Asiago Tortelloni Alfredo With Grilled Chicken

Asiago Tortelloni Alfredo with Grilled Chicken is a mouthwatering combination of creamy, cheesy, and savory flavors. This dish brings together pillowy tortelloni filled with a blend of cheeses, smothered in a rich Alfredo sauce, and topped with tender, smoky grilled chicken. It feels like a decadent meal you’d order at a fancy Italian restaurant, but it’s simple enough to whip up in your own kitchen. Whether you’re cooking for a special occasion or a cozy family dinner, this dish is sure to impress!

Why This Asiago Tortelloni Alfredo with Grilled Chicken

• Cheesy and Creamy Heaven: Tortelloni filled with asiago and other cheeses make this dish incredibly rich and indulgent.
• Grilled Chicken for the Win: Juicy, seasoned chicken adds a smoky contrast to the creamy Alfredo sauce.
• Restaurant-Quality at Home: It tastes gourmet, but it’s quick and easy to make.
• Perfect for Any Occasion: Great for weeknight meals or special dinners.
• Easily Customizable: Add vegetables, extra cheese, or adjust the sauce for a personal touch.

Ingredients

Grilled Chicken

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste

Tortelloni Alfredo

• 500g / 1.1 lb cheese-filled tortelloni (store-bought or homemade)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 ½ cups (375ml) heavy cream
• 80g / 0.18 lb (¾ cup) grated Asiago cheese
• ½ tsp black pepper
• Salt, to taste
• ¼ cup (10g / 0.02 lb) fresh parsley, chopped, for garnish

Directions

1. Prepare the Chicken:
   Rub the chicken breasts with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
2. Grill the Chicken:
   Preheat a grill or grill pan over medium heat. Grill the chicken for 5-6 minutes per side until cooked through. Let the chicken rest for a few minutes before slicing it into strips.
3. Cook the Tortelloni:
   Bring a large pot of salted water to a boil. Cook the tortelloni according to the package instructions. Reserve ½ cup of the pasta water before draining.
4. Make the Alfredo Sauce:
   In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant. Pour in the heavy cream, stirring gently. Once the cream starts to simmer, stir in the grated Asiago cheese and black pepper. Simmer until the sauce thickens slightly.
5. Combine the Tortelloni and Sauce:
   Add the cooked tortelloni to the Alfredo sauce, tossing to coat. If the sauce feels too thick, stir in some reserved pasta water to reach the desired consistency.
6. Assemble the Dish:
   Top the creamy tortelloni Alfredo with sliced grilled chicken. Garnish with fresh parsley and serve hot.

Notes

• Chicken Alternatives: Use grilled shrimp or even salmon for a seafood twist.
• Vegetable Add-Ins: Stir in sautéed spinach or roasted cherry tomatoes for extra flavor and nutrition.
• Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.
• Cheese Swap: Parmesan or Pecorino Romano can be used in place of Asiago for a different flavor profile.

Frequently Asked Questions

Can I make this dish ahead of time?
You can prepare the sauce and grill the chicken in advance. Store them separately and combine everything just before serving to maintain the best texture.

What if I don’t have a grill?
No problem! You can cook the chicken in a skillet or oven instead.

Can I use tortellini instead of tortelloni?
Absolutely! Tortellini are smaller but work just as well in this dish.

How do I prevent the Alfredo sauce from curdling?
Keep the heat at medium and avoid boiling the sauce to ensure it stays smooth.

Can I make this dish vegetarian?
Yes! Just skip the chicken and add extra veggies or mushrooms for a delicious vegetarian option.

Tips and Notes

• My Tip: If you want extra cheesy goodness, sprinkle a bit more Asiago on top before serving.
• Pro Trick: Reserve some pasta water! It works wonders to adjust the sauce consistency without diluting the flavor.
• Serving Suggestion: Pair this dish with garlic bread and a crisp Caesar salad for a complete meal.

Variations

This dish is incredibly versatile. Here are some fun ways to switch it up next time:

• Lemon Herb Alfredo: Add a squeeze of lemon juice and some fresh thyme to brighten up the sauce.
• Mushroom Alfredo: Stir in sautéed mushrooms for extra depth and an umami kick.
• Spicy Kick: Add red pepper flakes to the sauce for a bit of heat.
• Baked Tortelloni Alfredo: Transfer the dish to an oven-safe dish, sprinkle with mozzarella, and broil until bubbly.
• Pesto Alfredo: Stir in a spoonful of pesto to the sauce for a vibrant, herbaceous twist.
  

  Asiago Tortelloni Alfredo With Grilled Chicken

  This Asiago Tortelloni Alfredo with Grilled Chicken brings together creamy, cheesy pasta with smoky grilled chicken for a satisfying, restaurant-quality dish. The Alfredo sauce, enhanced with Asiago cheese, elevates the tortelloni to new heights. This dish is easy to prepare, yet impressive enough for a dinner party or a cozy family meal.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 30 minutes mins

  Course Dinner, Main Dish

  Cuisine Italian-American

  Servings 4

  Ingredients

    

  1x2x3x

  For the Grilled Chicken

  • 2 large chicken breasts 1.5 lb total, butterflied or pounded to even thickness
  • 2 tablespoons 0.1 lb olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

  For the Tortelloni and Alfredo Sauce

  • 1 lb 0.45 kg cheese-stuffed tortelloni (fresh or refrigerated)
  • 3 tablespoons 0.15 lb unsalted butter
  • 3 cloves garlic minced
  • 1 ½ cups 0.75 lb heavy cream
  • ¾ cup 0.3 lb grated Asiago cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

  Optional Garnish

  • Chopped parsley
  • Extra grated Asiago cheese

  Instructions

   

  Step 1: Grill the Chicken

  • Preheat a grill or grill pan over medium heat.
  • Rub the chicken breasts with olive oil, then season both sides with garlic powder, paprika, salt, and black pepper.
  • Grill the chicken for 5–6 minutes per side until cooked through (internal temperature of 165°F / 74°C). Remove from heat and let it rest for a few minutes.
  • Slice the chicken into strips and set aside.

  Step 2: Cook the Tortelloni

  • While the chicken is grilling, bring a pot of salted water to a boil. Add the tortelloni and cook according to package instructions (usually 3–5 minutes).
  • Drain the pasta and set it aside.

  Step 3: Make the Alfredo Sauce

  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the grated Asiago cheese, salt, pepper, and a pinch of nutmeg (if using). Continue stirring until the cheese melts and the sauce becomes smooth.

  Step 4: Assemble the Dish

  • Add the cooked tortelloni to the Alfredo sauce and toss gently to coat the pasta evenly.
  • Top the dish with the sliced grilled chicken.
  • Garnish with chopped parsley and extra Asiago cheese, if desired.

  Notes

  • Substitutions: Use Parmesan or Romano cheese if Asiago is unavailable.
  • Vegetable Add-ins: Sautéed spinach or roasted mushrooms pair wonderfully with this dish.
  • Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently over low heat with a splash of cream to restore the sauce’s texture.
  • Serving Suggestion: Serve with a side of garlic bread or a simple green salad.

  Tried this recipe?Let us know how it was!