Asiago Tortelloni Alfredo with Grilled Chicken is the kind of dinner that makes a weekday feel a little fancy. Maybe you got home late and need something cozy, creamy, and fast. Maybe you’ve got a friend coming over and you want a dish that looks impressive without turning the kitchen upside down. This pasta checks every box. It’s rich but not heavy, cheesy but balanced, and it all comes together with simple steps you can totally handle. By the end, you’ll have a silky sauce that clings to every bite of tortelloni and juicy grilled chicken on top like a crown.
The Story Behind This Recipe
From my kitchen to yours—Asiago Tortelloni Alfredo with Grilled Chicken mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Asiago Tortelloni Alfredo with Grilled Chicken is the kind of dinner that makes a weekday feel a little fancy. Maybe you got home late and need…
Why Youll LOVE This Recipe
Let’s be honest. A bowl of creamy pasta hits different after a long day. This one delivers that comfort in a big way, thanks to Asiago cheese and a gentle garlic cream base. The grilled chicken adds that satisfying, smoky bite so each forkful feels like a complete meal. If you love a good restaurant-style dinner at home, this one is going straight into regular rotation.
I also love that you can keep it simple or dress it up. Use store-bought tortelloni to save time. Grill the chicken while the sauce simmers so everything finishes at once. You’re looking at about 30 minutes, start to finish, and you don’t need fancy tools. Just a skillet, a pot, and a grill pan or outdoor grill.
Another perk is how customizable it is. If you’re into heat, add red pepper flakes. If you want a veggie boost, toss in baby spinach or peas. The base is classic Alfredo comfort, enriched by nutty Asiago that brings a depth you can both taste and smell the second it hits the pan. Honestly, this is the dish I make when I want zero complaints at the table.
Craving more creamy comfort after this? You might also love my take on creamy garlic parmesan chicken pasta for another cozy night in.
“I made this on a Tuesday when the week already felt long. My picky teen actually said, ‘We’re having this again, right?’ That’s a win in my house.”
What Youll Need
Here’s the lineup to make that dreamy bowl of pasta happen. Keep it simple, and use good cheese for best flavor. Your taste buds will thank you.
- Cheese tortelloni – 18 to 20 ounces, fresh or refrigerated. Tortellini also works.
- Chicken breasts – 2 medium, pounded to even thickness for quick, juicy grilling.
- Olive oil – For the chicken.
- Italian seasoning, garlic powder, salt, pepper – Simple, solid flavor for the chicken.
- Butter – 3 tablespoons for the sauce.
- Garlic – 3 cloves, minced. Fresh tastes best.
- Heavy cream – 1 and 1/4 cups, for that silky Alfredo texture.
- Asiago cheese – 1 cup, freshly grated. The star of the show.
- Parmesan – 1/3 cup, optional but lovely for extra depth.
- Fresh lemon juice – 1 teaspoon, optional, to brighten richness.
- Fresh parsley – For finishing. Looks pretty, tastes fresh.
- Pasta water – Reserve 1/2 cup to adjust the sauce texture.
Have leftovers or want another easy chicken dinner idea? Try these spinach and feta chicken rolls next time. They’re simple but feel special.
How to Make Asiago Tortelloni Alfredo with Grilled Chicken
Season and grill the chicken
- Pound chicken breasts to even thickness. Pat dry and rub with olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and black pepper.
- Heat a grill pan or outdoor grill to medium-high. Cook chicken 4 to 6 minutes per side, depending on thickness, until juicy and cooked through. Let it rest 5 minutes, then slice.
Cook the tortelloni
- Bring a large pot of salted water to a gentle boil. Add tortelloni and cook according to package directions until just tender. Don’t overcook.
- Before draining, scoop out 1/2 cup pasta water and set aside. Drain tortelloni.
Make the Alfredo
- In a large skillet over medium heat, melt butter. Add minced garlic and cook about 30 seconds, fragrant but not browned.
- Pour in heavy cream. Simmer gently 2 to 3 minutes, stirring, until slightly thickened.
- Lower the heat, then gradually whisk in grated Asiago. If using Parmesan, add it now. Stir until smooth and glossy. If it gets too thick, splash in a little pasta water.
- Taste and season with a pinch of salt and pepper. Add a squeeze of lemon if you like a bright edge.
Bring it all together
- Add the drained tortelloni to the sauce. Toss gently to coat every piece. If the sauce seizes or thickens, loosen with a bit more pasta water until it looks creamy and coats the spoon.
- Top with sliced grilled chicken and sprinkle with parsley. Serve hot and bask in the glory of your kitchen.
Grilling tips: Oil your grates or pan to prevent sticking. Let the chicken rest to keep it juicy. If grilling became your new hobby, you’ll also love these flavorful grilled beef kebabs for the weekend.
Variations and Substitutions
Want to tweak it? You’ve got options. Swap the chicken for shrimp, or leave it off and toss in sautéed mushrooms for a meatless version. If Asiago isn’t available, use all Parmesan, or do a half-and-half blend. Pecorino Romano brings a sharper edge if you’re into bold flavors. And if you like a touch of heat, red pepper flakes wake up the cream sauce without overpowering it.
Veggie boosters that play well here include peas, chopped spinach, roasted broccoli, or sun-dried tomatoes. Add them right before the tortelloni hits the pan so they warm through without going mushy. For a smoky vibe, crisp up diced pancetta or bacon and fold it in at the end.
Short on time? Use rotisserie chicken. Slice it and warm it gently in the sauce. You can also skip the grill and pan-sear the chicken in a slick of oil for 4 to 5 minutes per side. Same juicy results, less fuss.
Craving more fun twists for dinner night? This cozy chicken cordon bleu meatloaf is a playful spin that still feels comforting.
Storing Leftovers and Making Ahead
Leftovers keep well in the fridge for 3 days. Store the pasta and chicken together in an airtight container. When reheating, add a splash of milk or water and warm gently on the stove over low heat. Stir often so the sauce turns creamy again instead of thick and sticky.
If you want to make this ahead, grill the chicken and grate the cheese in advance. The sauce is best made fresh because cream sauces can separate if reheated too aggressively. That said, if you absolutely need to prep the sauce, keep it very low when reheating and whisk in a bit of milk or pasta water to bring it back.
Freezing isn’t ideal because dairy-based sauces can get grainy after thawing. If you do freeze, expect to add extra liquid and whisk well when reheating. For more creamy pasta comfort that reheats like a dream, check out this simple creamy rotini with mushroom.
Common Questions
Can I use tortellini instead of tortelloni?
Absolutely. Tortellini are smaller but work the same way. Just keep an eye on cook time so they stay tender.
What if I can’t find Asiago?
Use Parmesan or a Parmesan Romano blend. Grate it fresh for smooth melting and full flavor.
How do I keep the sauce from getting clumpy?
Lower the heat before adding cheese and add it gradually. If it tightens up, whisk in warm pasta water a little at a time.
Do I have to grill the chicken?
Nope. Pan-sear or bake it. The grill adds smoky flavor, but seasoned and seared is still delicious.
Can I make it lighter?
Use half-and-half and a little reserved pasta water to stretch the sauce. It won’t be as rich but still tastes great.
A cozy, crowd-pleasing finish
There’s a reason I keep coming back to Asiago Tortelloni Alfredo with Grilled Chicken. It’s weeknight-easy, date-night-worthy, and makes the whole kitchen smell like a tiny Italian bistro. If you want to compare versions or explore inspired takes, check out this guide to Olive Garden Asiago Tortelloni Alfredo (with Grilled Chicken) or another smart approach to Asiago Tortelloni Alfredo with Grilled Chicken. Then come back, grab your skillet, and make this creamy favorite your own. You’ve got this, and dinner is about to be really good.
Asiago Tortelloni Alfredo with Grilled Chicken
Ingredients
Method
- Pound chicken breasts to even thickness. Pat dry and rub with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
- Heat a grill pan or outdoor grill to medium-high. Cook chicken for 4 to 6 minutes per side until juicy and cooked through. Let it rest for 5 minutes, then slice.
- Bring a large pot of salted water to a gentle boil. Add tortelloni and cook according to package directions until just tender. Don’t overcook.
- Before draining, scoop out 1/2 cup pasta water and set aside. Drain tortelloni.
- In a large skillet over medium heat, melt butter. Add minced garlic and cook for about 30 seconds, fragrant but not browned.
- Pour in heavy cream. Simmer gently for 2 to 3 minutes, stirring until slightly thickened.
- Lower the heat, then gradually whisk in grated Asiago. If using Parmesan, add it now. Stir until smooth and glossy, adding pasta water if it gets too thick.
- Taste and season with a pinch of salt and pepper. Add a squeeze of lemon if desired.
- Add the drained tortelloni to the sauce. Toss gently to coat every piece, using more pasta water if needed to keep it creamy.
- Top with sliced grilled chicken and sprinkle with parsley. Serve hot.
