Asiago Tortellini Alfredo with Grilled Chicken

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Creamy cheese tortellini baked in a rich Alfredo sauce, topped with grilled chicken and a golden Asiago breadcrumb crust.

Ingredients

Pasta & Chicken

  • 1 package refrigerated five cheese tortellini

  • 2 tbsp olive oil, divided

  • 1 tsp Italian herb seasoning

  • Salt & black pepper, to taste

  • 2 boneless, skinless chicken breast cutlets

Alfredo Sauce

  • 4 tbsp butter

  • 2 cloves fresh garlic, minced

  • ½ tsp garlic powder

  • 2 tbsp all-purpose flour

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup Parmesan cheese, grated

Topping

  • ½ cup seasoned bread crumbs

  • ½ cup Asiago cheese, grated

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Cook Pasta

  • Preheat oven to 425°F (220°C).

  • Cook tortellini according to package directions, drain, and spread evenly in a 9×13-inch baking dish.

2. Season & Grill Chicken

  • In a small bowl, mix 1 tbsp olive oil, Italian seasoning, salt, and pepper.

  • Coat chicken cutlets in seasoning.

  • Grill over high heat (425–450°F) for 7–8 minutes per side or until internal temperature reaches 165°F.

  • Let rest, then slice.

3. Make Alfredo Sauce

  • In a saucepan over medium heat, melt butter.

  • Add minced garlic and garlic powder; sauté briefly.

  • Sprinkle in flour, whisk until smooth.

  • Gradually add milk and cream, whisking constantly.

  • Bring to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened.

  • Stir in Parmesan until melted and smooth.

4. Assemble & Bake

  • Pour Alfredo sauce over tortellini in baking dish.

  • In a small bowl, combine breadcrumbs, Asiago, and remaining 1 tbsp olive oil.

  • Sprinkle evenly over tortellini.

  • Bake uncovered for 15 minutes, until bubbly and lightly golden.

5. Serve

  • Top baked tortellini with sliced grilled chicken.

  • Garnish with fresh parsley.

Notes & Tips

  • Cook pasta al dente to prevent overcooking during baking.

  • Grilling chicken over high heat locks in juices and adds smoky flavor.

  • Freshly grated cheeses melt creamier and have better flavor.

  • For extra veggies, add broccoli, spinach, or mushrooms before baking.

If you’d like, I can also create a one-pan stovetop version of this recipe so you can skip the oven entirely for busy nights. Would you like me to do that?

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