How to Make Asiago Tortelloni Alfredo with Grilled Chicken, the Best Dish on Olive Garden’s Menu

No wonder Olive Garden customers obsess over this meal—it's the best thing we've ever tasted!

When that craving for creamy pasta hits, there’s one place that seems to always hit the spot—Olive Garden. Sure, you can never go wrong with ordering their never-ending soup, salad and breadsticks—especially if it involves a bowl of delectable Olive Garden minestrone soup. But we have to admit, the pasta is really the star at this popular Italian chain.

We’re big fans of Olive Garden’s chicken and shrimp carbonara, but lately our tastebuds have had an inkling for the delectable Asiago Tortelloni Alfredo with Grilled Chicken. So of course we had to try and learn how to make this mouthwatering dish at home.

What Is Asiago Tortelloni?

No, we are not spelling that incorrectly! Tortelloni is, in fact, a completely different type of pasta than tortellini. While tortellini is a small, stuffed pasta, typically filled with meat or cheese, the tortelloni is much larger. Tortelloni originated from northern Italy and can sometimes even turn out to be as big as your palm!

Tortelloni is available to purchase in the refrigerated section at the grocery store, but it may be harder to spot compared to the more common tortellini. If you find you cannot locate a tortelloni in your grocery store, tortellini will do fine for this recipe; it will just be a different eating experience.

To give this tortelloni an extra special flair, we top it with grated Asiago cheese before baking it in the oven to give it a sharper cheesy flavor.

How to Make Asiago Tortelloni Alfredo with Grilled Chicken

Because of the minimal ingredients, this will likely be one of the easiest Olive Garden copycat recipes you’ll ever make.


  • 4 boneless skinless chicken breasts (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese tortelloni
  • 1 jar (15 ounces) Alfredo sauce, warmed
  • 1/2 cup grated Asiago cheese


Step 1: Pound the chicken

Asiago Tortelloni Alfredo with Grilled ChickenTMB Studio

Place the chicken breasts on a clean cutting board. Using a mallet, pound the chicken to 1/2-inch thickness.

Step 2: Brush with oil

Asiago Tortelloni Alfredo with Grilled Chicken brushed with oilTMB Studio

Brush the olive oil onto each side of the chicken breasts using a silicone brush. Sprinkle with salt and pepper.

Step 3: Grill the chicken

grilling chickenTMB Studio

Heat an oiled grill pan over medium heat. Place the chicken onto the grill and cook for 4 to 5 minutes on each side, then flip with a clean pair of tongs. Cook for another 4 to 5 minutes, or until the chicken reads 165ºF on a meat thermometer. Once it does, transfer the chicken to a plate.

Step 4: Boil tortelloni

boil tortelliniTMB Studio

While the chicken is cooking, boil a pot of water and cook the tortelloni according to the package instructions. Drain the tortelloni.

This is also a great time to preheat your broiler (you’ll need it in a bit!).

Step 5: Warm the Alfredo sauce

warm alfredo sauceTMB Studio

In a separate pot, heat up the jar of Alfredo sauce until hot. If you’re not a fan of the jarred stuff and prefer something homemade, you can easily whip up your own Alfredo sauce for a more authentic experience.

Step 6: Toss the tortelloni in the sauce

tortellini in alfredo sauceTMB Studio

Toss the drained tortelloni in the sauce until it’s evenly coated.

Step 7: Transfer to a baking dish

tortellini in baking dishTMB Studio

Grease a broiler-safe, 9-in. square baking dish, then transfer the Alfredo tortelloni into the dish. Sprinkle the top evenly with Asiago cheese.

Step 8: Broil for 2 to 3 minutes

broil torelliniTMB Studio

Carefully place the baking dish on a rack that is 3 to 4 inches from the heat and broil for 2 to 3 minutes, or until the cheese on the top is golden brown. Remove immediately from the broiler.

Step 9: Serve with chicken

Asiago Tortelloni Alfredo with Grilled ChickenTMB Studio

Slice up the grilled chicken and serve on top of a serving of Alfredo tortelloni. Sprinkle on additional Asiago cheese, if desired.

Tips for Making Copycat Asiago Tortelloni Alfredo with Grilled Chicken

How long will leftovers last?

This Asiago Tortelloni Alfredo with Grilled Chicken easily makes a meal for four, but it will also work well as leftovers if you’re just cooking for yourself. Keep in mind that cooked tortelloni (as well as tortellini) will last in the fridge for just three or four days before the pasta gets too soft and mushy. So be sure to eat it within the next few days—which sounds like the perfect opportunity to indulge in this popular Olive Garden meal every night!

To properly store it, transfer the Alfredo tortelloni to an airtight container. We recommend storing the chicken in a container separate from the tortelloni so the chicken will still retain that crispy, golden outer layer from the grill pan.

When it’s time to eat, you can always heat up your meal in the microwave. However, for a better-tasting leftover experience, we recommend heating up your Asiago Alfredo tortelloni with grilled chicken in the oven. Place your meal in an oven-safe baking dish at 350° for around 15 minutes, or until the meal is warm and the sauce is starting to bubble.

How else can I cook the chicken?

If you would prefer to fire up the grill instead of using an indoor grill pan, that is always an option for cooking the chicken for your copycat Asiago tortelloni Alfredo dish.

However, if you find yourself without a grill or a grill pan, you could always cook the chicken in a skillet. Heat up a cast-iron or nonstick skillet with some butter or olive oil, and cook the chicken similar to a grill pan. Be sure to use a meat thermometer to ensure the chicken is sufficiently cooked and hits 165°.

What can I serve with it?

For this copycat Asiago Tortelloni Alfredo with Grilled Chicken, we recommend a light green side of your choice. Roasted asparagus is a great pairing, as well as sauteed green beans. A crisp, simple lettuce salad with an oil-based vinaigrette could also serve as a light side with this hearty meal.

As for wine, we recommend something lighter and fruitier—like a crisp rosé or a Sauvignon blanc. These wines have higher acidity and fruity flavor compared to buttery, full-bodied wines, making for the perfect contrast to your cheesy tortelloni.

Kiersten Hickman
Kiersten is a freelance journalist and content strategist who has covered food, health and lifestyle topics for nearly a decade. She covers a little bit of everything at Taste of Home, from testing recipe hacks to investigating TikTok trends. Her work has also appeared in EatingWell, Bustle, Eat This, Not That!, and The Everygirl, to name a few. Armed with a certificate in nutrition science from Stanford Medicine, she debunks nutrition myths and diet culture in "Forkful," her weekly newsletter on Substack. Her debut novel, "Safe Harbor," came out in 2023.