Grilled Chicken Asiago Tortelloni Alfredo Recipe

This Asiago Tortelloni Alfredo with Grilled Chicken is a rich, comforting pasta dinner made with tender grilled chicken, cheese-filled tortelloni, homemade Alfredo sauce, and a buttery Asiago breadcrumb topping. It is creamy, hearty, and full of savory flavor, making it a satisfying meal for family dinners, special occasions, or a cozy weeknight at home.

Serve this chicken tortelloni Alfredo with warm garlic bread and a crisp garden salad for a balanced dinner that feels restaurant-worthy without being complicated.

This Asiago Tortelloni Alfredo with Grilled Chicken is the kind of pasta dish that delivers comfort in every bite. The sauce is smooth and creamy, with fresh garlic, heavy cream, Parmesan, and Asiago cheese coming together to coat the pasta beautifully.

The tortelloni stays tender with just enough bite, while the grilled chicken adds smoky, seasoned flavor. A golden breadcrumb topping brings a crisp finish that contrasts perfectly with the creamy Alfredo sauce underneath.

If you enjoy creamy chicken pasta recipes, this dish deserves a place in your regular dinner rotation. It is filling, flavorful, and easy to customize with your favorite pasta, protein, or side dishes.

What You’ll Need

This recipe has three main parts: seasoned grilled chicken, creamy homemade Alfredo sauce, and a crisp Asiago breadcrumb topping. You will also need a 9×13 baking dish, a large pot for the pasta, and either a grill pan or an outdoor grill for the chicken.

For the grilled chicken, you’ll need:

• Boneless chicken breasts, or chicken tenderloins if preferred
• Italian seasoning
• Garlic powder
• Olive oil
• Salt and black pepper

Alfredo sauce ingredients:

• Butter
• All-purpose flour
• Fresh garlic cloves
• Heavy cream
• Whole milk
• Italian seasoning
• A small amount of nutmeg
• Freshly grated Parmesan cheese
• Freshly grated Asiago cheese
• Lemon juice
• Fresh parsley
• Cheese tortelloni or cheese tortellini pasta

Breadcrumb mixture:

• Seasoned breadcrumbs
• Grated Asiago cheese
• Melted butter
• Fresh parsley

Pro Tips

• Use quality cheese: Freshly grated Asiago and Parmesan melt more smoothly and give the Alfredo sauce a better flavor.
• Cook the pasta al dente: Tortelloni should be tender but still firm enough to hold its shape after baking.
• Make the Alfredo sauce from scratch: Homemade sauce gives this dish its creamy texture and deep cheesy flavor.
• Avoid pre-shredded cheese: Bagged shredded cheese often contains anti-caking ingredients that can keep it from melting smoothly.
• Let the chicken sit before grilling: If the chicken is cold from the refrigerator, let it rest at room temperature for 15 to 30 minutes so it cooks more evenly.
• Choose refrigerated tortelloni when possible: Refrigerated pasta usually has a fresher texture than dried tortellini.

Variations and Substitutions

• Gluten-free option: Use gluten-free tortelloni and gluten-free breadcrumbs. For the Alfredo sauce, replace the flour with an equal amount of cornstarch.
• Asiago substitute: If you cannot find Asiago cheese, Parmigiano Reggiano is a good alternative with a similar savory flavor.
• Different protein: You can use another cooked protein if you want to change the flavor of the dish.
• Shortcut option: To save time, use rotisserie chicken and focus on boiling the pasta, making the sauce, assembling the dish, and baking.

How to make Asiago Tortelloni Alfredo with Grilled Chicken

Prep and Grill the Chicken

• Preheat the oven to 425 degrees F. Butterfly the chicken breasts, then season them with garlic powder, Italian seasoning, salt, and black pepper. (Image #1)
• Grill pan method: Heat a grill pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board or plate, cover with aluminum foil, and let it rest. (Image #2)
• Outdoor grill method: Preheat a gas grill to about 425 degrees F. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F. Remove from the grill, cover with aluminum foil, and let it rest.

Boil the Pasta

• Bring a large pot of salted water to a boil. Add the tortelloni and cook until al dente according to the package directions. Drain well and transfer the pasta to a 9×13 oven-safe baking dish. (Image #3)

Make the Alfredo Sauce

• Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 2 to 3 minutes, stirring often. Add the flour and whisk until a thick paste begins to form. (Image #4)
• Slowly whisk in the heavy cream and whole milk. Continue cooking for 5 to 7 minutes, or until the sauce thickens. Stir in the Italian seasoning, Parmesan, Asiago, nutmeg, black pepper, parsley, and lemon juice. (Image #5)
• Taste the sauce and add salt as needed. Pour the Alfredo sauce over the cooked tortelloni in the baking dish.

Make the Breadcrumb Topping

• Melt the butter in a small bowl. Add the seasoned breadcrumbs, grated Asiago cheese, and parsley. Toss until combined, then sprinkle evenly over the tortelloni. Bake for 15 to 20 minutes, or until the topping is golden brown. (Image #6 and #7)

• While the pasta bakes, slice the rested chicken breasts into thin strips. Once the pasta is finished baking, arrange the grilled chicken over the top. Garnish with parsley and additional Asiago cheese if desired.

How to Serve

Asiago Tortelloni Alfredo with Grilled Chicken is rich and creamy, so it pairs best with sides that add freshness, crunch, or a little brightness. Choose simple sides that complement the Alfredo sauce without overpowering it.

• Garlic bread: Warm, buttery garlic bread is perfect for serving with creamy pasta and catching any extra sauce.
• Green salad: A simple salad with crisp lettuce, cucumbers, tomatoes, and a light dressing helps balance the richness of the dish.
• Cucumber salad: Cool cucumbers add a refreshing contrast to the warm, cheesy pasta.
• Grilled vegetables: Zucchini, bell peppers, or eggplant add smoky flavor and extra texture.
• Caesar salad: A Caesar salad works well with the creamy, cheesy flavors of the Alfredo sauce.

You can mix and match these sides depending on the occasion. For a quick weeknight meal, garlic bread and salad are enough. For a larger dinner, add grilled vegetables or another fresh side.

Storing Leftovers and Making Ahead

Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Making ahead: This dish is best served fresh from the oven, but parts of it can be prepared 1 to 2 days in advance. Season the chicken and make the Alfredo sauce, then store them separately in the refrigerator. When ready to serve, grill the chicken, cook the pasta, prepare the breadcrumb topping, assemble the dish, and bake as directed.

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