create the perfect sauce consistency
- Grated Parmesan cheese – Provides salty, nutty depth to the alfredo sauce
- Grated asiago cheese – Contributes a distinctive tangy flavor that makes this dish special
- Garlic powder – Infuses the sauce with aromatic depth (optional but recommended)
- Panko breadcrumbs – Creates a delightful crispy topping when broiled
- Shredded mozzarella cheese – Forms a beautiful melted cheese layer for visual appeal and texture
How to Make Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
- Pound chicken breasts out to ½-inch thickness with a meat mallet.
- Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning in a zip-top bag.
- Seal the bag and allow the chicken to marinate for 30 minutes.
- Add enough vegetable oil in a skillet to coat the bottom. Heat the oil over medium-high heat.
- When the oil becomes hot but not smoking, sauté the chicken on both sides until done.
- Remove the chicken from the pan and allow the chicken to rest on a cutting board.
- Combine cream, half and half, and butter in a saucepan over medium-high heat.
- Do not let the mixture come to a boil, but heat until small bubbles begin to form.
- Add the Parmesan and asiago cheese and whisk quickly.
- Add the garlic powder and continue to whisk until the sauce thickens.
- Cook the tortellini according to package instructions.
- Place cooked tortellini and sauce in a 2-quart baking dish.
- Slice chicken breasts and place them on top of the tortellini.
- Sprinkle ⅓ cup panko bread crumbs and ½ cup shredded mozzarella cheese on top.
- Broil in the oven until the cheese just begins to brown.
Olive Garden Asiago Tortellini Alfredo with Grilled Chicken
Ingredients
Grilled Chicken Breasts
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoons ground black pepper
- 1/2 teaspoon Italian seasoning blend
Pasta
- 9 ounces refrigerated tortellini I recommend an asiago and ham blend
Creamy Alfredo Sauce
- 1 cup heavy cream
- 1 cup half and half
- 4 ounces salted butter you can use unsalted
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese you can swap this for Parmesan cheese
- 1 teaspoon garlic powder
Toppings
- 1/3 cup Panko breadcrumbs
- 1/2 cup Mozzarella cheese, shredded
Instructions
Grilled Chicken Breasts
- Pound chicken breasts out to ½ inch thickness with a meat mallet. Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning blend in a zip top bag. Seal the bag and allow the chicken to marinate for about 30 minutes.
- Saute chicken in a cast iron or a stainless steel skillet. Add enough vegetable oil to coat the bottom, turn up the heat to medium high cook for 7 to 9 minutes or until the chicken releases from the pan, cook for 5 to 7 minutes on the other side. Remove chicken from the pan, and allow chicken to rest on a cutting board.
Alfredo sauce
- Prepare the Alfredo sauce by combining the cream, half and half, and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the garlic powder, Parmesan, and asiago cheese and whisk quickly. Add the garlic powder and continue to whisk.
- The sauce will thicken after a minute or two. If the sauce remains thin, increase the heat of the sauce, and it will thicken.
Finishing the dish
- Turn on the oven broiler.
- Cook tortellini according to package directions.
- In a 2 quart baking dish add tortellini, pour enough sauce to fully coat, and then some into the baking dish. Slice chicken breasts and add them on top of the tortellini, if you have extra sauce, drizzle the sauce over the chicken.
- Add ⅓ cup panko bread crumbs, and ½ cup shredded mozzarella cheese, and broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.
Video
Nutrition
Tips for Making Baked Tortellini With Chicken and Alfredo Sauce
- Use refrigerated tortellini, not frozen or shelf-stable ones. You can find them in most deli departments.
- Make it up to two days ahead. If you are assembling the dish beforehand, don’t add the panko breadcrumbs and mozzarella cheese on top until just before cooking.
What to Serve Baked Tortelloni with
Serve this lovely tortellini pasta dish with classic Olive Garden favorites: copycat breadsticks, minestrone soup, or house salad.
You can also get creative and stray from the Olive Garden items if you wish. Try pairing this dish with roasted mixed vegetables, bruschetta, toasted sourdough, or garlic green beans.
Storage Instructions
- Reheating: For best results, reheat in a 350°F oven covered with foil until heated through (about 20 minutes)
- Refrigerator: Store leftovers in an airtight container for 3-4 days
- Freezer: Not recommended, as cream-based sauces can separate when frozen
- Make Ahead: Prepare the dish up to the broiling step, refrigerate for up to 2 days, then broil just before serving (add 5-10 minutes to heating time)
Love Olive Garden? Try these popular copycat recipes!
- Apricot Chicken Recipe
- Olive Garden Chicken Marsala
- Olive Garden Salad
- Shrimp Alfredo
- Shrimp Parmesan
- Steak Alfredo
- Toasted Ravioli
Favorite Pasta Recipes
- Artichoke Pasta
- Chicken Piccata Pasta
- Garlic Shrimp Pasta
- Homemade Spaghettios
- Italian Sausage Spaghetti
- Penne Primavera
Check out my easy pasta recipes and the best Olive Garden recipes here on CopyKat!
I don’t know how anyone could give this less than 5 stars. This recipe is so close to the Olive Garden dish. It’s amazing and my family is already asking when we’ll have it again!
Thanks for your Asiago Tortelloni Alfredo with Grilled Chicken. among the ingredients you mentioned ‘half and half’ but did not say what of.
Please explain
Half and half is a dairy product in the United States, it is half heavy cream and half milk.
Really enjoyed this recipe, very similar to Olive Garden. However, I could not find the measurement for the garlic powder anywhere, so I just added what I thought was a reasonable amount.
The sauce was really good once I added salt to it. Otherwise, it was bland. And the chicken tastes nothing like the Olive Garden sauce. I will definitely make this again, without the chicken
Thank you for your feedback, it is very hard to get personal salt level’s right for everyone. Parmesan cheese has the tendency to be fairly salty, I tend to adjust recipes for less salt for most people.
The sauce should have flour added to help thicken, I’ve made it several times and end up remaking with a flour roux
Another thing you can do to help thicken the sauce is turn up the heat and stir until it thickens.
Hi: We had this recipe originally about 12 years ago at Olive Garden but it was slightly different. I believe they modified to what you have as a better seller. The original had quartered artichokes and jumbo black olives as well the ingredients you list. We copied it it some years ago and even had it just last week.