This exquisite dish combines succulent chicken, tender shrimp, and cheesy tortellini enveloped in a rich Asiago Alfredo sauce. Whether you’re a fan of Italian cuisine or seeking an impressive meal for a special occasion, this recipe promises a symphony of flavors that mirror the beloved Olive Garden classic.
Inspired by the indulgent offerings of Olive Garden, this recipe aims to bring the charm of restaurant dining to your own kitchen. The marriage of savory chicken, plump shrimp, and delicate tortellini bathed in a luscious Asiago Alfredo sauce creates a dish that’s both comforting and elegant.
The taste profile of this dish is a harmonious blend of creamy Alfredo sauce, perfectly seasoned chicken, succulent shrimp, and the delightful chewiness of tortellini. The addition of Asiago cheese adds a nutty and savory note, while a hint of lemon brightens the overall flavor profile.
Ingredients:
- 2 large boneless chicken breasts
- Olive oil
- 20oz of Tortellini
- Water and salt for boiling
- 12-14 tail-off Shrimp
- Parmesan and Asiago wedges
- One lemon
- 6 tbsp of butter
- 1 tbsp minced garlic
- Chopped red onion and bell peppers (optional)
- White cooking wine (optional)
- Italian seasoning
- Black pepper, to taste
- Salt, to taste
- 2 cups of heavy whipping cream
- 3 tbsp chopped fresh parsley
Note: Feel free to omit the shrimp and only use chicken. You may also skip all the protein and make it a simple and delicious Asiago Tortellini Alfredo. This meal is endlessly customizable!
Instructions:
- Season the chicken breasts with your favorite all-purpose seasoning. In a skillet, drizzle olive oil and sear the chicken over medium-high heat.
- Once seared, lower the heat, cover the skillet, and continue cooking the chicken until fully cooked. Set aside.
- Devein and clean the shrimp. Squeeze the juice of half the lemon over the shrimp and refrigerate.
- In a separate pot, boil water with salt and cook the tortellini according to package instructions. Drain and set aside.
- In the same skillet used for the chicken, melt 2 tbsp of butter and toss the shrimp in. Season with your favorite all-purpose seasoning and squeeze the other half of the lemon in. Cook on both sides and set aside.
- Melt the rest of the butter and sauté minced garlic, chopped red onion, and bell peppers (if using).
- Optional: Add white cooking wine for depth of flavor.
- Season with Italian seasoning, black pepper, and salt to taste.
- Pour in the heavy whipping cream, stirring constantly until the sauce thickens.
- Grate about 1 cup each of Parmesan and Asiago cheese into the skillet. Stir until melted.
- Toss in the cooked tortellini and ensure everything is well-coated in the sauce.
- Slice the chicken in strips or however you like to cut them. You will notice they are nice and juicy! Top the pasta with the chicken and shrimp.
- Garnish with chopped fresh parsley and serve hot.
Pairing Ideas:
- Serve this indulgent dish with a crisp Caesar salad for a refreshing contrast.
- Pair with a light Pinot Grigio or a Chardonnay to complement the creamy Alfredo sauce.
- Crusty garlic bread or breadsticks are excellent for sopping up the decadent sauce.
Enjoy!
