Name: Asiago Tortellini Alfredo with Grilled Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound cheese tortellini (fresh or frozen); 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; Salt and pepper, to taste; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Asiago cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon nutmeg (optional); 2 tablespoons chopped fresh parsley (for garnish)

A creamy, comforting dish featuring tender cheese-filled tortellini smothered in a rich Asiago Alfredo sauce, topped with perfectly grilled chicken for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound cheese tortellini (fresh or frozen)

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

3 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Asiago cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg (optional)

2 tablespoons chopped fresh parsley (for garnish)

Directions

Preheat your grill or grill pan over medium-high heat.

Rub the chicken breasts with olive oil and season generously with salt and pepper. Grill for 5-7 minutes per side until cooked through and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.

Gradually whisk in the Asiago and Parmesan cheeses until the sauce is smooth and melted. Add nutmeg if using, then season with salt and pepper to taste.

Add the cooked tortellini to the sauce, gently tossing to coat the pasta evenly.

Serve the tortellini topped with sliced grilled chicken and garnish with chopped parsley.

Servings and timing

This recipe serves 4 people. Prep time takes about 10 minutes, cooking time is approximately 25 minutes, and the total time needed is around 35 minutes. I find this perfect for a satisfying family dinner or a cozy meal with friends.

Variations

I sometimes switch up this recipe by using spinach or mushroom tortellini for extra flavor and color. For a lighter option, I swap out heavy cream with half-and-half or a mix of milk and cream. If I want to add a bit of a kick, a pinch of red pepper flakes in the sauce works great. Another favorite twist is topping it with crispy bacon bits or sautéed mushrooms alongside the chicken. For a vegetarian version, I skip the chicken and toss in roasted vegetables like zucchini or bell peppers.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the tortellini Alfredo in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened. The grilled chicken reheats best when sliced thin and heated briefly so it doesn’t dry out.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly. Just cook it according to the package instructions until al dente and then proceed with the sauce.

What can I substitute for Asiago cheese?

If Asiago isn’t available, Parmesan or a mix of Parmesan and Pecorino Romano can be used for a similar sharp, salty flavor.

Is there a way to make this recipe dairy-free?

To make a dairy-free version, you can substitute the butter with a plant-based alternative and use dairy-free cream and cheese substitutes, though the flavor will be slightly different.

How can I tell when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (75°C) or when the juices run clear and the meat is no longer pink inside.

Can I prepare the sauce ahead of time?

Yes, you can make the Alfredo sauce ahead and gently reheat it when ready to serve. Just whisk in a little cream or milk if it thickens too much upon reheating.

Conclusion

I always find this Asiago Tortellini Alfredo with Grilled Chicken to be a comforting and elegant meal that comes together quickly. The combination of creamy, cheesy sauce and smoky grilled chicken feels indulgent without being complicated. It’s a perfect go-to recipe when I want a homemade dinner that everyone loves, whether for a busy weeknight or a relaxed weekend meal.

Asiago Tortellini Alfredo with Grilled Chicken