Tips for the Best Asiago Tortellini Alfredo
- Use freshly grated Parmesan and Asiago; pre‑shredded cheese often contains anti‑caking agents that make sauces grainy.
- Don’t boil the sauce after adding cheese—keep heat low so it stays smooth and doesn’t separate.
- Pound thick chicken breasts to an even thickness for more even cooking and juicier meat.
- Reserve some pasta water; a small splash helps the sauce cling to the tortellini and keeps leftovers creamy when reheated.
FAQs
Can I use jarred Alfredo sauce instead of making it from scratch?
Yes. Warm a 15‑oz jar of Alfredo sauce, then stir in 1/2 cup grated Asiago to mimic the restaurant flavor and proceed with the recipe.
What if I don’t have a grill?
Pan‑sear the seasoned chicken in a hot skillet with a little oil until browned and cooked through. You still get great flavor and color.
Can I add vegetables?
Baby spinach, peas, or steamed broccoli florets can be folded into the sauce with the tortellini for extra color and nutrition.
Why You’ll Love This Dish
Asiago Tortellini Alfredo with Grilled Chicken delivers ultra‑creamy, cheese‑filled pasta and smoky grilled chicken in under 30 minutes using simple ingredients. It tastes like a copycat Olive Garden entrée but is easy to customize at home with extra veggies, heat, or cheese to suit your table.