If you love creamy, cheesy pasta dishes that feel like a warm hug on a plate, then the Asiago Tortellini Alfredo with Grilled Chicken Recipe will quickly become your go-to comfort meal. This dish combines pillowy cheese-filled tortellini with a luscious Asiago-forward Alfredo sauce, perfectly topped with tender grilled chicken. Every bite offers a rich, savory experience that’s both classic and a little special, making it ideal for cozy weeknights or impressing friends with minimal fuss.
Ingredients You’ll Need
Gathering just the right ingredients is key to bringing this creamy delight to life. Each component plays an important role, from the tender chicken providing protein and smoky flavor to the combination of cheeses that creates that signature velvety Alfredo sauce.
- 1 lb cheese tortellini (fresh or refrigerated): Pillowy pockets that soak up the creamy sauce beautifully.
- 2 boneless skinless chicken breasts: Adds a smoky, lean protein element when grilled.
- 1 tablespoon olive oil: Helps season the chicken and adds subtle richness.
- 1/2 teaspoon salt: Enhances the natural flavors of ingredients.
- 1/2 teaspoon black pepper: Brings just the right amount of spice to the chicken.
- 2 tablespoons butter: Creates a silky base for the Alfredo sauce.
- 2 cloves garlic (minced): Adds aromatic depth and a touch of warmth.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
- 1/2 cup milk: Lightens the sauce slightly without losing richness.
- 1 cup grated Asiago cheese: The star ingredient—sharp, nutty, and melting perfectly into the sauce.
- 1/2 cup grated Parmesan cheese: Adds savory complexity and a lovely finish.
- 1/4 teaspoon nutmeg (optional): Gives a subtle warmth that elevates the Alfredo sauce.
- 1 tablespoon chopped parsley (for garnish): Freshens up the dish with a pop of color and brightness.
How to Make Asiago Tortellini Alfredo with Grilled Chicken Recipe
Step 1: Season and Grill the Chicken
Start by giving those chicken breasts a simple but effective seasoning of salt and pepper. Heat your grill to medium and cook the breasts for about 5 to 6 minutes per side. The goal is juicy, perfectly charred chicken that adds a smoky note to the dish. Once done, let the chicken rest for a few minutes to keep it tender, then slice it thinly so it layers nicely on top of the pasta.
Step 2: Cook the Tortellini
While the chicken grills, bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions. Fresh or refrigerated tortellini cooks quickly, usually within just a few minutes—be sure not to overcook to preserve a tender bite. Drain the tortellini and set it aside, ready to be bathed in that rich Alfredo sauce.
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 one minute, careful not to brown it. Stir in the heavy cream and milk, gently bringing the mixture to a simmer. Let it cook for 3 to 4 minutes to thicken slightly. Then, reduce the heat to low and gradually stir in the Asiago and Parmesan cheeses, swirling the pan until the sauce is silky smooth and irresistibly cheesy. If you like, add the optional nutmeg for a subtle layer of warmth.
Step 4: Combine Tortellini and Sauce
Now, toss the cooked tortellini into the sauce. Use tongs or a spatula to coat each little cheese pocket generously, ensuring every bite will be rich and flavorful. This is where the magic happens, turning simple pasta into a decadent dish.
Step 5: Plate and Top with Grilled Chicken
Divide the creamy tortellini among your serving plates, then artfully layer the sliced grilled chicken on top. Sprinkle with fresh chopped parsley to add a fresh, green contrast that brightens the dish visually and in flavor. Serve immediately while warm and watch everyone dig in happily.
How to Serve Asiago Tortellini Alfredo with Grilled Chicken Recipe
Garnishes
Beyond the parsley, you can finish this dish with a crack of fresh black pepper or a light drizzle of good-quality olive oil for a glossy, inviting look. A sprinkle of extra grated Asiago or Parmesan on top never hurts if you’re a cheese lover.
Side Dishes
This recipe stands beautifully on its own but pairs wonderfully with crisp, bright salads like a classic Caesar or an arugula salad with lemon vinaigrette. Roasted or steamed vegetables, such as asparagus or broccoli, add a great balance and extra nutrients.
Creative Ways to Present
For a special touch, serve this Alfredo pasta in shallow bowls with a rustic breadstick on the side. You can also plate it family-style in a large serving bowl, letting everyone help themselves while sharing smiles and stories—a perfect centerpiece for casual dinners.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly made Asiago Tortellini Alfredo with Grilled Chicken Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy this creamy comfort food again without sacrificing flavor.
Freezing
Because of the cream-based sauce, freezing is possible but can sometimes alter the texture slightly, making the sauce a bit grainy upon thawing. If you choose to freeze leftovers, store in a freezer-safe container for up to 1 month and defrost overnight in the fridge for best results.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce as it warms. This method keeps the Alfredo silky and prevents the chicken from drying out, so it tastes almost as good as freshly made.
FAQs
Can I use store-bought rotisserie chicken instead of grilling my own?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just shred or slice it and add it to the dish towards the end.
Is it okay to skip the nutmeg in the Alfredo sauce?
Yes, nutmeg is optional and mainly adds a subtle warmth. Your dish will still be delicious and creamy without it.
Can I make this recipe vegetarian?
Definitely. Simply omit the grilled chicken, and you’ll have a rich, satisfying vegetarian pasta thanks to the cheesy tortellini and Alfredo sauce.
What kind of Asiago cheese should I use?
Freshly grated Asiago cheese works best for melting smoothly into the sauce. Avoid pre-shredded cheeses with anti-caking agents, as they might not melt as nicely.
Can I substitute the tortellini with another type of pasta?
Sure! While cheese tortellini is ideal for its creamy pockets, you can use other filled pastas or even traditional shapes like fettuccine if that’s what you have on hand.
Final Thoughts
There is something truly special about the Asiago Tortellini Alfredo with Grilled Chicken Recipe—it’s a dish that brings together creamy richness and smoky grilled notes in a way that feels comforting and a little indulgent. Whether you’re cooking for family, friends, or yourself, this recipe is straightforward to prepare yet impressive enough to satisfy any craving. Give it a try soon, and I promise it’ll become one of your cherished favorites in no time.
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Asiago Tortellini Alfredo with Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy Asiago Tortellini Alfredo with Grilled Chicken is a comforting Italian-American main course featuring tender cheese tortellini tossed in a rich Alfredo sauce made with Asiago and Parmesan cheeses, topped with flavorful grilled chicken and garnished with fresh parsley. Perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup grated Asiago cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
Garnish
- 1 tablespoon chopped parsley
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and black pepper. Heat a grill or grill pan to medium heat and lightly oil the surface with olive oil. Grill the chicken for 5–6 minutes per side, or until fully cooked and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions, usually about 3–5 minutes for fresh or refrigerated. Drain the tortellini and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about one minute until fragrant but not browned. Pour in the heavy cream and milk, stirring to combine well. Bring the mixture to a gentle simmer and allow it to cook for 3–4 minutes, letting it thicken slightly.
- Add Cheese and Season: Reduce the heat to low and gradually stir in the grated Asiago and Parmesan cheeses until the sauce is smooth and creamy. If using, add the nutmeg for subtle flavor depth. Stir well to combine.
- Toss Tortellini in Sauce: Add the cooked tortellini into the skillet with the Alfredo sauce. Toss gently to coat each piece evenly, ensuring the pasta is fully covered with the creamy cheese sauce.
- Serve: Plate the coated tortellini and top with the sliced grilled chicken breasts. Garnish with chopped parsley for a fresh, bright finish. Serve warm and enjoy your indulgent meal.
Notes
- You can substitute rotisserie chicken for a quicker meal option.
- Nutmeg adds a subtle depth to the Alfredo sauce but can be omitted if preferred.
- For extra richness, use more heavy cream instead of milk in the sauce.
- To make this vegetarian, omit the chicken and enjoy the dish as is.
