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Asiago Tortelloni Alfredo with Grilled Chicken

A creamy and comforting pasta dish featuring fresh tortelloni, a rich Alfredo sauce, and juicy grilled chicken, perfect for a weeknight meal or entertaining guests.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 medium Chicken breasts, pounded to even thickness For quick, juicy grilling
  • Olive oil For grilling
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 3/4 teaspoon Salt
  • Black pepper To taste
For the pasta and sauce
  • 18-20 ounces Cheese tortelloni, fresh or refrigerated Tortellini also works
  • 3 tablespoons Butter For the sauce
  • 3 cloves Garlic, minced Fresh tastes best
  • 1 1/4 cups Heavy cream For silky texture
  • 1 cup Asiago cheese, freshly grated The star of the show
  • 1/3 cup Parmesan cheese Optional, for extra depth
  • 1 teaspoon Fresh lemon juice Optional, to brighten richness
  • Fresh parsley For finishing
  • 1/2 cup Pasta water, reserved To adjust the sauce texture

Method
 

Season and grill the chicken
  1. Pound chicken breasts to even thickness. Pat dry and rub with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
  2. 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.
Cook the tortelloni
  1. 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.
  2. Before draining, scoop out 1/2 cup pasta water and set aside. Drain tortelloni.
Make the Alfredo
  1. In a large skillet over medium heat, melt butter. Add minced garlic and cook for about 30 seconds, fragrant but not browned.
  2. Pour in heavy cream. Simmer gently for 2 to 3 minutes, stirring until slightly thickened.
  3. 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.
  4. Taste and season with a pinch of salt and pepper. Add a squeeze of lemon if desired.
Bring it all together
  1. Add the drained tortelloni to the sauce. Toss gently to coat every piece, using more pasta water if needed to keep it creamy.
  2. Top with sliced grilled chicken and sprinkle with parsley. Serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. Add a splash of milk or water when reheating to maintain creaminess. Freezing is not recommended due to potential changes in sauce texture.