Asiago Tortellini Alfredo with Grilled Chicken: A Creamy, Gourmet Dinner in 30 Minutes

Introduction

This Asiago Tortellini Alfredo with Grilled Chicken is the ultimate indulgent yet easy weeknight dinner—cheesy tortellini smothered in a rich, garlicky Asiago cream sauce, topped with juicy grilled chicken. It’s restaurant-quality comfort food that comes together in just 30 minutes!

Why You’ll Love This Recipe

Creamy, cheesy perfection – The Asiago Alfredo sauce is next-level
Fast & impressive – Looks and tastes gourmet with minimal effort
Protein-packed – Grilled chicken adds hearty satisfaction
Versatile – Swap tortellini for fettuccine or add veggies

Ingredients You’ll Need

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Asiago Alfredo Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Asiago cheese (plus extra for garnish)
• ¼ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg (optional)

For the Tortellini:

• 1 (20 oz) package cheese tortellini (fresh or frozen)

Optional Garnishes:

• Fresh parsley, chopped
• Red pepper flakes
• Lemon zest

Step-by-Step Instructions

1. Grill the Chicken

1. Pound chicken to even thickness (about ½-inch).
2. Rub with olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Grill on medium-high heat for 5-6 minutes per side until internal temp reaches 165°F (74°C). Let rest, then slice.

No grill? Use a grill pan or bake at 400°F (200°C) for 20-25 minutes.

2. Cook the Tortellini

1. Boil tortellini according to package directions (usually 3-4 minutes for fresh). Drain, reserving ½ cup pasta water.

3. Make the Asiago Alfredo Sauce

1. In a large skillet, melt butter over medium heat. Add garlic, sauté for 30 seconds until fragrant.
2. Pour in heavy cream, bring to a gentle simmer.
3. Reduce heat to low, stir in Asiago and Parmesan until melted and smooth.
4. Season with salt, pepper, and nutmeg. If too thick, thin with pasta water, 1 tbsp at a time.

4. Assemble & Serve

1. Toss cooked tortellini in the sauce.
2. Top with sliced chicken and garnish with extra Asiago, parsley, and red pepper flakes.

Pro Tip: For extra richness, stir 1 tbsp cream cheese into the sauce.

Expert Tips for the Best Dish

Flavor Variations

• Add veggies: Stir in spinach, sun-dried tomatoes, or mushrooms.
• Seafood swap: Replace chicken with grilled shrimp or scallops.
• Lighter option: Use half-and-half instead of heavy cream.

Make-Ahead & Storage

• Sauce alone: Keeps in the fridge for 3 days (reheat gently with a splash of milk).
• Leftovers: Store assembled dish for 2 days (sauce thickens when chilled).
• Freezing: Not recommended—cream sauces can separate.

Troubleshooting

Problem: Sauce too thin?
Solution: Simmer longer or add 1 tsp cornstarch mixed with 1 tbsp water.

Problem: Cheese clumping?
Solution: Grate cheese finely and stir constantly over low heat.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes! Use rotisserie chicken or leftover grilled chicken.

What if I can’t find Asiago?

Substitute Pecorino Romano or extra Parmesan.

Is there a gluten-free version?

Use GF tortellini and check cheese labels for gluten.

Can I make this vegetarian?

Skip the chicken and use vegetable broth in the sauce if needed.

Why This Recipe is a Keeper

Restaurant-worthy – Feels special but is simple to make
Balanced meal – Carbs, protein, and creamy sauce in one bowl
Crowd-pleasing – Perfect for date nights or family dinners

Asiago Tortellini Alfredo with Grilled Chicken: A Creamy, Gourmet Dinner in 30 Minutes

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• Author: Lara Smith
• Total Time: 25 MINS

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Description

Indulge in the creamy and flavorful Asiago Tortellini Alfredo with Grilled Chicken. This dish combines tender cheese-filled tortellini, rich Alfredo sauce, and perfectly grilled chicken for a comforting and delicious meal that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

1 lb cheese tortellini

2 cups heavy cream

1 cup grated Asiago cheese

1/2 cup grated Parmesan cheese

2 tablespoons butter

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

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Instructions

Preheat your grill to medium-high heat.

Season the chicken breasts with olive oil, salt, pepper, and Italian seasoning. Grill for 6-7 minutes on each side or until fully cooked. Let rest for 5 minutes before slicing.

Cook the tortellini according to package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Stir in the heavy cream and bring to a simmer. Gradually add the Asiago and Parmesan cheeses, stirring until melted and the sauce is smooth.

Season the Alfredo sauce with salt, pepper, and Italian seasoning. Add the cooked tortellini to the sauce, tossing to coat evenly.

Serve the tortellini Alfredo topped with sliced grilled chicken and garnish with fresh parsley.

Notes

Asiago Tortellini Alfredo with Grilled Chicken is a delicious and satisfying meal that’s perfect for weeknight dinners or special occasions. The creamy Alfredo sauce paired with grilled chicken and cheese-filled tortellini creates a comforting and flavorful dish that everyone will love. Try it out and enjoy a taste of indulgence!