Go Back
–+ servings
Save the Recipe

Want to Save The Recipe?

Enter your email below and we will send it straight to your inbox! Plus get NEW recipes from us every week!

Copycat Olive Garden Chicken Tortellini Pasta Bake

Olive Garden Chicken Tortellini Alfredo

Olive Garden Chicken Tortellini Alfredo is so delicious! I even found the actual OG Alfredo recipe and it’s spot on! This recipe is so delicious and comforting! It’s perfect for a chilly winter night!
4.48 from 88 votes
Print Recipe Pin Recipe

Video

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Entree
Cuisine American, Italian
Servings 4
Calories 853 kcal

Equipment

Ingredients
  

Chicken

Pasta & Alfredo Sauce

  • 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

Toppings

Instructions
 

  • Preheat oven to 350º
  • Pound chicken breasts to an even thickness and place in a square baking dish.
    2 chicken breasts
  • In a medium bowl, mix together marinade, water, oil and vinegar and pour the marinade over the chicken. Bake chicken for 25 minutes until chicken breasts are cooked through. Remove from the oven and let rest.
    1 packet herb & garlic marinade, 1/4 cup water, 1/4 cup olive oil, 1 tbsp vinegar
  • 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.
    8 oz dried cheese tortellini
  • 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.
    6 tbsp butter, 1 tbsp garlic
  • Add flour and whisk for to combine. Quickly add milk, cream and cheeses. Stir frequently until the sauce begins to simmer and thicken. Remove from heat.
    2 tbsp flour, 1.5 cups milk, 1.5 cups heavy cream, 1/2 cup Parmesan cheese, 1/2 cup Romano cheese
  • 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.
  • Slice chicken breast and set aside.
  • Turn the oven to Low-Broil and spray a casserole dish with nonstick spray.
  • Pour pasta mixture into casserole dish. Top with sliced chicken, bread crumbs and mozzarella.
    1/4 cup Panko breadcrumbs, 1/2 cup mozzarella cheese
  • BROIL on low for 2-3 minutes or until cheese starts to brown and bubble. Watch closely!

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 853kcalCarbohydrates: 47.3gProtein: 58.3gFat: 45.9gSaturated Fat: 29.6gCholesterol: 183mgSodium: 2139mgPotassium: 255mgFiber: 0.2gSugar: 9.7gCalcium: 1163mg
Keyword chicken, copycat, olive garden, pasta
Tried this recipe?Let us know how it was!