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Creamy Asiago Tortellini Alfredo with Grilled Chicken is a mouthwatering recipe that is creamy, savory, so comforting and very easy to make. It’s an Italian-inspired recipe that’s loaded with chicken, and perfect for weeknight dinners. This dish is inspired by the popular Olive Garden tortellini and brings restaurant-quality goodness right to your kitchen. So, if you’re ready to elevate your dinner game and treat yourself to a bowl of comforting deliciousness right at the convenience of your home.
Alfredo Chicken Tortellini pairs tender grilled chicken and cheesy tortellini, smothered in a homemade velvety asiago alfredo sauce. You can easily recreate this restaurant-worthy delight in your own kitchen. Asiago Tortellini Alfredo with grilled chicken is succulent, creamy and delicious. You can customize this dish by adding your favorite veggies or substituting the chicken with shrimp or mushrooms for a vegetarian twist.
If you love chicken and pasta, try my Creamy Lemon Chicken Pasta, Creamy Chicken and Mushroom Pasta or Creamy Tomato Basil Chicken Pasta.
Why You’ll Love This Alfredo Chicken Tortellini
- It’s made from scratch. Say goodbye to store-bought jars of sauce! This recipe guides you through making the alfredo sauce from scratch, ensuring the freshest and most flavorful results.
- It’s easy to make. Despite its impressive appearance, this recipe is surprisingly simple to follow. With clear instructions and readily available ingredients, you can whip up this dish without stress or hassle.
- Versatile: Use any pasta shape of your choice or swap with any protein you like. Add veggies like asparagus, broccoli, or mushrooms to load it up and make it extra filling.
Tortellini Pasta Ingredients
- Chicken Breast: Choose boneless and skinless chicken breasts or substitute it with boneless chicken thighs.
- Italian Seasonings: A blend of dried herbs and spices that typically includes basil, oregano, thyme, and rosemary. This adds a savory Italian flavor to the chicken. If you don’t have Italian seasonings, you can use dried basil and dried oregano as a simple substitute.
- Garlic Powder: If you prefer fresh garlic, you can substitute 1 teaspoon of minced fresh garlic for the garlic powder.
- Salt and Ground Pepper: These essential seasonings enhance the flavors of the dish. Adjust the amounts to suit your taste preferences.
- Olive Oil: Olive oil adds a subtle richness and helps prevent sticking. You can substitute it with vegetable oil or any other neutral oil suitable for high-heat cooking.
- Butter: Butter provides richness and depth of flavor to the alfredo sauce.
- Garlic: Minced garlic adds a robust and aromatic flavor to the alfredo sauce. If you don’t have fresh garlic, you can use 1/2 teaspoon of garlic powder as a substitute.
- Heavy Cream: The creamy base of the alfredo sauce, heavy cream contributes a luxurious and velvety texture. If you’re looking for a lighter option, you can use half-and-half or a combination of milk and light cream.
- Milk: Whole milk is ideal, but you can use reduced-fat milk if desired.
- Parmesan Cheese: Adds a nutty and salty flavor to the sauce. Use freshly grated Parmesan cheese for the best results.
- Asiago Cheese: Another cheese that imparts a distinct nutty and tangy taste to the sauce. If you can’t find asiago, you can substitute it with grated Romano or Fontina cheese.
- Cheese Tortelloni: Cook according to the package instructions.
- Red Chili Flakes: Optional but recommended if you like a hint of heat. Adjust the amount to your desired spiciness.
- Fresh Parsley: Adds a fresh and vibrant flavor to the dish. If you don’t have parsley, you can use fresh basil or skip the herb garnish altogether.
- Parmesan Shaves: Thin shavings of Parmesan cheese adds a touch of elegance and extra cheesy goodness. You can use grated Parmesan if shaves are not available.
How To Make Asiago Tortellini Alfredo with Grilled Chicken
- Season and grill the chicken. Season the chicken breasts with Italian seasonings, garlic powder, salt, and pepper. Heat a grill pan over medium heat and add a tablespoon of olive oil. Place the seasoned chicken breasts on the grill pan and cook for 4-5 minutes per side, or until the chicken is cooked through and has grill marks. Once done, remove the chicken breasts from the pan and set them aside on a plate.
- Prepare the alfredo sauce. Heat a large skillet over medium heat and add butter. Once the butter is melted, add minced garlic and cook for about a minute until fragrant. Stir in whipping cream and milk, and let it cook for 2 minutes, allowing the mixture to heat through. Add Parmesan cheese, Asiago cheese, salt, red chili flakes, and pepper to the skillet. Cook for a couple more minutes, stirring continuously until the sauce begins to slightly thicken. Once done, remove the skillet from the heat.
- Cook the tortellini. Meanwhile, cook the tortellini according to the package instructions. Drain the cooked tortellini and transfer it to a casserole dish.
- Layer the pasta. Pour the prepared Alfredo sauce over the cooked tortellini in the casserole dish, ensuring the tortellini is evenly coated. Arrange the grilled chicken breasts on top of the tortellini and sauce.
- Broil the tortellini. Place the casserole dish in the oven and set the broiler to high. Broil for 3-5 minutes, or until the dish is bubbly and lightly browned on top.
- Garnish and serve. Once done, remove the casserole dish from the oven and garnish the Tortellini Alfredo with shavings of Parmesan cheese and fresh parsley. Serve the Tortellini Alfredo with sliced grilled chicken on the side.
Tips To Make Tortellini Alfredo with Grilled Chicken
- Generously season the chicken: Season with Italian seasonings, garlic powder, salt, and ground pepper. This will infuse the meat with delicious flavors.
- Cook at right temperature: Preheat the grill pan to create beautiful grill marks and seal in the juices. Use a meat thermometer and cook the chicken to 165 degrees F for perfectly cooked chicken.
- Allow to rest: Once the chicken is cooked, allow it to rest for a few minutes before slicing. This helps retain the juices and ensures tender, juicy meat.
- Undercook the pasta: Cook tortellini to al dente as it will finish cooking when you add the sauce.
- Toppings: Add the Parmesan shaves and fresh parsley as a garnish right before serving.
- Customize: Load it up by adding vegetables, such as sautéed mushrooms or spinach, to the dish. It’s an excellent way to personalize the flavors and increase the nutritional value.
Frequently Asked Questions
You can use either fresh or frozen tortellini. Simply follow the instructions on the package to cook the tortellini to al dente.
The homemade alfredo sauce is super tasty and not to difficult to make but you can use bottled sauce if you prefer.
Add your favorite vegetables, such as sautéed mushrooms, spinach, roasted red peppers or steamed broccoli. You can also replace the cheese tortellini with other flavors of tortellini or ravioli.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or in a skillet.
Cream-based dishes don’t freeze very well as the sauce can separate when thawing and reheating.
Serve this tortellini pasta dish with Parmesan Roasted Glazed Carrots, Hawaiian Bread Rolls, or Garlic Bread.
More Alfredo Recipes
- Chicken and Shrimp Alfredo
- Cajun Chicken Alfredo Stuffed Shells
- Chicken Alfredo Lasagna Roll Ups
- Creamy Alfredo Chicken Pasta
- Greek Alfredo Lasagna Rolls
Give my Asiago Tortellini Alfredo with Grilled Chicken recipe a try, and you’ll enjoy all the flavors and creamy indulgence it offers with every bite. This dish is sure to become a favorite during those family dinners weeknights. I hope you enjoy all the recipes I share with you. Rate it, and share it with your friends and family!
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Tortellini alfredo with grilled chicken
Ingredients
- 1 ½ lb chicken breast, boneless and skinless
- ½ teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
For Tortellini Alfredo
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 cup heavy cream
- ½ cup milk
- ½ cup parmesan cheese, grated
- ½ cup asiago cheese, grated
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 lb cheese tortelloni
- ½ teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped
- Parmesan shaves, to garnish
Instructions
- Season the chicken breasts with Italian seasonings, garlic powder, salt, and pepper.
- Heat a grill pan over medium heat and add a tablespoon of olive oil. Place the seasoned chicken breasts on the grill pan and cook for 4-5 minutes per side, or until the chicken is cooked through and has grill marks. Once done, remove the chicken breasts from the pan and set them aside on a plate.
- Heat a large skillet over medium heat and add butter. Once the butter is melted, add minced garlic and cook for about a minute until fragrant.
- Stir in whipping cream and milk, and let it cook for 2 minutes, allowing the mixture to heat through.
- Add Parmesan cheese, Asiago cheese, salt, red chili flakes, and pepper to the skillet. Cook for a couple more minutes, stirring continuously until the sauce begins to slightly thicken. Once done, remove the skillet from the heat.
- Meanwhile, cook the tortellini according to the package instructions. Drain the cooked tortellini and transfer it to a casserole dish.
- Pour the prepared Alfredo sauce over the cooked tortellini in the casserole dish, ensuring the tortellini is evenly coated.
- Arrange the grilled chicken breasts on top of the tortellini and sauce.
- Place the casserole dish in the oven and set the broiler to high. Broil for 3-5 minutes, or until the dish is bubbly and lightly browned on top.
- Once done, remove the casserole dish from the oven and garnish the Tortellini Alfredo with shavings of Parmesan cheese and fresh parsley.
- Serve the Tortellini Alfredo with sliced grilled chicken on the side.
Notes
- Generously season the chicken: Season with Italian seasonings, garlic powder, salt, and ground pepper. This will infuse the meat with delicious flavors.
- Cook at right temperature: Preheat the grill pan to create beautiful grill marks and seal in the juices. Use a meat thermometer and cook the chicken to 165 degrees F for perfectly cooked chicken.
- Allow to rest: Once the chicken is cooked, allow it to rest for a few minutes before slicing. This helps retain the juices and ensures tender, juicy meat.
- Undercook the pasta: Cook tortellini to al dente as it will finish cooking when you add the sauce.
- Toppings: Add the Parmesan shaves and fresh parsley as a garnish right before serving.
- Customize: Load it up by adding vegetables, such as sautéed mushrooms or spinach, to the dish. It’s an excellent way to personalize the flavors and increase the nutritional value.
One of my favorite dishes