Asiago Tortellini Alfredo

There’s something incredibly comforting about a creamy dish that warms your soul, and that’s exactly what Asiago Tortellini Alfredo brings to the table. I still remember the first time I made this dish for my family. It was a chilly evening, and I wanted to create something hearty yet simple. As I stirred the Alfredo sauce, the aroma filled my kitchen, bringing everyone to the dining room, eagerly anticipating dinner. The combination of tender, cheesy tortellini, perfectly grilled chicken, and that rich, velvety sauce felt like a warm hug on a cold night. Now, this dish has become a staple in our home, whether it’s a cozy weeknight dinner or an elegant gathering with friends. The beauty of Asiago Tortellini Alfredo lies not just in its taste but also in its ability to create memories around the dinner table.

What You’ll Need for Asiago Tortellini Alfredo

When it comes to making the perfect Asiago Tortellini Alfredo, the quality and combination of ingredients matter. Each element plays a crucial role in developing the flavors and textures that make this dish so special. You’ll find that the tortellini adds a delightful cheesiness, while the grilled chicken introduces a savory depth. The Alfredo sauce, rich and creamy, ties everything together beautifully.

• 20 ounces refrigerated five cheese tortellini (I used RANA brand) – This tortellini is packed with flavors from various cheeses, making it a fantastic base for the dish.
• 3 tablespoons olive oil – Essential for marinating the chicken, adding both flavor and moisture.
• 2 teaspoons Italian herb seasoning – This blend of herbs enhances the aroma and flavor of the grilled chicken.
• 1 teaspoon salt – A necessary ingredient to elevate the flavors of your dish.
• ½ teaspoon black pepper – A touch of spice that complements the creamy sauce.
• 1½ to 2 pounds boneless skinless chicken breast cutlets (3 to 4 pieces) – A lean source of protein that pairs perfectly with the richness of the sauce.
• 6 tablespoons salted butter – A foundational ingredient for creating a luscious Alfredo sauce.
• 1 tablespoon minced fresh garlic – Adds an aromatic and flavorful kick to the sauce.
• 1 teaspoon garlic powder – Enhances the garlic flavor in the sauce.
• 2 tablespoons all-purpose flour – Used to thicken the sauce, giving it the desired creamy consistency.
• 1½ cups whole milk – Adds creaminess and helps balance the sauce’s richness.
• 1¼ cups heavy cream – The key to a rich, velvety Alfredo sauce.
• 1 cup grated parmesan cheese – A crucial ingredient for a cheesy, flavorful sauce.
• 3 tablespoons seasoned bread crumbs – Provides a delightful crunch on top of the dish.
• 3 tablespoons asiago cheese (shredded) – Enhances the cheese flavor and adds another layer of creaminess.
• 1 teaspoon olive oil – For drizzling over the breadcrumb topping, ensuring it crisps up nicely.
• 2 tablespoons fresh chopped parsley – A fresh garnish that adds a pop of color and flavor.

Cooking Method for Asiago Tortellini Alfredo

Cooking Asiago Tortellini Alfredo is a delightful experience. The aroma of grilled chicken mingling with the rich Alfredo sauce warms your kitchen like a cozy embrace. Follow these steps to create a dish that’s sure to impress your family and friends.

1. Preheat your oven to 425°F. This ensures that your dish bakes evenly and achieves that perfect golden-brown crust.
2. Cook the tortellini according to the package directions, boiling for 4 to 5 minutes until tender. Drain it well and place it into the bottom of a 9×13 baking dish. This will be the base of your dish, so make sure it’s evenly spread out.
3. In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper. This mixture will infuse your chicken with flavor.
4. Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil. Ensure each piece is well-covered for maximum flavor.
5. Grill your chicken breasts on an outdoor gas grill at a high temperature, between 425 to 450°F, for about 7 to 8 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 165°F for safe consumption.
6. After grilling, remove the chicken from the grill and allow it to rest, covered with aluminum foil. This helps the juices redistribute, making your chicken tender and juicy.
7. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and garlic powder, whisking together to combine and infuse the butter with flavor.
8. Next, sprinkle the flour over the melted butter, whisking until the flour has fully absorbed the butter. This creates a roux, essential for thickening your sauce.
9. Slowly pour in the whole milk and heavy cream while whisking constantly. This helps prevent lumps from forming. Allow the sauce to begin to boil, then reduce the heat and let it simmer for 2 to 3 minutes, allowing it to thicken.
10. Add the grated parmesan cheese and whisk until fully incorporated into the sauce. Remove the sauce from heat once it’s smooth and creamy.
11. Pour the warm Alfredo sauce evenly over the tortellini in the baking dish, ensuring every piece is coated in that luscious sauce.
12. In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and another drizzle of olive oil. Sprinkle this mixture over the top of the sauce and tortellini to create a thin breadcrumb crust that will bake beautifully.
13. Bake for about 15 minutes or until the top is bubbly and lightly browned. This step creates an irresistible golden crust.
14. While the tortellini is baking, slice your grilled chicken once it has rested. The chicken should be juicy and tender.
15. Top your Asiago Tortellini Alfredo with the sliced grilled chicken and a sprinkle of fresh chopped parsley for a burst of color. Serve hot and enjoy!

Pro Tips and Tweaks

Cooking Asiago Tortellini Alfredo is a joy, but there are always ways to make it even better. Here are some tips to elevate your dish:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk to revive the sauce.
• Freezing: You can freeze the assembled dish before baking. Cover tightly with plastic wrap and foil, and it can be frozen for up to three months. Bake from frozen, adding extra time to the cooking process.
• Variations: Feel free to add vegetables like spinach or broccoli for extra nutrition and flavor. You can also experiment with different cheeses in the sauce.
• Serving Suggestions: Pair this dish with a crisp green salad or garlic bread for a complete meal that your family will love.
• Garnishing: Fresh herbs like basil or thyme can add a pop of flavor when garnishing your dish before serving.

Great Combinations for Asiago Tortellini Alfredo

When serving Asiago Tortellini Alfredo, there are plenty of delicious options to complement your meal. Here are some ideas:

• Garlic Bread: A crispy and buttery garlic bread is a classic pairing that balances the creamy pasta nicely.
• Green Salad: A fresh green salad with a light vinaigrette can provide a refreshing contrast to the richness of the dish.
• Wine Pairing: If you enjoy wine, look for a crisp white wine like Sauvignon Blanc to cut through the creaminess.
• Seasonal Vegetables: During the fall or winter, roasted vegetables like Brussels sprouts or asparagus make excellent sides.
• Family Gatherings: This dish is great for family dinners, holiday meals, or any occasion where you want to impress your guests.
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to three days. Just reheat on low heat to enjoy again.

FAQ

Conclusion

Asiago Tortellini Alfredo is a special dish that brings warmth and comfort to any table. Its creamy, cheesy sauce paired with tender tortellini and grilled chicken is a combination that will leave you and your guests satisfied. I encourage you to try making it for your next family dinner or gathering. You won’t regret it!

Asiago Tortellini Alfredo

The ultimate comfort food, Asiago Tortellini Alfredo is a creamy and rich pasta dish that promises to satisfy your cravings. Loaded with cheesy tortellini and grilled chicken, this easy weeknight dinner is both delicious and comforting. Make it tonight for a meal your family will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 20 ounces refrigerated five cheese tortellini (I used RANA brand)
• 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)
• 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
• 3 tablespoons seasoned bread crumbs
• 3 tablespoons asiago cheese (shredded)
• 1 teaspoon olive oil
• 2 tablespoons fresh chopped parsley

Equipment

• Wooden Spoon
• Blender
• Saucepan
• Grater
• Frying Pan
• Large Pot
• Whisk
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 425°F. This ensures that your dish bakes evenly and achieves that perfect golden-brown crust.
2. Cook the tortellini according to the package directions, boiling for 4 to 5 minutes until tender. Drain it well and place it into the bottom of a 9×13 baking dish. This will be the base of your dish, so make sure it's evenly spread out.
3. In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper. This mixture will infuse your chicken with flavor.
4. Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil. Ensure each piece is well-covered for maximum flavor.
5. Grill your chicken breasts on an outdoor gas grill at a high temperature, between 425 to 450°F, for about 7 to 8 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 165°F for safe consumption.
6. After grilling, remove the chicken from the grill and allow it to rest, covered with aluminum foil. This helps the juices redistribute, making your chicken tender and juicy.
7. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and garlic powder, whisking together to combine and infuse the butter with flavor.
8. Next, sprinkle the flour over the melted butter, whisking until the flour has fully absorbed the butter. This creates a roux, essential for thickening your sauce.
9. Slowly pour in the whole milk and heavy cream while whisking constantly. This helps prevent lumps from forming. Allow the sauce to begin to boil, then reduce the heat and let it simmer for 2 to 3 minutes, allowing it to thicken.
10. Add the grated parmesan cheese and whisk until fully incorporated into the sauce. Remove the sauce from heat once it's smooth and creamy.
11. Pour the warm Alfredo sauce evenly over the tortellini in the baking dish, ensuring every piece is coated in that luscious sauce.
12. In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and another drizzle of olive oil. Sprinkle this mixture over the top of the sauce and tortellini to create a thin breadcrumb crust that will bake beautifully.
13. Bake for about 15 minutes or until the top is bubbly and lightly browned. This step creates an irresistible golden crust.
14. While the tortellini is baking, slice your grilled chicken once it has rested. The chicken should be juicy and tender.
15. Top your Asiago Tortellini Alfredo with the sliced grilled chicken and a sprinkle of fresh chopped parsley for a burst of color. Serve hot and enjoy!

Notes

• Thickness Matters: If your chicken breasts are thick, consider pounding them to an even thickness for more uniform cooking.
• Grilling Tips: Grilling times can vary based on your grill's heat consistency; always check the internal temperature for safety.
• Watch the Oven: Baking times can differ slightly. Keep an eye on your dish as it nears the cooking time for the best results.
• Serving Hot: This dish is best served immediately while it's hot and the sauce is creamy. It will thicken if allowed to sit too long.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!