If you’re craving the ultimate comfort dinner that feels fancy but comes together in under an hour, look no further than Asiago Tortellini Alfredo with Grilled Chicken. Plump cheese tortellini, a lusciously creamy Alfredo sauce kissed with sharp Asiago and Parmesan, and golden, juicy grilled chicken come together in a dish that’s equal parts decadent and inviting. Whether you’re cooking for your family or entertaining friends, this recipe has just the right combination of bold flavor and approachable steps to make you feel like a chef in your own kitchen.
Ingredients You’ll Need
The ingredient list is refreshingly short, but each element plays a major role in the harmony of taste, texture, and color in this dish. Here’s what you need to create a memorable Asiago Tortellini Alfredo with Grilled Chicken:
- Cheese tortellini: These pillowy pasta pockets fill every bite with extra creamy cheesiness—fresh or refrigerated tortellini make the sauce cling perfectly.
- Olive oil: Adds a subtle fruity flavor and helps achieve that gorgeous golden sear on the chicken.
- Chicken breasts: Boneless, skinless for quick cooking and easy slicing; juicy, lean chicken is the protein star.
- Italian seasoning: A balanced blend of herbs provides authentic flavor complexity.
- Garlic powder: Infuses the chicken with savory aroma, building a bridge to the garlic in the Alfredo sauce.
- Salt and pepper: Enhances and sharpens all the other flavors—essential, but use to your taste.
- Butter: The base of a velvety Alfredo, it adds rich flavor and silky texture.
- Fresh garlic: Sautéed until fragrant, this gives the sauce its unmistakable depth and Italian flair.
- Heavy cream: Creates a thick, indulgent sauce that hugs every nook of the tortellini.
- Whole milk: Lightens the sauce perfectly but keeps it luscious.
- Asiago cheese: Sharp, tangy, and nutty; this is the Alfredo’s signature flavor.
- Parmesan cheese: Adds extra depth and an umami punch—grate fresh if you can.
- Ground black pepper: Lends warmth to the sauce, making all the flavors pop.
- Chopped parsley (optional): A fresh green finish that wakes up the whole dish—optional, but highly recommended.
How to Make Asiago Tortellini Alfredo with Grilled Chicken
Step 1: Season and Grill the Chicken
Start by patting the chicken breasts dry—this helps the seasoning stick and the chicken brown beautifully. Give both sides a generous sprinkle of Italian seasoning, garlic powder, salt, and pepper. Heat your olive oil in a grill pan or skillet over medium-high, then lay the chicken in. Sear for 6 to 7 minutes per side, turning only once for that perfect caramelized crust. Make sure the chicken cooks through to juicy perfection (165°F internal temp), then remove from the pan and let it rest before slicing—this is the secret to keeping every bite tender and flavorful.
Step 2: Cook the Tortellini
While the chicken is doing its thing, get a big pot of salted water boiling. Fresh or refrigerated cheese tortellini cook quickly—usually just 3 to 4 minutes—so keep an eye on them! Drain thoroughly once they’re tender and plump, and set aside. This keeps them from overcooking or sticking together while you move on to the Alfredo sauce.
Step 3: Prepare the Alfredo Sauce
It’s Alfredo sauce time! Melt the butter in a large skillet over medium heat, then toss in the minced garlic. Sauté for about a minute—just until your kitchen smells incredible. Pour in the heavy cream and whole milk, whisking gently as you bring it to a dreamy simmer. Next, sprinkle in the freshly grated Asiago and Parmesan cheese. Keep whisking as they melt, creating a silky-smooth sauce. Finish by seasoning with a little ground black pepper; the warmth really brings out the cheeses’ nutty notes.
Step 4: Toss Everything Together
With your sauce bubbling gently and perfectly smooth, add the cooked tortellini right into the skillet. Gently fold them into the Alfredo sauce so every nook and cranny gets coated. Now, slice the grilled chicken into strips or bite-size pieces and set them on top of the pasta—this layering keeps the chicken juicy and warm until serving.
Step 5: Garnish and Serve
Take your presentation over the top with a sprinkle of chopped parsley and maybe a little extra shaved Asiago or Parmesan for flair. Serve Asiago Tortellini Alfredo with Grilled Chicken hot and fresh, because that’s when the sauce is at its creamiest and the chicken at its most tender!
How to Serve Asiago Tortellini Alfredo with Grilled Chicken
Garnishes
A final dusting of fresh parsley and extra grated Asiago is my go-to for a pop of color and sharp bite. If you love a little kick, a twist of cracked black pepper or even some red pepper flakes can add complexity. Don’t be afraid to get creative—lemon zest or a drizzle of olive oil can subtly elevate the entire dish!
Side Dishes
Asiago Tortellini Alfredo with Grilled Chicken is rich and satisfying, so I love pairing it with light sides to balance things out. Think crisp Caesar salad, steamed green beans, or simple roasted broccoli. For extra indulgence, warm garlic bread is a classic move, perfect for swiping every last bit of that luxurious sauce.
Creative Ways to Present
Turn this dish into the centerpiece of your table by arranging sliced chicken in a fan over the pasta, or even twirl the tortellini into individual ramekins for a dinner party. Serve family-style in a big platter, letting friends and family scoop their perfect portion—either way, Asiago Tortellini Alfredo with Grilled Chicken is guaranteed to make an entrance.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to three days. The sauce may thicken as it chills, but a splash of milk or cream when reheating will bring it back to its original glory. For best results, keep the chicken and pasta separate if you anticipate leftovers.
Freezing
While Asiago Tortellini Alfredo with Grilled Chicken is best enjoyed fresh, you can freeze portions for up to one month. Defrost in the fridge overnight before reheating. Keep in mind the sauce may separate slightly after freezing, but whisking while reheating helps bring it together.
Reheating
Gently reheat leftovers on the stove over low heat, stirring in milk or cream as needed to loosen the sauce. If you’re in a hurry, a microwave works too—just cover the dish and use medium power, stirring every 30 seconds for even heating. Add an extra sprinkle of cheese if you want to revive that creamy richness!
FAQs
Can I make Asiago Tortellini Alfredo with Grilled Chicken ahead of time?
You can prep the chicken and sauce a day in advance, storing them separately. Assemble and heat everything together just before serving so the pasta stays tender and the sauce remains luscious.
What other proteins work well besides chicken?
This recipe is super versatile! Swap the grilled chicken for shrimp, sliced sausage, or even roasted veggies for a satisfying vegetarian spin—your dinner will still be packed with flavor.
Can I use dried tortellini instead of fresh?
Yes—just keep in mind that dried tortellini require a longer cook time. Check the package directions and cook until al dente for the best texture in your Asiago Tortellini Alfredo with Grilled Chicken.
How do I keep the Alfredo sauce from separating?
The trick is to keep the sauce at a gentle simmer and add the cheese gradually, whisking continuously. Avoid boiling the sauce too hard and use freshly grated cheese for a smoother, silkier finish.
Is there a way to lighten up the Alfredo sauce?
Absolutely! Swap half-and-half for the heavy cream or use all whole milk for a lighter version. The sauce will be a bit less thick but still delicious and comforting, maintaining all the signature flavors of Asiago Tortellini Alfredo with Grilled Chicken.
Final Thoughts
This Asiago Tortellini Alfredo with Grilled Chicken is pure, creamy, cheesy bliss—one bite, and it might just become your new go-to pasta night favorite. Simple ingredients, wonderful flavors, and that homemade touch can’t be beat. Give it a try and watch everyone around your table swoon!
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Asiago Tortellini Alfredo with Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Asiago Tortellini Alfredo with Grilled Chicken. A decadent pasta dish that combines tender cheese tortellini, savory grilled chicken, and a luscious Asiago-infused Alfredo sauce.
Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 1 lb cheese tortellini (fresh or refrigerated)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup grated Asiago cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Grilled Chicken: Season chicken with Italian seasoning, garlic powder, salt, and pepper. Cook in olive oil until golden and fully cooked. Let rest before slicing.
- Cook the Tortellini: Prepare tortellini according to package instructions. Drain and set aside.
- Make the Alfredo Sauce: Melt butter in a skillet, sauté garlic, add cream and milk, simmer. Add Asiago and Parmesan, whisk until smooth. Season with black pepper.
- Combine and Serve: Toss cooked tortellini in sauce, top with sliced grilled chicken. Garnish with parsley before serving.
Notes
- You can substitute Asiago with Romano or extra Parmesan.
- For added flavor, consider adding spinach or sun-dried tomatoes to the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
