Asiago Tortelloni Alfredo with Grilled Chicken

Ingredients You’ll Need

For the Grilled Chicken

• 4 boneless, skinless chicken breasts
• 2 tablespoons avocado or vegetable oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• ½ teaspoon red chili flakes (optional, for a hint of spice)

For the Asiago Alfredo Sauce

• 6 tablespoons butter
• 1 garlic clove, minced
• 1 cup heavy cream (or evaporated milk for a lighter version)
• ¼ teaspoon black pepper
• ½ teaspoon kosher salt
• ½ cup grated Parmesan cheese
• ½ cup grated Asiago cheese

To Serve

• Chopped parsley or chives, for garnish
• Freshly cracked pepper (optional)

How to Make Asiago Tortelloni Alfredo with Grilled Chicken

Step 1: Grill the Chicken

Start by seasoning the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Let them rest for a few minutes while you preheat your grill (or grill pan) over medium-high heat.

Once hot, oil the grill grates lightly to prevent sticking. Cook the chicken for about 5 minutes per side, or until it easily releases and reaches an internal temperature of 165°F (74°C). Remove from the grill, cover loosely with foil, and let rest for 5 minutes before slicing thinly.

Tip: Resting the chicken ensures it stays juicy and flavorful.

Step 2: Cook the Tortelloni

While the chicken is grilling, bring a large pot of salted water to a boil. Add the tortelloni (or tortellini) and cook according to the package directions usually 7–8 minutes for tender, al dente pasta. Drain and set aside.

Step 3: Make the Asiago Alfredo Sauce

In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant.

Next, pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper. Reduce the heat and gradually whisk in the Parmesan and Asiago cheeses until smooth and creamy.

If the sauce feels too thick, stir in a splash of milk or pasta water until it reaches your desired consistency.

Pro Tip: Avoid boiling the sauce once you’ve added the cheese gentle heat keeps it silky and prevents curdling.

Step 4: Combine and Serve

Add the cooked tortelloni to the sauce and toss gently to coat every piece with that rich, cheesy goodness. Taste and adjust seasoning if needed.

Plate the pasta, top with sliced grilled chicken, and garnish with chopped parsley or chives for a pop of freshness. Serve immediately for the best texture and flavor.

Recipe Variations

• Vegetarian Version: Skip the chicken and add sautéed mushrooms, roasted red peppers, or spinach.
• Lighter Option: Use evaporated milk or half-and-half instead of heavy cream for a less rich sauce.
• Extra Creamy: Stir in a spoonful of cream cheese or mascarpone for an even silkier texture.
• Add Greens: Toss in fresh baby spinach or kale during the last minute of cooking.
• Cheese Lovers’ Twist: Add shredded mozzarella or Romano cheese for a deeper flavor.

Expert Tips for Success

1. Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Freshly grated Asiago and Parmesan melt beautifully.
2. Don’t overcook the tortelloni: They continue to cook slightly in the sauce, so keep them al dente.
3. Rest the chicken: This locks in juices and prevents dry texture.
4. Control the heat: Low and slow is the key for a smooth, creamy Alfredo sauce.
5. Serve immediately: Alfredo-based dishes taste best fresh off the stove creamy, hot, and indulgent!

What to Serve with Asiago Tortelloni Alfredo with Grilled Chicken

• Garlic Bread: Perfect for soaking up every last bit of that creamy sauce.
• Fresh Green Salad: Lighten up the richness with a crisp Caesar or Italian salad.
• Steamed Broccoli or Asparagus: Adds balance and a pop of color to your plate.
• Chilled White Wine: Try Pinot Grigio or Chardonnay for a perfect pairing.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of milk or cream to restore the sauce’s creamy texture. Avoid microwaving at high heat to prevent the sauce from separating.

Nutrition

Calories: 670kcal | Carbohydrates: 36g | Protein: 34g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1384mg | Potassium: 353mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1153IU | Vitamin C: 1mg | Calcium: 318mg | Iron: 2mg