If you’re ready to indulge, Asiago Tortellini Alfredo with Grilled Chicken brings together everything I love about Italian-inspired comfort food: pillowy cheese tortellini, smoky slices of grilled chicken, and a velvety sauce made with real Asiago cheese. This is the kind of hearty, crowd-pleasing dinner that turns a regular weeknight into something to look forward to, all without a lot of fuss in the kitchen. Every forkful is silky, savory, and satisfying—just the recipe to keep in your back pocket when you want to wow your family (or treat yourself).

Ingredients You’ll Need

Asiago Tortellini Alfredo with Grilled Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things classic and straightforward, letting each ingredient shine in its own way. Every item here does its part to deliver layers of flavor, color, and a dreamy texture you’ll keep coming back to.

Refrigerated cheese tortellini: The fresh kind cooks up fast and soaks up that creamy sauce marvelously.
Olive oil: Adds subtle richness and helps create a golden char on the chicken.
Boneless skinless chicken breasts: Slices of juicy grilled chicken are the star protein of our dish.
Italian seasoning: A spice blend that adds an herby, aromatic backdrop to the chicken.
Salt: Essential for seasoning every layer of our meal.
Black pepper: Delivers a warm, gentle kick that balances the creamy sauce.
Butter: Forms the irresistible base for the Alfredo, giving the sauce gloss and depth.
Garlic (minced): Sautéed garlic infuses the whole dish with that telltale Italian aroma.
Heavy cream: For maximum silkiness, the cream forms the backbone of a velvety Alfredo.
Grated Asiago cheese: This cheese’s nutty, tangy flavor is what sets this Alfredo apart.
Grated Parmesan cheese: Adds salty, sharp complexity to the creamy sauce.
Nutmeg (optional): Just a pinch brings out all the cheese’s best notes—try it once and you’ll see!
Chopped fresh parsley: A pop of green for freshness and pretty presentation to finish our Asiago Tortellini Alfredo with Grilled Chicken.

How to Make Asiago Tortellini Alfredo with Grilled Chicken

Step 1: Cook the Tortellini

Bring a big pot of salted water to a rolling boil, then toss in the cheese tortellini. Cook according to the package instructions (usually just a few minutes), and drain well. The goal is tortellini that’s tender but not falling apart—think al dente, ready to soak up all that luscious sauce to come.

Step 2: Grill the Chicken

While your pasta cooks, heat olive oil in a grill pan or skillet over medium heat. Rub the chicken breasts with Italian seasoning, salt, and black pepper. Grill the chicken for 5 to 6 minutes on each side, until it’s beautifully seared and cooked through. Rest the chicken for five minutes, then slice it thinly to top your Asiago Tortellini Alfredo with Grilled Chicken.

Step 3: Make the Alfredo Sauce

Melt butter in a large skillet over medium heat. Add the minced garlic and sauté gently for a minute or two, just until fragrant—don’t let it brown! Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Asiago and Parmesan cheeses, whisking constantly until the sauce is silky, smooth, and coats the back of a spoon. A small pinch of nutmeg really elevates the flavor here if you like that classic touch.

Step 4: Finish the Pasta

Add the drained tortellini directly into the skillet with your Alfredo sauce. Gently toss everything together, making sure every piece of pasta is luxuriously coated. If your sauce is a little thick, a splash of reserved pasta water will help loosen things up.

Step 5: Top and Serve

Layer the sliced grilled chicken generously on top of the pasta, sprinkle heaps of chopped fresh parsley, and serve your Asiago Tortellini Alfredo with Grilled Chicken while it’s warm and extra-creamy. That’s all there is to it!

How to Serve Asiago Tortellini Alfredo with Grilled Chicken

Garnishes

A final shower of chopped parsley is classic, but don’t hesitate to add extra shaved Asiago or a bit more cracked black pepper for color and sharpness. If you want to get fancy, a little lemon zest brightens things up wonderfully.

Side Dishes

For a balanced meal, try pairing Asiago Tortellini Alfredo with Grilled Chicken with sautéed spinach, steamed broccoli, or a crisp green salad. Garlic bread or homemade focaccia on the side is always a win for sopping up any extra sauce.

Creative Ways to Present

Serve this in shallow pasta bowls with the grilled chicken fan-sliced over the top for dramatic effect, or pile everything onto a big platter for a shared, family-style meal. If you’re feeling extra creative, sprinkle toasted pine nuts or roasted cherry tomatoes over each plate to add flavor and a splash of color.

Make Ahead and Storage

Storing Leftovers

Place any leftover Asiago Tortellini Alfredo with Grilled Chicken in an airtight container and store in the refrigerator for up to three days. The sauce will thicken as it chills, but it’ll still taste absolutely delicious when reheated.

Freezing

For best results, freeze the components separately: store the grilled chicken and Alfredo-sauced tortellini in separate freezer-safe bags or containers for up to two months. Thaw overnight in the fridge before reheating. The sauce may change texture slightly, but a splash of cream or milk brings everything back to life.

Reheating

To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a little cream or milk until silky again. Microwave works too—cover and use short bursts, stirring each time to keep the sauce smooth. The grilled chicken is best reheated separately to avoid drying out, then placed back on top before serving.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works in Asiago Tortellini Alfredo with Grilled Chicken; just cook according to package directions. They might take a minute or two longer, but you’ll still have a decadent, creamy result.

Is there a way to make this recipe lighter?

For a lighter take, substitute half-and-half or whole milk in place of heavy cream and opt for a little less cheese. The sauce won’t be quite as rich, but you’ll still get that signature flavor. Don’t skip the nutmeg and seasoning—even a lighter Alfredo needs those!

Can I swap the chicken for another protein?

Definitely! Shrimp, rotisserie chicken, sautéed mushrooms, or roasted vegetables all make great alternatives for Asiago Tortellini Alfredo with Grilled Chicken. This dish is super adaptable, so use whatever you have on hand.

Which type Main Course

Aged Asiago delivers a bolder, nuttier punch, while younger Asiago is milder and creamier. Either works beautifully in Asiago Tortellini Alfredo with Grilled Chicken—just be sure to use freshly grated cheese for the easiest melting and best taste.

Can I make the Alfredo sauce ahead of time?

Absolutely! Whip up your Alfredo sauce a day in advance and store it in the fridge. Gently heat it up before tossing with tortellini, adding a splash of cream if needed to restore that silky consistency. It’s a time-saver for busy nights.

Final Thoughts

There’s something magical about sitting down to a cozy bowl of Asiago Tortellini Alfredo with Grilled Chicken, and now you can bring that magic to your own table with ease. Give this comforting dish a try—you may just find it becomes your new signature pasta night favorite!

Asiago Tortellini Alfredo with Grilled Chicken Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of Asiago Tortellini Alfredo with Grilled Chicken. This rich and flavorful dish combines cheesy tortellini, tender grilled chicken, and a luscious Alfredo sauce for a satisfying meal that’s perfect for any occasion.

Ingredients

Scale

Tortellini:

1 pound refrigerated cheese tortellini

Grilled Chicken:

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Alfredo Sauce:

2 tablespoons butter
3 cloves garlic (minced)
1 cup heavy cream
¾ cup grated Asiago cheese
¼ cup grated Parmesan cheese
¼ teaspoon nutmeg (optional)

Garnish:

Chopped fresh parsley

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Instructions

Cook Tortellini: Boil tortellini according to package instructions, then drain and set aside.
Grill Chicken: Season chicken with Italian seasoning, salt, and pepper. Grill until cooked through, then slice thinly.
Make Alfredo Sauce: Sauté garlic in butter, pour in cream, add cheeses and nutmeg. Toss cooked tortellini in the sauce.
Assemble Dish: Top tortellini with grilled chicken slices and parsley. Serve warm.