Description

Indulge in the rich and creamy flavors of Asiago Tortellini Alfredo with Grilled Chicken, a luxurious pasta dish that combines tender tortellini and succulent grilled chicken in a smooth, cheesy Alfredo sauce. This recipe offers a perfect balance of protein, carbs, and dairy, all enhanced with the nutty taste of Asiago cheese.

Ingredients

For the Tortellini:

20 ounces refrigerated five-cheese tortellini (cooked according to package directions and drained)

For the Grilled Chicken:

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)

For the 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

For the Topping:

3 tablespoons seasoned bread crumbs

3 tablespoons asiago cheese, shredded

1 teaspoon olive oil

2 tablespoons fresh chopped parsley

Instructions

Prep Oven: Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish. Set aside.

Season Chicken: In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat chicken breasts in the mixture.

Grill Chicken: Grill chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side or until internal temperature reaches 165°F. Allow to rest, then slice.

Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and garlic powder, stirring until fragrant. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated parmesan cheese.

Assemble: Pour Alfredo sauce evenly over tortellini. In a bowl, mix bread crumbs, asiago cheese, and olive oil; sprinkle over the sauce.

Bake: Place in the oven for 15 minutes or until bubbly and lightly browned.

Serve: Top with sliced grilled chicken and garnish with fresh parsley.

Notes

Ingredient Quality: Use fresh, high-quality ingredients where possible. Freshly grated Asiago and Parmesan cheeses make a significant difference in the depth of flavor compared to pre-grated options.
Pasta Cooking: To ensure your tortellini doesn’t become too soft or mushy, cook it to al dente as it will continue to cook slightly when mixed with the hot Alfredo sauce.
Protein Preparation: For the juiciest grilled chicken, let it rest for a few minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, ensuring each piece is moist and flavorful.
Sauce Consistency: If the Alfredo sauce thickens too much upon cooling or when reheated, gently thin it with a little extra milk or cream while reheating over low heat.
Serving Suggestion: Serve this dish hot, garnished with extra Parmesan shavings and a sprinkle of chopped parsley for a touch of freshness. A simple side salad or steamed vegetables complements the richness of the pasta well.
Storage Tips: This dish is best enjoyed fresh but can be refrigerated for up to 3 days. Avoid freezing as the sauce may separate and lose its creamy texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 1082 per serving