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Homemade Asiago Tortellini Alfredo with Grilled Chicken photo

Asiago Tortellini Alfredo with Grilled Chicken

Creamy asiago Alfredo tossed with cheese tortellini and topped with grilled chicken and a crispy breadcrumb crust.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 9x13 Baking Dish
  • Large Pot
  • Medium Saucepan
  • Grill or Grill Pan
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

  • 20 ounces refrigerated five-cheese tortellini such as RANA
  • 3 tablespoons olive oil
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 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
  • 1.5 cups whole milk
  • 1.25 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons asiago cheese shredded
  • 1 teaspoon olive oil for breadcrumb mixture
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Cook the tortellini in a large pot of salted boiling water according to package instructions (about 4–5 minutes), drain, and transfer to a 9×13 baking dish.
  • Make the chicken seasoning by whisking 3 tablespoons olive oil, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
  • Coat the chicken cutlets with the seasoned oil, then grill over medium-high heat (about 425–450°F) for 7–8 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Remove and tent with foil to rest.
  • While the chicken rests, make the Alfredo sauce: melt the 6 tablespoons butter in a medium saucepan over medium heat, then add the minced garlic and garlic powder and cook 30 seconds until fragrant.
  • Sprinkle the flour into the butter mixture and whisk until absorbed, about 1 minute.
  • Gradually whisk in the whole milk and heavy cream, bring to a gentle boil, then reduce heat and simmer 2–3 minutes until slightly thickened and smooth.
  • Remove the sauce from heat and whisk in the grated Parmesan until fully incorporated.
  • Pour the warm Alfredo sauce evenly over the cooked tortellini in the baking dish.
  • In a small bowl, mix the 3 tablespoons seasoned bread crumbs, 3 tablespoons shredded asiago, and 1 teaspoon olive oil; sprinkle this mixture evenly over the sauced tortellini.
  • Bake uncovered for about 15 minutes, until bubbly and lightly browned on top.
  • Slice the rested grilled chicken and arrange it over the baked tortellini, then sprinkle with chopped fresh parsley and serve immediately.

Notes

  • Pound thick chicken breasts to even thickness if needed.
  • Grill times vary—cook chicken to 165°F internal temperature.
  • Oven temperatures can differ; watch for light browning.
  • Serve the dish hot for best texture.