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Asiago Tortellini Alfredo with Grilled Chicken Recipe

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4 from 13 reviews

Savor a rich and creamy Asiago Tortellini Alfredo topped with perfectly grilled chicken breasts. This luscious dish combines tender five-cheese tortellini bathed in a homemade Alfredo sauce made with butter, fresh garlic, parmesan, and asiago cheeses, baked to bubbly perfection with a golden breadcrumb crust. Finished with herb-seasoned grilled chicken and fresh parsley, it’s a comforting and elegant meal ideal for family dinners or special occasions.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Ingredients

Pasta

  • 20 ounces refrigerated five cheese tortellini (RANA brand recommended)

Grilled Chicken

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

Alfredo Sauce

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

Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the tortellini casserole.
  2. Cook Tortellini: Boil the refrigerated five cheese tortellini according to package directions (about 4 to 5 minutes) until tender. Drain well and spread evenly in the bottom of a 9×13 inch baking dish. Set aside.
  3. Prepare Chicken Marinade: In a small bowl, stir together 3 tablespoons olive oil, 2 teaspoons Italian herb seasoning, 1 teaspoon salt, and ½ teaspoon black pepper to create a seasoned oil for the chicken.
  4. Coat Chicken: Place chicken breast cutlets in a shallow dish or large zip-top bag and coat thoroughly with the seasoned olive oil mixture to ensure even flavor.
  5. Grill Chicken: Preheat an outdoor gas grill to a high temperature of 425-450°F. Grill the chicken breasts for 7 to 8 minutes per side, or until an internal temperature of 165°F is reached, ensuring they are cooked through and juicy.
  6. Rest Chicken: Remove grilled chicken breasts from the grill and tent loosely with aluminum foil. Allow them to rest while you prepare the Alfredo sauce, keeping the juices sealed in.
  7. Melt Butter and Add Garlic: In a medium saucepan over medium heat, melt 6 tablespoons salted butter. Add 1 tablespoon minced fresh garlic and 1 teaspoon garlic powder, whisking together to blend flavors.
  8. Add Flour: Sprinkle 2 tablespoons all-purpose flour over the melted butter and garlic. Whisk continuously until the flour is fully absorbed, forming a roux which will thicken the sauce.
  9. Incorporate Milk and Cream: Slowly pour 1½ cups whole milk and 1¼ cups heavy cream into the saucepan while whisking constantly to prevent lumps. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 2 to 3 minutes until thickened to a creamy consistency.
  10. Add Cheese: Stir in 1 cup grated parmesan cheese, whisking until the cheese is fully melted and incorporated, creating a silky Alfredo sauce. Remove from heat.
  11. Combine Sauce and Pasta: Pour the warm Alfredo sauce evenly over the cooked tortellini in the baking dish, coating all the pasta.
  12. Prepare Topping: In a small bowl, mix 3 tablespoons seasoned bread crumbs, 3 tablespoons shredded asiago cheese, and 1 teaspoon olive oil until combined. Sprinkle evenly over the Alfredo-coated tortellini to form a flavorful, crispy topping when baked.
  13. Bake: Place the baking dish in the preheated oven and bake for 15 minutes or until the sauce is bubbly and the breadcrumb topping is lightly browned and crispy.
  14. Slice Chicken: While the tortellini bakes, slice the rested grilled chicken breasts into strips or bite-sized pieces.
  15. Serve: Remove the baked tortellini from the oven, top with the sliced grilled chicken, and garnish with 2 tablespoons fresh chopped parsley for a bright, fresh finish. Serve immediately.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
  • You can substitute whole milk and heavy cream with lower-fat versions for a lighter sauce, though it may affect creaminess.
  • For extra flavor, marinate chicken for 30 minutes before grilling.
  • If you don’t have an outdoor grill, you can cook the chicken under a broiler or in a grill pan over medium-high heat.
  • Use freshly grated cheeses rather than pre-shredded for better melting and taste.
  • This dish can be assembled ahead of time and refrigerated; just add extra baking time if baking from cold.

Find it online: https://allcookedup.com/asiago-tortellini-alfredo-with-grilled-chicken-recipe/