I’ve made a lot of pasta dishes in my kitchen, but few are as crave-worthy and comforting as this Asiago Tortelloni Alfredo with Grilled Chicken. Creamy, cheesy, and rich with flavor, it’s the kind of dish that tastes like something from a cozy Italian bistro—but it’s surprisingly easy to bring together at home. What makes it extra special is the contrast: the indulgent, velvety Alfredo sauce hugs each tortelloni, while the perfectly seasoned grilled chicken adds a smoky char and hearty bite that balances the richness.

When I make this for dinner, it’s always a guaranteed crowd-pleaser. The Asiago cheese gives the Alfredo a sharp, tangy depth that elevates the entire meal. Whether you’re making it for a weeknight dinner or a dinner party, this dish delivers that “wow” factor without requiring hours in the kitchen. Once you try it, it just might become your go-to pasta recipe.

Why You’ll Love This Asiago Tortelloni Alfredo With Grilled Chicken

Restaurant-quality at home – It feels gourmet but uses store-bought tortelloni for convenience.
Satisfyingly creamy and cheesy – The Asiago Alfredo is bold, rich, and smooth.
Perfect protein pairing – Grilled chicken adds smoky flavor and balances the richness.
Customizable – You can switch up the tortelloni fillings or the protein.
One-pan simplicity – With minimal cleanup, it’s a great choice for busy nights.

What Kind of Tortelloni Should I Use?

For this recipe, I recommend using refrigerated or fresh cheese-stuffed tortelloni—specifically those filled with a blend that includes Asiago, Parmesan, or ricotta. The flavor of Asiago tortelloni works beautifully with the Alfredo sauce and grilled chicken, creating a creamy, tangy, and savory bite in every forkful. If you can find a five-cheese tortelloni, that’s a great alternative too.

If you prefer dried or frozen tortelloni, they’ll work in a pinch, but they won’t have quite the same delicate texture as the fresh kind. Just be sure to cook according to package directions and don’t overboil them.

Options for Substitutions

Sometimes you need to work with what you have, and thankfully this recipe is very flexible. Here are a few ways you can switch things up:

Tortelloni: Substitute with cheese tortellini if you can’t find tortelloni. Ravioli with a mild filling will also work.
Grilled Chicken: Swap for baked chicken, shredded rotisserie, or even grilled shrimp for a seafood version.
Alfredo Sauce: While homemade is best, you can use a high-quality store-bought Alfredo sauce to save time. Stir in extra Asiago cheese for added punch.
Asiago Cheese: Parmesan or Pecorino Romano can be used, but Asiago’s nutty sharpness is really what makes this dish pop.
Add-ins: Feel free to mix in sautéed spinach, sun-dried tomatoes, or mushrooms for added texture and flavor.

Ingredients for Asiago Tortelloni Alfredo With Grilled Chicken

Cheese Tortelloni (preferably Asiago-filled)
This is the star of the dish. The pillowy pasta stuffed with cheese adds richness and texture that pairs beautifully with the Alfredo sauce.

Chicken Breasts
Boneless, skinless chicken breasts are ideal for grilling and slicing over the pasta. They bring a hearty, savory element that balances the creaminess.

Olive Oil
Used for grilling the chicken—it helps achieve that golden, flavorful crust.

Garlic (minced)
Aromatic and bold, garlic deepens the flavor of the Alfredo sauce and complements the cheeses.

Heavy Cream
The base of the Alfredo sauce, it creates that luscious, creamy texture we’re after.

Asiago Cheese (freshly grated)
This cheese delivers a distinct nutty sharpness that elevates the Alfredo beyond the basic versions.

Parmesan Cheese
Used alongside Asiago, it enhances the savory, umami-rich profile of the sauce.

Butter
Adds depth and richness to the sauce, helping it emulsify smoothly.

Salt and Pepper
Essential for seasoning both the chicken and the sauce—use generously, especially for the chicken rub.

Fresh Parsley (chopped)
Adds a pop of color and freshness right before serving, cutting through the creamy richness just enough.

Step 1: Season and Grill the Chicken

Start by seasoning your chicken breasts generously with salt, pepper, garlic powder, and a little Italian seasoning. Drizzle with olive oil, then grill over medium-high heat for about 5–7 minutes per side until fully cooked and beautifully charred. Set aside to rest before slicing.

Step 2: Cook the Tortelloni

Bring a large pot of salted water to a boil. Add the cheese tortelloni and cook according to the package directions—usually around 3–4 minutes for refrigerated tortelloni. Drain and set aside.

Step 3: Make the Alfredo Sauce

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in grated Asiago and Parmesan cheeses, whisking until smooth and creamy.

Step 4: Combine Pasta with Sauce

Add the cooked tortelloni to the Alfredo sauce. Stir gently to coat every piece in that rich, cheesy goodness. Let it simmer for 1–2 minutes so the flavors marry and the sauce thickens just slightly.

Step 5: Assemble and Serve

Slice the grilled chicken and lay it over the sauced tortelloni. Sprinkle with fresh parsley and a crack of black pepper. Serve warm and enjoy every creamy, savory bite.

How Long to Cook Asiago Tortelloni Alfredo With Grilled Chicken

This dish comes together surprisingly fast. Here’s a breakdown:

Chicken Grilling Time: About 10–15 minutes depending on thickness (5–7 minutes per side).
Tortelloni Cooking Time: 3–5 minutes for refrigerated tortelloni.
Sauce Prep Time: Roughly 8–10 minutes to make the Alfredo sauce from scratch.
Total Time: Expect to spend about 30–35 minutes from start to finish.

It’s a perfect weeknight dinner that feels special without taking over your evening.

Tips for Perfect Asiago Tortelloni Alfredo With Grilled Chicken

Let the chicken rest after grilling to keep it juicy—this also makes it easier to slice cleanly.
Use freshly grated cheese rather than pre-shredded for a smoother, silkier sauce that melts beautifully.
Don’t overcook the tortelloni—they should be tender but not mushy. Drain them promptly once they float.
Simmer, don’t boil the sauce—boiling can cause it to break or become grainy. Keep it gently heated while stirring.
Add a splash of reserved pasta water if your sauce gets too thick when mixing with the tortelloni.
Taste and adjust seasoning as needed. A pinch of nutmeg or red pepper flakes can add a subtle twist to the flavor.

Watch Out for These Mistakes While Cooking

Even though this recipe is pretty forgiving, a few common pitfalls can dull the final flavor or texture:

Using low-quality cheese: The Alfredo sauce shines with good Asiago and Parmesan—skip the powdered stuff or pre-shredded blends if you can.
Overcooking the chicken: Dry, rubbery chicken can weigh down the whole dish. Use a meat thermometer and pull it at 165°F.
Breaking the sauce: High heat or rushing the process can cause your cream sauce to separate. Keep the heat gentle and stir constantly.
Crowding the pan: When grilling the chicken or simmering the sauce, give everything room to cook evenly.
Forgetting to season: Both pasta water and the Alfredo need salt to avoid blandness. Taste as you go!

What to Serve With Asiago Tortelloni Alfredo With Grilled Chicken?

This dish is rich and comforting, so it pairs well with lighter, fresh sides to balance the meal. Here are some great options:

Garlic Parmesan Roasted Broccoli

The crispy edges and savory notes perfectly complement the creamy pasta.

Simple Arugula Salad with Lemon Vinaigrette

Peppery greens and a citrusy dressing add brightness and contrast.

Warm Garlic Bread or Breadsticks

Essential for mopping up that extra Alfredo sauce on the plate.

Caprese Salad with Balsamic Glaze

Fresh mozzarella, tomatoes, and basil make for a cool and colorful side.

Roasted Asparagus with Lemon Zest

Light, crisp-tender asparagus cuts through the richness of the cheese sauce.

A glass of Pinot Grigio or Chardonnay

If you’re serving wine, a dry white helps cleanse the palate between bites.

Sparkling Lemon Water or Iced Tea

For a non-alcoholic option, these drinks offer refreshing balance to the creaminess.

Storage Instructions

If you have leftovers (which is rare in my house!), you’ll be glad to know this dish stores well with a few considerations:

Refrigerator: Store in an airtight container for up to 3 days. The sauce may thicken as it cools.
Reheating: Gently reheat in a skillet over low heat with a splash of milk or cream to loosen the sauce. Microwaving is fine, but do it in short bursts and stir often.
Freezing: Not ideal for freezing, as the cream sauce may separate when thawed and reheat unevenly.

For best flavor and texture, enjoy within a day or two of making it.

Estimated Nutrition

This is an indulgent dish, and while it’s not light, it definitely satisfies. Here’s an approximate nutritional breakdown per serving:

Calories: 680–750 kcal
Protein: 38g
Fat: 42g
Saturated Fat: 20g
Carbohydrates: 45g
Fiber: 2g
Sugar: 3g
Sodium: 880mg
Cholesterol: 150mg

Please note that actual values can vary depending on brands and portion sizes.

Frequently Asked Questions

What’s the difference between tortelloni and tortellini?

Tortelloni are larger and usually filled with softer cheeses like ricotta or Asiago, while tortellini are smaller and often stuffed with meat or firmer cheeses.

Can I make this dish ahead of time?

You can prep the components—grill the chicken and make the Alfredo sauce—ahead of time, but assemble just before serving to keep everything fresh and creamy.

Is store-bought Alfredo sauce okay?

Yes! A good-quality jarred Alfredo works if you’re short on time. Just enhance it with a bit more Asiago cheese or some fresh garlic.

What kind of chicken works best?

Grilled chicken breast is ideal for flavor and presentation, but thighs or pre-cooked rotisserie chicken work well too.

How do I keep the sauce from getting grainy?

Use freshly grated cheese, keep the heat low, and stir constantly while the cheese melts into the cream.

Can I make this vegetarian?

Absolutely. Just skip the chicken or replace it with grilled mushrooms or roasted veggies for a hearty meat-free version.

What pasta can I substitute for tortelloni?

If you can’t find tortelloni, go for tortellini or even ravioli. Any cheese-filled pasta works beautifully.

Can I add vegetables to this dish?

Yes! Spinach, peas, sun-dried tomatoes, or steamed broccoli all mix in well and add a nice contrast to the creamy sauce.

Conclusion

Asiago Tortelloni Alfredo with Grilled Chicken is one of those comforting, feel-good dishes that looks fancy but is easy enough for any home cook to pull off. It brings together cheesy pasta, a rich creamy sauce, and juicy grilled chicken in a way that feels indulgent but manageable—even on a busy night. Whether you’re cooking for family or just treating yourself, this dish is sure to satisfy.