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Olive Garden Chicken Tortellini Alfredo

Helen T. Patterson
Recreate the Olive Garden Chicken Tortellini Alfredo at home with this easy, creamy, and flavorful recipe.
Tender chicken breasts, cheesy tortellini, and a rich homemade Alfredo sauce come together for a restaurant-quality meal that’s perfect for any occasion.
Whether you’re making it for a special dinner or a comforting weeknight meal, this dish is sure to impress!
Nutrition Facts (Per Serving)
Calories: 750-850 kcal, Protein: 40g, Carbohydrates: 55g, Fats: 45g, Saturated Fat: 25g, Cholesterol: 150mg, Sodium: 900mg, Fiber: 3g, Sugar: 4g
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 750 kcal

Equipment

  • 1 large skillet – For cooking the chicken and Alfredo sauce
  • 1 medium pot – To boil the tortellini
  • 1 whisk – For mixing the sauce smoothly
  • 1 cutting board – For prepping the chicken
  • 1 chef’s knife – To slice the chicken
  • 1 measuring cup & spoons – To measure ingredients
  • 1 tongs or spatula – For flipping the chicken
  • 1 colander – To drain the tortellini

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Tortellini:
  • 10-12 oz cheese-filled tortellini fresh or frozen

For the Alfredo Sauce:

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 ½ cups heavy cream
  • ½ cup cream cheese softened
  • 1 cup freshly grated Parmesan cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg optional

For Garnish (Optional):

  • 1 tbsp fresh parsley chopped
  • ¼ tsp red pepper flakes for a spicy kick
  • Extra grated Parmesan cheese

Instructions
 

Step 1: Cook the Chicken

  • Season the chicken breasts with salt, black pepper, and Italian seasoning.
  • Heat olive oil in a large skillet over medium heat.
  • Sear the chicken for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
  • Remove from the skillet and let it rest for 5 minutes before slicing into strips.

Step 2: Cook the Tortellini

  • Bring a large pot of salted water to a boil.
  • Add the cheese tortellini and cook according to package instructions (3-5 minutes for fresh, 5-7 minutes for frozen).
  • Drain and set aside.

Step 3: Make the Alfredo Sauce

  • In the same skillet, melt butter over medium heat.
  • Add minced garlic and sauté for about 30 seconds until fragrant.
  • Pour in the heavy cream, stirring continuously.
  • Add cream cheese and whisk until fully melted and smooth.
  • Gradually add grated Parmesan, stirring constantly until the sauce thickens (about 3-5 minutes).
  • Season with salt, black pepper, and nutmeg (if using).

Step 4: Assemble the Dish

  • Add the cooked tortellini to the Alfredo sauce, gently tossing to coat.
  • Place sliced chicken on top.
  • Garnish with fresh parsley, red pepper flakes, and extra Parmesan.

Step 5: Serve & Enjoy

  • Serve warm with garlic bread and a side salad for a complete meal. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm on the stove over low heat, adding a splash of milk or cream to keep the sauce creamy.
  • Freezing: Freeze Alfredo sauce separately for up to 2 months. Thaw overnight in the fridge and reheat gently.
  • Protein Swap: Use shrimp, steak, or rotisserie chicken instead of grilled chicken.
  • Vegetable Add-Ins: Try mushrooms, spinach, or broccoli for added nutrition.
Keyword Olive Garden Chicken Tortellini Alfredo