There’s something about a creamy, cheesy pasta dish that just hits the spot, especially when it’s loaded with tender grilled chicken and topped with a golden, crispy layer of cheese. If you’ve ever had the Asiago Tortelloni Alfredo with Grilled Chicken from Olive Garden, you already know how rich and satisfying this dish can be. The good news? You don’t need a reservation to enjoy it—you can make it right at home with simple ingredients and a foolproof method.

This homemade version is just as indulgent, combining cheese-filled tortelloni with a luscious Alfredo sauce made from butter, heavy cream, and plenty of Parmesan and Asiago cheese. To take it up a notch, we add perfectly grilled chicken and finish it all off with a crispy, cheesy topping that broils to golden perfection. Whether you’re making this for a family dinner or a special occasion, it’s guaranteed to impress.

Let’s dive into the first steps of bringing this creamy dream to life!

Preparing the Grilled Chicken

A good pasta dish is only as good as its protein, and for this recipe, we’re using simple, seasoned grilled chicken. The key here is to let the chicken marinate for at least 30 minutes before cooking. This not only enhances the flavor but also keeps it juicy and tender.

Ingredients for the Chicken:

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp Italian seasoning

Instructions:

In a small bowl, mix the olive oil, salt, black pepper, and Italian seasoning.
Coat the chicken breasts evenly with the mixture and let them marinate for at least 30 minutes. If you have time, an hour is even better!
Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

Letting the chicken rest is an important step—it keeps the juices locked in, ensuring each bite is moist and flavorful. Now that we have our protein ready, it’s time to move on to the pasta!

Cooking the Tortelloni

For this dish, we’re using cheese-filled tortelloni, which adds even more richness to the final meal. You can usually find fresh, refrigerated tortelloni at most grocery stores, and it only takes a few minutes to cook.

Instructions:

Bring a pot of salted water to a boil.
Add the tortelloni and cook according to the package instructions—typically about 3-5 minutes.
Drain the pasta and set it aside while we prepare the Alfredo sauce.

Fresh tortelloni cooks quickly, so keep an eye on it. Overcooked pasta can become mushy, and we want that perfect, slightly firm texture to hold up in the creamy sauce.

Making the Creamiest Alfredo Sauce

Now that the chicken is grilled to perfection and the tortelloni is cooked and ready, it’s time for the heart of this dish—the Alfredo sauce. This sauce is what makes everything come together, coating each bite with a rich, velvety texture and deep cheesy flavor. The secret? A combination of butter, heavy cream, and a blend of Parmesan and Asiago cheeses.

Homemade Alfredo sauce is incredibly easy to make, and once you try it, you’ll never want to go back to the store-bought version. Let’s get started!

Ingredients for the Alfredo Sauce:

1 cup heavy cream
1 cup half and half
4 oz butter
¾ cup grated Parmesan cheese
¼ cup grated Asiago cheese
1 tsp garlic powder

Instructions:

In a medium saucepan over medium heat, melt the butter.
Add the heavy cream and half and half, stirring continuously until the mixture begins to bubble. Be careful not to let it boil.
Lower the heat and whisk in the Parmesan and Asiago cheeses. Continue stirring until the cheese is fully melted and the sauce thickens.
Add the garlic powder and mix well. Let the sauce simmer for another minute or two, then remove it from the heat.

At this point, your kitchen should smell amazing. The combination of melted cheese and garlic in a creamy sauce is enough to make anyone hungry. The key to a perfect Alfredo sauce is stirring constantly to ensure a smooth texture. If the cheese isn’t melting evenly, lowering the heat slightly and whisking continuously will help.

Now that the sauce is done, it’s time to bring everything together in one dish!

Assembling the Dish

The best part of this recipe is how everything layers together for the ultimate cheesy, comforting meal. We’re going to mix the tortelloni with the Alfredo sauce, add the sliced grilled chicken, and top it all off with a crispy, golden layer of cheese and breadcrumbs.

Instructions:

Preheat your oven broiler to high.
In a large baking dish, combine the cooked tortelloni with the Alfredo sauce, stirring gently to coat the pasta evenly.
Arrange the sliced grilled chicken on top of the pasta.
Sprinkle panko breadcrumbs and shredded mozzarella cheese over the dish.
Place the dish under the broiler for 2-3 minutes, or until the cheese turns golden brown and bubbly. Keep a close eye on it—broilers work fast, and you don’t want to burn the top.

Once the cheese is beautifully melted and crispy, remove the dish from the oven and let it sit for a couple of minutes before serving. This quick broiling step adds the perfect contrast of textures, giving you a slightly crunchy topping to balance out the creamy, cheesy pasta.