What is Olive Garden’s Oven Baked Tortellini Alfredo?
I have a long standing love of Olive Garden – growing up in Iowa – it was fancy (20 years ago) if we went to the OG! And I’m not ashamed to admit I still love it! The Olive Garden special has asiago tortelloni tossed in alfredo and then topped with breadcrumbs and grilled chicken.
The Olive Garden version has tortellONI – and I used tortellINI – so what’s the difference? Tortellini is smaller and typically stuffed with meat. Tortelloni is larger and typically filled with cheese or vegetarian. But – you pretty much can’t find tortellONI at a grocery store – so I just bought tortellINI. The difference is minimal at best.
How do you make Olive Garden Alfredo Sauce from scratch?
Olive Garden actually has recipes on their website and one of them is their Alfredo sauce! And let me tell you – it’s spot on! Olive Garden Alfredo is made without cream cheese – so don’t mistake it! It’s very simple to make – melt butter and garlic – add a little flour and stir. Then add Parmesan, Romano, milk and heavy cream. That’s it! It’s so delicious – you can use a jarred sauce but this is easy enough – you shouldn’t!
Is Olive Garden Alfredo Gluten Free?
Nope. It has flour.
Is Olive Garden Alfredo Vegan?
Nope. It has butter and cream.
Is Olive Garden Alfredo Keto?
Nope. It has flour and milk.
How do you make Olive Garden’s Oven Baked Tortellini Alfredo?
It’s a bit of a juggling act – but it’s on the table in 30 minutes! For the chicken, I just poured the marinade on the chicken and baked it for 25 minutes. While the chicken was baking – I boiled the tortellini. When the tortellini was about half done – I started the alfredo sauce. If you time it right, the chicken, pasta and alfredo are all ready at the same time. Pop the oven to broil – toss the alfredo and pasta together – lay the chicken on top – sprinkle with panko and Italian cheese and in the oven for 3-5 minutes.
I’m sold on the Olive Garden Oven Baked Pastas – they are delicious!
Here are other Olive Garden recipes and more:
– Olive Garden Giant Stuffed Shells
– Olive Garden Chicken Scampi
– Olive Garden Salad & Dressing
Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken
Equipment
Ingredients
- 2 chicken breasts
- 2 cups herb & garlic marinade
- 8 oz dried cheese tortellini
- 6 tbsp butter
- 1 tbsp garlic
- 2 tbsp flour
- 1.5 cups milk
- 1.5 cups heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup Romano cheese grated
- 1/4 cup Panko breadcrumbs
- 1/2 cup mozzarella cheese shredded
Instructions
- POUND chicken breasts to an even thickness
- POUR the marinade over the chicken
- BAKE chicken for 25 minutes
- PREPARE tortellini according to package directions. I am using a dried tortellini, so when I put the chicken in the oven, I started my water boiling. Then I boiled the bag of dried tortellini according to package directions, drained and set aside. You can use fresh or frozen as well if you prefer.
- When the pasta has about 4-5 minutes left, SAUTE the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
- ADD the ingredients from the flour to the Romano to saucepan and stir frequently until the sauce begins to simmer. Remove from heat.
- In a large bowl, COMBINE drained pasta with most of the Alfredo and toss lightly. Set aside 1/2 cup of Alfredo to add after baking.
- By now, your chicken should be ready! SLICE chicken breast and set aside.
- CHANGE the oven to Broil-High
- SPRAY a casserole dish with non-stick spray
- POUR pasta and sauce into casserole dish. Top with sliced chicken, bread crumbs and mozzarella.
- BROIL on high for 3-5 minutes or until cheese starts to brown and bubble. Watch closely!
hmm
Hi !
I had the Baked Smoked Mozzarella Shrimp Rigatoni last night and it was so delicious I couldve went back for another round – have you tried this dish as yet? – shrimp were sizeable and plentiful
I have not – I might be adding it to my list!!!!
Could you make and then freeze this?
i wouldn't freeze it – i mean – if you have a bowl of leftovers – it would be ok to freeze – but alfredo tends to separate when you reheat it – so i wouldn't make it and plan on just freezing it.
What does "wt" stand for in the 3oz wt butter?
3 oz weight or 6 Tbsp – i modified to be more clear
If I want to double the pasta should I double the sauce to ensure I have enough? Not sure how saucy it is with the 8oz
yeah – i would!