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
Scale
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.
