I love making this Asiago Tortellini Alfredo with Grilled Chicken when I want something comforting but still a little special. The creamy Alfredo sauce wraps around tender, cheese-filled tortellini, and the grilled chicken adds a hearty, savory finish that makes this dish feel complete and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together easily while still tasting like a restaurant-quality meal. I like how the nutty Asiago cheese deepens the Alfredo sauce, and the grilled chicken adds a smoky contrast to the creaminess. It works perfectly for a family dinner, a cozy night in, or even when I want leftovers that reheat well.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the tortellini and sauce
20 ounces refrigerated five cheese tortellini
2 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Asiago cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1/4 teaspoon ground nutmeg (optional)
2 tablespoons chopped fresh parsley
For the grilled chicken
2 large boneless, skinless chicken breasts
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
Directions
I start by preparing the grilled chicken. I brush the chicken breasts with olive oil, then season them with Italian herb seasoning, garlic powder, paprika, salt, and pepper. I grill them over medium heat for about 6 to 7 minutes per side, until fully cooked and nicely charred. I let them rest for a few minutes before slicing.
While the chicken rests, I bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. I drain them and set them aside.
In a large skillet, I melt the butter over medium heat and add the minced garlic. I cook it for about 30 seconds, just until fragrant. I pour in the heavy cream and let it gently simmer for a few minutes, stirring often.
I slowly stir in the Asiago and Parmesan cheeses until the sauce becomes smooth and creamy. I season with salt, pepper, and nutmeg if I’m using it. Once the sauce thickens slightly, I add the cooked tortellini and toss everything until well coated.
I top the pasta with sliced grilled chicken and finish with chopped fresh parsley before serving.
Servings And Timing
I usually get about 4 generous servings from this recipe.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: about 40 minutes
Variations
I sometimes swap the grilled chicken for shrimp or pan-seared salmon when I want something different. Adding sautéed mushrooms or spinach to the sauce is another favorite variation of mine. If I want a lighter flavor, I replace part of the heavy cream with half-and-half.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce and keep it creamy.
FAQs
Can I use a different type of tortellini?
I often use cheese tortellini, but I’ve also made this with spinach or mushroom-filled tortellini and enjoyed the results.
Is Asiago cheese necessary?
I like the flavor Asiago brings, but I sometimes replace it with more Parmesan or even Romano if that’s what I have on hand.
Can I make this dish ahead of time?
I usually prepare the chicken and sauce ahead, then cook the tortellini fresh before serving for the best texture.
How do I keep the Alfredo sauce from separating?
I keep the heat on medium-low and stir constantly while adding the cheese, which helps the sauce stay smooth.
Can I freeze this recipe?
I don’t recommend freezing it, as cream-based sauces tend to change texture after thawing.
Conclusion
I keep coming back to this Asiago Tortellini Alfredo with Grilled Chicken because it’s rich, comforting, and easy to customize. Every time I make it, it feels like a warm, satisfying meal that never disappoints.
This Asiago Tortellini Alfredo with Grilled Chicken features tender cheese-filled tortellini tossed in a creamy Asiago Alfredo sauce and topped with seasoned grilled chicken. It’s a comforting and flavorful meal that’s simple enough for weeknights and special enough for guests.
Total Time:40 minutes
Yield:4 servings
Ingredients
20 ounces refrigerated five cheese tortellini
2 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Asiago cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1/4 teaspoon ground nutmeg (optional)
2 tablespoons chopped fresh parsley
2 large boneless, skinless chicken breasts
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
Instructions
Brush chicken breasts with olive oil, then season with Italian herb seasoning, garlic powder, paprika, salt, and pepper.
Grill the chicken over medium heat for 6–7 minutes per side, until cooked through and charred. Let rest before slicing.
Cook tortellini in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat and sauté minced garlic for about 30 seconds.
Add heavy cream and simmer gently for 3–4 minutes, stirring often.
Gradually stir in Asiago and Parmesan cheeses until sauce is smooth. Season with salt, pepper, and nutmeg if using.
Add cooked tortellini to the sauce and toss to coat evenly.
Top with sliced grilled chicken and garnish with chopped parsley. Serve immediately.
Notes
Use half-and-half for a lighter sauce, or Romano cheese for a sharper flavor.
Do not overheat the Alfredo sauce to avoid curdling.
Sautéed mushrooms or spinach can be added for variety.
