Asiago Tortellini Alfredo with Grilled Chicken

The whole family is going to gobble up this creamy asiago tortellini alfredo with grilled chicken when you add it to your dinner rotation.

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This asiago tortellini alfredo with grilled chicken is sure to hit the spot with its creamy sauce and flavorful chicken. The tender pasta is filled with cheese and smothered in a rich sauce made from scratch, then topped with even more cheese and juicy grilled chicken, making it absolutely irresistible! 

Asiago Tortellini Alfredo with Grilled Chicken Ingredients

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Imagine yourself sinking your teeth into soft cheese tortellini baked with succulent grilled chicken.

The rich, velvety alfredo sauce coats each tortellini, bursting with the flavors and aroma of asiago and parmesan cheese.

As you continue to indulge, the tender, juicy pieces of grilled chicken add a delightful smokiness that flawlessly complements the creamy texture of the dish.

You’ll need:

• 20-ounce container of refrigerated five cheese tortellini, (I used RANA brand) cooked according to package directions, drained

For The Grilled Chicken:

• 3 tablespoons of olive oil
• 2 teaspoons of Italian herb seasoning
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1½ to 2 pounds (3 to 4 pieces) of boneless skinless chicken breast cutlets

For The Alfredo Sauce:

• 6 tablespoons of salted butter
• 1 tablespoon of minced fresh garlic cloves
• 1 teaspoon of garlic powder
• 2 tablespoons of all-purpose flour
• 1½ cups of whole milk
• 1¼ cups of heavy cream
• 1 cup of grated parmesan cheese

For The Topping:

• 3 tablespoons of seasoned bread crumbs
• 3 tablespoons of asiago cheese, shredded
• 1 teaspoon of olive oil
• 2 tablespoons of fresh chopped parsley

Substitutions And Additions

TORTELLINI: When choosing your cheesy tortellini pasta, I really like the taste and texture of the refrigerated brands. There are a lot of varieties at the grocery store with different fillings. You can use frozen pasta, but you will want to cook it slightly al dente as I find that they tend to get a little too soft if boiled for too long.

ALFREDO SAUCE: I used our copycat Olive Garden alfredo sauce for this recipe, but you can certainly make this an even quicker meal by using a good pre-made, or jarred, alfredo sauce. You will need a total of 2½ to 3 cups of alfredo sauce.

CHEESE: When making your alfredo sauce, you can substitute ½ cup of shredded asiago cheese for ½ cup of the grated parmesan cheese to really increase the asiago flavor.

How to Make This Asiago Tortellini Alfredo with Grilled Chicken Recipe

Each component of this recipe has its own steps and comes together in a delicious dish. The pasta will be cooked to al dente, and you will grill the chicken before slicing it into strips.

The alfredo sauce is made from scratch and simmered gently on the stove. Once everything is ready, combine each component in a baking dish and bake until bubbly in the oven.

Follow our step-by-step instructions below to make this dish.

STEP ONE: Preheat the oven to 425°F. 

STEP TWO: Cook pasta in a large pot according to package directions (boiled for 4 to 5 minutes), drain, and place them into the bottom of a 9×13 baking dish. Set aside.

STEP THREE: In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.

STEP FOUR: Place the boneless chicken breasts into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.

STEP FIVE: Grill your chicken breasts at a high temperature of between 425 to 450°F on an outdoor gas grill for 7 to 8 minutes per side or until the center reaches an internal temperature of 165°F. 

STEP SIX: Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the alfredo sauce.

STEP SEVEN: In a medium saucepan on medium heat, melt butter. Add the minced garlic and the garlic powder. Whisk together to combine.

STEP EIGHT: Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.

STEP NINE: Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain. Allow the sauce to begin to boil, then reduce the heat to low heat and simmer for 2 to 3 minutes to thicken up.

STEP TEN: Add the grated parmesan cheese and whisk to incorporate it fully. Remove the alfredo sauce from the heat.

STEP ELEVEN: Pour the warm alfredo sauce evenly over the top of the tortellini pasta in the baking dish.

STEP TWELVE: In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil. Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.

STEP THIRTEEN: Bake for 15 minutes or until bubbly and lightly browned.

STEP FOURTEEN: While your tortellini is baking, you can slice your grilled chicken on a cutting board once it has rested.

STEP FIFTEEN: Top your asiago tortellini alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.

How To Serve

Our creamy chicken tortellini alfredo makes an easy weeknight dinner option. Add a buttery loaf of garlic bread or pull apart garlic bread to mop up all of the creamy sauce.

A simple homemade Caesar salad or tomato cucumber salad with a tangy vinaigrette on the side will make this a complete meal.

If you love easy pasta dishes, you should check out our Italian sausage pasta and taco pasta for two more great ideas.

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Storing This Grilled Chicken Tortellini

IN THE FRIDGE: You can store any leftovers of your pasta recipe in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: I do not suggest freezing this dish as the alfredo sauce tends to separate if frozen and then thawed. This is such a quick and easy meal that I do not find a need to prepare this ahead of time. 

This easy asiago tortellini alfredo with grilled chicken is simple to make but looks and tastes like it came straight from a five-star restaurant. With plenty of cheesy goodness, you won’t be able to resist digging into this fantastic dish.

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Asiago Tortellini Alfredo with Grilled Chicken

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The whole family is going to gobble up this creamy asiago tortellini alfredo with grilled chicken when you add it to your dinner rotation.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

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Ingredients

  

1x2x3x

• 20 ounces efrigerated five cheese tortellini (I used RANA brand)

Grilled Chicken

• 3 tablespoons olive oil
• 2 teaspoons Italian herb seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ to 2 pounds boneless skinless chicken breasts cutlets, 3 to 4 pieces

Alfredo Sauce (see link for our copycat sauce)

• 6 tablespoons salted butter
• 1 tablespoon minced fresh garlic
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• 1¼ cups heavy cream
• 1 cup grated parmesan cheese

Topping

• 3 tablespoons seasoned bread crumbs
• 3 tablespoons asiago cheese, shredded
• 1 teaspoon olive oil
• 2 tablespoons fresh chopped parsley

Instructions

 

• Preheat the oven to 425°F.
• Cook pasta according to package directions (boiled for 4 to 5 minutes), drain, and place them into the bottom of a 9×13 baking dish. Set aside.
• In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.
• Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.
• Grill your chicken breasts, at a high temperature of between 425 to 450°F on an outdoor gas grill, for 7 to 8 minutes per side or until the center reaches an internal temperature of 165°F.
• Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the alfredo sauce.
• In a medium saucepan on medium heat, melt the butter. Add the minced garlic and the garlic powder. Whisk together to combine.
• Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.
• Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain. Allow the sauce to begin to boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken up.
• Add the grated parmesan cheese and whisk to incorporate it fully. Remove the alfredo sauce from the heat.
• Pour the warm alfredo sauce evenly over the tortellini pasta in the 9×13 baking dish.
• In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil. Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.
• Bake for 15 minutes or until bubbly and lightly browned.
• While your tortellini is baking, you can slice your grilled chicken once it has rested.
• Top your asiago tortellini alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.

Notes

• If your chicken breasts are really thick, you can pound them out to an even thickness with a meat mallet. You can also butterfly the cutlets to create two thinner pieces.
• When grilling your boneless skinless chicken breast cutlets, note that the cooking time will vary depending on the thickness and size of your chicken. Check the internal temperature to ensure it reaches 165°F on an instant-read thermometer for safe consumption. Not all outdoor grills heat at a consistent temperature, so you will need to follow your grill’s instructions for temperature and times. You are looking for a grilling temperature of medium-high, or around 400 to 450°F. You can also grill your chicken on a charcoal grill or an indoor gas stovetop grill pan.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pasta as the suggested baking time approaches.
• This dish is best served hot. The alfredo sauce will thicken up and be absorbed by the pasta if it sits too long before serving.

Nutrition

Calories: 1082kcal | Carbohydrates: 67g | Protein: 59g | Fat: 64g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 266mg | Sodium: 1842mg | Potassium: 504mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1667IU | Vitamin C: 2mg | Calcium: 464mg | Iron: 3mg

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