This restaurant-style Asiago Tortellini Alfredo with Grilled Chicken is a 20-minute comfort food masterpiece featuring tender cheese-filled pasta tossed in a rich, creamy sauce, topped with juicy seasoned chicken and a crispy golden breadcrumb crust—perfect for a quick, family-friendly dinner that tastes gourmet.
If you’ve ever found yourself craving that famous Olive Garden dish but didn’t want to leave the house, you’re in the right place. This copycat recipe brings all that creamy, cheesy goodness right to your kitchen table in a fraction of the time. We’re talking pillowy soft tortellini swimming in a rich Alfredo sauce, topped with tender strips of seasoned chicken and a bubbly, golden cheese crust. It’s hearty, comforting, and surprisingly easy to pull together on a busy weeknight.
Key Takeaways
- Ready in 20 Minutes: Using store-bought fresh pasta and a few smart shortcuts makes this a lightning-fast meal.
- Restaurant Quality at Home: Get that baked, bubbly, golden-brown finish just like your favorite Italian chain.
- Versatile Protein: Works perfectly with grilled chicken, rotisserie leftovers, or even creamy chicken garlic pasta vibes if you want to mix it up.
- Kid-Friendly: Mild, creamy, and cheesy flavors make this a guaranteed hit with the little ones.
- Great for Leftovers: Reheats beautifully for lunch the next day.
Why You’ll Love This Asiago Tortellini Alfredo
- Texture Heaven: You get the soft chew of the pasta, the creamy silkiness of the sauce, and that satisfying crunch from the toasted breadcrumbs.
- Budget-Friendly: Feeding a family of four with this recipe costs significantly less than dining out.
- Customizable: It’s easy to swap in spinach tortellini or add broccoli for extra veggies.
- Comfort in a Bowl: The combination of warm pasta and melted cheese is basically a hug in a bowl.
- Protein-Packed: With chicken and cheese-filled pasta, it’s a filling meal that keeps you satisfied.
- Minimal Cleanup: Most of the work happens in one pot and one skillet.
- Easy Cheesy Goodness: If you love my one-pot chicken alfredo pasta, this baked version takes the cheese factor to the next level.
Food or Cultural Background
I still remember the first time I tasted this dish at a restaurant. It came out sizzling in a little ceramic boat, smelling like garlic and toasted cheese, and I knew immediately I had to recreate it. While “Alfredo” sauce is a Roman invention (originally just butter and parmesan!), the American version we know and love—rich with cream and garlic—is pure comfort food. This specific dish marries that creamy tradition with the convenient, stuffed pasta of the Bologna region (tortellini).
In my version, I’ve simplified the steps so you don’t need a culinary degree to get that same “wow” factor. It’s all about layering flavors: the savory chicken, the sharp Asiago, and the mellow mozzarella. It’s become a staple in my house for nights when we want something special but don’t have the energy for a complicated project like a full creamy tuscan shrimp ravioli feast.
Ingredients for Asiago Tortellini Alfredo with Grilled Chicken
| Ingredient | Notes/Substitutes |
|---|---|
| Chicken Cutlets | Boneless, skinless breasts sliced thin. You can also use tenders. |
| Italian Seasoning | A blend of dried basil, oregano, rosemary, and thyme. |
| Olive Oil | For searing the chicken. |
| Refrigerated Tortellini | Cheese-filled is classic. Look for “Three Cheese” or “Spinach & Ricotta” to keep it meat-free if desired. |
| Alfredo Sauce | Use a high-quality jarred sauce for speed, or homemade if you prefer. |
| Asiago Cheese | Shredded. This adds a distinct nutty, sharp flavor. |
| Mozzarella Cheese | Shredded. Provides that classic stretchy melt. |
| Breadcrumbs | Plain or Italian style. Panko works too for extra crunch. |
| Salt & Pepper | To taste. Use my world’s best steak marinade seasoning logic: season every layer! |
Equipment Needed
- Large Saucepan or Pot: For boiling the pasta.
- Skillet: For cooking the chicken (unless grilling outdoors).
- Colander: For draining pasta.
- Baking Dish: A small 9×9 inch dish or individual ramekins work great.
- Meat Thermometer: To ensure chicken reaches 165°F.
- Chef’s Knife & Cutting Board: For slicing the cooked chicken.
How to Make Asiago Tortellini Alfredo Step-by-Step
- Boil a large pot of salted water. This is for your tortellini.
- Season the chicken cutlets on both sides with salt and Italian seasoning while the water heats up.
- Sear the chicken in a hot skillet with olive oil over medium-high heat. Cook for 3-4 minutes per side until golden and cooked through (165°F internal temp). Remove and let it rest.
- Cook the tortellini in the boiling water according to package directions (usually 2-3 minutes for fresh pasta). Drain and return to the pot.
- Mix the Alfredo sauce and shredded Asiago cheese directly into the hot pasta. Stir gently; the residual heat will melt the cheese into a luscious sauce.
- Transfer the creamy pasta into a baking dish (or keep it in the pot if it’s oven-safe).
- Slice the rested chicken into strips and arrange them on top of the pasta. Drizzle with a little extra sauce if you have it.
- Top with shredded mozzarella and breadcrumbs.
- Broil on high for 3-5 minutes. Watch closely! You want the cheese bubbling and breadcrumbs golden, not burnt. Think of it like finishing a homemade lasagna recipe—you just want that crispy top.
Expert Tips for the Best Results
- Don’t Overcook the Pasta: Fresh tortellini cooks fast! Pull it out 30 seconds early since it will cook more under the broiler.
- Rest the Chicken: Letting the chicken sit for 5 minutes before slicing keeps the juices inside the meat, not on your cutting board.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grating a block of Asiago yourself is a game-changer.
- Sauce Consistency: If your sauce feels too thick after mixing with the cheese, add a splash of pasta water to loosen it up.
- Serve with Bread: You’ll want something to soak up that extra sauce. My easy homemade pizza dough can easily be turned into garlic knots!
What to Serve With Asiago Tortellini Alfredo
- Garlic Breadsticks: Essential for the full “restaurant experience.”
- Crisp Green Salad: A simple salad with vinaigrette cuts through the richness of the Alfredo.
- Roasted Vegetables: Asparagus or broccoli are classic pairings.
- Appetizers: Start with traditional bruschetta for a fresh tomato bite.
- Light Dessert: Follow up with fruit or a sorbet to cleanse the palate.
Storing and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave with a splash of milk to bring the creamy texture back, or bake covered with foil at 350°F until warm.
- Freezing: This dish is best eaten fresh, as the creamy sauce can separate when frozen and thawed.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 850 kcal |
| Fat | 45g |
| Saturated Fat | 22g |
| Cholesterol | 185mg |
| Sodium | 1650mg |
| Carbohydrates | 65g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 48g |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Asiago Tortellini Alfredo
Can I use frozen tortellini instead of fresh?
Yes, absolutely! Just boil them a few minutes longer according to the package directions. Frozen pasta holds up well, especially for baked dishes.
Is Asiago cheese strong?
It has a nutty, slightly sharper flavor than Parmesan but melts beautifully. If you find it too strong, you can swap it for Parmesan or mild Provolone.
Can I make this ahead of time?
You can assemble the dish up to the broiling step, cover, and refrigerate. When ready to eat, bake at 350°F for 20 minutes to heat through, then broil to crisp the top.
Final Thoughts
I hope this recipe saves your dinner tonight like it has mine so many times! It’s one of those meals that looks impressive but is secretly effortless. Don’t forget to tag me if you make it—I love seeing your versions! And if you’re looking for the perfect sweet ending to this savory meal, you have to try my chocolate espresso cake. It’s the coffee-kissed dream dessert you deserve.
Can’t wait to see your photos!
Follow us on social media for more tasty recipes!
We’d love for you to join our foodie community! Be sure to follow us on Facebook to see what’s cooking in our kitchen every day, and check out our Pinterest boards for endless meal inspiration and pinning your favorites for later. See you there
Asiago Tortellini Alfredo with Grilled Chicken
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil for the pasta.
- While water heats, season the chicken breasts on both sides with Italian seasoning, salt, and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and let rest.
- Add the tortellini to the boiling water and cook according to package directions (usually 2-3 minutes). Drain well.
- Return the drained pasta to the pot (or a large bowl). Pour in the Alfredo sauce and add the shredded Asiago cheese. Stir gently until the cheese melts into the sauce and the pasta is evenly coated.
- Transfer the creamy pasta mixture to a baking dish (or keep in the pot if it is oven-safe).
- Slice the rested chicken into strips and arrange them on top of the pasta.
- Sprinkle the shredded Mozzarella cheese and breadcrumbs over the top of the dish.
- Place under the broiler on high for 3-5 minutes, watching closely, until the cheese is bubbling and the breadcrumbs are toasted golden brown.
Notes
Reheating: Microwave with a splash of milk to restore creaminess, or bake covered with foil at 350°F until warm.
Cheese Tip: For the smoothest sauce, grate your own Asiago cheese rather than buying pre-shredded.