Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken – Indulge in the exquisite flavors of this Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken. This recipe brings together tender chicken, cheesy tortellini, and a creamy Alfredo sauce that will transport your taste buds to a restaurant-worthy experience. With its perfect blend of herbs, garlic, and gooey melted cheese, this dish is sure to become a family favorite. Prepare to be amazed as you embark on a culinary journey that combines comfort and sophistication in one delectable dish.
Imagine sitting around the table with your loved ones, eagerly awaiting a mouthwatering meal. As the aroma of the Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken fills the air, you can’t help but recall the first time you prepared this dish. It was a quiet evening, and you decided to surprise your husband and little family with a homemade dinner that would rival their favorite restaurant. The moment they took their first bite, their eyes widened, and a symphony of flavors danced on their tongues. From that day forward, this recipe has become a cherished staple in your household, a dish that brings smiles and requests for seconds. It’s a testament to the power of good food, shared moments, and the joy of creating unforgettable memories.
Why This Recipe Is a Must-Try?
- Gourmet Recreation: This Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken allows you to recreate the magic of a renowned restaurant dish right in your own kitchen. Impress your loved ones with a dish that looks and tastes like it was prepared by a professional chef.
- Succulent Chicken: Tender chicken breasts marinated in a flavorful herb and garlic blend turn into juicy perfection when baked in the oven. Each bite offers a delightful burst of savory goodness.
- Creamy Alfredo Perfection: The luscious Alfredo sauce combines the richness of heavy cream, the tanginess of Parmesan and Romano cheeses, and the silky smoothness of butter. This velvety sauce envelops the tortellini, creating a heavenly flavor that is both comforting and luxurious.
- Cheesy Tortellini Bliss: The cheese-filled tortellini adds a delightful twist to this dish, providing bursts of gooey cheese in every mouthful. Their delicate texture and savory taste perfectly complement the chicken and Alfredo sauce.
Ingredients:
For the chicken:
- 2 chicken breasts (about 450g)
- 1 packet of herb & garlic marinade
- 60ml (1/4 cup) water
- 60ml (1/4 cup) olive oil
- 15ml (1 tbsp.) vinegar
For the pasta & Alfredo sauce:
- 225g (8 oz.) dried cheese tortellini
- 85g (6 tbsp.) butter
- 15ml (1 tbsp.) garlic
- 30g (2 tbsp.) all-purpose flour
- 355ml (1.5 cups) milk
- 355ml (1.5 cups) heavy cream
- 55g (1/2 cup) grated Parmesan cheese
- 55g (1/2 cup) grated Romano cheese
For the toppings:
- 30g (1/4 cup) Panko breadcrumbs
- 55g (1/2 cup) shredded mozzarella cheese
Directions:
Preheat your oven to 350°F (175°C).
Pound the chicken breasts to an even thickness and place them in a square baking dish.
In a medium bowl, mix together the herb & garlic marinade, water, olive oil, and vinegar. Pour the marinade over the chicken. Bake the chicken for approximately 25 minutes or until the breasts are cooked through. Once done, remove from the oven and let them rest.
While the chicken is baking, prepare the tortellini according to the package directions. If using dried tortellini, start boiling the water when you put the chicken in the oven. Cook the tortellini until al dente, then drain and set aside. Note: Fresh or frozen tortellini can be used as well, depending on your preference.
With approximately 4-5 minutes left for the pasta to cook, sauté the butter and garlic in a saucepan over medium heat. Cook for 1 minute, stirring occasionally.
Add the flour to the saucepan and whisk to combine. Quickly add the milk, heavy cream, Parmesan cheese, and Romano cheese. Stir frequently until the sauce begins to simmer and thicken. Remove the sauce from heat.
In a large bowl, combine the drained tortellini with most of the Alfredo sauce and toss lightly. Set aside 1/2 cup of Alfredo sauce to add after baking.
Slice the cooked chicken breasts and set them aside.
Change the oven setting to Low-Broil and spray a casserole dish with nonstick spray.
Pour the pasta mixture into the casserole dish. Top it with the sliced chicken, Panko breadcrumbs, and shredded mozzarella cheese.
Broil the dish on low for 2-3 minutes or until the cheese starts to brown and bubble. Keep a close eye on it to prevent burning.
Notes:
- Feel free to customize the dish by adding your favorite vegetables or herbs to the pasta mixture.
- For a lighter version, you can use reduced-fat milk and cream or substitute some of the cream with chicken or vegetable broth.
- Leftovers can be refrigerated and reheated the next day, although the dish is best enjoyed fresh from the oven.
In conclusion, the Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken is a culinary masterpiece that brings the flavors of a restaurant directly to your dining table. This dish offers a tantalizing combination of succulent chicken, cheesy tortellini, and a velvety Alfredo sauce that is sure to satisfy even the most discerning palates. Whether you’re looking to impress your guests at a dinner party or simply treat your family to a special meal, this recipe is a guaranteed winner. So go ahead and dive into the indulgent goodness of this oven-baked delight, and create memories that will linger long after the last bite. Bon appétit!
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While this recipe calls for cheese tortellini, you can use any type of pasta you prefer. Penne, fettuccine, or rigatoni would work well too.
Can I make this dish vegetarian?
Definitely! You can omit the chicken and focus solely on the cheesy tortellini and Alfredo sauce. You can also add some sautéed vegetables like spinach, mushrooms, or roasted bell peppers for added flavor and texture.
Can I freeze the leftovers?
While it’s possible to freeze the leftovers, keep in mind that the texture and taste of the dish may slightly change upon reheating. It’s best to consume the dish fresh or within a day or two of preparing it.
Can I use store-bought Alfredo sauce instead?
Certainly! If you’re short on time or prefer the convenience, you can use store-bought Alfredo sauce instead of making it from scratch. However, preparing the homemade Alfredo sauce adds a touch of freshness and flavor that complements the other elements of this dish.
Can I make this recipe in advance?
Yes, you can! You can prepare the dish in advance by following the recipe until step 10. Once assembled in the casserole dish, cover it tightly with foil and refrigerate. When you’re ready to enjoy it, simply remove from the fridge, remove the foil, and proceed with step 11, adjusting the cooking time if needed.
Copycat Olive Garden Oven Baked Tortellini Alfredo With Chicken
Ingredients
For the chicken:
- 2 chicken breasts about 450g
- 1 packet of herb & garlic marinade
- 60 ml 1/4 cup water
- 60 ml 1/4 cup olive oil
- 15 ml 1 tbsp. vinegar
For the pasta & Alfredo sauce:
- 225 g 8 oz. dried cheese tortellini
- 85 g 6 tbsp. butter
- 15 ml 1 tbsp. garlic
- 30 g 2 tbsp. all-purpose flour
- 355 ml 1.5 cups milk
- 355 ml 1.5 cups heavy cream
- 55 g 1/2 cup grated Parmesan cheese
- 55 g 1/2 cup grated Romano cheese
For the toppings:
- 30 g 1/4 cup Panko breadcrumbs
- 55 g 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Pound the chicken breasts to an even thickness and place them in a square baking dish.
- In a medium bowl, mix together the herb & garlic marinade, water, olive oil, and vinegar. Pour the marinade over the chicken. Bake the chicken for approximately 25 minutes or until the breasts are cooked through. Once done, remove from the oven and let them rest.
- While the chicken is baking, prepare the tortellini according to the package directions. If using dried tortellini, start boiling the water when you put the chicken in the oven. Cook the tortellini until al dente, then drain and set aside. Note: Fresh or frozen tortellini can be used as well, depending on your preference.
- With approximately 4-5 minutes left for the pasta to cook, sauté the butter and garlic in a saucepan over medium heat. Cook for 1 minute, stirring occasionally.
- Add the flour to the saucepan and whisk to combine. Quickly add the milk, heavy cream, Parmesan cheese, and Romano cheese. Stir frequently until the sauce begins to simmer and thicken. Remove the sauce from heat.
- In a large bowl, combine the drained tortellini with most of the Alfredo sauce and toss lightly. Set aside 1/2 cup of Alfredo sauce to add after baking.
- Slice the cooked chicken breasts and set them aside.
- Change the oven setting to Low-Broil and spray a casserole dish with nonstick spray.
- Pour the pasta mixture into the casserole dish. Top it with the sliced chicken, Panko breadcrumbs, and shredded mozzarella cheese.
- Broil the dish on low for 2-3 minutes or until the cheese starts to brown and bubble. Keep a close eye on it to prevent burning.
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