Name: Asiago Tortellini Alfredo with Grilled Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 package refrigerated five cheese tortellini; 2 boneless skinless chicken breast cutlets; 2 tbsp olive oil (divided); 1 tsp Italian herb seasoning; Salt, to taste; Black pepper, to taste; 4 tbsp butter; 2 cloves fresh garlic, minced; 1/2 tsp garlic powder; 2 tbsp all-purpose flour; 1 cup whole milk; 1 cup heavy cream; 1 cup Parmesan cheese, grated; 2 tbsp fresh parsley, chopped (for garnish); 1/2 cup seasoned bread crumbs; 1/2 cup Asiago cheese, grated

If you’re ready to dazzle your dinner table with a dish that feels both comforting and restaurant-worthy, the Asiago Tortellini Alfredo with Grilled Chicken Recipe will absolutely win hearts (and taste buds). This irresistible meal brings together pillowy cheese-stuffed tortellini, a velvety homemade Alfredo sauce, an irresistible Asiago-studded breadcrumb topping, and juicy, flavor-packed grilled chicken. Every forkful delivers the kind of comforting satisfaction that makes this recipe one you’ll come back to again and again.

Asiago Tortellini Alfredo with Grilled Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first step to culinary bliss with this dish. Each component plays a vital role in the flavor, texture, and eye appeal of the final creation—so keep an eye out for quality and freshness as you check off your list!

Refrigerated five cheese tortellini: Look for these in the refrigerated section—fresh pasta cooks up with a springy bite and helps set the cheesy tone for the whole meal.
Olive oil (divided): Used for both the chicken marinade and the breadcrumb topping, good olive oil adds a subtle richness throughout the recipe.
Italian herb seasoning: This blend brings those classic Italian flavors into both the chicken and the entire dish.
Salt and black pepper: Season each layer to coax out maximum flavor—don’t be shy with these basics!
Boneless skinless chicken breast cutlets: These cook up quickly on the grill and stay juicy, especially when marinated with herbs and oil.
Butter: Starting the Alfredo sauce with butter sets the stage for that trademark creaminess and depth.
Fresh garlic, minced: Freshly minced garlic gives the sauce classic Italian aroma—don’t use garlic powder as a swap here if you can help it!
Garlic powder: Just a pinch in addition to the fresh garlic amplifies the savory flavor without overpowering the sauce.
All-purpose flour: Acts as the thickener for that dreamy, luscious Alfredo sauce.
Whole milk: Balances the richness of the cream while keeping the sauce smooth and not too heavy.
Heavy cream: For the luxurious mouthfeel—this is what gives Alfredo sauce its signature “wow.”
Parmesan cheese, grated: Melts beautifully into the sauce for savory complexity and richness.
Seasoned breadcrumbs: Combine these with Asiago for a perfectly crisp, flavorful topping.
Asiago cheese, grated: Offers a stronger, nutty flavor and browns deliciously in the oven.
Fresh parsley, chopped: A sprinkle of green makes the whole dish pop with freshness and color right before serving.

How to Make Asiago Tortellini Alfredo with Grilled Chicken Recipe

Step 1: Prepare the Tortellini

Start by preheating your oven to 425°F so things will be ready to go. Boil the tortellini according to the package directions, but make sure you don’t overcook—it should be just al dente, as the pasta will continue to bake later. Once done, drain gently and arrange the tortellini evenly in a 9×13-inch baking dish, setting the stage for layers of creamy, cheesy goodness.

Step 2: Marinate the Chicken

In a small bowl, combine 1 tablespoon of olive oil, Italian herb seasoning, a pinch of salt, and a good shake of black pepper. Coat your chicken breast cutlets with this mixture, ensuring they’re infused with herby flavor that’ll really shine through after grilling.

Step 3: Grill the Chicken

Fire up your grill to high (between 425 and 450°F). Lay the chicken down and grill each side for 7 to 8 minutes, creating those delicious, smoky grill marks. Once an instant-read thermometer registers 165°F in the thickest part, your chicken is perfectly cooked. Let it rest on a plate—this helps the juices set in so every slice will be moist and delicious.

Step 4: Make the Alfredo Sauce

In a medium saucepan over medium heat, melt the butter and sauté the minced garlic (with a sprinkle of garlic powder) until fragrant—just a minute or so. Sprinkle in the flour, whisking to create a smooth roux. Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, reduce the heat, and simmer for 2 to 3 minutes until it thickens to a silky consistency. Stir in the grated Parmesan until completely melted—get ready, this sauce is the heart of the Asiago Tortellini Alfredo with Grilled Chicken Recipe!

Step 5: Assemble the Bake

Cascade the creamy Alfredo sauce over the bed of tortellini, tucking all those cheesy pillows beneath the rich, warm sauce. In a small bowl, toss together the seasoned breadcrumbs, grated Asiago cheese, and the remaining tablespoon of olive oil. Sprinkle this crumbly mixture all over the top for a crust that will brown up beautifully in the oven.

Step 6: Bake to Perfection

Slide your assembled dish into the oven and bake uncovered for 15 minutes. The sauce will bubble, the crumbs will toast, and the whole kitchen will be filled with savory aromas. Once the top is gently golden and the edges are bubbling, you know it’s time to pull it out.

Step 7: Add the Grilled Chicken and Finish

Slice the rested grilled chicken thinly and arrange it gracefully over the hot, bubbly tortellini bake. A final flourish of chopped fresh parsley not only adds color but also a burst of fresh flavor to crown your Asiago Tortellini Alfredo with Grilled Chicken Recipe. Bring it to the table and prepare for lots of happy faces!

How to Serve Asiago Tortellini Alfredo with Grilled Chicken Recipe

Garnishes

Never underestimate the power of a simple garnish! For this dish, a generous scatter of fresh chopped parsley adds a flash of color and brightens the richness of the Alfredo. A few extra shaves of Asiago or Parmesan on top can’t hurt, either—let your inner cheese lover go wild.

Side Dishes

This creamy, savory pasta pairs beautifully with lighter sides. Think crisp green salads, lemony roasted asparagus, or simply steamed broccoli. The fresh counterpoint of veggies balances all the cheesy, saucy flavor, turning your Asiago Tortellini Alfredo with Grilled Chicken Recipe into a well-rounded meal.

Creative Ways to Present

If you want to impress, assemble individual gratin dishes for each guest. Or slice your grilled chicken on a dramatic diagonal and fan it artfully atop the pasta. Sprinkle with extra breadcrumbs just before serving for added crunch. For a pop of color, add a few cherry tomatoes and a light drizzle of basil oil right before bringing it to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Asiago Tortellini Alfredo with Grilled Chicken Recipe is every bit as dreamy the next day. Transfer leftovers to an airtight container and refrigerate within two hours of cooking. It will stay fresh and delicious for up to 3 days—perfect for lunch or a no-fuss dinner.

Freezing

If you’d like to freeze this dish, it’s best to do so before baking and before adding the chicken topping. Cover tightly with foil and freeze for up to one month. Thaw overnight in the refrigerator, then bake as directed, adding the grilled chicken at the end. Keep in mind, creamy sauces can sometimes separate after freezing, but a quick brisk stir and gentle reheating will bring things back together nicely.

Reheating

For best results, reheat smaller portions in the microwave for 1 to 2 minutes at medium power, stirring halfway through. For a larger amount, place in an ovenproof dish, add a splash of milk or cream if needed, and warm uncovered at 350°F for about 20 minutes, until heated through and bubbly. Add the reserved chicken slices near the end to keep them moist and flavorful.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, absolutely! Just cook the frozen tortellini according to package directions, and proceed with the recipe as written. Be sure to drain them very well to avoid excess water in your dish.

What’s the best way to make this recipe vegetarian?

Skip the grilled chicken and add roasted broccoli, sautéed spinach, or mushrooms before baking. The Asiago Tortellini Alfredo with Grilled Chicken Recipe is easily adaptable and every bit as satisfying without the meat!

Can I use a different cheese instead of Asiago?

While Asiago brings a unique tang and depth, you can substitute with extra Parmesan or even Pecorino Romano for a similar sharp, nutty bite. The end result will still be rich, complex, and utterly crave-worthy.

How can I keep the Alfredo sauce from breaking or getting grainy?

For a silky-smooth Alfredo, use freshly grated cheese (pre-shredded cheese can cause graininess due to added starches) and add it to the sauce off the heat, stirring until completely melted. Patience and gentle heat are key here.

Can I assemble the dish ahead of time?

Definitely! Assemble everything except the breadcrumb topping and the grilled chicken up to a day in advance. Store tightly covered in the refrigerator. Before baking, sprinkle on the crumb mixture and continue as directed. Grill the chicken fresh for best results.

Final Thoughts

I hope you feel as inspired and hungry as I do after reading through this Asiago Tortellini Alfredo with Grilled Chicken Recipe. It truly delivers that little bit of magic—where classic comfort meets a gourmet twist. Whether you’re serving family, friends, or simply spoiling yourself, give it a try and let this cozy, cheesy masterpiece become a new favorite at your table!