Asiago Tortelloni Alfredo with Grilled Chicken

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This Asiago tortelloni Alfredo with grilled chicken is the kind of rich, restaurant style pasta dinner you can make at home in about 30 minutes. Cheese filled tortelloni are tossed in a silky homemade Alfredo sauce made with butter, garlic, cream, Parmesan and nutty Asiago cheese, then topped with sliced, juicy grilled chicken and a sprinkle of fresh parsley. It is creamy, cheesy and perfect for date night, a family dinner or whenever you are craving comfort food.

If you love creamy pasta, try my Cajun shrimp Alfredo pasta, creamy mushroom tortellini with spinach or baked ravioli with spinach and mushrooms.

Why You Will Love This Tortelloni Alfredo

• Restaurant quality at home. Rich, creamy and satisfying.
• Two cheese sauce. Asiago and Parmesan give it a nutty, tangy depth.
• Juicy grilled chicken. Adds smoky flavor and plenty of protein.
• About 30 minutes. Fast enough for a weeknight.
• Family friendly. Kids and adults both love cheesy pasta.

What Is Tortelloni?

Tortelloni are the larger cousins of tortellini. Both are ring shaped Italian stuffed pastas, traditionally from the Emilia Romagna region, but tortelloni are bigger and usually filled with ricotta, cheese or vegetables, while tortellini are small and often filled with meat. Their generous size and creamy cheese filling make them perfect for a rich Alfredo sauce. You will find refrigerated cheese tortelloni in most grocery stores near the fresh pasta. If you cannot find them, cheese tortellini or ravioli work just as well.

Ingredients You Will Need

Exact amounts are in the recipe card below.

For the grilled chicken

• Boneless, skinless chicken breasts: pounded to an even thickness.
• Olive oil, Italian seasoning, garlic powder, paprika, salt and pepper.

For the pasta and sauce

• Cheese tortelloni: two 9 ounce packages of refrigerated tortelloni.
• Butter and garlic: the base of any good Alfredo.
• Heavy cream: for a thick, silky sauce.
• Asiago cheese: freshly grated, for a sharp, nutty flavor.
• Parmesan cheese: freshly grated for smooth melting.
• Nutmeg: just a pinch, the classic secret ingredient in cream sauces.
• Fresh parsley: for garnish.

How to Make Asiago Tortelloni Alfredo with Grilled Chicken

1. Season and grill the chicken

Place the chicken between sheets of plastic wrap and pound it to about 3/4 inch thick with a meat mallet. Brush with olive oil and season with Italian seasoning, garlic powder, paprika, salt and pepper. Heat a grill pan or outdoor grill over medium high heat. Grill the chicken for 5 to 7 minutes per side, until it has nice grill marks and reaches 165°F on an instant read thermometer. Let it rest for 5 minutes, then slice.

2. Cook the tortelloni

Bring a large pot of salted water to a boil. Cook the tortelloni according to the package directions, usually 3 to 5 minutes, until they float and are tender. Reserve 1/2 cup of the pasta water, then drain in a colander.

3. Make the Alfredo sauce

In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer for 3 to 4 minutes, until slightly thickened. Reduce the heat to low and whisk in the Asiago and Parmesan a handful at a time until melted and smooth. Season with salt, pepper and a pinch of nutmeg.

4. Toss and serve

Add the tortelloni to the sauce and toss gently to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Divide among plates, top with sliced grilled chicken and garnish with parsley and extra Asiago.

Tips for the Best Alfredo Sauce

• Grate your own cheese. Pre-shredded cheese has anti caking agents that can make the sauce grainy. Use a box grater or microplane.
• Keep the heat low. Add cheese over low heat to keep the sauce smooth.
• Use pasta water. Its starch helps the sauce cling and adjusts the thickness.
• Serve right away. Alfredo thickens as it cools.
• Rest the chicken. Resting keeps the juices inside when you slice.

About Asiago Cheese

Asiago is an Italian cow’s milk cheese from the Veneto region. Fresh Asiago, called Asiago Pressato, is mild, soft and creamy, while aged Asiago, called Asiago d’Allevo, is firmer, sharper and nuttier, similar to Parmesan. For this recipe, aged Asiago grates easily and melts into a sauce with rich, tangy flavor. Combined with Parmesan, it creates a deeper, more complex sauce than classic Alfredo. If you cannot find Asiago, use Romano, Gruyere or simply more Parmesan.

How to Grill Chicken Indoors

No outdoor grill? A cast iron grill pan gives you the same char marks and smoky flavor on the stovetop. Preheat it over medium high heat for 5 minutes, brush the ridges lightly with oil and do not move the chicken for the first few minutes so the grill marks can form. You can also cook the chicken in a regular cast iron skillet for a golden sear, or bake it at 425°F for 18 to 22 minutes. Even juicier, try cutting the breasts into thin cutlets, which cook in only 3 to 4 minutes per side.

Homemade Asiago Tortelloni Alfredo vs Jarred Sauce

Jarred Alfredo sauce is convenient, but it rarely tastes as good as a sauce made from scratch. Most store bought versions rely on thickeners, stabilizers and preservatives to stay shelf stable, which gives them a pasty texture and a muted cheese flavor. Homemade Alfredo is made with just butter, garlic, cream and real cheese, and it takes about the same time as boiling the pasta.

The result is lighter, silkier and much more flavorful, with the sharp, nutty taste of freshly grated Asiago and Parmesan shining through. It is also easy to customize: add more garlic, a squeeze of lemon, a pinch of red pepper flakes or fresh herbs to make it your own.

Common Mistakes to Avoid

• Adding all the cheese at once. It can clump. Add it gradually and whisk until each handful melts.
• Boiling the sauce after adding cheese. High heat makes the fat separate and the sauce turn oily.
• Overcooking fresh pasta. Fresh tortelloni cook quickly and can burst if boiled too long or too hard.
• Slicing the chicken right away. Cutting it before resting lets the juices run out onto the board.
• Forgetting to salt the pasta water. Well salted water seasons the pasta from the inside out.

How to Make It Ahead for Guests

If you are serving this for a dinner party, you can grill the chicken earlier in the day, refrigerate it and slice it just before serving. Warm the slices briefly in a covered skillet with a splash of broth. Grate the cheeses and mince the garlic ahead too, so the sauce comes together in minutes.

Cook the tortelloni and make the Alfredo at the last minute, since cream sauces are always best fresh. Keep the finished pasta warm over very low heat, stirring in a little warm pasta water if it starts to thicken.

Is Asiago Tortelloni Alfredo Kid Friendly?

Absolutely. Soft cheese filled pasta in a mild, creamy sauce is a favorite with children. For picky eaters, serve the grilled chicken sliced on the side rather than on top, and skip the nutmeg and black pepper in their portion. You can also stir in a handful of peas or finely chopped broccoli to sneak in some vegetables without changing the flavor much.

Variations

• Add vegetables: stir in steamed broccoli, peas, sauteed mushrooms or baby spinach.
• Shrimp: swap the chicken for grilled or sauteed shrimp.
• Sun dried tomatoes: add chopped sun dried tomatoes for sweetness and color.
• Cajun Alfredo: season the chicken and sauce with Cajun spice.
• Baked: transfer to a baking dish, top with mozzarella and bake at 400°F for 15 minutes.
• Lighter: use half and half and a little cream cheese in place of heavy cream.

What to Serve With Asiago Tortelloni Alfredo

Serve this rich pasta with garlic bread or breadsticks and a crisp Caesar or Italian salad with a tangy vinaigrette to balance the creaminess. Roasted broccoli, asparagus or green beans make great vegetable sides. For a party menu, add my garlic Parmesan chicken skewers as an appetizer.

Storage and Reheating

• Refrigerator: store pasta and chicken in airtight containers for up to 3 days.
• Reheating: warm in a skillet over low heat with a splash of milk or cream, stirring until smooth. The microwave can make Alfredo oily.
• Freezing: not recommended, since cream sauces separate when thawed.

Frequently Asked Questions

What is the difference between tortellini and tortelloni?

Tortelloni are larger and usually filled with cheese, while tortellini are smaller and often meat filled.

Can I use jarred Alfredo sauce?

Yes, but homemade tastes fresher and takes only 10 minutes.

Why is my Alfredo sauce grainy?

The heat was too high or pre-shredded cheese was used. Add freshly grated cheese over low heat.

Can I use frozen tortelloni?

Yes. Cook it from frozen according to the package, adding a minute or two.

How do I keep grilled chicken juicy?

Pound it evenly, do not overcook it and let it rest before slicing.

Can I make it ahead?

Grill the chicken ahead, but make the sauce and pasta fresh for the best texture.

Final Thoughts

Asiago tortelloni Alfredo with grilled chicken is creamy, cheesy and incredibly satisfying. With a quick homemade two cheese sauce and juicy grilled chicken, it brings a restaurant style pasta night to your own kitchen in about 30 minutes.

Nutrition Per Serving

Nutrient	Amount
Calories	980 kcal
Protein	58 g
Carbohydrates	52 g
Fat	60 g
Saturated Fat	35 g
Fiber	2 g
Sugar	4 g
Sodium	1050 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.