Olive Garden Asiago Tortelloni Alfredo (Print Version)
# Ingredients:
→ For the Grilled Chicken
01 -
450 g boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground black pepper
05 -
0.5 teaspoon Italian seasoning blend
→ For the Tortelloni and Alfredo
06 -
255 g refrigerated tortellini (Asiago and ham blend recommended)
07 -
240 ml heavy cream
08 -
240 ml half and half
09 -
113 g salted butter, or unsalted if preferred
10 -
75 g grated Parmesan cheese
11 -
25 g grated Asiago cheese (or additional Parmesan cheese)
12 -
1 teaspoon garlic powder
→ For Topping
13 -
35 g Panko breadcrumbs
14 -
60 g shredded Mozzarella cheese
# Instructions:
01 -
Flatten chicken breasts to 1.25 cm thickness using a meat mallet. Place chicken, olive oil, salt, ground black pepper, and Italian seasoning in a resealable plastic bag. Seal and marinate for 30 minutes.
02 -
Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom. Sauté the marinated chicken until fully cooked, approximately 7–9 minutes per side. Transfer chicken to a cutting board and allow it to rest.
03 -
In a medium saucepan, combine heavy cream, half and half, and butter over medium-high heat. Warm until small bubbles form, avoiding a boil. Add Parmesan, Asiago cheese, and garlic powder. Whisk continuously until the sauce is thickened and smooth.
04 -
Boil tortellini as directed on the package. Drain well. Place cooked tortellini in a 2-litre baking dish and pour Alfredo sauce over, stirring to coat pasta evenly.
05 -
Slice rested chicken breasts and arrange over prepared tortellini. Top with Panko breadcrumbs and shredded Mozzarella cheese. Broil in the oven for 2–3 minutes until the cheese is golden and bubbling.
# Notes:
01 -
For best results, use freshly grated cheeses and allow the chicken to rest before slicing to keep it juicy.