Why You’ll Love This Recipe
I love this dish because it brings together so many comforting elements—pillowy cheese-filled tortellini, smoky grilled chicken, a luscious homemade Alfredo sauce, and that final golden, cheesy breadcrumb topping. It’s the perfect fusion of creamy and crunchy, with enough richness to make every bite feel indulgent. This meal is great for impressing guests or enjoying as a weeknight comfort dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 package refrigerated five cheese tortellini
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2 tablespoons olive oil (divided)
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1 teaspoon Italian herb seasoning
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Salt, to taste
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Black pepper, to taste
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2 boneless, skinless chicken breast cutlets
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4 tablespoons butter
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2 cloves fresh garlic, minced
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½ teaspoon garlic powder
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2 tablespoons all-purpose flour
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1 cup whole milk
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1 cup heavy cream
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1 cup grated Parmesan cheese
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½ cup seasoned bread crumbs
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½ cup grated Asiago cheese
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2 tablespoons fresh parsley, chopped (for garnish)
Directions
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I start by preheating the oven to 425°F. Then I cook the tortellini according to the package instructions, drain it, and spread it evenly in a 9×13-inch baking dish.
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In a small bowl, I mix together 1 tablespoon of olive oil, the Italian seasoning, salt, and pepper. I rub this mixture all over the chicken cutlets to season them.
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I grill the chicken over high heat (about 425–450°F) for 7 to 8 minutes per side, until the internal temperature reaches 165°F. Then I let it rest while I prepare the sauce.
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In a saucepan over medium heat, I melt the butter and sauté the minced garlic and garlic powder briefly. I whisk in the flour to make a roux and cook for about 1 minute until smooth and bubbling.
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Gradually, I whisk in the milk and heavy cream, bringing the mixture to a gentle boil. I reduce the heat and let it simmer for 2–3 minutes until thickened, then stir in the grated Parmesan until smooth.
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I pour the Alfredo sauce evenly over the tortellini in the baking dish.
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In a small bowl, I mix the seasoned breadcrumbs, grated Asiago cheese, and the remaining tablespoon of olive oil. I sprinkle this mixture over the tortellini and sauce.
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I bake the dish uncovered for 15 minutes, until it’s bubbly and the top is golden brown.
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While the tortellini bakes, I slice the grilled chicken. After removing the dish from the oven, I place the chicken slices on top and finish with a sprinkle of fresh parsley.
Servings and timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Variations
Here are a few ways I like to tweak this recipe:
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Use spinach or mushroom tortellini for an extra flavor twist.
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Substitute grilled shrimp or sausage instead of chicken.
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Add sautéed spinach, sun-dried tomatoes, or steamed broccoli to the tortellini before baking.
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Swap out the Asiago for fontina or mozzarella if I want a milder topping.
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Make it spicy by adding crushed red pepper flakes to the Alfredo sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F covered with foil for about 15–20 minutes, or microwave individual portions on medium heat until hot. If the sauce thickens too much after refrigeration, I add a splash of milk before reheating to loosen it up.
FAQs
Can I use frozen tortellini?
Yes, I can use frozen tortellini—just cook it according to the package directions before assembling the dish.
Can I make this ahead of time?
Absolutely. I prepare the full dish (except for grilling the chicken), cover it tightly, and refrigerate for up to a day. When ready to bake, I bring it to room temperature, then bake and top with freshly grilled chicken.
Can I use jarred Alfredo sauce?
Yes, when I’m in a rush, I sometimes use a good-quality jarred Alfredo sauce. I warm it up and pour it over the tortellini just like the homemade version.
What’s the best way to grill the chicken without a grill?
I use a grill pan or a cast-iron skillet on the stovetop. I cook the chicken over medium-high heat, 6–8 minutes per side, until it’s nicely seared and fully cooked.
Can I double this recipe?
Definitely. I double all ingredients and bake it in a larger casserole dish, or use two 9×13-inch pans if needed. I keep the baking time roughly the same, just watch for that golden bubbly top.
Conclusion
This Asiago Tortellini Alfredo with Grilled Chicken is a comfort food classic with a gourmet touch. I love how the creamy Alfredo sauce coats every bite of tortellini, while the crispy Asiago breadcrumb topping adds irresistible texture. The grilled chicken makes it a complete, protein-packed meal that’s as delicious as it is impressive. It’s my go-to when I want to bring a little luxury to the dinner table with minimal fuss.
Print
Asiago Tortellini Alfredo with Grilled Chicken
- Total Time: 45 minutes
- Yield: 4 servings
Description
This creamy tortellini Alfredo is baked to perfection with grilled chicken, a crispy Asiago breadcrumb topping, and rich garlic-Parmesan sauce.
Ingredients
1 package refrigerated five cheese tortellini
2 tablespoons olive oil, divided
1 teaspoon Italian herb seasoning
Salt, to taste
Black pepper, to taste
2 boneless, skinless chicken breast cutlets
4 tablespoons butter
2 cloves fresh garlic, minced
½ teaspoon garlic powder
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1 cup Parmesan cheese, grated
½ cup seasoned breadcrumbs
½ cup Asiago cheese, grated
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat & Prepare Tortellini:
Preheat oven to 425°F (220°C).
Cook tortellini according to package directions. Drain well and spread evenly in a 9×13-inch baking dish.
Season & Grill Chicken:
In a small bowl, combine 1 tablespoon olive oil, Italian seasoning, salt, and pepper.
Coat chicken cutlets in the mixture and grill over high heat (425–450°F) for 7–8 minutes per side, or until internal temperature reaches 165°F.
Let rest before slicing.
Make Alfredo Sauce:
In a saucepan over medium heat, melt butter. Add minced garlic and garlic powder; sauté until fragrant.
Whisk in flour and cook for 30 seconds. Gradually add milk and cream, whisking constantly until smooth.
Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes until thickened.
Stir in Parmesan cheese until melted and sauce is creamy.
Assemble & Bake:
Pour Alfredo sauce evenly over tortellini in the baking dish.
In a small bowl, mix breadcrumbs, Asiago cheese, and remaining 1 tablespoon olive oil.
Sprinkle evenly over the top.
Bake & Serve:
Bake uncovered for 15 minutes, or until bubbly and golden.
Slice grilled chicken and arrange on top of the baked tortellini.
Garnish with fresh parsley and serve warm.
Notes
Substitute rotisserie chicken for a quicker option.
For extra richness, stir in a handful of spinach or sun-dried tomatoes before baking.
Use freshly grated cheese for the best flavor and texture.
Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Baked, Grilled, Stovetop
- Cuisine: Italian-American
