Italian food is one of my favorites by far. I think pasta is the perfect vessel for any sauce or topping, and it lets your creative juices flow easily.
Whether you like tomato-based sauces, cream-based sauces, or just olive oil and veggies, you can play with it to satisfy your palate. You can eat it cold in a salad, and you can bake it.
There are many pasta shapes, and a lot of them are stuffed. I first tried this dish at Olive Garden and loved it.
This is my interpretation of it, and I’m sure you will love it too. Tortelloni are stuffed with Asiago cheese and bathed in Alfredo Sauce.
I used bottled Alfredo sauce to make it easier, but I made it better by adding a couple of things like a drizzle of Balsamic vinegar and spices. The chicken is pounded thin, covered in spices, and pan-grilled to perfection.
The whole dish is then topped with breadcrumbs and Parmesan cheese and broiled until the topping is brown and bubbly.
What Is Asiago Tortelloni Olive Garden?
Tortelloni are just big tortellini that is folded a little bit differently.
They are stuffed with Asiago cheese, an Italian cow’s milk cheese that is softer and moister than Parmesan cheese.
This is a signature Olive Garden dish in which Asiago stuffed tortelloni are bathed in Alfredo sauce, topped with grilled chicken, and baked with breadcrumbs and Parmesan cheese on top.
Ingredient You’ll Need
- Alfredo sauce: I used bottled, store-bought Alfredo sauce. You can make your own, but this is easier and faster. By adding Balsamic vinegar, Parmesan cheese, and the juices from the chicken, you are making the sauce taste way better.
- Asiago stuffed tortelloni: look for them in the refrigerated section of your local grocery store. Do not buy dried tortellini.
- Chicken tenderloins are the most delicate parts of the breast and are easier to pound thin, but you can use chicken breast strips.
- Onion and garlic powders are powerful concentrated forms of garlic and onion, so a little goes a long way.
- Oregano and basil: the most used herbs in Italian cooking. They are a must in this dish as in many other Italian dishes.
- Italian seasoning: this also contains oregano and basil, but also other spices like marjoram, thyme, rosemary, and sage.
- Olive oil: since we are using it for cooking, avoiding using extra virgin olive oil. Use the light version, which is better to use when heating it to high temperature. Extra virgin olive oil loses its health benefits when heated, so use it for salads.
- Balsamic vinegar: just a little goes a long way in this dish.
- Breadcrumbs: they give a slight crunch to the dish that makes every bite explode in your mouth.
- Parmesan cheese: because all Italian food deserves a sprinkling of Parmesan!
How To Make Asiago Tortelloni Chicken Alfredo?
It’s really nice and simple:
- Place the chicken tenderloins between two layers of parchment paper and pound them thin.
- Mix all the spices to make your spice mix. Divide in two.
- Season the pounded tenderloins on both sides with half of the spice mix. Mix the other half with the breadcrumbs and half of the Parmesan cheese
- Heat the olive oil and cook the chicken tenderloins for 3 minutes on each side or until fully cooked using a large skillet. Transfer to a plate. On the same skillet, pour the Alfredo sauce. Scrape the bottom of the pan to release any spices and bits of chicken stuck to it. Add the Balsamic vinegar and half of the Parmesan cheese.
- Cook the tortelloni according to package directions and add them to the sauce. Carefully mix them around the sauce until they are fully covered with it.
- Spoon the tortelloni onto an oven-safe dish, place the chicken on top, sprinkle with the breadcrumb mixture, and broil until brown and bubbly, about 5-6 minutes. If you have any remaining sauce left in the pan, drizzle it on top before serving.
- When pounding the chicken tenderloins, try not to pound them too thinly as to make them transparent.
- Start boiling the water for the tortelloni when you are cooking the chicken to save time.
- Be gentle when mixing the tortelloni into the sauce. They are fragile and could break open.
What To Do with Leftovers?
I think you won’t have any, but place them in an airtight container and refrigerate them for up to 4 days. To reheat, place them in the microwave oven!
More Chicken Pasta Recipes You’ll Love
Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
- 16 oz Alfredo Sauce
- 12 oz Asiago Tortelloni, (refrigerated not dried)
- 6 chicken tenderloins
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ tablespoon olive oil
- 1 teaspoon Balsamic vinegar
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese, divided
- 1 tablespoon of chopped Parsley
- Place the chicken tenderloins between two sheets of parchment paper and pound them thin. This makes them easier to eat and even more tender. Do not over-pound them and make them extra light.
- Make your seasoning mix by combining all the dried herbs and salt. Divide this mixture in half.
- Using half of the spice mixture, season the tenderloins on both sides.
- In a large skillet, heat the olive oil and brown the chicken tenders on both sides until fully cooked. This takes just about 3-4 minutes on each side. Transfer the tenderloins to a plate and reserve for later.
- Using the same skillet, pour the Alfredo sauce, half the Parmesan cheese, and the Balsamic vinegar. Heat the sauce scraping the bottom of the pan to catch any bits and pieces of chicken or spice mix that may have stuck to the bottom.
- Cook the tortelloni according to package directions and add them to the skillet with the sauce. Carefully mix them into the sauce so that they are fully covered with it. Be gentle. You don’t want to break open the tortelloni.
- Spoon the tortelloni onto an oven-safe dish and reserve any sauce left in the pan. Place the chicken tenderloins on the pasta, sprinkle the breadcrumb mixture over the chicken, and broil until brown and bubbly.
- Before serving, drizzle with the leftover sauce in the skillet and sprinkle with chopped Parsley.