If you’re craving a restaurant-quality meal that comes together easily at home, this Asiago Tortelloni Alfredo with Grilled Chicken is exactly what you need. It’s the perfect combination of tender, juicy chicken, rich and creamy Alfredo sauce, and cheese-stuffed tortelloni, all topped with a crispy mozzarella and panko breadcrumb crust. Every bite is packed with flavor, making this dish a true comfort food favorite.
The best part? You don’t need to be a professional chef to make it! With simple ingredients and step-by-step instructions, you can whip up this indulgent meal right in your own kitchen. Whether you’re making it for a family dinner, a special occasion, or just to treat yourself, this recipe is sure to impress.
Now, let’s get started!
Step 1: Preparing the Chicken
The grilled chicken in this dish adds a delicious, smoky flavor that perfectly complements the creamy Alfredo sauce. To ensure it’s juicy and flavorful, we’re going to marinate it first.
Ingredients for the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
Instructions:
-
Marinate the Chicken – In a bowl, combine the olive oil, salt, black pepper, and Italian seasoning. Coat the chicken breasts evenly in the mixture. For the best flavor, let the chicken marinate for at least 30 minutes (or up to a few hours if you have time).
-
Cook the Chicken – Heat a skillet over medium heat. Once hot, add the chicken and cook for 6-7 minutes per side until it’s golden brown and fully cooked through. The internal temperature should reach 165°F.
-
Rest and Slice – Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips. This helps keep the juices inside, ensuring every bite is moist and tender.
Step 2: Cooking the Tortellini
Now that the chicken is ready, it’s time to cook the cheese-filled tortelloni. This pasta is rich, creamy, and the perfect base for our Alfredo sauce.
Ingredients for the Pasta:
- 9 oz refrigerated cheese tortellini
Instructions:
- Boil Water – Bring a large pot of water to a boil and add a pinch of salt.
- Cook the Tortellini – Add the tortellini and cook according to the package instructions, usually around 3-5 minutes until tender.
- Drain and Set Aside – Once cooked, drain the tortellini and set it aside while we prepare the sauce.
At this point, your kitchen should already be smelling amazing. But we’re not done yet—the real magic happens when we make the creamy, cheesy Alfredo sauce that brings everything together.
Making the Alfredo Sauce and Assembling the Dish
Now that we have our grilled chicken and perfectly cooked tortelloni ready, it’s time to create the heart of this dish—the rich and creamy Asiago Alfredo sauce. This sauce is what makes this meal so indulgent, with its velvety texture and deep, cheesy flavor. Once we have the sauce, we’ll assemble everything in a baking dish, top it with crispy breadcrumbs and mozzarella, and give it a quick broil to achieve that golden, bubbly perfection.
Let’s get started on the Alfredo sauce!
Step 3: Making the Alfredo Sauce
This Alfredo sauce is extra special because it combines both Parmesan and Asiago cheese, creating a depth of flavor that’s slightly nutty, tangy, and irresistibly creamy. It’s made with a mix of heavy cream, half and half, and butter, making it incredibly smooth and rich.
Ingredients for the Alfredo Sauce:
- 1 cup heavy cream
- 1 cup half and half
- 4 oz butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tsp garlic powder
Instructions:
- Melt the Butter – In a medium saucepan over medium heat, melt the butter until it’s fully liquefied but not browned.
- Add the Cream and Half & Half – Slowly pour in the heavy cream and half and half, stirring continuously. Let the mixture heat up until it starts to bubble slightly, but do not let it boil.
- Incorporate the Cheese – Gradually whisk in the Parmesan and Asiago cheeses, stirring constantly so they melt smoothly into the sauce.
- Season the Sauce – Add the garlic powder and continue stirring until the sauce thickens to a silky, smooth consistency. This usually takes about 5 minutes.
- Remove from Heat – Once thickened, remove the sauce from the heat and set it aside. The sauce will continue to thicken slightly as it sits.
At this point, the sauce should be creamy, rich, and full of cheesy goodness. Now, it’s time to bring everything together.
Step 4: Assembling the Dish
Now that the Alfredo sauce is ready, we’ll combine it with the cooked tortellini and sliced chicken before topping it off with crispy breadcrumbs and mozzarella for that final touch of crunch and cheesiness.
Instructions:
- Preheat the Broiler – Set your oven’s broiler to high to get it ready for the final step.
- Combine the Pasta and Sauce – In a large baking dish, toss the cooked tortellini with the Alfredo sauce until evenly coated.
- Add the Chicken – Arrange the sliced grilled chicken over the top of the pasta, ensuring each bite gets some of that delicious, juicy flavor.
Now, let’s add the crispy topping that takes this dish to the next level.
Step 5: Adding the Crispy Topping and Broiling
The finishing touch to this dish is a crispy, cheesy topping made with panko breadcrumbs and mozzarella. The contrast between the creamy sauce and the crunchy topping adds incredible texture, making every bite even more satisfying.
Ingredients for the Topping:
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
Instructions:
- Sprinkle the Topping – Evenly distribute the panko breadcrumbs and shredded mozzarella over the top of the pasta and chicken.
- Broil for a Golden Finish – Place the baking dish under the broiler for 2-3 minutes or until the cheese is melted and golden brown. Keep a close eye on it, as the broiler works quickly, and you don’t want to burn the topping.
And that’s it! You’ve just created a restaurant-worthy Asiago Tortelloni Alfredo with Grilled Chicken, complete with a creamy sauce, tender pasta, juicy chicken, and a crispy, cheesy topping.
FAQs and Final Tips
By now, your kitchen is filled with the incredible aroma of creamy Alfredo sauce, grilled chicken, and melted cheese. Your dish is fresh out of the oven, golden brown on top, and ready to be served. Before you dive in, let’s go over some commonly asked questions to ensure your Asiago Tortelloni Alfredo with Grilled Chicken turns out perfectly every time.
Frequently Asked Questions
1. Can I use frozen tortellini instead of refrigerated?
Yes! If you’re using frozen tortellini, simply cook it according to the package instructions before tossing it with the Alfredo sauce. It may take a couple of extra minutes to cook compared to refrigerated tortellini.
2. What can I use instead of Asiago cheese?
If you don’t have Asiago cheese on hand, you can substitute it with Pecorino Romano, Grana Padano, or extra Parmesan cheese. Each will bring a slightly different flavor but will still taste amazing.
3. How do I prevent my Alfredo sauce from getting too thick?
Alfredo sauce tends to thicken as it cools. If it becomes too thick while cooking, simply stir in a little warm milk or reserved pasta water to loosen it up. If it thickens after sitting, gently reheat it on low heat while stirring.
4. Can I make this dish ahead of time?
Yes! You can assemble the dish ahead of time (without broiling) and store it covered in the refrigerator for up to 24 hours. When ready to serve, bake it at 350°F for about 20 minutes, then broil for a few minutes until the top is golden brown.
5. What can I serve with this dish?
A simple side salad with a light vinaigrette or garlic bread pairs beautifully with this creamy pasta dish. You can also serve it with roasted vegetables like asparagus or broccoli to balance out the richness.
6. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to maintain the creamy texture. You can also microwave it in 30-second intervals, stirring in between.
7. Can I use store-bought Alfredo sauce instead?
Absolutely! If you’re short on time, you can use a high-quality store-bought Alfredo sauce. However, making it from scratch gives the dish an extra level of richness and flavor that’s hard to beat.
Final Thoughts
This Asiago Tortelloni Alfredo with Grilled Chicken is the perfect blend of creamy, cheesy, and crispy textures. The homemade Alfredo sauce, paired with juicy grilled chicken and cheese-stuffed tortelloni, creates a dish that feels luxurious but is surprisingly simple to make.
Whether you’re serving it for a special occasion or a cozy night in, this recipe is sure to be a hit. If you try it, let me know how it turned out! Feel free to share any variations or tips you discovered while making it.
Now, grab a fork and dig in—because this is one meal you won’t want to wait for!
Print
Asiago Tortelloni Alfredo with Grilled Chicken
Description
This indulgent dish combines tender grilled chicken, cheese-filled tortelloni, and a rich Alfredo sauce made with Parmesan and Asiago. A crispy mozzarella and breadcrumb topping adds the perfect finishing touch.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
For the pasta and sauce:
- 9 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup half and half
- 4 oz butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tsp garlic powder
For the topping:
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
Instructions
Marinate the chicken in olive oil, salt, pepper, and Italian seasoning for at least 30 minutes. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked. Remove from the skillet, let it rest for a few minutes, and then slice into strips.
Cook the tortellini according to the package instructions. Drain and set aside.
In a saucepan over medium heat, combine the heavy cream, half and half, and butter. Heat until bubbly, stirring occasionally. Slowly whisk in the Parmesan cheese, Asiago cheese, and garlic powder, stirring continuously until the sauce thickens and becomes smooth.
Preheat the broiler. In a baking dish, toss the cooked tortellini with the Alfredo sauce until evenly coated. Arrange the sliced chicken on top. Sprinkle the dish with panko breadcrumbs and shredded mozzarella.
Place under the broiler for 2-3 minutes, or until the cheese is melted and golden brown. Keep a close eye to prevent burning.
Serve immediately and enjoy the creamy, cheesy goodness with a crispy, flavorful topping.
Notes
- For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.
- Use freshly grated cheese for the smoothest and most flavorful sauce.
- If you prefer a smokier taste, grill the chicken instead of pan-searing it.
