Asiago Tortellini Alfredo with Grilled Chicken

Asiago Tortellini Alfredo with Grilled Chicken is one of those cozy, impressive dinners that comes together faster than you’d expect and tastes like a restaurant favorite. Creamy Alfredo sauce, tender grilled chicken, and pillowy five-cheese tortellini make this dish an instant family favorite. I used RANA 20 ounces refrigerated five cheese tortellini, and the combination of asiago and Parmesan in the sauce gives the pasta a sharp, savory finish that pairs perfectly with a crunchy breadcrumb topping and fresh parsley.

Why you’ll love this recipe

This recipe balances rich, velvety sauce with bright herb notes and a touch of texture from seasoned breadcrumbs. It’s approachable enough for a weeknight but elegant enough for guests. The grilled chicken adds protein and smoky flavor, while the refrigerated tortellini cooks quickly and soaks up the sauce beautifully. I keep the ingredient list straightforward and rely on simple techniques—searing, simmering, and a quick toss—for maximum flavor with minimal fuss.

Ingredients

• 20 ounces refrigerated five cheese tortellini (I used RANA brand)
• 3 tablespoons olive oil
• 2 teaspoons Italian herb seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ to 2 pounds boneless skinless chicken breasts cutlets (3 to 4 pieces)
• 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
• 3 tablespoons seasoned bread crumbs
• 3 tablespoons asiago cheese (shredded)
• 1 teaspoon olive oil
• 2 tablespoons fresh chopped parsley

Notes before you start

Bring the tortellini to the refrigerator temperature while you prep so it won’t stick together in the pot. Trim and flatten the chicken cutlets slightly if they’re uneven so they grill quickly and cook through. Keep all dairy chilled until needed and grate cheeses fresh for the best melting quality. The final dish is rich, so small portions paired with a crisp salad make a well-balanced meal.

Step-by-step instructions

The following directions have been rewritten into clear, sequential steps that follow the original order of the process, using the ingredient list as the source of truth.

1. Prepare the chicken:
   1. Pat the chicken breasts dry with paper towels. If needed, use a meat mallet or rolling pin to gently flatten each cutlet so they are evenly thick.
   2. In a small bowl, mix 3 tablespoons olive oil, 2 teaspoons Italian herb seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
   3. Brush or rub the oil and herb mixture evenly over both sides of each chicken cutlet.
2. Grill the chicken:
   1. Heat a grill or grill pan over medium-high heat until hot. If using an outdoor grill, oil the grates lightly to prevent sticking.
   2. Place the chicken cutlets on the grill and cook without moving for about 3 to 4 minutes per side, or until well-browned and the internal temperature reaches 165°F (74°C). Cooking time will vary depending on thickness; aim for tender, fully cooked chicken. Remove from the grill and set aside to rest for 5 minutes, then slice into strips or bite-sized pieces.
3. Cook the tortellini:
   1. Bring a large pot of salted water to a boil. Add the 20 ounces refrigerated five cheese tortellini and cook according to package instructions until al dente, typically about 3 to 4 minutes. Stir gently to separate pieces so they don’t stick together.
   2. Reserve about ½ cup of the pasta cooking water, then drain the tortellini and set aside.
4. Make the Alfredo base:
   1. In a large skillet over medium heat, melt 6 tablespoons salted butter until bubbling but not browned.
   2. Add 1 tablespoon minced fresh garlic and sauté about 30 seconds until fragrant, stirring constantly so it doesn’t burn.
   3. Sprinkle in 1 teaspoon garlic powder and stir for a few seconds to combine.
   4. Sprinkle 2 tablespoons all-purpose flour over the butter and garlic, stirring constantly to form a roux. Cook the roux for about 1 minute to remove the raw flour taste; it should be smooth and slightly golden.
5. Add milk and cream:
   1. Slowly pour in 1½ cups whole milk while whisking continuously to prevent lumps. When the milk is fully incorporated and the mixture is smooth, pour in 1¼ cups heavy cream while continuing to whisk.
   2. Bring the mixture to a gentle simmer, whisking frequently. Allow it to thicken slightly for 2 to 3 minutes. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to reach the desired consistency.
6. Finish the Alfredo sauce:
   1. Reduce the heat to low. Gradually stir in 1 cup grated Parmesan cheese until melted and fully incorporated. Keep the sauce on low heat so the cheese melts smoothly without graininess.
   2. Stir in 3 tablespoons asiago cheese (shredded) until combined; this will boost flavor and add a slight tang. Taste and adjust seasoning with additional salt and pepper if needed, remembering that Parmesan and asiago are salty cheeses.
7. Toast the breadcrumbs:
   1. In a small skillet, heat 1 teaspoon olive oil over medium heat. Add 3 tablespoons seasoned bread crumbs and toast, stirring frequently, until golden brown and crisp, about 1 to 2 minutes. Remove from heat and set aside.
8. Combine tortellini, sauce, and chicken:
   1. Turn the heat under the Alfredo sauce to very low. Add the drained tortellini directly into the skillet with the sauce and gently toss to coat. If the sauce needs to loosen, add a tablespoon or two of the reserved pasta water until the sauce clings smoothly to the tortellini.
   2. Add the grilled chicken pieces to the skillet and fold them in gently, warming the chicken through for a minute.
9. Plate and garnish:
   1. Divide the tortellini and chicken among serving plates or bowls.
   2. Sprinkle the toasted seasoned breadcrumbs over the top for crunch, followed by the remaining asiago cheese if desired for extra richness.
   3. Finish with 2 tablespoons fresh chopped parsley for a bright, fresh contrast.
10. Serve:
    1. Serve immediately while hot. This dish pairs wonderfully with a crisp green salad, steamed vegetables, or garlic bread.

Troubleshooting and tips

• If your sauce seems grainy after adding cheese, reduce heat and whisk gently; adding a small splash of reserved pasta water can help smooth it out.
• To keep the chicken moist, avoid overcooking on the grill—use a thermometer if you have one and remove the chicken at 165°F (74°C).
• For extra flavor, sear the chicken in a hot pan instead of grilling and finish it in the oven if you don’t have a grill available.
• Want more herbs? Add a sprinkle of dried basil or oregano to the sauce while it simmers, but add sparingly since the Italian seasoning is already in the chicken marinade.

Make-ahead and storage

You can prepare the Alfredo sauce up to a day ahead and reheat gently over low heat, stirring in a little milk to revive its texture. Keep cooked tortellini and sauce stored separately in airtight containers in the refrigerator for up to 3 days; combine and warm on the stovetop before serving. Grilled chicken also stores well in the fridge for 3 to 4 days—slice and reheat gently in the sauce to keep it tender.

Serving suggestions

Keep the sides simple: a crisp arugula salad with lemon vinaigrette cuts through the richness, and roasted asparagus or sautéed green beans add color and freshness. A light dessert like lemon sorbet or fresh berries will round out the meal without being too heavy.

Final thoughts

Asiago Tortellini Alfredo with Grilled Chicken is a satisfying crowd-pleaser—creamy, cheesy, and easy to make with quality refrigerated tortellini. It hits all the high notes: comforting texture, savory depth from the cheeses, and a bright finish from parsley and breadcrumbs. Whether you’re cooking for a weeknight family dinner or hosting friends, this recipe delivers flavor and comfort with minimal fuss.

Enjoy this hearty pasta dish and feel free to personalize it—add cherry tomatoes for color, a pinch of red pepper flakes for heat, or swap in a different shredded cheese if you prefer. Happy cooking!