Asiago Tortelloni Alfredo with Grilled Chicken

5 from 7 votes

Asiago Tortelloni Alfredo with Grilled Chicken

Asiago Tortelloni Alfredo with Grilled Chicken recipe is a dish that will tantalize your taste buds and leave you craving for more!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Lunch, Special Occasion

Cuisine: American

Servings:

Calories: 787kcal

Author: Britney

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
⅛ 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)

Instructions

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.
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.
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.

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.
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

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. 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.
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!

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.

Nutrition