Introduction
Indulge in the creamy delight of Asiago Tortellini Alfredo with Grilled Chicken Recipe, a dinner that transforms simple ingredients into a gourmet experience. Perfectly tender cheese tortellini meets rich, velvety Asiago Alfredo sauce, while juicy grilled chicken elevates every bite. Whether cooking for family or impressing guests, this dish delivers unforgettable flavor and comfort. With this easy, step-by-step recipe, you can bring restaurant-quality taste to your table without the hassle.
Thank you for reading this post, don't forget to subscribe!This recipe not only satisfies your craving for creamy pasta but also highlights how grilled chicken and Asiago cheese complement each other for a perfect balance of protein and indulgence. Let’s dive into why this recipe is a must-try.
Why You’ll Love This Recipe
Rich & Creamy Flavor: Asiago cheese creates a buttery, savory sauce that clings to every tortellini.
Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
High-Protein Meal: Grilled chicken adds lean protein for a balanced dinner.
Customizable: Swap Asiago with Parmesan or add spinach for variation.
Crowd-Pleaser: Elegant enough for dinner parties yet family-friendly.
Comfort & Gourmet Combo: Combines homestyle comfort with upscale flavors.
One-Pan Cleanup: Minimal mess thanks to skillet-based sauce prep.
Ingredients
Pasta and Sauce
1 lb cheese tortellini (fresh or refrigerated)
2 tablespoons unsalted butter (adds richness and smooth texture)
2 cloves garlic, minced (aromatic base)
1 cup heavy cream (creates creamy consistency)
¾ cup grated Asiago cheese (primary flavor)
¼ cup grated Parmesan cheese (enhances umami)
½ teaspoon black pepper (balance and depth)
Chicken and Seasoning
2 tablespoons olive oil (prevents sticking, adds flavor)
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning (herbaceous notes)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Garnish
Chopped parsley (optional, adds freshness and color)
Tip: Use high-quality Asiago cheese for a more authentic, nutty flavor. Fresh tortellini cooks faster and absorbs sauce better than refrigerated.
Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
Pro Tip: Overcooked tortellini will become mushy when mixed with Alfredo sauce—al dente ensures a perfect texture.
2. Prepare and Grill the Chicken
Brush chicken breasts with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Heat a grill pan over medium heat. Grill 5–6 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
Science Insight: Resting meat allows juices to redistribute, keeping chicken tender and moist.
3. Make the Alfredo Sauce
Melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in heavy cream and simmer gently, stirring occasionally to prevent scorching.
4. Add Cheese and Seasoning
Whisk in Asiago and Parmesan cheeses gradually until smooth and creamy. Stir in black pepper. Taste and adjust seasoning.
Flavor Tip: Grating cheese fresh gives a silkier, more cohesive sauce than pre-grated.
5. Toss Pasta with Sauce
Add cooked tortellini to the skillet and toss gently until coated.
Serving Tip: Use a silicone spatula to prevent breaking delicate tortellini.
6. Serve
Plate the creamy tortellini and top with sliced grilled chicken. Garnish with chopped parsley. Serve immediately for best flavor.
Pro Tips
How Do You Make the Alfredo Sauce Creamier?
Use heavy cream with high fat content (≥36%) and melt cheese gradually. Avoid boiling, which can separate fats.
Can I Make This Recipe Ahead?
Yes, cook tortellini slightly underdone, refrigerate sauce and chicken separately. Reheat gently on low heat to prevent curdling.
What Pairings Work Best?
Serve with garlic bread, steamed asparagus, or a crisp Caesar salad. For wine, try a buttery Chardonnay.
Best Ways to Serve
Family dinners: Serve directly from skillet for comfort-style dining.
Dinner parties: Plate individually with parsley garnish and a drizzle of olive oil.
Meal prep: Store in airtight containers; reheat portions in skillet or microwave.
Nutrition (Per Serving, ~1 cup pasta + 4 oz chicken)
Calories: 540 kcal
Protein: 30 g
Carbs: 45 g
Fat: 28 g
Saturated Fat: 14 g
Fiber: 2 g
Sodium: 680 mg
Storage & Leftovers
Fridge: 3–4 days in airtight container.
Freezer: Up to 1 month (sauce may separate slightly).
Reheat: Warm in skillet over low heat, adding splash of milk or cream.
FAQs
Can I use frozen tortellini?
Yes, cook directly from frozen, adding a minute or two to boiling time.
What is the best cheese for Alfredo sauce?
Fresh Asiago or Parmesan produces smooth, creamy sauce. Avoid pre-shredded cheese with anti-caking agents.
Is this recipe gluten-free?
Traditional tortellini contains wheat. Substitute gluten-free tortellini for a gluten-free version.
Can I use chicken thighs?
Absolutely. Adjust cooking time; thighs take longer than breasts.
How long does the dish last after cooking?
Store in fridge for up to 4 days. Reheat gently to maintain sauce consistency.
Variations
Vegetarian: Replace chicken with sautéed mushrooms or roasted vegetables.
Low-Fat: Use half-and-half instead of heavy cream; reduce cheese slightly.
Spicy Twist: Add crushed red pepper or Cajun seasoning to sauce.
Regional Flavor: Incorporate sun-dried tomatoes or roasted red peppers for Mediterranean flair.
Conclusion
The Asiago Tortellini Alfredo with Grilled Chicken Recipe is more than a dinner—it’s a culinary experience, blending creamy, cheesy pasta with perfectly grilled chicken. Every bite feels indulgent yet approachable, making it ideal for both weeknight meals and special occasions.