Asiago Tortellini Alfredo with Grilled Chicken

Asiago Tortellini Alfredo with Grilled Chicken combines five‑cheese tortellini tossed in a rich Asiago Alfredo sauce and topped with juicy, herb‑marinated grilled chicken. It’s a restaurant‑style Italian dinner that comes together quickly with refrigerated pasta and a simple homemade cream sauce.​

The Alfredo uses butter, cream, and a blend of Parmesan and Asiago for deep, nutty flavor, while the chicken is seasoned with Italian herbs and grilled or pan‑seared for char and tenderness. Everything is finished together in one pan or shallow baking dish so the sauce coats every tortellini.​

Ingredients

Tortellini

• 20 oz refrigerated five‑cheese tortellini (or tortelloni)​

Grilled chicken

• 1 lb boneless, skinless chicken breasts (about 2–3 pieces)
• 3 tablespoons olive oil
• 1–1 1/2 teaspoons Italian herb seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)​

Asiago Alfredo sauce

• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream (or 1 cup cream + 1/2 cup milk)
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Asiago cheese​

Optional toppings

• Extra grated Asiago or Parmesan
• Chopped parsley or chives
• A few toasted breadcrumbs for crunch​

Step‑by‑Step Instructions

1. Season and grill the chicken

1. In a bowl, coat chicken breasts with olive oil, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
2. Let stand at room temperature 10–15 minutes while you heat a grill pan or skillet over medium‑high heat.
3. Grill or sear chicken 4–6 minutes per side, until nicely browned and the internal temperature reaches 165°F (74°C).
4. Transfer to a plate, rest 5 minutes, then slice into strips or pieces.​

2. Cook the tortellini

• Bring a large pot of salted water to a boil.
• Add tortellini and cook according to package directions (usually 3–5 minutes) until just tender.
• Reserve about 1/2 cup pasta water, then drain.​

3. Make the Asiago Alfredo sauce

1. In a large skillet or saucepan, melt butter over medium heat.
2. Add minced garlic and cook about 1 minute until fragrant but not browned.
3. Pour in heavy cream, add salt and pepper, and bring to a gentle simmer, stirring often.
4. Reduce heat to low, then whisk in Parmesan and Asiago a handful at a time until smooth and creamy.
5. If the sauce is very thick, loosen with a splash of pasta water; if too thin, let it simmer a couple more minutes. Taste and adjust seasoning.​

4. Combine and serve

1. Add drained tortellini to the skillet with the Alfredo sauce and toss gently to coat.
2. Either:
   • Serve directly from the pan topped with sliced grilled chicken, or
   • Transfer sauced tortellini to a shallow baking dish, arrange chicken on top, sprinkle with extra Asiago and a few breadcrumbs, and broil 2–3 minutes until lightly golden.​
3. Garnish with parsley or chives and more cheese if desired. Serve hot.

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