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Asiago Tortelloni Alfredo With Grilled Chicken

This Asiago Tortelloni Alfredo with Grilled Chicken brings together creamy, cheesy pasta with smoky grilled chicken for a satisfying, restaurant-quality dish. The Alfredo sauce, enhanced with Asiago cheese, elevates the tortelloni to new heights. This dish is easy to prepare, yet impressive enough for a dinner party or a cozy family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Dinner, Main Dish
Cuisine Italian-American
Servings 4

Ingredients
  

For the Grilled Chicken

  • 2 large chicken breasts 1.5 lb total, butterflied or pounded to even thickness
  • 2 tablespoons 0.1 lb olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Tortelloni and Alfredo Sauce

  • 1 lb 0.45 kg cheese-stuffed tortelloni (fresh or refrigerated)
  • 3 tablespoons 0.15 lb unsalted butter
  • 3 cloves garlic minced
  • 1 ½ cups 0.75 lb heavy cream
  • ¾ cup 0.3 lb grated Asiago cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional

Optional Garnish

  • Chopped parsley
  • Extra grated Asiago cheese

Instructions
 

Step 1: Grill the Chicken

  • Preheat a grill or grill pan over medium heat.
  • Rub the chicken breasts with olive oil, then season both sides with garlic powder, paprika, salt, and black pepper.
  • Grill the chicken for 5–6 minutes per side until cooked through (internal temperature of 165°F / 74°C). Remove from heat and let it rest for a few minutes.
  • Slice the chicken into strips and set aside.

Step 2: Cook the Tortelloni

  • While the chicken is grilling, bring a pot of salted water to a boil. Add the tortelloni and cook according to package instructions (usually 3–5 minutes).
  • Drain the pasta and set it aside.

Step 3: Make the Alfredo Sauce

  • In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the grated Asiago cheese, salt, pepper, and a pinch of nutmeg (if using). Continue stirring until the cheese melts and the sauce becomes smooth.

Step 4: Assemble the Dish

  • Add the cooked tortelloni to the Alfredo sauce and toss gently to coat the pasta evenly.
  • Top the dish with the sliced grilled chicken.
  • Garnish with chopped parsley and extra Asiago cheese, if desired.

Notes

  • Substitutions: Use Parmesan or Romano cheese if Asiago is unavailable.
  • Vegetable Add-ins: Sautéed spinach or roasted mushrooms pair wonderfully with this dish.
  • Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently over low heat with a splash of cream to restore the sauce’s texture.
  • Serving Suggestion: Serve with a side of garlic bread or a simple green salad.
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