Why You’ll Love Asiago Tortellini Alfredo with Grilled Chicken Recipe

This Asiago Tortellini Alfredo with Grilled Chicken is a flavor-packed combination of textures and tastes. The grilled chicken adds a savory, smoky touch that balances beautifully with the creamy Alfredo sauce. The crispy breadcrumb topping adds a satisfying crunch, while asiago and parmesan cheeses elevate the dish with bold, nutty flavor. Whether you’re cooking for a crowd or prepping leftovers for the week, this dish is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tortellini:

20 ounces refrigerated five-cheese tortellini, cooked according to package directions and drained

For the Grilled Chicken:

3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
1 to 2 pounds boneless skinless chicken breast cutlets (3 to 4 pieces)

For the Alfredo Sauce:

6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 ½ cups heavy cream
1 cup grated parmesan cheese

For the Topping:

3 tablespoons seasoned bread crumbs
3 tablespoons asiago cheese, shredded
1 teaspoon olive oil
2 tablespoons fresh chopped parsley

Directions

Preheat the oven to 425°F. Arrange the cooked tortellini in the bottom of a 9×13-inch baking dish and set aside.
Season the chicken by combining olive oil, Italian seasoning, salt, and pepper in a small bowl. Coat each piece of chicken in the mixture.
Grill the chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest, then slice thinly.
Make the Alfredo sauce: In a saucepan, melt the butter over medium heat. Stir in minced garlic and garlic powder. Sprinkle in flour and whisk until smooth. Slowly add the milk and cream, whisking continuously. Bring to a boil, then reduce heat and simmer until thickened. Remove from heat and stir in grated parmesan cheese.
Assemble the dish by pouring the Alfredo sauce over the tortellini in the baking dish.
Prepare the topping: In a small bowl, mix the seasoned breadcrumbs, asiago cheese, and olive oil. Sprinkle this mixture evenly over the Alfredo-covered tortellini.
Bake the dish for 15 minutes, or until the topping is bubbly and golden brown.
Serve by topping with sliced grilled chicken and garnishing with fresh chopped parsley.

Servings and timing

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 1082 per serving

Variations

Protein Swap: Use grilled shrimp or pan-seared tofu for a different protein option.
Spicy Kick: Add red pepper flakes or a pinch of cayenne to the Alfredo sauce for some heat.
Vegetarian: Omit the chicken and add sautéed mushrooms or spinach.
Lighter Version: Use half-and-half instead of heavy cream, and reduce the amount of cheese slightly.
Extra Cheesy: Add mozzarella or fontina for more cheesy depth.
Baked Version: Add all ingredients (including chicken) before baking for a more cohesive casserole-style dish.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: This dish can be frozen (without the breadcrumb topping) for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions in 30-second intervals, stirring in between. Add a splash of milk or cream to loosen the sauce if needed.

FAQs

What kind of tortellini should I use?

Refrigerated five-cheese tortellini works best, but you can substitute with spinach or meat-filled tortellini based on preference.

Can I make this dish ahead of time?

Yes, assemble the dish (except for the topping) and refrigerate for up to 24 hours. Add the topping and bake before serving.

Can I use jarred Alfredo sauce?

Homemade Alfredo sauce is recommended for best flavor, but a high-quality jarred sauce can be used in a pinch.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F for 20–25 minutes or until the chicken is cooked through.

What’s the best way to get a crispy topping?

Use a broiler for the last 1–2 minutes of baking to crisp up the breadcrumb topping.

Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover grilled chicken can be used to save time.

Is it okay to skip the breadcrumb topping?

Yes, it’s optional—but it adds a nice texture and contrast to the creamy pasta.

Can I use different cheeses?

Absolutely. Asiago and parmesan provide a strong flavor, but feel free to add mozzarella, romano, or gruyere.

How can I make it gluten-free?

Use gluten-free tortellini and substitute all-purpose flour with a gluten-free blend for the sauce.

Conclusion

Asiago Tortellini Alfredo with Grilled Chicken is a hearty, comforting dish that’s easy enough for a weeknight but impressive enough for guests. With layers of flavor, creamy sauce, and a satisfying crunch from the topping, it’s a guaranteed crowd-pleaser. Make it your own with easy variations and enjoy leftovers just as much as the first serving.