If you’re craving a pasta dish that strikes the perfect balance between creamy decadence and punchy flavor, Asiago Tortellini Alfredo with Grilled Chicken is destined to become your new weeknight go-to. Imagine plump cheese tortellini dressed in a silky, homemade Alfredo sauce fused with nutty Asiago, all crowned with tender, herby slices of grilled chicken breast. Finished with a scatter of fresh parsley, this dish is as striking in presentation as it is soul-satisfying to eat. Trust me: every forkful will have you swooning and reaching for seconds.

Asiago Tortellini Alfredo with Grilled Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this dish is straightforward, but each one weaves its own magic into the final creation. These essentials deliver the rich base, that unmistakable cheesy pull, fresh herbs, and perfectly grilled chicken — making Asiago Tortellini Alfredo with Grilled Chicken a truly crave-worthy meal.

Cheese tortellini (1 pound, fresh or refrigerated): The star of the show! These pillowy bundles soak up sauce like a dream.
Olive oil (2 tablespoons): Lends depth and helps achieve that golden sear on the chicken breasts.
Boneless, skinless chicken breasts (2): Adds lean protein and soaks up Italian seasoning beautifully when grilled.
Salt and pepper (to taste): Essential for boosting the natural savoriness of both chicken and sauce.
Italian seasoning (1 tablespoon): Infuses the chicken with herby, aromatic notes that pair perfectly with Alfredo sauce.
Unsalted butter (2 tablespoons): Creates a rich, creamy base for the Alfredo sauce and carries the garlic flavor.
Garlic (3 cloves, minced): The backbone of almost any fantastic Alfredo — a must for bold, aromatic flavor.
Heavy cream (1 cup): Delivers the luscious, silky texture that defines great Alfredo.
Asiago cheese (3/4 cup, grated): The hero cheese here; brings nuttiness and depth that make this Alfredo unforgettable.
Parmesan cheese (1/4 cup, grated): A classic boost of salty umami to add extra cheesiness to the sauce.
Black pepper (1/4 teaspoon): Adds a touch of warmth and complexity to the creamy sauce.
Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a gentle kick; totally skip if you prefer mild.
Chopped fresh parsley (for garnish): Lifts the dish’s appearance and adds a pop of freshness to every bite.

How to Make Asiago Tortellini Alfredo with Grilled Chicken

Step 1: Prep and Cook the Tortellini

Bring a large pot of salted water to a rolling boil — the key to flavorful pasta! Once it’s bubbling, toss in the cheese tortellini and cook according to the package instructions, stirring occasionally to prevent sticking. Drain well, and set aside; you want the tortellini ready to soak up all that cheesy Alfredo goodness.

Step 2: Grill the Chicken

While your tortellini bubbles away, heat the olive oil in a skillet or grill pan over medium-high heat. Rub those chicken breasts with salt, pepper, and plenty of Italian seasoning — massage it in for maximum flavor payoff. Grill the chicken for about 5 to 6 minutes per side, until the outside is nicely charred and the juices run clear. Let it rest for a few minutes before slicing to ensure every piece stays juicy and tender.

Step 3: Make the Alfredo Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds — don’t let it brown! Pour in the heavy cream, bring to a gentle simmer, and then reduce the heat. Now, whisk in the grated Asiago and Parmesan cheeses, stirring until your sauce is gloriously smooth and melty. Sprinkle in black pepper (and red pepper flakes if you like a bit of heat), keeping the sauce on low so it stays creamy.

Step 4: Bring It All Together

Add the cooked cheese tortellini to the Alfredo sauce and gently toss to coat every morsel. The sauce will cling to all those cheesy nooks and crannies, creating the ultimate comfort in a bowl. Top with the sliced grilled chicken, making sure every plate features that perfect balance of pasta, sauce, and succulent protein.

Step 5: Garnish and Serve Asiago Tortellini Alfredo with Grilled Chicken

Finish by showering the dish with a handful of chopped fresh parsley. Serve these glorious plates immediately while everything’s hot and the sauce is irresistibly creamy. Each bite of Asiago Tortellini Alfredo with Grilled Chicken will make you smile, guaranteed.

How to Serve Asiago Tortellini Alfredo with Grilled Chicken

Garnishes

Freshly chopped parsley is the classic finish — it perks up every forkful with color and herbal fragrance. For extra flair, sprinkle on additional grated Asiago or some cracked black pepper. If you’re feeling adventurous, delicate lemon zest can also brighten and elevate Asiago Tortellini Alfredo with Grilled Chicken beautifully.

Side Dishes

This dish pairs splendidly with crisp, simple sides: a vibrant green salad tossed in a lemony vinaigrette cuts through the richness, while toasted garlic bread is the ultimate vessel for scooping up extra sauce. You could also serve it with steamed asparagus or sautéed broccoli for that fresh, springy contrast to the creamy Alfredo.

Creative Ways to Present

If you’re hosting guests, try dishing Asiago Tortellini Alfredo with Grilled Chicken in shallow pasta bowls and topping each serving with its own fan of grilled chicken slices. For an even more dramatic presentation, arrange the chicken atop a nest of saucy tortellini and finish with a luscious drizzle of extra Alfredo. Sprinkle with ribbons of basil or edible flowers for that restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Asiago Tortellini Alfredo with Grilled Chicken keeps surprisingly well! Scoop any extras into an airtight container and store in the fridge for up to 3 days. The flavors meld and develop even more overnight, though the pasta may absorb some of the sauce as it sits — not a bad thing, if you ask me.

Freezing

It’s best to freeze the components separately if you can. The grilled chicken can be frozen in a zip-top bag for up to 2 months. For the tortellini and sauce, allow them to cool fully before packing into a freezer-safe container. Thaw overnight in the fridge and gently reheat for a comforting meal anytime.

Reheating

To reheat, add a splash of cream or milk to a saucepan and gently warm the tortellini Alfredo over low heat, stirring constantly. This keeps the sauce luscious and prevents the pasta from drying out. Slices of grilled chicken can be reheated in a lightly oiled skillet or briefly in the microwave, then served over the warmed pasta for a quick repeat of Italian comfort.

FAQs

Can I use rotisserie chicken instead of grilling my own?

Absolutely! Using rotisserie chicken is a time-saving shortcut that works perfectly in Asiago Tortellini Alfredo with Grilled Chicken. Simply shred or slice and warm in the sauce just before serving.

What if I can’t find Asiago cheese?

If you can’t track down Asiago, go for a high-quality Parmesan or even Pecorino Romano. You’ll lose the nutty sharpness unique to Asiago, but your Alfredo will still be rich and delicious.

Can I make Asiago Tortellini Alfredo with Grilled Chicken vegetarian?

Definitely! Just leave off the chicken — or swap in grilled mushrooms or a medley of sautéed vegetables. The sauce and tortellini alone are an indulgent vegetarian treat.

How do I keep the Alfredo sauce from separating?

The key is low and slow heat. Whisk the cream and cheese together just until melted and smooth, and avoid boiling the sauce. If it seems too thick, add a splash more cream until it’s perfectly velvety.

Is this recipe suitable for meal prep?

It sure is! Prepare the components ahead, store them separately, and assemble just before serving. This ensures Asiago Tortellini Alfredo with Grilled Chicken stays fresh, creamy, and utterly scrumptious for busy nights.

Final Thoughts

If you’re in the mood for a meal that feels like a big, warm hug, give Asiago Tortellini Alfredo with Grilled Chicken a spot on your dinner table. It’s crowd-pleasing comfort food at its best — and once you taste those layers of cheesy, creamy, herby flavor, you’ll want to make it again and again. Treat yourself and enjoy every delicious bite!

Asiago Tortellini Alfredo with Grilled Chicken Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of Asiago Tortellini Alfredo with Grilled Chicken, a satisfying pasta dish that combines cheesy tortellini, savory grilled chicken, and a luscious Alfredo sauce.

Ingredients

Scale

Tortellini:

1 pound cheese tortellini (fresh or refrigerated)

Grilled Chicken:

2 tablespoons olive oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon Italian seasoning

Alfredo Sauce:

2 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup heavy cream
3/4 cup grated Asiago cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Garnish:

Chopped fresh parsley

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Instructions

Cook Tortellini: Boil salted water and cook tortellini. Drain and set aside.
Grill Chicken: Season and grill chicken until fully cooked. Slice thinly.
Prepare Alfredo Sauce: Melt butter, sauté garlic, add cream, cheeses, and seasonings. Toss cooked tortellini in the sauce.
Assemble Dish: Top with grilled chicken and parsley. Serve hot.