This delicious and flavorful asiago tortelloni alfredo pasta with grilled chicken is best for quick weeknight dinner, meal prep, or when feeding a large crowd. The creamy and cheesy alfredo sauce drizzled all over cheese tortellini and grilled chicken strips go perfectly with crispy breadcrumbs and asiago cheese on top.
This recipe is easy to make, stores for long in the fridge and doesn’t require special ingredients. It’s just a delicious pasta dinner for the whole family to enjoy. I like serving it on a platter with melted cheese on top.
Enjoy this dinner recipe with a glass of white or red wine, a simple green salad, and homemade alfredo sauce on the side.
Ingredients You Will Need
There are quite a few ingredients needed to make this recipe but most of them are already in your fridge. Here is everything you will need to make asiago tortelloni alfredo with grilled chicken:
- Chicken – I recommend the thinly sliced chicken. You can slice it yourself or pound the chicken with a kitchen mallet.
- Olive Oil – or vegetable oil to cook the chicken in.
- Sea Salt
- Italian Seasoning Blend
For the Alfredo Sauce:
- Heavy Whipping Cream
- Half and Half
- Parmesan cheese – preferably freshly grated. I highly recommend Parmigiano Reggiano.
- Asiago Cheese – can substitute for parmesan cheese if you can’t find it.
- Garlic Powder – avoid using whole garlic for this sauce recipe because it will burn in the pan while preparing it.
- Sea Salt
- Black Pepper
- Cheese Tortelloni
- Panko Breadcrumbs
- Shredded Mozzarella Cheese
To make the pasta, you will need several mixing bowls, a cast iron, a saucepan, and a large pan to cook the pasta in. You will also need a baking dish to assemble and broil the pasta.
STEP 1: Make The Pasta And Marinate The Chicken.
Cook the pasta in boiling salted water according to the directions on the package. Save one cup of the pasta water for later in case you need to use it to thin the sauce. Drain the rest and toss the pasta in a little bit of olive oil. This will prevent it from sticking.
Prepare the chicken by slicing it in half for thinner fillets or pound it with the kitchen mallet. Marinate it in a plastic bag with olive oil, sea salt, black pepper, and Italian seasoning. Keep it in the fridge for about an hour or while you are preparing the pasta.
STEP 2: Cook The Chicken
Heat a cast iron skillet to medium heat and drizzle the skillet with olive oil or vegetable oil. Once it is hot (not smoking) add the chicken breasts and cook on both sides until cooked all the way through.
Remove from the heat and set on a cutting board to rest until you make the sauce.
STEP 3: Make The Alfredo Sauce
In a saucepan, combine the heavy whipping cream, half and half, and butter. Stir to combine and let it bubble a little but not boil over. The small bubbles are what you are looking for.
If it doesn’t start bubbling, increase the heat until it does. Keep stirring and add the parmesan and asiago cheese. Stir again several times to melt the cheese and remove it from the heat.
STEP 4: Assemble The Pasta Ingredients In The Baking Dish
Add the tortelloni to a rectangular or square baking dish. Chop the chicken into strips and place it on top of the pasta. Drizzle with the alfredo sauce and top with mozzarella cheese and breadcrumbs.
Broil in the oven for a few minutes or until the cheese is melted. Serve immediately.
Optional Modification/ Toppings / Substitutes
You can make this recipe gluten-free by using gluten-free pasta from the grocery store or making your own. I sometimes like to buy different types of tortellini and try them with different flavors. Cheese and ham go great with this recipe.
Otherwise, the recipe is very adaptable and you are able to swap, add, or remove ingredients. If you don’t feel like making the sauce from scratch, there are plenty of alfredo sauce options in the grocery stores to save you time and energy.
What is the Difference Between Tortelloni, Tortellini, and Ravioli?
The three kinds of pasta are so similar because all of them are stuffed with cheese or meat (or both). The tortelloni and tortellini are basically the same things.
However, the tortelloni is slightly bigger and since it fits more stuffing, it sometimes contains meat. The tortellini is strictly filled with cheese.
The ravioli on the other hand are usually stuffed with meat and they are bigger than both the tortelloni and tortellini. They are also flat and cook much faster.
What Other Sauces Go With This Dish?
Alfredo is one of the easiest and most delicious pasta sauces. However, if you are looking to skip all the dairy and opt for something lighter, I recommend a classic tomato basil sauce or olive oil and lemon juice sauce seasoned well with sea salt and black pepper.
Best Storage Practices
This easy-to-make alfredo tortellini pasta is so good you will be looking forward to leftovers. If there are any, store them in an airtight container in the fridge for up to a week and in the freezer for up to three months.
When ready to enjoy from frozen, simply thaw the pasta and then reheat in the microwave. Don’t forget to sprinkle a little bit of water on it before reheating so it doesn’t taste dry.
You might want to check out our Olive Garden Crispy Chicken Fritta Recipe.
What to Serve with Asiago Tortelloni with Grilled Chicken
Honestly, I never serve it with anything else because it cooks in big batches and is so filling and delicious that we rarely need anything else on the table.
It pairs well with white wine on the dryer side such as Sauvignon Blanc. If I am serving this to a crowd I make sure there is extra alfredo sauce on the side and possibly a light salad to accompany the explosion of flavors happening in the pasta.
Grilled Chicken Breast
- 2 Boneless sinless chicken breasts
- 3 tbsp Olive Oil
- 1/2 tsp Salt
- 1 tsp Italian seasoning blend
- 1 cup Heavy Whipping Cream
- 1 Cup Half and half
- 4 tbsp butter
- 1 Cup Parmesan Cheese
- 1/4 Cup Grated Asiago Cheese, or swap for parmesan cheese
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 9 oz Cheese Tortellini
- 1 Cup Panko Breadcrumbs
- 1/2 Shredded Mozzarella Cheese
- Cook the tortellini in salted boiling water according to the package. When ready save 1 cup of the water for the sauce. Drain the rest and drizzle the tortellini with a little bit of olive oil. Toss and set aside covered. The oil will prevent the pasta from sticking and drying.
- Pound the chicken to a 1/2 inch thickness with a meat mallet or roll it with a rolling pin. Place the thin chicken breasts in a ziplock bag and add the olive oil, salt, black pepper, and Italian seasoning. Shake to mix everything and marinate in the fridge for about an hour.
- Add enough vegetable or olive oil to cover the bottom of a cast iron skillet heated to medium heat. Add the chicken and sear for about 5-10 minutes per side. Cook until there is no pinker in the middle.
- Remove the chicken from the heat and transfer it to a cutting board to rest while you cook the sauce.
- Make the alfredo sauce by combining the heavy whipping cream, half and half, and butter in a large skillet over medium heat. When small bubbles begin to form add the parmesan and asiago cheese. Don't let the mix come to a boil. Season with garlic powder, salt, and pepper.
- Stir with a wooden spoon and let it cook for a minute or two. It will start thickening pretty quickly. If it doesn't increase the heat and stir again.
- Chop the chicken into thin strips and add to the tortellini. Toss to combine and transfer to a large baking dish. Add the sauce so it covers the tortellini and chicken mix and top with the bread crumbs and mozzarella cheese.
- Broil for 3-5 minutes or until the cheese starts to melt. Keep an eye on it because it burns quickly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1037Total Fat: 68gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 230mgSodium: 2134mgCarbohydrates: 60gFiber: 3gSugar: 7gProtein: 47g
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