🧀 How to Make Asiago Tortelloni Alfredo with Grilled Chicken (Easy Copycat Recipe)

If you’ve ever wanted to learn how to make Asiago Tortelloni Alfredo with Grilled Chicken at home, you’re not alone. There’s a reason this dish shows up on so many dinner tables—it’s comforting, cheesy, and comes together faster than you’d expect.

Ellia shares:

“When my husband and I were dating, Olive Garden was our go-to spot. We’d always share the tortelloni Alfredo with grilled chicken. Now that we have kids, I make it at home—it feels like a little piece of our past, but cozier.”

This meal is more than just pasta. It’s a creamy, hearty hug on a plate—whether you’re feeding guests or making something easy on a weeknight.

Why How to Make Asiago Tortelloni Alfredo with Grilled Chicken Is So Popular

This recipe is one of our most loved copycat dishes. You can also check out this creamy Asiago Tortelloni Alfredo with Grilled Chicken recipe for another tasty twist with Olive Garden flair.

🍽️ Olive Garden’s Famous Tortelloni Alfredo with Grilled Chicken

This dish became widely loved thanks to Olive Garden. Their version is rich, indulgent, and full of flavor. But making it at home means you can tweak it to your taste—more sauce, extra chicken, less salt—you’re the chef here.

🧀 The Perfect Balance of Cheese, Cream, and Savory Chicken

What makes this recipe shine is the balance. You get cheesy tortelloni filled with tangy Asiago, a velvety Alfredo sauce made from cream and Parmesan, and grilled chicken that adds a smoky, savory depth. It’s filling but not heavy—each element complements the others.

⏱️ Great for Weeknights or Dinner Parties

Need something quick on a Tuesday? This dish is ready in under 30 minutes. Hosting friends on a Saturday? It plates beautifully and tastes like you spent hours on it. That’s the magic—simple enough for everyday, special enough for company.

What You’ll Need

Before you start cooking, it helps to gather everything you need in one spot. This way, your kitchen stays calm and your sauce doesn’t burn while you’re searching for the garlic. Below, you’ll find the exact ingredients that make this dish shine, some helpful swaps, and the tools that’ll make cooking smoother.

🔑 Key Ingredients

• Asiago-Stuffed Tortelloni
  Look for these in the refrigerated pasta section. They’re tender, cheesy, and full of flavor. If Asiago isn’t available, cheese tortellini is a solid backup.
• Grilled Chicken
  Boneless, skinless chicken breasts are perfect. They cook quickly and slice well over pasta. If you’re short on time, pre-cooked grilled chicken or rotisserie chicken works too.
• Heavy Cream
  This is the base of your Alfredo sauce. It gives the dish its signature rich texture. Don’t skip this unless you really have to.
• Parmesan & Asiago Cheese
  Parmesan adds saltiness and melts beautifully. Asiago brings a bold, nutty edge.
• Fresh Garlic
  Just two or three cloves, minced, will do. It adds warmth and depth to the sauce.
• Olive Oil or Butter
  Use either for sautéing. Butter gives a richer flavor, while olive oil keeps it lighter.
• Salt & Black Pepper
  Don’t underestimate what a good pinch of both can do.

🔄 Recommended Brands & Substitutes

• Tortelloni Options: Rana and Buitoni both make delicious Asiago or cheese tortelloni. If you only find plain cheese, stir in a bit of shredded Asiago to the sauce.
• Cheese Swaps: Romano cheese has a saltier bite and works in place of Asiago. Mozzarella melts smoothly but gives a milder flavor.
• Cream Alternatives: Half-and-half or whole milk with a spoon of flour can be used, though the sauce won’t be quite as rich.

🧰 Equipment Checklist

You don’t need fancy tools to make this dish, but a few basics help:

• Grill Pan or Skillet: For perfectly seared chicken.
• Large Skillet or Sauté Pan: To prepare the sauce and mix the pasta.
• Pot for Boiling Pasta: A medium-sized pot works well.
• Tongs & Stirring Spoon: Helps with flipping chicken and combining pasta.
• Optional Blender: If you want a super-smooth sauce (not required).

👩‍🍳 Making Asiago Tortelloni Alfredo with Grilled Chicken

This part is where everything comes together—from juicy grilled chicken to silky Alfredo sauce and tender cheese-filled pasta. You don’t need to be a professional chef to get this right. With a few simple steps, dinner will taste like it came from your favorite restaurant.

🔥 Step 1 – Season and Grill the Chicken

Start with boneless, skinless chicken breasts. Pat them dry with a paper towel—this helps them sear instead of steam. Then rub them with a mix of olive oil, salt, pepper, a pinch of garlic powder, and dried Italian herbs.

Heat a grill pan or cast iron skillet over medium-high heat. Once hot, place the chicken in the pan. Let it cook without flipping for 6–7 minutes on the first side. That golden color means flavor. Flip and cook another 6 minutes, or until the center is no longer pink.

💡 Tip from Ellia:

“I always cover the pan for the last minute or two to keep the inside moist. Then let it rest while you finish the pasta—it stays juicy and slices perfectly.”

Let the chicken rest on a cutting board for at least 5 minutes before slicing.

🍲 Step 2 – Cook the Tortelloni

While the chicken cooks, bring a medium pot of salted water to a gentle boil. Add the Asiago-stuffed tortelloni and stir to prevent sticking.

Cook for 3 to 5 minutes, depending on the brand. They’re done when they float to the top and feel tender but still hold their shape.

Drain gently and reserve about ¼ cup of the pasta water—you may need it to loosen your Alfredo sauce later.

💡 Don’t overcook the tortelloni. They’re delicate, and too much time in boiling water can cause them to split or turn mushy.

🧄 Step 3 – Prepare the Alfredo Sauce

In a large skillet, melt 2 tablespoons of butter or olive oil over medium heat. Add 3 cloves of minced garlic and stir for about 30 seconds, just until it smells amazing. Be careful not to let it brown—it can turn bitter.

Pour in 1½ cups of heavy cream and stir continuously as it comes to a simmer. Let it bubble gently for 2 to 3 minutes so it thickens slightly.

Lower the heat and add 1 cup grated Parmesan and ½ cup shredded Asiago cheese, stirring until completely melted and smooth. Add salt and black pepper to taste. If the sauce feels too thick, stir in a splash of the reserved pasta water.

💡 Ellia’s twist:

“I sometimes stir in a pinch of nutmeg here. It’s subtle but gives the sauce a warm background note. Try it once—you might love it.”

Once your sauce is silky, you’re ready to bring everything together.

Want another variation? Try this Chicken Tortelloni Alfredo recipe—it’s creamy, cheesy, and just as easy to prepare with a slightly different sauce twist.

🍽️ Putting it All Together

Now that every piece is ready—the grilled chicken, creamy Alfredo sauce, and tender tortelloni—it’s time to combine everything into one cozy, satisfying dish. This part is quick, and the kitchen will smell incredible by now.

🍝 Combining Pasta, Sauce, and Chicken

Gently add your cooked tortelloni into the skillet with the warm Alfredo sauce. Use a rubber spatula or large spoon to toss everything together without breaking the pasta. The tortelloni should be fully coated but not drowning in sauce.

Next, layer your sliced grilled chicken right on top or gently fold it in, depending on how you prefer to serve it. The warmth from the sauce brings all the flavors together beautifully.

🌿 Garnishing Like a Pro (Parsley, Cracked Pepper, Lemon Zest)

This step takes just a few seconds but makes a big difference. Sprinkle chopped fresh parsley or basil over the top for color and a hint of freshness. Add a touch of freshly cracked black pepper, and if you like a bit of brightness, a little lemon zest gives the dish a clean finish.

💡 Ellia’s tip:

“Sometimes I let the kids sprinkle the parsley—it’s an easy way to get them involved, and they love adding the ‘green stuff.’”

🥖 Pairing Suggestions (Breadsticks, Salads)

While the pasta is the star, the right side can turn dinner into something special:

• Garlic breadsticks or a warm baguette for dipping in extra sauce
• A simple Caesar salad or baby arugula tossed with lemon and olive oil
• Sparkling water with lemon or lime for a refreshing touch

Everything comes together to create a meal that feels comforting, flavorful, and easy—because it is.

If you’re looking for a lighter version, using Greek yogurt is a great way to cut calories while still keeping things creamy. Healthline explains its benefits and why it’s a protein-rich option that works well in creamy sauces.

Tasty Recipes Plugin-Friendly Recipe

Print

❓ Frequently Asked Questions (FAQs)

Here are some of the most common questions people ask about Asiago Tortelloni Alfredo with Grilled Chicken. Whether you’re new to this dish or just curious, these answers will help you feel more confident in the kitchen.

🤔 What is Asiago Tortelloni Alfredo with Grilled Chicken?

It’s a pasta dish made with Asiago cheese–stuffed tortelloni, tossed in a creamy Alfredo sauce, and topped with grilled chicken. The combination of cheesy pasta, rich sauce, and savory chicken makes it both satisfying and comforting. It’s most famously served at Olive Garden, but it’s easy to make at home.

🍝 Does tortellini go with Alfredo sauce?

Absolutely! Tortellini or tortelloni both pair beautifully with Alfredo sauce. The creamy texture of the sauce coats the pasta and complements the cheese filling perfectly. Whether you’re using Asiago, ricotta, or a cheese blend, Alfredo sauce brings it all together with a smooth, savory finish.If you’re wondering why they pair so well, here are 7 reasons tortellini goes perfectly with Alfredo sauce.

🔍 What is the difference between tortellini and tortelloni?

The main difference is size and filling:

• Tortellini are smaller and traditionally filled with a mix of cheese, meat, or vegetables.
• Tortelloni are larger and often only filled with cheese, making them perfect for rich, creamy sauces like Alfredo.

Both are delicious, but tortelloni tends to be more tender and delicate.

🍽️ What is Chicken Tortelloni Alfredo at Olive Garden?

This popular Olive Garden pasta dish features cheese-filled tortelloni, smothered in Alfredo sauce and topped with grilled chicken. Their version uses Asiago cheese for a slightly sharp, nutty flavor that balances out the creamy base. It’s known for being hearty, flavorful, and a customer favorite.

🔄 Customizing Your Recipe

One of the best parts about making Asiago Tortelloni Alfredo with Grilled Chicken at home is how easy it is to adjust it to your taste. You can keep it classic or mix it up with a few simple additions or swaps.

🥬 Add-Ons: Spinach, Mushrooms, Sun-Dried Tomatoes

If you want to add some veggies, this dish welcomes extras:

• Spinach: Toss in a handful of baby spinach at the end. It wilts quickly in the warm sauce and adds a nice color contrast.
• Mushrooms: Sauté sliced mushrooms before making the sauce for an earthy, rich flavor.
• Sun-dried tomatoes: Add a tangy bite that pairs well with creamy cheese and grilled chicken.

These ingredients don’t overpower the dish—they simply add more depth.

🌱 Make it Lighter: Greek Yogurt or Half-and-Half Alternatives

Want a slightly lighter version without losing the creamy texture?

• Use half-and-half instead of heavy cream.
• Or try a mix of plain Greek yogurt and milk (add it off heat to avoid curdling).
• Reduce the cheese just a bit and add extra black pepper or herbs for flavor.

It still tastes cozy, just a little less rich.

🧊 Storage: Fridge, Freezing, and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not ideal—cream sauces can separate. But if needed, freeze in portions and stir well when reheating.
• Reheat: Add a splash of milk or cream and warm gently on the stovetop or microwave. Stir frequently to bring back the creamy texture.