Chicken Tortelloni Alfredo: Olive Garden Recipe & Price Guide

If you’ve ever scrolled through Olive Garden’s Amazing Alfredos section and stopped on the picture of cheese-stuffed pasta pillows drowning in a silky white sauce, you’ve already met Chicken Tortelloni Alfredo. It’s one of those dishes that sounds fancy on a menu but is actually built from a handful of simple, comforting ingredients: filled pasta, grilled chicken, and a Parmesan-Asiago cream sauce.

This guide covers everything you’d want to know before ordering it or making it yourself what it actually contains, how it differs from regular tortellini Alfredo, current Olive Garden pricing and calorie counts, and a full homemade copycat recipe with grilled and baked variations.

By the end, you’ll know exactly what you’re paying for at the restaurant and how to recreate it in your own kitchen for a fraction of the cost.

Chicken Tortelloni Alfredo

Chicken Tortelloni Alfredo at Olive Garden: Price and Calories

If you’re planning a visit, here’s what you can expect to pay. Prices are based on current listings and can vary slightly by location and region.

ItemPriceCalories
Chicken Tortelloni Alfredo (dinner entrée)$23.491,870–1,980 cal
Chicken Tortelloni Alfredo (family-size pan, serves 4–6)$72.497,930 cal

For a full breakdown of every dish in this category, along with Chicken Alfredo, Shrimp Alfredo, and Seafood Alfredo pricing, check the Olive Garden Alfredos menu for the latest numbers straight from the source.

What Is Chicken Tortelloni Alfredo Made Of?

At its core, Chicken Tortelloni Alfredo is a plate of four-cheese tortelloni larger, cheese-filled pasta pockets tossed in a rich Parmesan Alfredo sauce and topped with grilled or breaded chicken. Olive Garden’s version also finishes the dish with a light panko breadcrumb topping for a bit of crunch against the creamy pasta underneath.

Breaking it down by component:

  • The pasta: Tortelloni, not tortellini more on that difference below, typically stuffed with a blend of ricotta, Parmesan, and mozzarella or a four-cheese mix.
  • The sauce: A restaurant-style Alfredo sauce made from butter, heavy cream, and freshly grated Parmesan and Asiago cheese, which is where the “Asiago Tortelloni Alfredo” naming comes from on some menu variations.
  • The protein: Boneless skinless chicken breast, sliced and either grilled or lightly breaded, depending on the preparation.
  • The topping: A dusting of toasted panko breadcrumbs for texture.

It’s essentially a restaurant-style Alfredo pasta dish built around Italian filled pasta instead of the more familiar fettuccine noodle, which is part of why it reads as more indulgent on a menu than a standard chicken Alfredo.

Chicken Tortelloni Alfredo vs. Chicken Alfredo vs. Tortellini

This is one of the most common points of confusion, so it’s worth clearing up directly.

Tortelloni vs. Tortellini: What’s the Difference?

Tortelloni and tortellini look almost identical, and the names get used interchangeably online, but there’s a real distinction:

  • Tortellini are small, ring-shaped filled pasta, traditionally stuffed with meat and about the size of a fingernail.
  • Tortelloni are the larger version, generally filled with cheese rather than meat, and roughly two to three times the size of tortellini.

Chicken Tortelloni Alfredo vs. Regular Chicken Alfredo

Regular Chicken Alfredo uses fettuccine noodles with grilled chicken on top, and the sauce coats the noodles directly. Chicken Tortelloni Alfredo swaps the flat noodle for a filled pasta, so you’re getting a cheese-and-sauce combination in every bite rather than just sauce on the outside of the noodles.

It also tends to be a heavier, richer dish because of the extra cheese baked into the pasta itself, which shows up clearly in the calorie counts further down this article.

Is Chicken Tortelloni Alfredo Worth the Price?

At roughly $22.00 for a dinner portion, it sits at the higher end of Olive Garden’s Classic Entrées lineup, alongside dishes like Chicken and Shrimp Carbonara and Seafood Alfredo. For comparison, the standard Chicken Alfredo with fettuccine runs a couple of dollars less. Whether it’s worth the premium comes down to whether you prefer the texture of cheese-filled pasta over fettuccine the sauce and chicken portions are broadly similar between the two dishes.

If you’re feeding a group, the family-size pan at $72.49 works out to roughly $11–$16 per person depending on group size, which is competitive with ordering individual entrées and comes with enough left over for lunch the next day. You can browse more group options on the Olive Garden family-style meals if you’re planning for a larger table.

Chicken Tortelloni Alfredo Calorie Count Explained

At nearly 2,000 calories for a single dinner portion, this is one of the heavier entrées on the menu, noticeably more than the standard chicken Alfredo. The extra calories come from the cheese filling inside the tortelloni itself, on top of the cream-based sauce, so if you’re watching calorie intake, this is worth knowing before you order.

Splitting an entrée or taking half home is a common approach for anyone trying to manage portion size without skipping the dish entirely.

How to Make Chicken Tortelloni Alfredo at Home

This is one of the easier restaurant favorites to recreate, mainly because most grocery stores now carry cheese tortelloni in the refrigerated pasta section. Here’s a straightforward homemade version.

Ingredients You’ll Need

  • 1 package (about 20 oz) refrigerated four-cheese or Asiago cheese tortelloni
  • 2 boneless skinless chicken breasts
  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup grated Asiago cheese
  • Salt, black pepper, and a pinch of nutmeg
  • Olive oil, for the chicken
  • ½ cup panko breadcrumbs (optional, for a baked version)
  • Fresh parsley, chopped, for garnish

Step-by-Step Instructions

  1. Cook the tortelloni: Boil according to the package instructions, usually 3–5 minutes since it’s fresh rather than dried pasta. Drain and set aside.
  2. Prepare the chicken: Season the chicken breasts with salt and pepper. For a grilled chicken tortelloni Alfredo, grill over medium-high heat for 6–7 minutes per side until fully cooked, then slice. For a breaded version, pan-fry in olive oil until golden and cooked through.
  3. Make the Alfredo sauce: In a large skillet, melt the butter over medium heat and sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  4. Add the cheese: Reduce heat to low and whisk in the Parmesan and Asiago gradually, stirring until the sauce is smooth and thickened. Season with salt, pepper, and a small pinch of nutmeg.
  5. Combine: Toss the cooked tortelloni gently in the sauce, then top with sliced chicken.
  6. Serve: Garnish with chopped parsley and extra Parmesan.

Baked Chicken Tortelloni Alfredo Variation

If you’d rather serve this as a baked chicken tortelloni Alfredo dish, transfer the sauced tortelloni and chicken into a greased baking dish, top with the panko breadcrumbs and a little extra cheese, and bake at 375°F for 15–20 minutes until the top is golden and bubbling.

This version holds up especially well for meal prep or feeding a family, since it reheats without the sauce breaking.

Tips for the Best Homemade Chicken Tortelloni Alfredo Sauce

A few small details make a noticeable difference when you’re making Alfredo sauce from scratch:

  • Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of smooth.
  • Keep the heat low once the cheese goes in: High heat can cause the sauce to separate.
  • Don’t overcook the tortelloni: Fresh pasta cooks fast, and overcooked tortelloni can burst open in the sauce.
  • Adjust thickness with pasta water: If the sauce seems too thick, a splash of the pasta cooking water loosens it without watering down the flavor.
  • Rest the chicken before slicing: A few minutes off the heat keeps the chicken juicy instead of dry when you cut into it.

This dish also works well as a weeknight chicken pasta dinner since the whole thing comes together in under 40 minutes, and it’s flexible enough to swap in whatever filled pasta you have on hand if tortelloni isn’t available.

Frequently Asked Questions

What is chicken tortelloni Alfredo made of?

It’s cheese-filled tortelloni pasta tossed in a Parmesan and Asiago Alfredo cream sauce, topped with grilled or breaded chicken and finished with a light panko breadcrumb topping.

What’s the difference between tortelloni and tortellini?

Tortelloni are larger and usually cheese-filled, while tortellini are smaller and traditionally filled with meat. Both are Italian filled pasta shapes, but tortelloni is the bigger of the two.

How much does Chicken Tortelloni Alfredo cost at Olive Garden?

The dinner entrée is priced at $23.49, while the family-size pan that serves 4–6 people costs $72.49.

How many calories are in Chicken Tortelloni Alfredo?

The dinner entrée contains between 1,870 and 1,980 calories, making it one of the richer options on the Olive Garden menu due to the cheese-filled pasta and cream sauce combination.

Where can I buy Asiago tortelloni to make this at home?

Most major grocery stores carry refrigerated cheese or Asiago tortelloni near the fresh pasta section, typically by the deli or dairy case. If your store doesn’t stock it, a four-cheese tortellini or tortelloni from the frozen pasta aisle works as a close substitute.

Final Thoughts

Chicken Tortelloni Alfredo sits at an interesting spot on the menu pricier than a standard Chicken Alfredo, richer in calories, but genuinely worth trying at least once for the texture alone. And if you love the flavor but want it more often than your budget or waistline allows for restaurant visits, the homemade version comes together with ingredients most kitchens already have, minus the $22.00 price tag.

For the latest prices, calorie counts, and full details on every dish in this category, visit the Olive Garden before your next visit, and bookmark it for updates throughout the year.

Maria Conti
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