DESCRIPTION
Make this popular Olive Garden dish at home! Garnish with fresh parsley and serve with breadsticks and salad.
Ingredients
Scale
- 2 chicken cutlets (or 1 chicken breast sliced into 2 cutlets)
- 1/4 tsp. salt
- 1/2 tsp. Italian seasoning
- 1 Tbsp. olive oil
- 1 (10 oz.) package fresh tortelloni or tortellini
- 1 (15 oz.) jar Alfredo sauce (or make your own)
- 1/4 cup shredded asiago cheese
- 1/4 cup shredded mozzarella
- 2 Tbsp. breadcrumbs
Instructions
- Fill a large saucepan with water, cover, and bring to a boil over high heat.
- While water heats, in a medium skillet, heat olive oil over medium-high heat until shimmering. Add chicken, cook 3 to 4 minutes each side or until an instant-read thermometer inserted into the thickest part of the cutlet registers 160°F.
- Transfer chicken to a cutting board, set aside to rest.
- Cook tortelloni in the saucepan full of boiling water according to package directions. Drain and return pasta to same saucepan.
- To the pasta in the saucepan, add the Alfredo sauce and asiago cheese. Gently stir to combine, as the sauce heats and the cheese melts from the residual heat in the saucepan and pasta.
- Preheat oven to broil on high. Transfer tortelloni to a small baking dish, leaving some of the sauce behind in the pot. Top tortelloni with mozzarella, then breadcrumbs.Â
- Slice chicken into ¼-inch strips and place on top of breadcrumb-topped tortelloni. Drizzle remaining Alfredo sauce from the pot over chicken. Use a spatula to make sure you get it all.
- Place baking dish in oven. Broil 5 minutes or until cheese is bubbling and breadcrumbs are lightly toasted.
- Remove baking dish from oven and serve immediately.