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