If you’re a fan of Italian cuisine, you’re going to love this dish. It’s a delicious and satisfying combination of tender tortelloni filled with creamy Asiago cheese, tossed in a rich and flavorful Alfredo sauce, and topped with juicy grilled chicken.
But don’t worry if you’re not a seasoned chef – this recipe is easy to follow and doesn’t require any fancy equipment or hard-to-find ingredients. With a little bit of effort, you can create a restaurant-quality meal right in your own kitchen.
This mouth-watering meal is the perfect combination of savory and satisfying, with a rich and creamy Alfredo sauce that perfectly complements the flavorful grilled chicken and tender tortelloni.
In this post, we’ll take a closer look at the ingredients that make up this delicious dish, as well as the steps you need to follow to prepare it in your own kitchen. We’ll also provide some tips for making the most of your ingredients and techniques, and answer some frequently asked questions about this dish. So let’s get started!
How to Make Asiago Tortelloni Alfredo with Grilled Chicken
|PREP TIME: 5 mins||COOK TIME: 30 mins||TOTAL TIME: 35 mins||COURSE: Entree|
|CUISINE: American, Italian||SERVINGS: 4||CALORIES: 853 kcal|
To make Asiago tortelloni Alfredo with grilled chicken, you’ll need the following ingredients:
- 2 chicken breasts
- 1 packet herb & garlic marinade
- 1/4 cup water
- 1/4 cup olive oil
- 1 tbsp vinegar
Pasta & Alfredo Sauce
- 8 oz dried cheese tortellini
- 6 tbsp butter
- 1 tbsp garlic
- 2 tbsp flour
- 1.5 cups milk
- 1.5 cups heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup Romano cheese grated
- 1/4 cup Panko breadcrumbs
- 1/2 cup mozzarella cheese shredded
- Preheat oven to 350º
- Pound chicken breasts to an even thickness and place them in a square baking dish. (2 chicken breasts)
- In a medium bowl, mix together marinade, water, oil, and vinegar, and pour the marinade over the chicken. Bake chicken for 25 minutes until chicken breasts are cooked through. Remove from the oven and let rest. (1 packet herb & garlic marinade,1/4 cup water,1/4 cup olive oil,1 tbsp vinegar)
- Prepare tortellini according to package directions. I am using dried tortellini, so when I put the chicken in the oven, I started my water boiling. Then I boiled the bag of dried tortellini according to package directions, drained and set it aside. (You can use fresh or frozen as well if you prefer. 8 oz dried cheese tortellini)
- When the pasta has about 4-5 minutes left, saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
(6 tbsp butter,1 tbsp garlic)
- Add flour and whisk to combine. Quickly add milk, cream, and cheese. Stir frequently until the sauce begins to simmer and thicken. Remove from heat.
(2 tbsp flour,1.5 cups milk,1.5 cups heavy cream,1/2 cup Parmesan cheese,1/2 cup Romano cheese)
- In a large bowl, combine drained pasta with most of the Alfredo and toss lightly. Set aside 1/2 cup of Alfredo to add after baking.
- Slice chicken breast and set aside.
- Turn the oven to Low-Broil and spray a casserole dish with nonstick spray.
- Pour the pasta mixture into the casserole dish. Top with sliced chicken, bread crumbs, and mozzarella. (1/4 cup Panko breadcrumbs,1/2 cup mozzarella cheese)
- BROIL on low for 2-3 minutes or until cheese starts to brown and bubble. Watch closely!
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- If you’re using frozen tortelloni, be sure to thaw them completely before cooking.
- For even more flavor, try grilling the chicken with some Italian seasoning or garlic powder.
- To make this dish even creamier, you can add some extra heavy cream or a splash of milk.
- If you’re looking for a lighter version of this dish, try using half-and-half or light cream instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of pasta? A: Yes! This dish would work well with any type of pasta you prefer, although tortelloni or tortellini are recommended for the best texture and flavor.
Q: Can I use a different type of cheese? A: Yes! If you don’t have Asiago or Parmesan cheese on hand, you can substitute any hard, salty cheese, such as Pecorino Romano or Grana Padano.
Q: Can I use pre-cooked chicken? A: Yes! If you have leftover chicken