Asiago Tortelloni Alfredo With Grilled Chicken

WANT TO SAVE THIS RECIPE?

There’s something incredibly comforting about a dish that combines cheese-filled pasta with a rich, creamy sauce and perfectly grilled chicken. I’ve made this Asiago Tortelloni Alfredo with Grilled Chicken more times than I can count, and it never fails to impress—whether it’s a cozy weeknight dinner or a quick meal for guests who show up hungry and unannounced.

What I love most is how beautifully the nutty flavor of Asiago cheese melts into the Alfredo sauce, hugging every fold of the tortelloni. And then there’s the chicken—grilled to perfection with a seasoned crust that adds just the right touch of smoky flavor. It’s a dish that feels indulgent yet approachable, hearty yet balanced.

---

Why You’ll Love This Asiago Tortelloni Alfredo With Grilled Chicken

It’s not just a pasta dish—it’s a restaurant-quality experience right from your kitchen. You’ll love how easy it is to bring together bold flavor with simple ingredients. The grilled chicken adds protein and a savory contrast to the creamy sauce, while the tortelloni gives every bite a cheesy pop. Whether you’re cooking for two or a family crowd, it’s the kind of meal that makes people go back for seconds.

What Kind of Tortelloni Should I Use?

For this dish, I always go for refrigerated tortelloni filled with Asiago cheese. The flavor is more vibrant and the texture is tender, which works beautifully with a velvety Alfredo sauce. If you can find a brand that uses a blend of Asiago, Parmesan, and ricotta, even better—it layers the flavor beautifully. Dried tortelloni isn’t ideal here, as it lacks the same creamy bite, but frozen tortelloni will do in a pinch—just make sure not to overcook them.

---

Options for Substitutions

Don’t worry if you don’t have everything on hand—this recipe is flexible.

• Pasta: Swap tortelloni for tortellini, ravioli, or even penne if needed.
• Cheese: If Asiago is hard to find, use Parmesan or Pecorino Romano for a similar sharp, salty note.
• Chicken: Grilled shrimp or seared salmon make great protein alternatives. For a vegetarian version, roasted mushrooms or sautéed spinach add excellent texture and umami.
• Cream: Half-and-half or even whole milk with a bit of cornstarch can replace heavy cream in the Alfredo sauce, though the richness will be slightly reduced.
• Herbs: Fresh parsley adds brightness, but basil or thyme can work beautifully, too.

---

Ingredients for This Asiago Tortelloni Alfredo With Grilled Chicken

• Asiago Cheese Tortelloni
  This is the heart of the dish—pillowy pasta filled with creamy, tangy Asiago cheese that holds its own in the rich Alfredo sauce.
• Boneless Skinless Chicken Breasts
  Lean but flavorful, grilled to a golden crust and sliced thin to lay perfectly over the tortelloni.
• Heavy Cream
  The base of the Alfredo sauce, giving it that luxurious, silky texture we all crave.
• Parmesan Cheese
  Adds depth and saltiness to the sauce, complementing the Asiago in the tortelloni.
• Butter
  Essential for starting the Alfredo sauce, it brings a mellow richness and smooth finish.
• Garlic
  Minced fresh garlic infuses the sauce with savory warmth—just enough to lift the creamy profile.
• Olive Oil
  Used to grill the chicken, it helps create a flavorful sear and keeps everything juicy.
• Salt & Black Pepper
  Simple seasonings that enhance every ingredient without overpowering them.
• Fresh Parsley
  Sprinkled over the final dish, parsley adds freshness and a pop of color.

---

Step 1: Season and Grill the Chicken

Start by patting the chicken breasts dry and seasoning both sides generously with salt, pepper, and your favorite Italian seasoning blend. Heat olive oil in a skillet or grill pan over medium-high heat. Grill the chicken for about 5–6 minutes per side, or until cooked through and nicely charred. Let it rest before slicing.

---

Step 2: Cook the Tortelloni

While the chicken is cooking, bring a large pot of salted water to a boil. Add the Asiago tortelloni and cook according to the package directions—usually about 3–4 minutes if using fresh pasta. Drain and set aside.

---

Step 3: Make the Alfredo Sauce

In a large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, bring to a gentle simmer, and stir in the Parmesan cheese. Let it cook for a few minutes until the sauce thickens slightly.

---

Step 4: Combine Tortelloni with Sauce

Add the cooked tortelloni to the Alfredo sauce, gently tossing to coat every piece. Let it simmer for another minute to absorb the flavor.

---

Step 5: Assemble the Dish

Transfer the sauced tortelloni to a serving dish. Slice the grilled chicken and lay it neatly over the pasta. Finish with a sprinkle of fresh parsley and an extra dash of black pepper.

---

How Long to Cook the Asiago Tortelloni Alfredo With Grilled Chicken

This dish comes together surprisingly quickly. The chicken takes about 10–12 minutes to grill depending on thickness, while the tortelloni usually needs only 3–4 minutes to boil. The Alfredo sauce cooks in about 5–7 minutes, so you can have everything ready in under 30 minutes—perfect for a weeknight meal that feels like a weekend indulgence.

---

Tips for Perfect Asiago Tortelloni Alfredo With Grilled Chicken

• Let the chicken rest before slicing to keep it juicy—5 minutes does the trick.
• Don’t overcook the tortelloni. Fresh pasta cooks fast, and overcooking can cause it to fall apart in the sauce.
• Use freshly grated Parmesan instead of pre-shredded for a smoother, silkier Alfredo sauce.
• Low and slow is best for the sauce. Avoid boiling it to prevent curdling or separating.
• Taste and adjust seasoning before serving. Cream sauces need a bit of salt and pepper to really come alive.
• Reserve some pasta water in case the sauce gets too thick—just a splash can loosen it up beautifully.

---

Watch Out for These Mistakes While Cooking

• Skipping the rest time for the chicken: Cutting it too soon releases all the juices, leaving it dry.
• Boiling the cream: High heat can cause the Alfredo sauce to break—keep it at a gentle simmer.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting. Always grate fresh Parmesan.
• Overcrowding the pan when grilling chicken: This steams the meat instead of searing it. Grill in batches if needed.
• Not salting the pasta water: It’s the only chance to season the tortelloni from within.
• Letting the tortelloni sit too long after draining: It can stick together or become mushy. Add it to the sauce quickly.

---

What to Serve With Asiago Tortelloni Alfredo With Grilled Chicken?

Garlic Bread

A crusty loaf brushed with garlic butter and toasted until golden is perfect for scooping up leftover sauce.

Caesar Salad

Crisp romaine, Parmesan shavings, croutons, and a zippy Caesar dressing balance the richness of the Alfredo.

Roasted Broccoli

Oven-roasted with olive oil and garlic, broccoli adds a touch of char and a healthy crunch to the plate.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze offer a cool and colorful contrast.

White Wine

A chilled glass of Pinot Grigio or Chardonnay pairs beautifully with the creamy, cheesy flavors.

Lemon Asparagus

Blanched asparagus tossed with lemon juice and zest adds brightness to every bite.

Mixed Greens with Vinaigrette

A simple salad of baby greens with a tangy vinaigrette provides a refreshing counterpoint to the creamy pasta.

---

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave at 50% power to avoid breaking the sauce. Add a splash of milk or cream if the sauce has thickened too much. It’s best to slice the chicken separately and reheat it apart from the tortelloni for the best texture.

Freezing isn’t recommended for this dish—the cream-based sauce may separate and become grainy once thawed.

---

Estimated Nutrition

Here’s a general estimate per serving (assuming 4 servings):

• Calories: 720
• Protein: 42g
• Fat: 38g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 3g
• Sodium: 780mg

Keep in mind that actual nutrition may vary depending on specific ingredient brands and portion sizes.

---

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, slice into the thickest part—there should be no pink, and the juices should run clear.

---

Can I use store-bought Alfredo sauce?

Yes, but homemade will always taste fresher. If you’re in a pinch, choose a high-quality refrigerated Alfredo and jazz it up with a little garlic and extra Parmesan.

---

Is Asiago cheese very strong?

Asiago has a nutty, slightly tangy flavor. It’s more intense than mozzarella but less sharp than Pecorino. In tortelloni, it blends smoothly with the cream sauce.

---

Can I grill the chicken ahead of time?

Absolutely. Grilled chicken can be prepped up to a day in advance and stored in the fridge. Just reheat it gently before serving to keep it tender.

---

Can I make this recipe vegetarian?

Yes! Skip the chicken and add sautéed mushrooms, spinach, or even roasted butternut squash for a satisfying vegetarian version.

---

What’s the difference between tortellini and tortelloni?

Tortelloni are larger and often stuffed with richer fillings like cheese. Tortellini are smaller and typically filled with a mix of meat and cheese.

---

Can I add vegetables to the sauce?

Definitely. Broccoli, peas, or baby spinach can be stirred into the Alfredo sauce right before combining with the tortelloni.

---

What wine pairs best with this dish?

A crisp white wine like Chardonnay or Pinot Grigio pairs well with the creamy, cheesy profile of the Alfredo and grilled chicken.

---

Conclusion

This Asiago Tortelloni Alfredo with Grilled Chicken hits all the right notes—comforting, indulgent, and quick to make. It’s a foolproof choice for dinner when you want something special without spending hours in the kitchen. From the creamy sauce to the savory grilled chicken, every bite is a small celebration of flavor. Whether it becomes your new go-to weeknight meal or a crowd-pleaser for guests, it’s a recipe worth keeping close.

---

Print