This Olive Garden Chicken Tortellini Alfredo recipe mixes cheese tortellini, chicken and a creamy alfredo sauce. If you like the Olive Garden version of this dish you need to try making it at home. It is easy and so comforting!
OLIVE GARDEN CHICKEN TORTELLINI ALFREDO
I really like to try and make my favorite restaurant recipes at home.
I love being able to control the ingredients and knowing exactly what ingredients I am putting into my families meals.
Today’s Olive Garden Chicken Tortellini Alfredo recipe is an olive garden copycat recipe that my family loves. You might know it as olive garden asiago tortellini alfredo.
A lot of you also fell in love with my homemade version of this Copycat Olive Garden Chicken Gnocchi Soup. Both are perfect comforting fall recipes!
This recipe is easy to make and great for meal-prep for the week ahead.
You can even take it to the next level by adding crispy panko breadcrumbs at the end and baking the dish. I love that extra added crunchy topping.
I think the trick to this recipe is to try to use the freshest ingredients you can. If you can get ahold of fresh tortellini, freshly grated cheeses, fresh garlic and fresh herbs I highly suggest going that route.
Tortellini is a great stuffed pasta and one the whole family will enjoy.
Try some of my favorite tortellini recipes, my Pesto Tortellini, Chicken Tortellini Soup, Tortellini Sausage Soup, Italian Tortellini Salad or my Chicken Tortellini Skillet.
Why You Will Love This Chicken Tortellini Alfredo Recipe
Quick & Easy Cook: This recipe is simple to prepare and cook, and can be on the table ready to enjoy in just 30 minutes, making this an easy weeknight dinner. It also is made in one skillet so that keeps clean-up nice and easy!
Comfort Food: The perfect bowl of comfort food at this time of year, and one of those meals the whole family will enjoy. You will love that creamy alfredo sauce paired with the tortellini.
Double the Recipe: This dish serves 4-6 diners, but can be easily doubled up if you are feeding a larger group.
Recipe Ingredients and Substitutions
- Chicken – I use boneless skinless chicken breasts for this recipe. You can use any cut of chicken you want just make sure you dice it consistently so it cooks through evenly.
- Oil – for the best nutty flavor I use olive oil.
- Seasoning – I season the chicken with sea salt, black pepper and an italian seasoning blend.
- Garlic – for the best flavor I use fresh garlic in this recipe, you could use garlic puree or frozen garlic in a pinch.
- Tortellini – I used frozen cheese tortellini in this recipe, you could also use fresh tortellini pasta.
Homemade Alfredo Sauce Ingredients
- Butter – I use unsalted butter as the base of the sauce recipe, as Parmesan cheese also adds saltiness to the sauce. Then I can season the sauce with a little extra salt if I think it needs it.
- Oil – I use olive oil in the sauce as it has the best flavor.
- Cream – for a really creamy sauce I use heavy cream.
- Cheese – I use freshly grated Parmesan cheese in this sauce as it adds the best flavor.
- Seasoning – I season the sauce to taste with sea salt and freshly ground black pepper.
- Garnish – you can finish the dish with some optional dried parsley to garnish.
How to Make This Chicken Tortellini Alfredo Recipe
Step 1. Cook the tortellini: Bring a pot of water to a boil and cook the frozen tortellini according to package instructions, removing them 1-2 minutes before fully cooked. Drain well.
Step 2. Season the Chicken: Dice the chicken into 1-inch cubes. Combine the cubed chicken with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning. Toss to coat the chicken evenly.
Step 3. Cook the Chicken: Heat a large skillet over medium-high heat then add 2 tablespoons of olive oil. Place chicken in a the skillet and cook until golden brown and cooked through, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the chicken from the skillet and set aside.
Step 4. Make the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add 1/2 cup of unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan. Once butter has melted, add 2 cups of heavy cream while stirring continuously. Bring to a gentle simmer and allow it to thicken slightly for about 3-4 minutes.
5. Add the Parmesan cheese: Gradually whisk in 2 cups of freshly grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add a little more cream or milk to reach your desired consistency. Season with salt and pepper to taste.
6. Finish the dish: Add the drained tortellini to the skillet with the Alfredo sauce. Stir in the cooked chicken and heat for an additional 1-2 minutes, mixing well to combine. Garnish with dried parsley before serving.
Optional baking: if you want to add breadcrumbs I suggest sprinkling them on at the end of cooking and then bake in the oven at 350 degrees F for 5-10 minutes or until the breadcrumbs are just golden brown.
Recipe Modifications
- Chicken: I used boneless chicken breasts in this recipe, but you could also use chicken tenderloins or chicken thighs. You could use this grilled chicken recipe. Any cut really works but of course each will have a slightly different cook time. I often will use leftovers from this Slow Cooker Mediterranean Whole Chicken. Another great option is to use rotisserie chicken that is shredded or diced for a shortcut!
- Vegetables: Add extra vegetables like steamed broccoli, green beans, or sautéed mushrooms for extra texture, flavor and nutrients. Simply toss them in when combining the chicken and tortellini with the sauce.
- Stuffed pasta: I’ve opted to use asiago cheese-filled tortelloni in this recipe, but you could use other flavor tortellini like spinach stuffed. You could also use other stuffed pasta shapes like ravioli or cappelletti.
- Dried pasta: Swap stuffed tortellini pasta for any shape of dried pasta, like penne, rigatoni or fusilli. You would just cook the pasta and set aside and stir in like you would with the tortellini.
- Cheese: You can use a variety of other cheese in place of the Parmesan cheese. Some favorites of mine are a blend of italian cheeses or mozzarella cheese. Another great option is shredded gouda but will have a more smoky flavor
- Parmesan cheese: Avoid using pre-grated Parmesan cheese, as it often contains anti-caking agents that can prevent the cheese from melting smoothly. I always use freshly grated Parmesan in this recipe as it will result in a creamier sauce.
- Cream: I use heavy cream in this recipe as it results in a rich and velvety sauce. You could also use half and half, but the alfredo sauce will be a lot thinner and not as creamy.
Expert Tip: Avoid using pre-grated Parmesan cheese, as it often contains anti-caking agents that can prevent the cheese from melting smoothly. I always use freshly grated Parmesan in this recipe as it will result in a creamier sauce.
Recipe FAQ
If your sauce is too thick, thin it out by adding a little more heavy cream or milk. Conversely, if it’s too thin, allow it to simmer for a few extra minutes to thicken up.
Make sure to cube your chicken into uniform cubes for even cooking.
Keep stirring the sauce to prevent the cream from scorching or curdling.
You do not have to use fresh garlic and can sub in garlic powder. I do highly recommend trying to use fresh garlic when possible as it really does enhance the flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat the tortellini, place back into a pot and heat up gently on the stovetop until warmed through. Add a splash of milk or cream to loosen the sauce and bring it back to its creamy consistency.
I don’t recommend freezing this dish as the sauce contains cream which can split during the freezing and defrosting process.
You can use either. Fresh is always the best option but I used frozen in this recipe because most people often have that in their freezer.
What to Serve with Chicken Tortellini Alfredo
This is a filling and nutritious pasta dish, so if adding any extra sides they tend to be vegetable based. You can add some crusty bread or garlic bread for anyone who is really hungry.
- I always serve side salads with dinner, try my Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Easy Lebanese Salad, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad.
- Prefer a vegetable side then try these Lebanese Green Beans, Turmeric Roasted Cauliflower, Green Beans with Bacon, Mediterranean Roasted Vegetables, Green Beans with Brown Butter and Toasted Almonds, Sautéed Spinach, or this Simple Roasted Broccoli dish.
Other Chicken Pasta Recipes You Might Like:
We love chicken pasta recipes. The two work so well together! Here are some of my favorite easy pasta recipes:
- MOZZARELLA CHICKEN PASTA
- BRUSCHETTA CHICKEN ORECCHIETTE PASTA
- ONE POT CHICKEN ENCHILADA PASTA
- CREAMY CHICKEN & CHORIZO PASTA
- CAJUN PASTA WITH CHICKEN SAUSAGE & SHRIMP
If you try it, please leave me a star rating and comment below, and follow me on Instagram @acedarspoon for more delicious recipes!
Olive Garden Chicken Tortellini Alfredo
Ingredients
- 1 pound chicken breast, or chicken tenders
- 2 tablespoons olive oil, divided
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 4 cloves garlic, minced
- 19 oz bag frozen cheese tortellini
- dried parsley, optional garnish
- breadcrumbs, optional
For the Alfredo Sauce
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- sea salt & black pepper, to taste
Instructions
- Bring a pot of water to a boil and cook the frozen tortellini according to package instructions, removing them 1-2 minutes before fully cooked. Drain well.
- Dice chicken into 1-inch cubes. Combine the cubed chicken with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning. Toss to coat the chicken evenly.
- Heat a large skillet over medium-high heat, then add 2 tablespoons of olive oil. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add 1/2 cup of unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan.
- Once butter has melted, add 2 cups of heavy cream while stirring continuously. Bring to a gentle simmer and allow it to thicken slightly for about 3-4 minutes.
- Gradually whisk in 2 cups of freshly grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add a little more cream or milk to reach your desired consistency. Season with Italian seasoning, salt and pepper to taste.
- Add the drained tortellini to the skillet with the Alfredo sauce. Stir in the cooked chicken and heat for an additional 1-2 minutes, mixing well to combine.
- Garnish with dried parsley and breadcrumbs {optional} before serving.
- Optional baking: if you want to add breadcrumbs I suggest sprinkling them on at the end of cooking and then bake in the oven at 350 degrees F for 5-10 minutes or until the breadcrumbs are just browning.
Notes
- Adjust sauce consistency: If your sauce is too thick, thin it out by adding a little more heavy cream or milk. Conversely, if it’s too thin, allow it to simmer for a few extra minutes to thicken up.
- Cook chicken evenly: Cut the chicken into uniform cubes for even cooking.
- Don’t overcrowd the pan: Avoid overcrowding the pan and cook the chicken pieces in batches if necessary.
- Stir the sauce continuously: Keep stirring the sauce to prevent the cream from scorching or curdling.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: To reheat the tortellini, place back into a pot and heat up gently on the stovetop until warmed through. Add a splash of milk or cream to loosen the sauce and bring it back to its creamy consistency.
- Freeze: I don’t recommend freezing this dish as the sauce contains cream which can split during the freezing and defrosting process.
