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This creamy Asiago Alfredo with grilled chicken and tortelloni is super comforting and flavorful. The tender pasta pairs perfectly with the rich sauce and smoky chicken. It’s an easy dish to whip up for a cozy family dinner or a special night in.
I whipped this up first when I wanted fancy pasta at home. Now it’s a top pick with the fam, and the rich Asiago sauce always gets rave reviews.
All You Need
- Boneless skinless chicken breasts: grill and slice easily, or swap for thighs if you want juicier meat
- Grated Parmesan and Asiago cheese: these give the sauce its sharp, nutty kick
- Heavy cream (or evaporated milk): makes the sauce smooth and creamy; evaporated milk is a lighter choice but handle the heat carefully
- Butter: key for that rich Alfredo base, unsalted lets you control the salt
- Kosher salt and freshly ground black pepper: basics that build flavor
- Tortelloni or tortellini: fresh or good-quality store-bought works best for great texture
- Garlic clove minced: adds a nice aromatic punch to the sauce
- Garlic powder and red chili flakes: give the grilled chicken a little warmth and zing
- Avocado or vegetable oil: keeps the chicken from sticking and adds moisture
- Minced chives or parsley: fresh herbs to brighten the dish and add color
How to Make It
- Cook Tortelloni:
- While your chicken grills, boil a big pot of salted water. Toss in the tortelloni and cook seven to eight minutes or until tender but still firm. Drain and shake off the water.
- Get the Chicken Ready:
- Rub chicken breasts with oil, salt, pepper, garlic powder, and chili flakes. Let them sit at room temp while heating your grill or grill pan to medium-high for about five minutes. Oil the grill so the chicken won’t stick. Grill the chicken without flipping for around five minutes until it lifts easily. Flip and cook until it hits 165°F inside. Take it off and rest it five minutes to keep it juicy. Slice thinly across the grain.
- Whip Up the Sauce:
- Melt butter in a pan over medium. Stir in minced garlic and cook gently until you smell it, about a minute. Pour in the cream slowly with some salt and pepper. Let it simmer lightly then take it off the heat. Mix in the Parm and Asiago until it’s smooth and creamy. Cover the pan and keep it warm while you put everything together.
- Bring It All Together:
- Mix the tortelloni into the sauce so every piece is coated well. Taste and add salt if it needs it. Portion the pasta onto plates and lay sliced chicken on top. Sprinkle with the fresh chives or parsley last.
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Adding Asiago to Alfredo changed the whole meal for me. It turned old pasta into something special. Now I always save it for celebrations or chill nights at home.
Keeping Leftovers Fresh
Put any leftovers in a sealed container and keep it in the fridge for up to three days. Warm it slowly on the stove with a little milk or cream if the sauce gets too thick. Skip the microwave since it can mess up the texture.
Switch It Up
If you don’t have Asiago cheese, extra Parmesan works well. Want to go vegetarian? Leave out chicken and add some sautéed spinach or steamed broccoli. Heavy cream can be swapped for evaporated milk to lighten it up but don’t use plain milk or half and half alone because the sauce might separate.
What to Serve With It
Go with a crunchy salad dressed with lemon vinaigrette to cut through the richness. Some garlic bread or warm focaccia is perfect for soaking up leftover sauce. A chilled glass of Pinot Grigio or a light red wine pairs nicely with the bold cheese and smoky chicken flavors.
Where It Comes From
This dish puts a creamy spin on classic Italian comfort food. Asiago cheese originally comes from Veneto in Italy. The grilled chicken adds protein and makes it more filling, so it works well as a full home-cooked meal.
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Common Recipe Questions
- → If I don’t have Asiago, what cheese can I swap in?
Parmesan works great as a swap for Asiago. It has a nutty, sharp flavor that keeps the sauce rich and creamy.
- → Can I switch tortellini for tortelloni?
Sure, tortellini can replace tortelloni. Just watch the cooking time on the box so you don't overcook it.
- → How do I keep grilled chicken juicy?
Give the chicken a good seasoning and grill it on medium-high without flipping too much. Use a meat thermometer to hit 165ºF inside, then rest it to keep it moist.
- → Is there a lighter option than heavy cream here?
You can use evaporated milk for a lighter creamy sauce that won’t curdle, though it won't be as thick as heavy cream.
- → What if the Alfredo sauce turns out too runny?
Mix a bit of cornstarch or flour with cold water, add it to the sauce, and stir gently over heat until it thickens the way you want.
- → Can I throw in some veggies with this dish?
Absolutely! Toss in fresh spinach when mixing the sauce to add color and a fresh taste.