I present a rich and comforting pasta dish: cheese‑filled tortellini enveloped in a creamy Asiago‑Infused Alfredo sauce and topped with juicy grilled chicken. It’s a dish that combines elegance and ease for a satisfying weeknight or special‑occasion meal.
Why You’ll Love This Recipe
The sauce is decadently creamy yet balanced by the nutty tang of Asiago cheese.
Grilled chicken adds a wonderful smoky flavor and protein, turning this into a full meal.
The texture contrast from a light breadcrumb topping (if used) enhances every bite.
It feels restaurant‑quality but comes together in just about 30–45 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Here’s what I use (for about 6 servings):
For the tortellini & pasta base
20 ounces refrigerated five‑cheese tortellini
Salt for pasta water
For the grilled chicken
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
1½–2 pounds boneless skinless chicken breast cutlets
For the Alfredo sauce
6 tablespoons butter
1 clove garlic, minced
1 teaspoon garlic powder
2 tablespoons all‑purpose flour
1½ cups whole milk
1¼ cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Asiago cheese
A pinch salt & fresh black pepper, to taste
For the topping (optional but recommended)
3 tablespoons seasoned breadcrumbs
3 tablespoons Asiago cheese (shredded)
1 teaspoon olive oil
2 tablespoons fresh parsley, chopped
Directions
Prepare the chicken. In a bowl or zip‑top bag, combine olive oil, Italian seasoning, salt, and pepper. Add chicken cutlets and coat thoroughly. If needed, gently flatten thick parts so all pieces cook evenly. Grill or pan‑sear the chicken over medium‑high heat until internal temperature reaches ~165 °F (about 4–6 minutes per side, depending on thickness). Remove and let rest, then slice into strips just before serving.
Cook the tortellini. Bring a large pot of salted water to a boil. Add tortellini and cook per package instructions (usually 7–8 minutes) until al dente. Drain and set aside (or return to the pot off heat).
Make the Alfredo sauce. In a saucepan over medium heat, melt butter. Add minced garlic and garlic powder; cook about 1 minute until fragrant (avoid browning). Sprinkle in the flour and whisk to combine, forming a roux. Gradually whisk in milk and heavy cream, bringing gently to a simmer. Let it thicken slightly (2–3 minutes). Remove from heat and whisk in Parmesan and Asiago until smooth. Adjust salt and pepper.
Combine pasta and sauce. Add the cooked tortellini into the sauce (or pour sauce over pasta in the large pot). Stir gently until pasta is evenly coated.
Assemble (if using topping). Preheat your broiler. Transfer the pasta‑sauce mixture to a baking dish (leaving a little sauce behind if needed). Sprinkle on the breadcrumb + Asiago mixture (tossed with olive oil). Broil 2–5 minutes (watch closely) until the topping is golden and cheese is melted.
Serve. Place pasta onto plates or serve family style. Top with sliced grilled chicken. Garnish with chopped parsley. Serve immediately.
Servings and timing
Servings: about 6
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes
If you prefer a faster version (skipping the broiler topping or using a grill pan indoors), you can reduce total time closer to 30 minutes.
storage/reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce. Alternatively, use a microwave in short bursts, stirring in between.
Freezing: I don’t recommend freezing this dish because cream- and cheese‑based sauces may separate on thawing.
FAQs
What can I use if I can’t find Asiago cheese?
If Asiago isn’t available, you can substitute extra Parmesan or a mix of Parmesan and Romano. The result will still be rich, though a bit less tangy.
Can I use dried tortellini instead of refrigerated?
You can, but adjust the cooking time per package instructions and check carefully so that the pasta doesn’t become overly soft. The texture may differ slightly.
Can I bake the entire dish instead of broiling the topping?
Yes — instead of broiling, you can bake it in a 350 °F (175 °C) oven for about 10–15 minutes, until heated through and the topping is golden. Just keep an eye so it doesn’t dry out.
Is it okay to skip the breadcrumb topping?
Absolutely. The dish is delicious even without it. The topping adds texture and visual appeal, but the creamy pasta + chicken combo stands on its own.
Can I make parts of this ahead of time?
Yes. You can cook the chicken and make the Alfredo sauce ahead and refrigerate separately. When ready to serve, warm the sauce gently, reheat the pasta, combine, and assemble. Add the topping and broil just before serving.
Conclusion
I love this Asiago Tortellini Alfredo with Grilled Chicken because it feels indulgent yet is quite manageable to make at home. The creamy sauce, the cheese pockets in the tortellini, and the grilled chicken all come together beautifully. Whether I’m making it for a cozy dinner or to impress guests, it always delivers. Let me know if you want any tweaks (lighter version, vegetarian, etc.) — I’d be happy to adjust!
Asiago Tortellini Alfredo with Grilled Chicken is a rich, comforting pasta dish featuring cheese-filled tortellini in a creamy Asiago Alfredo sauce, topped with juicy grilled chicken and an optional crispy breadcrumb topping. Perfect for weeknights or special occasions.
Ingredients
20 ounces refrigerated five-cheese tortellini
Salt for pasta water
1½–2 pounds boneless skinless chicken breast cutlets
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
6 tablespoons butter
1 clove garlic, minced
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1½ cups whole milk
1¼ cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Asiago cheese
Salt and black pepper, to taste
3 tablespoons seasoned breadcrumbs (optional)
3 tablespoons shredded Asiago cheese (optional)
1 teaspoon olive oil (for topping, optional)
2 tablespoons fresh parsley, chopped
Instructions
In a bowl or zip-top bag, combine olive oil, Italian seasoning, salt, and pepper. Add chicken cutlets and coat thoroughly. Flatten thick parts if needed.
Grill or pan-sear chicken over medium-high heat until internal temperature reaches 165°F, about 4–6 minutes per side. Rest and slice into strips.
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (7–8 minutes). Drain and set aside.
In a saucepan over medium heat, melt butter. Add minced garlic and garlic powder; cook for 1 minute. Whisk in flour to form a roux.
Gradually whisk in milk and cream. Simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in Parmesan and Asiago. Season with salt and pepper.
Add cooked tortellini to the sauce and stir gently to coat evenly.
If using topping, preheat broiler. Transfer pasta to baking dish, sprinkle with breadcrumb-Asiago-olive oil mixture. Broil for 2–5 minutes until golden.
Serve pasta topped with sliced grilled chicken and chopped parsley. Enjoy immediately.
Notes
Use Parmesan or Romano if Asiago is unavailable.
Make ahead by prepping chicken and sauce separately.
Bake at 350°F instead of broiling if preferred.
The breadcrumb topping adds texture but is optional.
Reheat with added milk or cream to maintain creamy consistency.
