Description
A rich and comforting pasta bake with cheese-stuffed tortellini, homemade Alfredo sauce, crispy Asiago topping, and juicy grilled chicken. Perfect for dinner nights!
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)
Instructions
Preheat oven to 425°F (218°C).
Cook tortellini according to package directions. Drain and spread evenly in a 9×13-inch baking dish.
Season chicken:
In a bowl, mix 1 tbsp olive oil, Italian seasoning, salt, and pepper.
Coat chicken and grill over high heat (425–450°F) for 7–8 minutes per side until internal temp is 165°F.
Let rest, then slice.
Make Alfredo sauce:
In a saucepan, melt butter over medium heat.
Add minced garlic and garlic powder; sauté until fragrant.
Whisk in flour until smooth. Gradually add milk and cream, whisking constantly.
Bring to a gentle boil, reduce heat, and simmer 2–3 minutes until thickened.
Stir in Parmesan until melted and smooth.
Assemble dish:
Pour Alfredo sauce over tortellini in baking dish.
In a bowl, combine breadcrumbs, Asiago cheese, and remaining 1 tbsp olive oil. Sprinkle over the top.
Bake uncovered for 15 minutes until bubbly and golden.
Top with grilled chicken slices and garnish with fresh parsley. Serve warm.
Notes
Don’t overcook tortellini—it will finish in the oven.
Use high heat when grilling chicken to keep it juicy.
Add veggies like spinach, mushrooms, or broccoli before baking for extra nutrition.
Use fresh Parmesan and Asiago for best flavor and melt quality.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked & Grilled
- Cuisine: Italian
