Asiago Tortelloni Alfredo with Grilled Chicken

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I’ve always believed that dinner doesn’t need to be complicated to be unforgettable, and this Asiago Tortelloni Alfredo with Grilled Chicken is proof. The very first time I made it, I was blown away by how effortlessly rich and comforting it turned out. The creamy Alfredo sauce paired with cheesy tortelloni and juicy grilled chicken creates a harmony that makes every bite feel like a little luxury.

The flavors in this dish are indulgent yet perfectly balanced. That unmistakable nutty tang of Asiago cheese in the sauce blends beautifully with the tender tortelloni. Add in those golden grilled chicken slices, and it suddenly feels like something you’d find at your favorite Italian bistro, but right from your own kitchen. There’s just something about a forkful of pasta wrapped in cream and kissed by charred chicken that’s pure comfort.

This meal has become one of my favorite go-tos for a cozy night in or when I want to impress guests without the stress. It’s a recipe that invites compliments, and even better, it reheats like a dream. If you’re craving the heartiness of pasta with the elegance of a creamy, savory sauce, you’re in for a treat with this one. If you love this, you’ll definitely want to try my Creamy Garlic Chicken Breasts or the crowd-favorite Marry Me Chicken Pasta which both share the same soul-warming flavor profile.

Why You’ll Love This Asiago Tortelloni Alfredo with Grilled Chicken

This dish is the perfect marriage of flavor and ease. The creamy Alfredo sauce, infused with Asiago cheese, clings to every curve of the tortelloni, delivering deep flavor in every mouthful. The grilled chicken adds that savory charred layer, making it hearty and satisfying. It’s a quick yet luxurious dinner you can whip up on a busy weeknight or save for a weekend splurge. Even better, the ingredients are simple, the steps are minimal, and the end result is always a winner.

How to Make the Asiago Tortelloni Alfredo with Grilled Chicken

Step 1: Prepare the Grilled Chicken

Start by seasoning boneless, skinless chicken breasts with salt, pepper, garlic powder, and a touch of Italian seasoning. Heat olive oil in a skillet or grill pan over medium-high heat, then sear the chicken for 5-6 minutes on each side until fully cooked and beautifully golden. Remove the chicken from the pan and let it rest before slicing it into strips.

Step 2: Cook the Tortelloni

While the chicken is grilling, bring a large pot of salted water to a boil. Add your cheese-filled tortelloni and cook according to package instructions, usually about 3 to 5 minutes. Drain and set aside.

Step 3: Make the Asiago Alfredo Sauce

In the same pan used for the chicken (wipe out excess oil but leave the flavor bits), melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and let it simmer for a few minutes before gradually adding grated Asiago cheese. Whisk continuously until the sauce is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg if desired.

Step 4: Combine Everything

Toss the cooked tortelloni into the Asiago Alfredo sauce, gently folding to coat every piece evenly. Add the sliced grilled chicken on top and finish with a sprinkle of fresh parsley or extra cheese if you like. Serve hot and creamy.

Recipe Variations and Possible Substitutions

If you want to switch things up, try using spinach or mushroom tortelloni for an extra layer of flavor. You can substitute the grilled chicken with grilled shrimp or Italian sausage for a different protein twist. For a lighter version, use half-and-half instead of heavy cream and reduce the cheese slightly. Want more greens? Stir in fresh spinach or peas into the sauce just before adding the pasta.

For a gluten-free version, use gluten-free pasta and ensure your Alfredo ingredients are certified gluten-free. You can even play with different cheeses like Parmesan or Romano if Asiago isn’t available. This recipe is incredibly flexible, and it welcomes creativity!

Serving and Pairing Suggestions

This Asiago Tortelloni Alfredo with Grilled Chicken is a rich and creamy dish that pairs wonderfully with a variety of sides and drinks. I love serving it with a crisp Caesar salad or a simple arugula salad dressed in lemon vinaigrette. The peppery greens help balance the richness of the Alfredo sauce. For bread lovers, warm garlic knots or a rustic slice of sourdough are perfect for scooping up any leftover sauce.

When it comes to drinks, a chilled glass of Chardonnay or Pinot Grigio brings out the nutty flavors in the Asiago cheese. If you prefer non-alcoholic options, a sparkling lemonade or a cucumber-infused water offers a refreshing contrast to the dish’s richness.

Storage and Reheating Tips

Got leftovers? Lucky you! This dish stores beautifully in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to the pasta before microwaving to restore its silky texture. Warm it gently in 30-second intervals, stirring in between. You can also reheat it on the stovetop over low heat with a little extra cream to keep the sauce luscious.

Avoid freezing, as the dairy-based sauce may separate and affect the texture when thawed.

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. It will also feel firm to the touch and no longer be pink inside.

Can I use store-bought Alfredo sauce?

Yes, but making the Asiago Alfredo from scratch gives you a much richer and more flavorful result. If you’re short on time, use a quality refrigerated sauce and stir in some fresh Asiago cheese.

What type of tortelloni works best?

Cheese tortelloni is ideal for this recipe. You can also use spinach-ricotta or mushroom-filled versions for variety.

Can I make this dish ahead of time?

You can prepare the grilled chicken and sauce ahead of time, then reheat them while you cook the tortelloni fresh. Assembled pasta dishes don’t hold as well over time, so it’s best to combine them just before serving.

Is Asiago cheese the same as Parmesan?

Not exactly. Asiago is nuttier and a bit creamier than Parmesan, which is sharper and more granular. They are similar, but using Asiago is key to the unique flavor of this dish.

Related Recipe You’ll Like

If you love the creamy, cheesy comfort of this Asiago Tortelloni Alfredo with Grilled Chicken, then you need to try my Creamy Tuscan Sausage Pasta. It has that same silky, indulgent sauce with the bonus of savory Italian sausage and sun-dried tomatoes that burst with flavor. Another dish that deserves a spot on your dinner table is Marry Me Chicken, a reader favorite that combines juicy chicken breasts with a creamy Parmesan tomato sauce.

And for an easy dinner that comes together in one pan, don’t miss my One Pan Chicken with Buttered Noodles. These recipes are just as satisfying and easy to follow, making them perfect companions to this tortelloni dish.

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Don’t forget to pin this Asiago Tortelloni Alfredo with Grilled Chicken recipe to your favorite dinner board on Pinterest so you can come back to it anytime! Sharing is caring, so feel free to send this to friends and family who would love a comforting pasta night. You can also post it on your social feed and tag anyone who needs a little creamy dinner inspiration in their life!

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