Asiago Tortellini Alfredo with Grilled Chicken

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: Asiago Tortellini Alfredo with Grilled Chicken Recipe

Servings:

Calories: 1082kcal

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
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 9x13 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 9x13 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