Asiago Tortellini Alfredo with Grilled Chicken Recipe

Creamy, cheesy, and packed with flavor, this Asiago Tortellini Alfredo with Grilled Chicken is the ultimate comfort food. Cheese-filled tortellini is baked in a rich, garlicky Alfredo sauce, topped with a golden Asiago breadcrumb crust, and finished with tender, juicy grilled chicken. It’s a dish that looks impressive, tastes luxurious, and yet is simple enough for a busy weeknight.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: Rich Alfredo, tender pasta, and perfectly grilled chicken make this taste like a dish from your favorite Italian bistro.
• Quick and Manageable: With just 45 minutes start to finish, it’s doable even on a hectic evening.
• Layered Flavors: The combination of Parmesan in the sauce, Asiago in the topping, and the herb-seasoned chicken creates a deeply satisfying bite.
• Perfect for Guests: This is the kind of dish that wows on the dinner table without demanding hours in the kitchen.

Ingredients You’ll Need

Here’s what you’ll want to gather before you get cooking:

• Five Cheese Tortellini: Soft, pillowy pasta bursting with cheesy goodness. Refrigerated tortellini cooks quickly and tastes fresh.
• Olive Oil: Helps season and keep the chicken moist while grilling.
• Italian Herb Seasoning: Adds savory, aromatic depth to the chicken.
• Salt & Black Pepper: Essential for seasoning both pasta and chicken.
• Boneless Skinless Chicken Breast Cutlets: Lean, tender, and perfect for quick grilling.
• Butter: The rich base for your Alfredo sauce.
• Fresh Garlic & Garlic Powder: A one-two punch of garlicky flavor for the sauce.
• All-Purpose Flour: Thickens the sauce to creamy perfection.
• Whole Milk & Heavy Cream: The blend that gives the Alfredo its luscious texture.
• Parmesan Cheese: Melts into the sauce for that classic Alfredo flavor.
• Seasoned Bread Crumbs: Adds crunch and texture to the baked topping.
• Asiago Cheese: Sharp, nutty, and irresistible when baked golden.
• Fresh Parsley: Brightens the dish and adds a pop of color at the end.

Variations

• Switch the Pasta: Try spinach tortellini or ravioli for a fun twist.
• Add Veggies: Toss in steamed broccoli, roasted mushrooms, or spinach before baking for extra flavor and nutrition.
• Protein Swap: Use grilled shrimp, seared salmon, or even crispy prosciutto instead of chicken.
• Extra Cheesy: Mix in shredded mozzarella with the Parmesan for an even creamier sauce.

How to Make Asiago Tortellini Alfredo with Grilled Chicken

Step 1: Preheat and Prep

Heat the oven to 425°F. Cook the tortellini according to the package directions, drain, and spread them evenly in a 9×13 baking dish.

Step 2: Season and Grill the Chicken

In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat chicken cutlets with the seasoned oil. Grill over high heat (425–450°F) for 7–8 minutes per side until fully cooked at 165°F internally. Let rest before slicing.

Step 3: Make the Alfredo Sauce

In a saucepan over medium heat, melt the butter. Stir in minced garlic and garlic powder. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking constantly. Bring to a gentle boil, then lower the heat and simmer for 2–3 minutes until thickened. Stir in Parmesan until melted and smooth.

Step 4: Assemble the Dish

Pour the Alfredo sauce evenly over the tortellini in the baking dish. In a small bowl, combine breadcrumbs, Asiago cheese, and olive oil, then sprinkle over the top.

Step 5: Bake and Finish

Bake uncovered for 15 minutes, or until bubbly and lightly golden. While baking, slice the grilled chicken. Top the baked tortellini with the chicken slices and garnish with fresh parsley.

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Cook just to al dente since it will bake further in the oven.
• Grill for Flavor: High heat grilling locks in moisture and adds a subtle smoky note.
• Whisk Constantly: This keeps the Alfredo sauce smooth and lump-free.
• Use Freshly Grated Cheese: It melts better and gives a richer flavor than pre-shredded.

How to Serve

• Main Dish: Serve as a hearty dinner on its own — it’s rich and filling.
• With Bread: A warm loaf of garlic bread or crusty Italian bread is perfect for mopping up extra sauce.
• Salad Pairing: A crisp Caesar salad or mixed greens with balsamic vinaigrette cuts through the richness beautifully.
• Wine Pairing: A chilled Pinot Grigio or Chardonnay complements the creamy sauce.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 3 days.

Freezing

Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave in short intervals, adding a splash of milk or cream to refresh the sauce.

FAQs

Can I make the Alfredo sauce ahead of time?
Yes! Store it in the refrigerator for up to 2 days and reheat gently before using.

What if I don’t have a grill?
You can sear the chicken in a hot skillet with a little olive oil until golden and fully cooked.

Can I use store-bought Alfredo sauce?
Absolutely, but homemade gives you fresher, richer flavor and control over the seasonings.

How do I prevent the sauce from separating when reheating?
Reheat slowly over low heat, stirring often, and add a splash of milk or cream to keep it creamy.

Final Thoughts

This Asiago Tortellini Alfredo with Grilled Chicken is pure comfort on a plate — creamy, cheesy, and deeply satisfying without being complicated. Whether you make it for a weeknight treat or to impress guests, it’s a guaranteed hit that you’ll want to keep in your recipe rotation.

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