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Asiago Tortellini Alfredo With Grilled Chicken

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a overhead shot of Asiago Tortellini Alfredo with Grilled Chicken on a plate
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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Table of Contents
  1. Asiago Tortellini Alfredo With Grilled Chicken Ingredients
  2. Substitutions And Additions
  3. How To Make This Asiago Tortellini Alfredo With Grilled Chicken Recipe
  4. How To Serve
  5. Storing This Grilled Chicken Tortellini
  6. Why We Love This Recipe
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE
  9. Even More Recipes You’ll Love

This asiago tortellini Alfredo with grilled chicken is sure to hit the spot with its sauce and flavorful chicken. The tender pasta is filled with cheese and smothered in the made-from-scratch sauce, then topped with even more cheese and grilled chicken.

a close up shot of Asiago Tortellini Alfredo with Grilled Chicken on a plate

Asiago Tortellini Alfredo With Grilled Chicken Ingredients

Asiago Tortellini Alfredo with Grilled Chicken raw ingredients that are labeled
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The rich, velvety Alfredo sauce coats the tortellini, bursting with the flavors and aroma of asiago and parmesan cheese.

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

You’ll need:

  • A 20-ounce container of refrigerated five cheese tortellini, 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 it tends to get a little too soft if boiled for too long.

ALFREDO SAUCE: I used our copycat Olive Garden Alfredo sauce, but you can make this an even quicker meal by using a good store-bought Alfredo sauce.

You will need a total of 2½ to 3 cups of Alfredo sauce.

CHEESE: When making your alfredo sauce, you can substitute a half cup of shredded asiago cheese for the half cup of parmesan cheese to 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 is cooked to al dente, and you’ll 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 four to five minutes), drain, and place it into the bottom of a 9×13 baking dish.

Set aside.

pasta cooked in a baking dish

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.

olive oil, Italian seasoning blend, salt, and black pepper stirred in a bowl

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.

OUR RECIPE DEVELOPER SAYS

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. 

chicken breast seasoned with olive oil in a zip loc bag

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

PRO TIP:

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.

chicken breast grilled in a griller

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.

melted butter, garlic and garlic powdered whisked in a pot

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 two to three minutes to thicken up.

milk and heavy cream poured into a sauce pan

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

parmesan cheese added to the milk mixture and whisked together in a pot

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

warm alfredo sauce poured over the tortellini pasta in a 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.

bread crumbs, asiago cheese and olive oil stirred together

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

PRO TIP:

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.

bake until bubbly and light brown in a baking dish

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.

PRO TIP:

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.

top with a sliced grilled chicken and 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.

Storing This Grilled Chicken Tortellini

If you have any leftovers, we can help you with storage tips so that you can enjoy them later.

MAKE AHEAD: You can certainly prepare portions of this dish ahead of time to streamline your cooking process.

The Alfredo sauce can be made in advance and stored in an airtight container in the refrigerator for up to two to three days.

Cook the tortellini and grill the chicken separately and store them in separate containers.

When you’re ready to enjoy your meal, simply reheat the sauce on the stove, cook the tortellini, and grill the chicken to perfection.

Then, combine everything for a freshly prepared taste.

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

Why We Love This Recipe

CREAMY INDULGENCE: The luscious Alfredo sauce, made with Asiago cheese, creates a velvety, rich texture that coats each tortellini and chicken bite.

QUICK AND EASY: With step-by-step instructions and minimal ingredients, it’s perfect for anyone looking for a satisfying meal without spending hours in the kitchen.

a overhead shot of Asiago Tortellini Alfredo with Grilled Chicken on a baking dish

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.

FREQUENTLY ASKED QUESTIONS

Can I use jarred sauce instead of making it homemade?

If you want to save time, you can use a jarred Alfredo sauce instead of making it from scratch.

Can I add vegetables to this Alfredo sauce?

Sauteed vegetables would be delicious in this sauce. For great options, try mushrooms, red peppers, onion, asparagus, and broccoli.

How do I know when my pasta is al dente?

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

Can I use a different type of pasta in this recipe?

If you would like to use another stuffed pasta in this recipe, such as ravioli, you can easily make this substitution.

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a overhead shot of Asiago Tortellini Alfredo with Grilled Chicken on a plate

Asiago Tortellini Alfredo with Grilled Chicken

5 from 1 vote
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

Ingredients
  

  • 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
  • cups whole milk
  • 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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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Amy M kelley says

    5 stars
    This was a very easy and very tasty dinner. My entire family enjoyed it! I served this with a ceasar salad and italian bread.

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