Golden, juicy grilled chicken laid over a bed of creamy asiago tortelloni alfredo is the kind of comfort food that deserves to be center stage. It’s the perfect dish when you want something rich and satisfying without spending all evening in the kitchen. The contrast of seared chicken with velvety sauce and pillowy pasta creates a balance of texture and flavor that wins every time.

This recipe brings restaurant-style indulgence to your own table with minimal fuss. Whether you’re planning a cozy dinner or need something crowd-pleasing for guests, this combination of creamy cheese, garlic-kissed Alfredo, and hearty grilled protein delivers every time. Plus, it reheats beautifully—if there are even leftovers!

What Kind of Tortelloni Should I Use?

Fresh refrigerated tortelloni are the ideal choice here. Look for ones filled with a mild cheese blend or asiago for extra depth. They cook quickly and maintain a tender, satisfying bite that pairs beautifully with creamy Alfredo. If you only have frozen tortelloni, that’s a solid backup—just boil them a few minutes longer until they’re tender.

Ingredients for the Asiago Tortelloni Alfredo With Grilled Chicken

Chicken Breast: Boneless, skinless chicken breasts are grilled for a juicy, flavorful topping. Seasoning well ensures the chicken brings savory depth to every bite.

Tortelloni: Choose cheese-filled tortelloni—preferably with asiago—for richness and a creamy texture that soaks up the sauce perfectly.

Heavy Cream: The base of the Alfredo sauce, lending luxurious silkiness that coats every piece of pasta.

Parmesan Cheese: Adds sharp, nutty flavor and melts into the sauce for body and depth.

Asiago Cheese: This semi-hard Italian cheese infuses the sauce with tangy richness and complements the tortelloni filling.

Garlic: Sautéed briefly to enhance the flavor of the sauce without overpowering it.

Butter: Helps create the base of the Alfredo and adds a warm, creamy foundation.

Olive Oil: Used to sear the chicken and impart a slight fruitiness to its crust.

Salt and Black Pepper: Essential for seasoning both the chicken and the sauce.

Parsley (Optional): Adds a fresh, herbaceous finish that brightens up the dish visually and flavor-wise.

How To Make the Asiago Tortelloni Alfredo With Grilled Chicken

Step 1: Season and Grill the Chicken

Start by patting your chicken breasts dry, then rub them with olive oil, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for at least 5 minutes before slicing to keep all those juices locked in.

Step 2: Boil the Tortelloni

While the chicken cooks, bring a large pot of salted water to a boil. Add the tortelloni and cook according to package instructions—typically 3-5 minutes for fresh or 6-8 for frozen. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Step 3: Create the Alfredo Sauce Base

In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant. Then pour in the heavy cream and bring it to a gentle simmer.

Step 4: Stir in the Cheeses

Lower the heat and gradually whisk in the shredded asiago and parmesan cheeses. Continue stirring until the cheese is fully melted and the sauce becomes velvety and smooth.

Step 5: Toss the Tortelloni

Add the cooked tortelloni directly into the Alfredo sauce and toss to coat every piece evenly. If needed, add a spoonful of reserved pasta water to thin out the sauce slightly.

Step 6: Assemble and Garnish

Transfer the creamy tortelloni to a serving dish or individual plates. Top with the grilled chicken slices and sprinkle with extra parmesan and fresh parsley. Serve immediately while hot and melty.

Best Ways to Serve and Store Asiago Tortelloni Alfredo With Grilled Chicken

This dish is best enjoyed right away while the sauce is hot and creamy and the chicken still has that grilled edge. Serve it with a light side salad or roasted veggies to balance the richness. Crusty bread makes a great addition to mop up any leftover Alfredo sauce.

If you have leftovers, allow everything to cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce—microwave works too, just stir halfway to ensure even warming.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work just as well. They’re juicier and more forgiving if slightly overcooked. Just trim excess fat and grill until fully cooked.

What if I don’t have asiago cheese?

You can substitute asiago with extra parmesan or even romano. The flavor will change slightly but still taste amazing.

Can I make this ahead of time?

You can prep the chicken and even the sauce a day in advance. Store them separately, then reheat and combine when you’re ready to serve.

How can I make this vegetarian?

Skip the chicken and double down on the tortelloni. Add sautéed mushrooms, spinach, or sun-dried tomatoes for a hearty meatless version.

Is this dish freezer-friendly?

It’s not ideal for freezing due to the cream sauce. The texture can separate once thawed. For best results, enjoy fresh or refrigerate short-term.

Can I make this spicy?

Absolutely! Add red pepper flakes to the sauce while it simmers, or top with chili oil for a kick.

Want More Dinner Ideas?

If you loved this Asiago Tortelloni Alfredo With Grilled Chicken, here are a few more flavorful meals that bring richness and comfort to the table:

Garlic Butter Steak with Cheesy Alfredo Tortellini for another cheesy pasta indulgence.
Teriyaki Chicken with Mashed Potatoes and Roasted Veggies if you’re craving a savory-sweet combo.
Creamy Chicken Mushroom Stroganoff with earthy flavors in a cozy, creamy sauce.
Garlic Butter Beef Linguine in Creamy Parmesan Sauce for a hearty, meaty pasta night.
Creamy Garlic Marry Me Salmon if you’re in the mood for a seafood twist on creamy dinners.

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And let me know in the comments how yours turned out. Did you use asiago or swap in another cheese? Did you go for grilled or pan-seared chicken?

I love hearing how others bring these recipes to life. Share your tips, twists, or questions—let’s help each other make dinner even better.

Asiago Tortelloni Alfredo With Grilled Chicken

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Alfredo sauce hugs every cheesy bite of tortelloni, while juicy grilled chicken adds the perfect savory finish. This dish is simple enough for a weeknight, yet indulgent enough for guests. It comes together fast, and reheats beautifully, making it a new go-to comfort classic.

Instructions

Pat the chicken dry and rub with olive oil, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side or until internal temperature reaches 165°F. Let rest, then slice.
Cook the tortelloni in salted boiling water according to package directions. Drain and reserve a little pasta water.
In a skillet, melt butter over medium heat and sauté garlic for 30 seconds.
Add heavy cream and simmer gently. Reduce heat, then whisk in Parmesan and Asiago until smooth.
Toss in cooked tortelloni. Add pasta water if needed to loosen the sauce.
Serve topped with sliced grilled chicken and garnish with parsley.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner