This copycat of Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken is rich, comforting, and ready in about 20–25 minutes. Tender cheese-filled tortelloni swim in a velvety Asiago cream sauce, finished with strips of smoky grilled chicken and bright parsley — perfect for a cozy weeknight or impressing friends without fuss. If you like creamy pasta that feels restaurant-worthy but cooks at home, you might also enjoy a spicier one-pot option like Cajun Chicken Alfredo one-pot orzo as an easy alternative for busy evenings.
Why you’ll love this dish
This recipe nails the comfort-food trifecta: quick prep, bold cheesy flavor, and a restaurant-style finish. Using store-bought cheese tortelloni keeps the hands-on time low while Asiago adds a sharper, nuttier profile than plain Parmesan. Grilled chicken brings texture and protein, so the dish works as a full meal for families, date nights, or small dinner parties.
“A rich, savory plate that tastes like Olive Garden without eating out — creamy, cheesy, and ready faster than takeout.”
Reasons to choose this recipe:
- Fast: about 20–30 minutes from stovetop to table.
- Crowd-pleasing: kids and adults love cheesy pasta.
- Flexible: scale up, swap proteins, or make vegetarian by skipping the chicken.
- Restaurant-style finish with minimal technique required.
The cooking process explained
This comes together in three simple stages: cook the tortelloni, make the Asiago cream sauce, and add sliced grilled chicken at the end. You’ll briefly sauté garlic in butter, simmer heavy cream until it slightly reduces, then melt in grated Asiago until smooth and glossy. Toss the tender tortelloni in the sauce so every piece’s filled with flavor, then top with grilled chicken and parsley for freshness. It’s straightforward, forgiving, and perfect if you want a decadent meal without complex steps.
Key ingredients
- 8 ounces cheese-filled tortelloni (fresh or refrigerated works best) — substitutes: other filled pastas or large cheese ravioli.
- 1 cup heavy cream — for richness; half-and-half makes a lighter but thinner sauce.
- 1 cup grated Asiago cheese — grate fresh for best melting and flavor. Parmesan can be mixed in if Asiago is too sharp.
- 2 tablespoons unsalted butter — for a silky base.
- 2 cloves garlic, minced — don’t skip; it brightens the cream.
- Salt and freshly ground black pepper, to taste.
- Grilled chicken breasts, sliced — use leftover rotisserie or grill quickly with salt, pepper, and olive oil.
- Chopped fresh parsley for garnish.
Ingredient notes:
- Pre-grated cheese contains anti-caking agents that can affect melt; freshly grated Asiago yields a smoother sauce.
- Use low-sodium salt if you’re careful — Asiago can be salty, so season after adding cheese.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook tortelloni according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- Meanwhile, heat a large skillet over medium heat and melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Let it reduce for 2–3 minutes while stirring.
- Lower the heat and stir in the grated Asiago a handful at a time until fully melted and smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water to reach desired consistency.
- Taste and season with salt and plenty of black pepper.
- Add the cooked tortelloni to the skillet and toss gently to coat each piece in the sauce. Heat through for 1–2 minutes.
- Plate the tortelloni, top with sliced grilled chicken, and finish with a sprinkle of chopped parsley.
Quick tips inside the flow:
- Work on the chicken while the pasta boils: pat breasts dry, season, and grill about 6–8 minutes per side depending on thickness.
- If sauce separates, remove from heat and whisk in a tablespoon of cold cream.
What to serve it with
Best ways to enjoy it:
- Pair with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Serve with garlic bread or a warm baguette to mop up extra sauce.
- For heartier meals, accompany with roasted vegetables. For example, pair this creamy pasta with a rustic main like Dutch oven roast chicken with vegetables for a Sunday supper that balances comfort and substance.
- Wine pairing: a unoaked Chardonnay or a light Pinot Grigio complements the cream and Asiago without overpowering it.
Plating idea:
Spoon tortelloni into a shallow bowl, fan sliced chicken across the top, grind fresh black pepper, and garnish with parsley and a light drizzle of extra-virgin olive oil.
Storage and reheating tips
Storage safety:
- Refrigerate leftovers in an airtight container within 2 hours of cooking.
- Keep for up to 3–4 days in the refrigerator.
Freezing:
- Cream-based sauces can separate when frozen; for best texture, freeze only if necessary. Freeze tortelloni and chicken separately in airtight containers for up to 1 month.
- Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: warm gently over low heat with a splash of cream or milk and stir until smooth.
- Microwave: reheat in 30-second bursts, stirring between each, and add a tablespoon of cream or milk if dry.
- Avoid high heat, which can cause the sauce to break.
Pro chef tips
- Grate Asiago fresh and use a microplane for a silkier melt.
- Keep pasta water — its starch helps loosen and emulsify the sauce for better coating.
- Control salt: Asiago is salty; add salt after melting cheese and tasting.
- For extra silkiness, finish the sauce off-heat with a tablespoon of cold butter and whisk to emulsify.
- If you want a thinner sauce, swap 1/4 cup of the cream with reserved pasta water.
Creative twists
- Vegetarian: skip the chicken and add sautéed mushrooms, roasted cherry tomatoes, or charred broccolini.
- Lighter option: substitute half-and-half and add a tablespoon of cornstarch mixed with cold water to help thicken.
- Spice it up: add crushed red pepper flakes or a pinch of cayenne when sautéing garlic.
- Herb-forward: stir in chopped basil or tarragon at the end for a fresh lift.
- Protein swap: use shrimp sautéed in garlic butter or thinly sliced prosciutto lightly crisped in the pan.
Common questions
Q: How long does this take from start to finish?
A: About 20–30 minutes if you have prepped chicken or use quick-grilling; roughly 35–40 minutes if you grill chicken fresh and account for resting time.
Q: Can I use frozen tortelloni?
A: Yes. Cook frozen tortelloni a minute or two longer than package directions and follow the same process. Do not thaw before boiling.
Q: Is Asiago necessary?
A: Asiago gives a distinct nutty-sharp flavor, but you can substitute an equal amount of freshly grated Parmesan or a blend of Parmesan and Pecorino Romano. Texture and salt levels will vary, so taste and adjust seasoning.
Q: Can I make this dairy-free?
A: It’s challenging to replicate the same creaminess without dairy. Use a high-quality plant-based cream and a dairy-free grated cheese alternative, but expect differences in flavor and texture.
Q: How can I keep the grilled chicken moist?
A: Don’t overcook. Remove chicken at 160°F (71°C) internal temp and let it rest 5 minutes (carryover heat brings it to 165°F/74°C). Brining briefly or marinating in olive oil, lemon, and herbs adds moisture and flavor.
Q: Will the sauce separate if I reheat?
A: If overheated, cream sauces can break. Reheat gently over low heat and add a splash of cream or reserved pasta water while stirring to re-emulsify.
If you want more rich pasta dinners or one-pot family meals, I’ve included alternatives in the body above to fit different occasions and skill levels.
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Copycat Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A rich and comforting copycat of Olive Garden’s famous dish, featuring tender cheese-filled tortelloni in a velvety Asiago cream sauce topped with smoky grilled chicken.
Ingredients
- 8 ounces cheese-filled tortelloni
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Grilled chicken breasts, sliced
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook tortelloni according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- Meanwhile, heat a large skillet over medium heat and melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer. Let it reduce for 2–3 minutes while stirring.
- Lower the heat and stir in the grated Asiago a handful at a time until fully melted and smooth. If the sauce is too thick, whisk in a splash of the reserved pasta water to reach desired consistency.
- Taste and season with salt and plenty of black pepper.
- Add the cooked tortelloni to the skillet and toss gently to coat each piece in the sauce. Heat through for 1–2 minutes.
- Plate the tortelloni, top with sliced grilled chicken, and finish with a sprinkle of chopped parsley.
Notes
Use freshly grated cheese for the best melting and flavor. If sauce separates when reheating, whisk in a splash of cream or reserved pasta water until smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian