Name: Asiago Tortellini Alfredo with Grilled Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 package refrigerated five cheese tortellini; 2 tbsp olive oil (divided); 1 tsp Italian herb seasoning; Salt, to taste; Black pepper, to taste; 2 boneless skinless chicken breast cutlets; 4 tbsp butter; 2 cloves fresh garlic, minced; ½ tsp garlic powder; 2 tbsp 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 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how this recipe combines all the best parts of Italian comfort food—the creamy sauce, the cheesy pasta, and the smoky, grilled chicken. The Alfredo sauce is silky and garlicky, the breadcrumb topping adds a bit of crunch, and the Asiago cheese brings a deep, nutty flavor that makes every bite special. It’s a restaurant-worthy dish I can easily make at home, and it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package refrigerated five cheese tortellini
2 tbsp olive oil (divided)
1 tsp Italian herb seasoning
Salt, to taste
Black pepper, to taste
2 boneless, skinless chicken breast cutlets
4 tbsp butter
2 cloves garlic, minced
½ tsp garlic powder
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup seasoned breadcrumbs
½ cup grated Asiago cheese
2 tbsp fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 425°F (220°C) and cook the tortellini according to package directions until al dente. I drain and spread it evenly in a 9×13-inch baking dish.
In a small bowl, I mix 1 tablespoon of olive oil with Italian seasoning, salt, and pepper, then coat the chicken cutlets in the mixture.
I grill the chicken over high heat (425–450°F) for about 7–8 minutes per side, until it reaches an internal temperature of 165°F. I let it rest, then slice it thinly.
In a saucepan over medium heat, I melt the butter and add the minced garlic and garlic powder. After sautéing briefly, I whisk in the flour to make a roux.
I gradually add milk and cream, whisking constantly, and bring it to a gentle boil. Once thickened, I reduce the heat and stir in Parmesan until smooth.
I pour the Alfredo sauce evenly over the tortellini in the baking dish.
In a small bowl, I mix the breadcrumbs, Asiago cheese, and the remaining 1 tablespoon of olive oil. I sprinkle this mixture evenly over the top.
I bake uncovered for about 15 minutes, until bubbly and lightly golden.
I top the baked tortellini with sliced grilled chicken and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prepare and 25 minutes to cook, for a total of 45 minutes.

Variations

Sometimes I add sautéed mushrooms, spinach, or broccoli to the tortellini before baking for a touch of freshness. For extra flavor, I mix a bit of shredded mozzarella or provolone into the Alfredo sauce. When I want a smoky twist, I use grilled shrimp instead of chicken.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through. I add a splash of milk or cream before reheating to keep the sauce creamy.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I sometimes use it for convenience, but homemade sauce gives a much richer flavor.

What’s the best way to grill the chicken indoors?

I use a grill pan or a cast-iron skillet over medium-high heat and cook the chicken for about 7–8 minutes per side.

Can I make this recipe vegetarian?

Yes, I simply skip the chicken and use vegetable broth in place of chicken if needed.

Can I use frozen tortellini instead of refrigerated?

Absolutely, I just cook it a minute or two longer according to the package directions.

How do I make the topping extra crispy?

I broil the dish for 2–3 minutes at the end of baking to get that perfect golden crust.

Conclusion

Asiago tortellini Alfredo with grilled chicken is a creamy, cheesy, and irresistibly flavorful dish that always impresses. I love how the tender tortellini and smooth Alfredo sauce pair perfectly with the crispy breadcrumb topping and juicy chicken. Whether I’m serving it for a weeknight dinner or a special gathering, it’s a rich and comforting meal that always hits the spot.