30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken
A gourmet rendition of the classic Alfredo dish, utilizing high-quality ingredients and refined techniques for an exceptional dining experience.
Total Time
75
Yield
4
Calories
1050 cal
Difficulty
Hard
Cuisine
Italian
(0 reviews)
What You'll Need
Equipment:
Heavy-bottomed skillet, Large saucepan, Large pot, Mixing bowl •
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Instructions
Marinate Chicken: In a bowl, combine Chicken ingredients and mix well. Let marinate for at least 1 hour.
Pan-Sear Chicken: Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Let rest for 10 minutes, then slice.
Cook Pasta: Cook tortelloni according to package directions. Drain, reserving 1 cup pasta water.
Make Sauce: In a large saucepan, melt butter over medium heat. Deglaze with Vermentino wine and let reduce by half. Add heavy cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano, Asiago Vecchio, nutmeg, and white pepper. Simmer for 10 minutes, stirring constantly, until sauce thickens slightly.
Combine: Add cooked tortelloni to the Sauce and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Serve: Divide tortelloni among warmed plates and top with sliced pan-seared chicken. Garnish with chopped parsley and shaved Parmigiano-Reggiano.
