Dive in as we unlock the secrets behind the Chicken Tortellini Alfredo Olive Garden Recipe, along with tips, pairing ideas, and answers to common questions. Looking for more inspiration? Don’t miss it to try with Carbonara Sauce from Olive Garden.
Tortellini: 1 package of store-bought tortellinichoose cheese-filled for authenticity.
Chicken: 1 large chicken breast or 2 thin breasts.
Seasonings for Chicken: Saltpepper, paprika, and garlic powder.
Aromatics: 2 cloves of garlicminced and ½ white onion (finely chopped).
Fats and Liquids: Butterolive oil, and 1 pint of heavy cream.
Bouillon Cubes: 2 cubes for a flavor boost.
Herbs and Spices: Italian seasoningbasil, pepper, and salt.
Cheese: Asiago cheese and Parmigiano-Reggianograted.
Optional Additions: Fresh spinach for added texture and nutrition.
Instructions
Cook the tortellini according to package instructions. Drain and set aside, keeping it warm.
Generously season the chicken with salt, pepper, paprika, and garlic powder.
Heat olive oil in a pan over medium-high heat and sear the chicken for about 3 minutes per side.
Transfer the chicken to a preheated oven at 375°F (190°C) and bake for 10-12 minutes until golden and cooked through. Rest the chicken before slicing.
In the same pan, melt butter and sauté the minced garlic and chopped onion until fragrant and translucent.
Add the bouillon cubes, heavy cream, Italian seasoning, basil, pepper, salt, and a splash of olive oil. Bring to a gentle boil, then reduce heat to medium-low and let it simmer.
Gradually whisk in the grated Asiago and Parmigiano-Reggiano cheese until the sauce thickens and achieves a velvety consistency.
Add spinach (if using) and cook until wilted.
Toss the cooked tortellini in the Alfredo sauce, ensuring even coating.
Slice the chicken into strips and gently fold it into the tortellini mixture. Plate generously and garnish with fresh herbs if desired.
Notes
Values are approximate and may vary based on ingredient choices.