Asiago Tortelloni Alfredo with Grilled Chicken (Copycat)

5 from 1 vote

Mar 27, 2023

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Olive Garden’s Asiago Tortelloni with Grilled Chicken is a beautifully creamy, cheesy and rich pasta topped with perfectly seasoned chicken. And with this lightened up version you can whip it up at home in no time.

My succulent recipe is easy to make with store cupboard ingredients and the light Alfredo sauce and fresh or frozen tortellini make it super quick, yet impressive enough to serve to dinner guests or at a big family potluck.

You really can’t go wrong with chicken and pasta, plus this recipe comes to 11 points per serving for those of you following Weight Watchers.

Grilling the chicken is the hardest part of this recipe, but a few spices and a little patience will give you the most succulent, juicy, perfectly cooked chicken breast.

Why you should try this recipe Asiago Tortelloni with Grilled Chicken (Copycat) recipe

Super quick and easy, this recipe uses premade tortellini and light Alfredo sauce to make sure it’s easy to have a healthy, wholesome dinner on the table in under 30 minutes.
Less saturated fat, calories and carbs than the Olive Garden version, but still just as tasty!
A whole family favorite, this cheesy bowl of deliciousness will appeal to everyone.

Ingredients

2 x medium chicken breast
4 teaspoons olive oil, divided
Salt and pepper
500g cheese tortellini
2 tablespoons butter
1/4c asiago cheese, grated.
4 tablespoons parmesan, separated
Light alfredo sauce, jarred, 500g
1 cups wholemeal breadcrumbs
1 teaspoon italian seasoning

How to make Asiago Tortelloni with Grilled Chicken (step by step)

1. Place the chicken breasts on a chopping board and place a hand flat on top. Using a sharp knife, slice each one in half horizontally so you have two even sized steaks from each breast.
2. Place the chicken in a bowl with a drizzle of oil, the italian seasoning, salt and black pepper. Toss to coat then cover with plastic wrap. Set aside to marinate 30 minutes.
3. Preheat oven to 390F/200C. Boil a large pot of salted water. Once boiling, add the tortellini and cook according to packet directions (3-4 minutes).
4. Heat 1T of the oil in a skillet and heat to a medium-high heat. Cook the chicken breasts, 2 at a time for 4-5 minutes on each side and remove from pan.
5. Add the alfredo sauce to a small saucepan and heat over a low heat until just starting to bubble around the edge and warmed through. Stir through the grated asiago and 2 tablespoons of parmesan.
6. In a baking dish, add the cooked tortellini and top with ¾ of the sauce. Slice the chicken breasts and place over top of the pasta and add remaining sauce.
7. Sprinkle with the breadcrumbs and 1T parmesan.
8. Bake 20 minutes until bubbling and brown on top. Sprinkle with chives and serve.

Weight Watchers Points Breakdown

2 x medium chicken breast – 0 points
4 teaspoons olive oil, divided – 6 points
Salt and pepper – 0 points
500g cheese tortellini – 11 points
1/4c asiago cheese, grated – 9 points
4 tablespoons parmesan, separated – 7 points
Light alfredo sauce, jarred, 500g – 8 points
1 cups wholemeal breadcrumbs – 2 points
1 teaspoon italian seasoning – 0 points

Variations and Substitutions

Switch out the cheese tortellini to another flavor such as chicken or vegetarian.
Switch the chicken breast for boneless chicken thighs if you have them. Place between two sheets of plastic wrap and pound into a 20mm thickness with a rolling pin and continue as above.
To reduce calories and carbs even further switch the wholemeal breadcrumbs for keto breadcrumbs.
If you have a few extra points up your sleeve, you can make your own Alfredo sauce with light cooking cream and butter.

Tips and Tricks

Slicing the chicken evenly is a bit of a gamble, if they’re not completely even don’t panic, they get sliced up anyway!
Make sure you use salted boiling water. Don’t be shy with the salt at this point, it makes the pasta 100 times better!
You can cook the chicken ahead of time then slice and keep on hand to throw this dish together at a moment’s notice.
Leftovers will keep in the fridge for 5 days and this recipe is the perfect lunch prep as it reheats beautifully!
You can serve this with a zero point side salad to increase the vegetable intake of your meal.
You can also add some grilled vegetables in with the chicken. Asparagus or green beans would be delicious!