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)

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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