What Makes This Recipe So Good
Olive Garden’s asiago tortelloni alfredo is ridiculously delicious – rich, cheesy alfredo sauce; tender cheese-filled pasta; juicy grilled chicken. Our version is every bit as good as the original, with one exception. You can make it yourself right in your own kitchen! It’s honestly really easy to do, but it looks and tastes wonderfully impressive, making it a great option for your average weeknight dinners or your nicer special-occasion meals. Alfredo sauce is simple, but this isn’t your everyday alfredo. It’s made with garlic butter, heavy cream, parmesan, and asiago cheese, putting it so far over the top it needs one of those red lights they use to warn planes that a building’s really tall. (Just go with it, ok.) The Italian-seasoned chicken is delightful, too, and so much more than just a basic grilled chicken breast. For a total OG-recreation, you just need to add breadsticks and a small salad. You’ll need the broiler in your oven to finish off your asiago tortelloni alfredo, BUT you can always toss your garlic bread in the air fryer. It only takes a few minutes, so you can start air frying the bread when you put the pasta in the oven, timing it just right for an ideal meal.
Chef’s Tips
You can totally fire up the grill to cook the chicken in this recipe, but honestly, a grill pan or an indoor grill will work perfectly with a fraction of the effort. It’s entirely up to you which method you use! Speaking of chicken cutlets – if you have chicken breasts on hand, those will totally work. You just need to cut them in half horizontally (like a hamburger bun) to turn each chicken breast into a chicken cutlet. Make sure all your cutlets are roughly the same size and same thickness, or they won’t cook evenly. If you need to, pound out any thick areas with a meat tenderizer or a rolling pin. Asiago tortelloni alfredo just isn’t the same if your alfredo sauce isn’t delicious. For the best, creamiest sauce, keep a few things in mind. 1) Make sure your heavy cream, parmesan, and asiago are all at or close to room temperature. If they’re too cold, they’ll clump and separate when you add them to the hot butter. 2) Add all your dairy products with the saucepan off the heat so they don’t curdle. 3) Use parmesan and asiago that you shred yourself to avoid the starches and fillers used in prepackaged cheeses. Those fillers keep the cheeses from melting like they should and can make the sauce taste grainy.
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