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Asiago Tortellini Alfredo with Grilled Chicken

Creamy asiago Alfredo tossed with cheese tortellini and topped with grilled chicken and a crispy breadcrumb crust.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 20 ounces refrigerated five cheese tortellini (RANA or similar)
  • 3 tablespoons olive oil for seasoning chicken
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 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
  • 1.5 cups whole milk
  • 1.25 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons asiago cheese, shredded
  • 1 teaspoon olive oil for breadcrumb topping
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  • Preheat the oven to 425°F (218°C).
  • Cook the tortellini according to package directions (about 4–5 minutes), drain well, and transfer to the bottom of a 9×13-inch baking dish; set aside.
  • In a small bowl, whisk together 3 tablespoons olive oil, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper to make a seasoning oil for the chicken.
  • Place the chicken cutlets in a shallow dish or a zip-top bag and coat evenly with the seasoned olive oil.
  • Grill the chicken over high heat (about 425–450°F or medium-high) for 7–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and tent with foil to rest while you make the sauce.
  • In a medium saucepan over medium heat, melt the butter. Add the minced garlic and garlic powder and cook briefly until fragrant, about 30 seconds.
  • Sprinkle the flour into the butter mixture and whisk until fully absorbed and smooth.
  • Slowly whisk in the whole milk and heavy cream, smoothing out any lumps. Bring the sauce to a gentle boil, then reduce heat and simmer 2–3 minutes until slightly thickened.
  • Stir in the grated Parmesan until melted and incorporated, then remove the Alfredo sauce from the heat.
  • Pour the warm Alfredo sauce evenly over the tortellini in the baking dish.
  • In a small bowl, combine the seasoned breadcrumbs, shredded asiago, and 1 teaspoon olive oil; sprinkle this mixture evenly over the sauced tortellini.
  • Bake for about 15 minutes, until the sauce is bubbly and the topping is lightly browned.
  • While the casserole bakes, slice the rested grilled chicken into pieces.
  • Top the baked asiago tortellini Alfredo with the sliced grilled chicken and sprinkle with chopped fresh parsley before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Grill or Grill Pan
  • Medium Saucepan
  • Whisk
  • Mixing Bowl
  • Measuring Cups and Spoons

Notes

  • Pound thick chicken to an even thickness for more even cooking.
  • Check chicken with an instant-read thermometer to ensure 165°F internal temperature.
  • Grill times vary by grill type and thickness of chicken.
  • Oven temperatures can vary; watch the casserole as it nears the end of baking time.
  • Serve hot to enjoy the creamy sauce texture.