Asiago Tortelloni Alfredo with Grilled Chicken

Here’s a restaurant-style dish you can make at home — Asiago Tortelloni Alfredo with Grilled Chicken! 🧄🍝🔥 Creamy, cheesy, and loaded with flavor, it’s a copycat of Olive Garden’s fan-favorite dish — perfect for date night or a cozy dinner in.

---

🍗 Asiago Tortelloni Alfredo with Grilled Chicken

🍽️ Cuisine: Italian-American

🥘 Dish Type: Main Course

🌟 Flavor Profile: Rich, cheesy, garlicky

🍴 Servings: 4

⏱️ Total Time: ~30–35 minutes

---

📝 Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt & pepper, to taste
• Optional: garlic powder, Italian seasoning

For the Alfredo Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup shredded Asiago cheese
• Salt & black pepper, to taste
• Optional: pinch of nutmeg

For the Pasta:

• 20 oz cheese tortelloni (fresh or refrigerated)
• Fresh parsley, for garnish
• Extra Asiago or Parmesan, for topping

---

🔥 Directions:

1. Cook the Chicken:
   Season chicken with salt, pepper, and optional spices. Grill or pan-sear over medium heat until cooked through (internal temp 165°F), about 6–7 minutes per side. Let rest, then slice.
2. Cook the Pasta:
   Boil tortelloni according to package directions. Drain and set aside.
3. Make the Alfredo Sauce:
   In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (1 min). Stir in heavy cream and bring to a gentle simmer.
4. Add Cheese:
   Whisk in Parmesan and Asiago until melted and smooth. Season with salt, pepper, and nutmeg if using. Simmer 2–3 minutes to thicken.
5. Combine & Serve:
   Add cooked tortelloni to the sauce, tossing to coat. Plate the pasta, top with sliced grilled chicken, sprinkle with parsley and more cheese. Serve hot!

---

✅ Tips & Notes:

• Use rotisserie chicken or leftover grilled chicken to save time.
• Add sautéed spinach or mushrooms for a veggie boost.
• Double the Alfredo sauce if you love it extra creamy!

---