Asiago Tortellini Alfredo Grilled Chicken

Creamy cheesy comfort meets golden grilled chicken in this Asiago Tortellini Alfredo dish that feels both decadent and doable for any weeknight dinner. Whether you are craving something special or looking for a family favorite, this recipe comes together with just the right balance of robust flavor and ease.

The first time I tried this for a family birthday, everyone raved about that cheesy crisp on top and the juicy grilled chicken. Now I make it anytime I want to spoil someone even on a busy evening.

Ingredients

• Refrigerated five cheese tortellini: makes this extra rich and flavorful Look for brands with visible cheese pockets for the best bite
• Olive oil: brings everything together and helps brown both the chicken and topping Choose extra virgin for a robust flavor
• Italian herb seasoning: adds an herbal kick and color Go for a blend with oregano basil and thyme
• Salt and black pepper: are your foundation for seasoning and balancing creaminess Use flaky sea salt and freshly ground pepper for the most aroma
• Boneless skinless chicken breast cutlets: should be thin even pieces for fast grilling Seek out air-chilled chicken for extra tenderness
• Butter: creates a luscious base for the Alfredo Seek out European style for the deepest flavor
• Fresh garlic and garlic powder: unlock layers of savoriness The combo gives both punch and mellow undertone
• All-purpose flour: thickens your sauce without changing the taste Sift before adding for lump-free results
• Whole milk and heavy cream: give the sauce its signature rich silkiness Use the best you can for extra gloss
• Parmesan cheese: gives that tang and classic salty sharpness Grate just before using for peak freshness
• Seasoned bread crumbs plus Asiago cheese: deliver a crisp topping with a nutty note Try to buy bread crumbs with Italian herbs for bonus flavor
• Fresh parsley: lifts the whole dish with brightness and a finishing touch Choose flat leaf kind for the best color and taste

Instructions

Prep and Boil Tortellini:

Start by preheating your oven to 425 degrees Fahrenheit. Boil the five cheese tortellini as directed on its package drain well and lay it out in a single even layer in a nine by thirteen inch ovenproof dish. Spreading ensures every bite gets evenly baked and covered in sauce later.

Season and Grill Chicken:

Mix together one tablespoon of olive oil Italian herb blend salt and black pepper in a small bowl. Dredge the chicken cutlets on both sides making sure each fillet is fully coated. Turn your grill to high heat around four hundred and twenty five to four hundred and fifty degrees and cook the chicken undisturbed for seven to eight minutes per side. The chicken is ready when it reaches an internal temperature of one hundred sixty five degrees Fahrenheit and has nice grill marks. Set aside and let the juices settle before slicing into strips.

Make the Alfredo Sauce:

In a heavy saucepan over medium heat melt all four tablespoons of butter until foamy. Toss in the minced garlic and sprinkle over the garlic powder. Stir for about thirty seconds until fragrant but not browned. Sprinkle in the flour and whisk to combine into a paste. Gradually pour in the milk and heavy cream whisking steadily to keep things smooth and creamy. Bring this just to a gentle bubble reduce the heat slightly and simmer for two to three minutes until your sauce thickens. Stir in the grated Parmesan and whisk until melted and glossy.

Layer and Assemble:

Pour your freshly made Alfredo sauce evenly over the prepared tortellini making sure all noodles are well coated.

Add the Cheesy Topping:

Mix together the bread crumbs Asiago cheese and the remaining tablespoon of olive oil in a small bowl until crumbly. Sprinkle generously over the entire dish for some bite and crunch.

Bake to Golden Bubbly Perfection:

Place the uncovered baking dish in the oven and cook for about fifteen minutes or until the top is beautifully golden and little bubbles form at the edges.

Slice and Finish:

While the pasta bakes slice your rested grilled chicken into half inch strips. Once out of the oven layer these over the hot tortellini scatter chopped fresh parsley on top and serve right away.

I simply adore the layer where Asiago cheese and bread crumbs crisp up to a golden crunch it reminds me of my grandmother’s way of sneaking extra flavor into every bite. Sometimes the family hovers near the oven just to steal a corner of that bubbling cheesy topping as soon as it comes out.

Storage Tips

This dish keeps well tightly covered in the fridge for up to three days. For best results reheat individual portions gently in the microwave or low oven with a splash of cream to keep it from drying out. If you want to prep ahead assemble everything except for baking and store covered then bake fresh before eating for that irresistible crisp topping.

Ingredient Swaps

Swap in spinach or chicken sausage instead of grilled chicken for variety or make it vegetarian by omitting the chicken altogether and boosting the herbs. If you cannot find Asiago cheese a combination of sharp white cheddar and extra Parmesan gets close. You could use frozen tortellini but make sure to cook just to al dente before baking.

Serving Suggestions

Serve with roasted vegetables like broccoli or asparagus on the side or a crisp lemony salad for contrast. Warm garlic bread transforms this into a true Italian American feast. For a special rustic touch I sometimes drizzle a little extra fresh olive oil and more cracked pepper on everything at the table.

Historical Roots

This type of Alfredo pasta has its roots in Italian American kitchens where cooks combined creamy sauces with stuffed pasta and protein for hearty family meals. The addition of crispy baked toppings is a nod to old school casseroles that showed up at potlucks everywhere. Bringing this tradition home bonds generations over a bubbling baking dish.

Seasonal Adaptations

Try adding fresh baby spinach or halved cherry tomatoes before baking for spring color In the fall toss cubed roasted butternut squash with the tortellini before saucing A handful of chopped sun dried tomatoes adds punchy flavor in winter

Success Stories

My neighbor made this dish for a new mom in our block and it disappeared in one night with everyone clamoring for seconds. Several friends say it is their favorite cold weather comfort meal and I have made it for every sort of birthday and Sunday supper. The cheesy bread crumb topping never fails to impress both kids and adults.

Freezer Meal Conversion

To freeze assemble everything in a freezer safe baking dish but do not bake yet. Wrap tightly and label. When ready to enjoy thaw overnight in the fridge and bake uncovered adding a few minutes to the baking time if needed for full bubbling and golden brown topping.

I never forget to stash a corner piece just for myself with those crispy bits of Asiago and a sprig of parsley on top it is the best reward for all that stirring and baking. Every cook deserves that bite at least once.

Common Recipe Questions

→ What type of tortellini works best?

Refrigerated five cheese tortellini ensures a creamy, rich filling that pairs well with the Alfredo sauce and grilled chicken.

→ Can I use pre-cooked chicken?

Yes, pre-cooked or rotisserie chicken can be substituted for grilling your own, though grilling adds more flavor.

→ How do I achieve a creamy Alfredo sauce?

Gradually whisking in milk and cream over medium heat and stirring in Parmesan cheese ensures a smooth, rich sauce.

→ What breadcrumbs work best for the topping?

Seasoned breadcrumbs add crunch and depth. Mix with Asiago cheese and olive oil for a golden finish.

→ Can I prepare it ahead of time?

Assemble up to the baking step and refrigerate. Bake just before serving for best texture and flavor.