Asiago Tortelloni Alfredo with Grilled Chicken
A quick and indulgent dish featuring cheese-filled tortelloni in a smooth Asiago cream sauce, topped with smoky grilled chicken, perfect for a cozy family dinner.
Ingredients
Pasta & Chicken
- 9-12 oz Cheese-filled tortelloni Use fresh or refrigerated for best texture.
- 2 medium Grilled chicken breasts Sliced thin; cooked ahead or grilled fresh.
Sauce
- 2 tbsp Unsalted butter For sautéing garlic.
- 2 cloves Garlic, minced Don't skip; it lifts the cream.
- 1 cup Heavy cream Gives silkiness and holds up better than milk.
- 1-1.5 cups Asiago cheese, finely shredded Sharp Asiago gives a pronounced, tangy cheesiness.
- Salt and freshly ground black pepper To taste.
- Fresh parsley, chopped For garnish and freshness.
Instructions
Cooking the Tortelloni
- Bring a large pot of salted water to a boil.
- Cook the tortelloni according to package directions until al dente (usually 7–10 minutes).
- Reserve 1/4 cup pasta water, then drain.
Making the Sauce
- While pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
- Pour in 1 cup of heavy cream and bring to a gentle simmer. Reduce heat to low.
- Gradually stir in 1 to 1 1/2 cups shredded Asiago cheese, whisking until melted and smooth.
- If the sauce is too thick, add a tablespoon or two of reserved pasta water to reach desired consistency.
- Season the sauce with salt and freshly ground black pepper to taste.
Combining
- Add the drained tortelloni to the skillet and gently toss to coat each piece in the sauce.
- Slice the grilled chicken thinly and arrange on top of the sauced tortelloni.
- Garnish with extra grated Asiago and chopped parsley. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Alfredo with tortelloni is not ideal for freezing — the sauce’s texture and the pasta can degrade. Reheat gently with a splash of milk or cream to loosen the sauce.