Ah, the beauty of pasta! There’s something so comforting about a hearty plate of Asiago Tortellini Alfredo with Grilled Chicken. This dish offers a delightful combination of creamy richness from the Alfredo sauce and the savory goodness of grilled chicken. It’s perfect for family gatherings or a cozy dinner at home. Imagine the look of joy on your loved ones’ faces when they take their first delicious bite!
Not only is this recipe filled with flavor, but it comes together in about 45 minutes or so, making it a fantastic option for a weekday dinner. The tender cheese-filled tortellini pairs beautifully with the robust Alfredo sauce, which is luxuriously creamy and infused with garlic and Parmesan. Adding grilled chicken elevates the dish, giving it that extra protein kick that makes it satisfying and fulfilling.
Let’s not forget that with a sprinkle of fresh parsley on top, you have not only created a dish that tastes divine but one that looks lovely too. It’s a true celebration of simple yet delightful ingredients coming together to create a culinary masterpiece.
How to Make Asiago Tortellini Alfredo with Grilled Chicken
Ingredients
20 ounces refrigerated five cheese tortellini
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 to 2 pounds boneless skinless chicken breast cutlets
6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 cups heavy cream
1 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
3 tablespoons Asiago cheese, shredded
2 tablespoons fresh chopped parsley
Directions
Begin by preheating your oven to a splendid 425°F.
While the oven warms, cook the tortellini according to the package instructions. Drain it and place it in the bottom of a 9×13 baking dish. Set this delicious foundation aside for now.
In a small bowl, blend together the olive oil, Italian seasoning, salt, and black pepper. This is your savory chicken rub! Coat the chicken with this seasoned oil, ensuring every inch is wonderfully flavored.
Now, grill those chicken breasts on an outdoor gas grill at a high temperature (around 425-450°F) for about 7-8 minutes per side. Cook until the center reads a safe 165°F. Once done, remove the chicken from the grill and let it rest for a moment.
In a medium saucepan, melt the butter over medium heat. Add in the minced garlic and garlic powder, whisking them together lovingly.
Next, sprinkle the flour over the butter mixture and whisk until absorbed. Patience, dear friends! Gradually pour in the milk and heavy cream while whisking constantly to avoid any pesky lumps. Bring this creamy concoction to a boil, then reduce the heat and let it simmer for about 2-3 minutes to thicken.
Stir in the grated Parmesan cheese, whisking until everything is together and smooth. Remove from heat, and prepare to pour this luscious sauce over your tortellini.
Evenly pour your Alfredo sauce over the tortellini nestled in the baking dish.
In a small bowl, mix the seasoned bread crumbs, Asiago cheese, and a dash of olive oil. Sprinkle this beautiful mixture over the top of the tortellini and sauce.
Bake your creation in the oven for 15 minutes until it’s bubbly and light golden-brown.
While the tortellini bakes, slice that beautifully grilled chicken.
Once everything is baked to perfection, top the tortellini with the sliced chicken and garnish generously with chopped parsley. And there you have it!
How to Serve Asiago Tortellini Alfredo with Grilled Chicken
When serving your delightful Asiago Tortellini Alfredo with Grilled Chicken, presentation is key. Serve it family-style, right from the baking dish, or plate individual servings to make it feel special. A simple green salad on the side adds a refreshing crunch that beautifully complements the richness of the dish.
Consider pairing the meal with a lovely glass of white wine, perhaps a Chardonnay or Pinot Grigio. Their crispness and lightness will harmonize wonderfully with the creamy Alfredo sauce and savory chicken, making each bite an extraordinary experience.
For those who love a bit of spice, don’t hesitate to offer some red pepper flakes on the side! Some may enjoy a sprinkle of freshly grated Parmesan cheese over the top for that extra touch of elegance. Whatever your fancy, make a memory around the table with this delightful dish.
Additional Tips:
Ensure the chicken is cooked evenly by allowing it to rest before slicing. This keeps it juicy and tender.
Feel free to add some sautéed vegetables, like spinach or sun-dried tomatoes, to the tortellini for added flavor and nutrition!
Leftovers can be stored in an airtight container in the refrigerator for a few days—this dish reheats beautifully!
Nutrition Facts
(Please note that individual nutrition facts may vary based on specific ingredients used and serving sizes.)
FAQ Section
1. Can I use frozen tortellini?
Absolutely! Just boil until they are tender and follow the rest of the recipe as instructed.
2. Can I make the Alfredo sauce in advance?
Definitely! You can prepare the sauce a day ahead and store it in the refrigerator. Just reheat gently before pouring over the tortellini.
3. What if I don’t have Asiago cheese?
No worries! You can substitute with more Parmesan or even mozzarella if you prefer a different flavor profile!
Asiago Tortellini Alfredo with Grilled Chicken
Enjoy this comforting dish that brings everyone to the table with smiles! Bon appétit!
Print Asiago Tortellini Alfredo with Grilled Chicken
Ingredients
20 ounces refrigerated five cheese tortellini
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 to 2 pounds boneless skinless chicken breast cutlets
6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 cups heavy cream
1 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
3 tablespoons Asiago cheese, shredded
2 tablespoons fresh chopped parsley
Instructions
Begin by preheating your oven to a splendid 425°F.
While the oven warms, cook the tortellini according to the package instructions. Drain it and place it in the bottom of a 9×13 baking dish. Set this delicious foundation aside for now.
In a small bowl, blend together the olive oil, Italian seasoning, salt, and black pepper. This is your savory chicken rub! Coat the chicken with this seasoned oil, ensuring every inch is wonderfully flavored.
Now, grill those chicken breasts on an outdoor gas grill at a high temperature (around 425-450°F) for about 7-8 minutes per side. Cook until the center reads a safe 165°F. Once done, remove the chicken from the grill and let it rest for a moment.
In a medium saucepan, melt the butter over medium heat. Add in the minced garlic and garlic powder, whisking them together lovingly.
Next, sprinkle the flour over the butter mixture and whisk until absorbed. Patience, dear friends! Gradually pour in the milk and heavy cream while whisking constantly to avoid any pesky lumps. Bring this creamy concoction to a boil, then reduce the heat and let it simmer for about 2-3 minutes to thicken.
Stir in the grated Parmesan cheese, whisking until everything is together and smooth. Remove from heat, and prepare to pour this luscious sauce over your tortellini.
Evenly pour your Alfredo sauce over the tortellini nestled in the baking dish.
In a small bowl, mix the seasoned bread crumbs, Asiago cheese, and a dash of olive oil. Sprinkle this beautiful mixture over the top of the tortellini and sauce.
Bake your creation in the oven for 15 minutes until it’s bubbly and light golden-brown.
While the tortellini bakes, slice that beautifully grilled chicken.
Once everything is baked to perfection, top the tortellini with the sliced chicken and garnish generously with chopped parsley. And there you have it!
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