Do you love the Asiago Tortelloni Alfredo with grilled chicken olive garden? But have you ever imagined that one day the restaurant would close, and you can’t enjoy your favorite food anymore?
Time to learn how to make it. While the homemade flavor may not be as good as the one you’ll enjoy at the Olive Garden, you can still get on with your cooking by following our instructions with effort.
The best part of the cooking is not the result but the joy of creation. Come on, roll up your sleeves and have fun in the kitchen!
As the name suggests, this dish consists of three main ingredients:
Asiago is one of the most popular hard cheeses in Italy. Asiago’s sweet and mild aroma, creamy taste, and pleasant texture have made the product popular worldwide. Therefore, you can buy it anywhere in the world.
Tortelloni is a stuffed pasta in a similar shape but larger than Tortellini. These Italian dumplings are made from unleavened dough with meat, cheese, or vegetables, mostly spinach.
In this case, we stuff Tortelloni with Asiago cheese to make Asiago Tortelloni.
Alfredo Sauce has become an Italian’s miracle seasoning made from cheese mixed with butter and cream. The sauce can go with pasta, pizza, mushrooms, seafood, and chicken.
It is the soul of every Italian dish. Whether your food is delicious or not depends on it.
The grilled chicken tenderloins are the most delicate parts of the dish. You have to cook it so that it’s crispy on the outside but still juicy on the inside.
- Use onion and garlic powders: For a long-way flavor.
- Oregano and basil: Essentials in Italian cuisines.
- Italian seasoning blend: Basil, oregano, rosemary, thyme, marjoram, and sage.
- Olive oil for cooking. Do not use extra virgin olive oil.
- Balsamic vinegar: Enhancing the taste.
- Breadcrumbs: Adding a subtle crunch to the dish.
- Parmesan cheese: Must-have for Italian dishes.
They serve a delicate asiago tortelloni alfredo in the restaurant with grilled chicken. But why waste time and money if you can cook a delicious treat without leaving your home?
Let’s cook it with our simple recipe!
Thing you’ll need
- Asiago cheese
- Olive oil
Make the dough:
- Pour eggs, olive oil, and three tablespoons of flour into a bowl.
- Mix ingredients with two knives.
- Knead the dough using your hands until it becomes elastic.
- Pour in extra water, if necessary.
- Cover the dough with a kitchen towel and leave it alone for forty minutes.
Filling and sculpting:
- Cut Asiago cheese into small squares
- Cut off a quarter of the dough and roll it out on the table in a thin layer.
- Cover the rest of the dough again with a towel to not dry out.
- Using a glass, cut out the circles.
- Place a piece of cheese on half of the circle.
- Using a kitchen brush, dampen the empty half of the circle and roll the dumpling into a crescent shape.
- Wrap the ends around the little finger and join the edges of the dough, dampening them with water.
- Cook prepared Asiago Tortelloni in a pot of boiling water.
- Do not cover the pot.
- Take the pasta out of the water, set it aside to drain.
Watch how to make Tortellini in this video:
Thing you’ll need
- Black pepper
- Scrub the cheese.
- Finely grate the cheese.
- Peel the onion, garlic, and chop them.
- Melt the butter, fry the onion and garlic in a thick-walled saucepan or skillet over low heat within five minutes.
- Pour cream into the melted butter. Add the cheese at the end.
- Please keep it all over medium heat, stirring from time to time.
At first, you will have something relatively thick, showing some cheese crumbs. It is not Alfredo yet.
Then there will be something liquid. It is not Alfredo either.
In no case increase the fire and do not lose hope. Everything is going according to plan, and it should be!
The main thing is not to rush and stir the sauce from time to time with a spatula. Sooner or later, it will boil and bond into something like a liquid custard. It is Alfredo sauce.
To prepare a classic sauce, we used a combination of two kinds of cheese: parmesan and pecorino. However, you can replace them with any hard sheep cheese.
Thing you’ll need
- Chicken breast
- Paper towel
- Zip-top bag
- Meat tenderizer
- Vegetable oil
- Rinse the breast.
- Pat it dry with a paper towel.
- Remove the skin
- Cut the large fillet one into two parts to guarantee to fry both sides of the fillet.
- Place each fillet into a Zip-top bag.
- Flatten it using a meat tenderizer.
- Put the meat in a deep bowl, salt, add chopped garlic and pepper, mix everything thoroughly.
- Roll each fillet into breadcrumbs. Trying to press the bread as tightly as possible. It will make the crust thicker.
- Leave it on for 30 minutes.
- Heat a heavy-duty cast-iron sauté pan for a minute or two.
- Place the flattening breast in a skillet preheated with oil.
- Fry over high heat until a delicious golden-brown crust is formed. In time, the process will not take more than ten minutes.
- Turn off the stove when the temperature reaches 165 degrees.
- Let the chicken rest for at least 5 minutes before cutting.
Thing you’ll need
- Cooked Asiago Tortelloni
- Prepared Alfredo sauce
- Brown grilled chicken fillets
- Grated parmesan cheese
- Grated Asiago cheese
- Panko breadcrumbs
- Shredded mozzarella cheese
- Basil leaves
- Get a deep, oven-safe dish.
- Pour drained Asiago Tortelloni into it.
- Slowly pour the prepared Alfredo sauce over the pasta. Mix.
- Place the grilled fillets on the Asiago Tortelloni Alfredo.
- Garnish the top with basil leaves, pepper, panko bread crumbs, and shredded three types of cheese.
- Place the dish in the oven. Set the temperature and wait until the cheese turns brown.
- Serve the dish with the remaining Alfredo sauce.
Our simple recipe of Asiago Tortelloni with grilled chicken and Alfredo sauce will surely please your family. Of course, if you don’t want to waste time preparing, you can always buy ingredients available at the store.
Each option has pros and cons. You can save time with store-made products. On the other hand, homemade recipes take your time but give you unlimited fun and creative space.
In addition, there are many other Italian recipes on our site. It would be great to read them and enrich your menu handbook.