Indulge in the delectable flavors of this Asiago Tortelloni Alfredo with Grilled Chicken recipe, a mouthwatering delicious dish that will tantalize your taste buds and leave you craving for more! Tender grilled chicken breast nestled in a bed of tortellini in a creamy homemade alfredo sauce. Each succulent bite is bursting with flavor! As you relish every bite, the combination of flavors and textures creates a sensory masterpiece!
Pair this chicken recipe with my homemade garlic bread and a garden salad for the perfect easy weeknight dinner!
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This Asiago Tortelloni Alfredo with Grilled Chicken is a dish that epitomizes comfort, elegance, and culinary artistry, guaranteed to transport your taste buds to new realms of delight. As you take your first bite, the tantalizing aroma of freshly cooked pasta dances in the air, mingling with the rich and creamy Alfredo sauce.
The sauce, full of cheesy goodness, is a symphony of flavors, combining fresh cream, the nutty notes of aged Asiago cheese, and a subtle hint of garlic to elevate every mouthful to heavenly heights.
As you savor the dish, the tortellini's al dente texture embraces your palate, providing a delightful contrast to the tender chicken. The delicate folds of the pasta conceal pockets of savory Asiago cheese that melt in your mouth, releasing a burst of rich, indulgent flavor.
Bookmark this pasta dish and my maple dijon chicken, an olive garden copycat recipe, into your weekly dinner recipes! It's an easy and impressive dish that the whole family will love!
What You'll Need
This recipe is made of three components: the grilled chicken, the ultra-velvety cream sauce, and the crispy breadcrumb topping!
For the grilled chicken, you'll need:
- Boneless Chicken breasts - you can also use chicken tenderloins
- Italian seasoning
- Garlic Powder
- Olive oil
Alfredo sauce ingredients:
- Butter
- Flour
- Fresh garlic cloves
- Heavy cream
- Whole Milk
- Seasonings: Italian Seasoning and nutmeg (you only need a little bit!)
- Cheeses: Parmesan Cheese and Asiago Cheese
- Lemon Juice - just a squeeze of lemon juice takes this perfect dish to the next level!
- Parsley
- Cheese Tortellini Pasta - I used the Five Cheese Tortellini from Sam's Club. You can also use tortelloni pasta just like the Olive Garden version of the asiago tortelloni alfredo dish.
​Breadcrumb mixture:
- seasoned breadcrumbs
- Asiago cheese
- Butter
- Parsley
You'll also need a 9x13 baking dish for this recipe. I used a grill pan or this recipe, however, I've also provided instructions on how to use your grill too!
Pro Tips
- Choose quality ingredients: Opt for fresh tortellini, preferably cheese-filled, and high-quality Asiago cheese. Fresh ingredients will enhance the flavors of the dish.
- Cook tortellini al dente: Follow the instructions on the package to cook the tortellini until they are al dente, firm to the bite. Overcooking can lead to mushy pasta, so keep an eye on them while boiling.
- Prepare the Alfredo sauce from scratch: Although it requires a bit more effort, making this creamy sauce from scratch will elevate the flavors of your dish.
- Use freshly grated cheese as opposed to pre-shredded cheese! Believe it or not, it makes a huge difference. Pre-shredded cheese have a lot of additives to prevent it from clumping together - this will prevent the cheese from melting in the pan.
- Use room temperature chicken breasts. This ensures that the meat cooks evenly while grilling. If the chicken was in the refrigerator, let it sit at room temperature for 15-30 minutes prior to cooking.
- Use refrigerated tortellini pasta as opposed to the dried stuff! It's fresher and tastes better.
Variations and Substitutions
- Gluten free option: use your favorite gluten free tortellini and gluten free breadcrumbs. Also, for the alfredo sauce, substitute flour for cornstarch (equal parts).
- If you're having a hard time finding asiago cheese (I get mine from Sam's Club or Whole Foods), use parmigiano reggiano cheese instead. It has a very similar flavor and is easier to find.
- Try a different protein like bavette steak or smoked chicken breasts to switch things up a bit!
- Looking to cut down on time, use rotisserie chicken instead and just boil the pasta and make the sauce. This method is perfect for busy weeknights!
How to make Asiago Tortelloni Alfredo with Grilled Chicken
Prep and Grill the Chicken
- Preheat the oven to 425 degrees F. Then begin prepping your chicken. Butterfly the chicken breasts, then season with garlic powder, Italian seasoning, salt, and black pepper. (Image #1)
- Grill pan method: Heat a grill pan over medium-high heat. Once the pan has warmed, place chicken onto the pan and cook on both sides for 5-7 minutes, until the internal temperature reaches 165 degrees F. Remove from the pan and allow the chicken to rest on a cutting board or plate. Cover with aluminum foil. (Image #2)
- Outdoor grill method: If using a gas grill, preheat the grill until the temperature is around 425 degrees F. Then grill the chicken on both sides for about 5-7 minutes, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest covered with aluminum foil.
Boil the Pasta
- Bring a large pot of salted water to a boil. Add pasta to boiling water and cook pasta until al dente, according to the package instructions. Drain and add to a 9x13 oven-safe dish. (Image #3)
Make the Alfredo Sauce
- Melt butter in a large skillet over medium heat. Then add diced garlic and cook for 2-3 minutes. Add flour and whisk together until a thick paste begin to form. (Image #4)
- Once the paste begins to thicken, add heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5-7 minutes. Then add Italian seasoning, grated parmesan and asiago cheese, nutmeg, black pepper, and parsley, and lemon juice. (Image #5)
- Taste for salt and add salt as needed. Pour sauce on top of the tortellini.
Make the Breadcrumb Topping
- Melt butter in a small bowl. Then add bread crumbs, grated asiago cheese, and parsley. Toss together and sprinkle on top of the tortellini. Bake for 15-20 minutes, until golden brown. (Image #6 and #7)
- While the pasta is in the oven, slice the chicken breasts into thin strips. Once the pasta is finish baking place the chicken on top of the pasta and garnish with parsley and additional asiago cheese as desired.
How to Serve
When serving Asiago Tortellini Alfredo with Grilled Chicken, you can complement this perfect busy weeknight meal with a variety of side dishes and accompaniments. Here are a few options to consider:
- Garlic Bread: Freshly baked garlic bread or garlic knots make a fantastic addition to this dish. The warm, buttery bread with a hint of garlic adds a delightful crunch and complements the creamy flavors of the Alfredo sauce.
- Green Salad or Cucumber Salad - the crisp fresh textures pair well with this dish and brighten the flavors.
- Grilled Vegetables: Grilled vegetables like zucchini, bell peppers, or eggplant can be a tasty side dish. The smoky flavors from grilling complement the grilled chicken and add a touch of charred goodness to the overall meal.
- Caesar Salad: the combination of flavors and textures works well alongside the creamy Alfredo sauce.
Remember, you can mix and match these options based on your preferences and the occasion. The goal is to provide a balance of flavors, textures, and freshness to complement the main dish while adding variety to your meal.
Storing Leftovers and Making Ahead
Storage: store in an airtight container in the refrigerator for 3 to 4 days.
Making ahead: this dish is best served fresh out of the oven but can be prepped 1-2 days in advance. Season the chicken and make the alfredo and store in separate containers. When you're ready to serve, grill the chicken, make the pasta and the breadcrumb mixture. Assemble and bake according to the recipe instructions.
Recipe FAQs
About 3-4 days. Alfredo is best stored in the refrigerator in an airtight container.
Gruyere, Parmesan, and Romano cheeses are all very similar to asiago cheese. They're all white crumbly cheeses, mostly used in Italian cooking.
The only difference is that tortelloni is slightly bigger than tortellini.
​
More Pasta Recipes!
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Asiago Tortelloni Alfredo with Grilled Chicken
Equipment
- Grill Pan or Grill
- Mixing Bowls
- Large Pot
- Skillet
Ingredients
Grilled Chicken Ingredients
- 2 lbs Chicken Breasts
- 1 tbsp Italian Seasoning
- 2 tsps Garlic Powder
- Salt and Pepper (to taste)
- 20 oz Tortelloni Pasta (or Tortellini Pasta)
Alfredo Sauce
- 4 tbsps Salted Butter
- 3 cloves Garlic (minced)
- 2 tbsps All Purpose Flour (use cornstarch if gluten free)
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2 tsps Italian Seasoning
- â…› tsp Nutmeg
- 2 cups Parmesan Cheese (grated)
- ½ cup Asiago Cheese (grated)
- 1 tsp Black Pepper
- 2 tbsps Fresh Parsley (chopped)
- 1 tbsp Lemon Juice
- ½ tsp Kosher (more or less as desired)
Breadcrumb Topping
- 3 tbsps Seasoned Breadcrumbs
- ¼ cup Asiago Cheese (grated)
- 2 tbsps Salted Butter (melted)
- 1 tbsp Fresh Parsley (chopped)
Directions
Grill the Chicken
- Preheat the oven to 425 degrees F. Then begin prepping your chicken. Butterfly the chicken breasts, then season with Italian seasoning, garlic powder, salt, and black pepper.Â
- Grill pan method:Â Heat a grill pan over medium-high heat. Once the pan has warmed, place chicken onto the pan and cook on both sides for 5-7 minutes, until the internal temperature reaches 165 degrees F. Remove from the pan and allow the chicken to rest on a cutting board or plate. Cover with aluminum foil.Outdoor grill method:Â If using a gas grill, preheat the grill until the temperature is around 425 degrees F. Then grill the chicken on both sides for about 5-7 minutes, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest covered with aluminum foil.
Boil the Pasta
- Bring a large pot of salted water to a boil. Add pasta to boiling water and cook pasta until al dente, according to the package instructions. Drain and add to a 9x13 oven-safe dish.Â
Make the Alfredo Sauce
- Melt butter in a large skillet over medium heat. Then add minced garlic and cook for 2-3 minutes. Add flour and whisk together until a thick paste begin to form.Â
- Once the paste begins to thicken, add heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5-7 minutes. Then add Italian seasoning, nutmeg, grated parmesan and asiago cheese, black pepper, and parsley, and lemon juice. Taste for salt and add salt as needed. Remove from heat and pour sauce on top of the tortellini.
Make the Breadcrumb Topping
- Melt butter in a small bowl. Then add bread crumbs, grated asiago cheese, and parsley. Toss together and sprinkle on top of the tortellini.
- Bake for 15-20 minutes, until golden brown.
- While the pasta is in the oven, slice the chicken breasts into thin strips. Once the pasta is finished baking, place the chicken on top of the pasta and garnish with parsley and additional asiago cheese as desired.
Notes
- Choose quality ingredients:Â Opt for fresh tortellini, preferably cheese-filled, and high-quality Asiago cheese. Fresh ingredients will enhance the flavors of the dish.
- Cook tortellini al dente:Â Follow the instructions on the package to cook the tortellini until they are al dente, firm to the bite. Overcooking can lead to mushy pasta, so keep an eye on them while boiling.
- Prepare the Alfredo sauce from scratch:Â Although it requires a bit more effort, making this creamy sauce from scratch will elevate the flavors of your dish. Combine butter, heavy cream, grated Asiago cheese and parmesan, minced garlic, and seasonings in a saucepan. Cook over low heat, stirring continuously, until the sauce thickens and the cheese melts into a smooth, creamy texture.
- Use freshly grated cheese as opposed to pre-shredded cheese! Believe it or not, it makes a huge difference. Pre-shredded cheese have a lot of additives to prevent it from clumping together - this will prevent the cheese from melting in the pan.Â
- Use room temperature chicken breasts. This ensures that the meat cooks evenly while grilling. If the chicken was in the refrigerator, let it sit at room temperature for 15-30 minutes prior to cooking.
- Use refrigerated tortellini pasta as opposed to the dried stuff! It's fresher and tastes better.
- Gluten free option:Â use your favorite gluten free tortellini and gluten free breadcrumbs. Also, for the alfredo sauce, substitute flour for cornstarch (equal parts).Â
- If you're having a hard time finding asiago cheese (I get mine from Sam's Club or Whole Foods), use parmigiano reggiano cheese instead. It has a very similar flavor and is easier to find.
- Try a different protein like bavette steak or smoked chicken breasts to switch things up a bit!Â
- Looking to cut down on time, use rotisserie chicken instead and just boil the pasta and make the sauce. This method is perfect for busy weeknights!Â
I’d never tried asiago cheese before making this recipe and I’m now a big fan. The tortellini pasta was a hit and it tasted great with the chicken!
I whipped up your Asiago Tortelloni Alfredo with Grilled Chicken for dinner last night and it was simply divine! The creamy, cheesy Alfredo sauce melded perfectly with the grilled chicken and that breadcrumb topping was the cherry on top! This one's going into my regular dinner rotation for sure, thank you for the fantastic recipe!xx
This was easy to make and really delicious! It was creamy, garlicky, cheesy and the texture from the breadcrumbs was a nice touch. Will be making this again very soon!
This copycat pasta dish was surprisingly easy to make but such an impressive dinner. Everyone cleaned their plates and asked me to make it again!
I loved the alfredo sauce especially. The combination of asiago and parmesan gave it more flavor than any alfredo sauce I've tried.
So good! The whole family loved it, This recipe is spot on!