Asiago Tortelloni Alfredo Chicken

Tender slices of grilled chicken meet plush cheese-filled tortelloni bathed in a decadent Alfredo sauce and get kissed with Asiago for a weeknight meal that feels restaurant special. This has become my go-to for cozy date nights in or as a crowd-pleasing family dish when we all need a bit of comfort.

I whipped this up the first time for a friend's birthday and it disappeared before I could even think about leftovers. Now my teens ask for the toasted panko topping every time.

Ingredients

• Boneless skinless chicken breasts or cutlets: Look for meat with no additives for best flavor and texture
• Olive oil: Brings moisture and helps the seasoning cling
• Salt and freshly ground black pepper: Season both the chicken and the sauce to make flavors pop
• Italian seasoning: Use a blend with oregano thyme basil and rosemary for herbal balance
• Unsalted butter: Fresh butter gives the Alfredo richness without being too salty
• Garlic: Always use freshly minced garlic for a punchy aroma
• Heavy cream: Choose cream with at least thirty six percent fat and let it sit at room temperature before cooking
• Freshly grated Parmesan cheese: Fresh grated melts best and gives a nutty backbone
• Freshly grated Asiago cheese: Go for aged Asiago if you can for sharp savory depth
• Cheese tortellini or tortelloni: Shelf or refrigerated both work Pick the version with the most cheese filling
• Shredded mozzarella cheese: For topping if baking Moisture part skim melts evenly
• Panko breadcrumbs: Choose plain variety they toast up golden for crunch
• Fresh parsley: Add brightness and color when serving

Instructions

Prep the Chicken:

Pound out the chicken until all pieces are the same thickness to ensure even cooking. Rub chicken on all sides with olive oil salt pepper and a generous dusting of Italian seasoning so every bite is seasoned. Heat a skillet or grill pan to medium high until very hot Place the chicken in a single layer Cook undisturbed until golden about four to five minutes per side The chicken is done when it releases from the pan easily and juices run clear Internal temperature should reach one hundred sixty five degrees. Let the chicken rest for five minutes before slicing This keeps it juicy and tender.

Make the Alfredo Sauce:

In a saucepan melt the butter over medium heat Add minced garlic and stir constantly until lightly golden and fragrant This should take about one minute. Pour in heavy cream and heat gently until it is steaming and just barely simmering Do not let it come to a boil or it could break. Take off the heat and whisk in Parmesan and Asiago cheeses one handful at a time Continue whisking until completely smooth Season to taste with salt and pepper. Return to lowest heat if needed to keep warm but avoid boiling.

Combine with Pasta:

Cook tortelloni in a large pot of salted boiling water until just al dente Check for doneness a minute before package instructions Drain and return pasta to the warm pot. Pour warm Alfredo sauce over the pasta and toss gently until every piece is coated.

Optional Baked Finish:

Preheat the broiler Line a baking dish with a little olive oil. Transfer creamy pasta into the baking dish leaving a bit of sauce aside in the pot. Top evenly with sliced chicken arranged across the top Sprinkle shredded mozzarella and panko breadcrumbs over everything. Broil two to four minutes keeping a close eye until the cheese is melted and the breadcrumbs are golden brown.

Serve:

Spoon extra Alfredo sauce across the top if desired Sprinkle with fresh chopped parsley Plate while still steaming hot with crusty bread or a crisp green salad.

I am always amazed at how Asiago can transform any cream sauce It was my grandmother's favorite cheese and she would sneak shavings of it over steaming bowls as soon as they hit the table That little tang makes this dish extra memorable for me

Storage Tips

Allow leftovers to cool to room temperature before sealing in airtight containers Keep refrigerated for up to three days. To reheat add a splash of milk and warm gently on the stove to bring the sauce back to life. Freeze assembled unbaked pasta for up to one month always label date for best results.

Ingredient Substitutions

Turkey or thin cut pork can be used in place of chicken for a twist. Goat cheese makes a tangy substitute for Asiago if you like more zing. Use spinach or mushroom filled tortelloni for a vegetarian version skipping the chicken.

Serving Suggestions

Serve with a fresh green salad tossed with lemony vinaigrette to cut through the richness. A side of garlic bread is perfect for swiping up every bit of Alfredo. Pair with a glass of Pinot Grigio or sparkling water with lemon.

Cultural Context

Alfredo sauce is actually an Italian American invention while tortelloni is a staple in northern Italy. Traditional Alfredo uses only butter and Parmesan but adding Asiago and cream creates a luscious version loved in American kitchens. The comfort of baked cheesy pasta dishes has deep roots in Sunday meals at Italian family tables.

Seasonal Adaptations

Swap in grilled zucchini or roasted cherry tomatoes in summer. Add a handful of baby spinach to the sauce right before tossing if you want greens. Try smoked mozzarella for the topping in autumn for a campfire note.

This cozy dish tastes like something from an Italian trattoria but is simple enough to make on a weeknight. Serve hot and enjoy every cheesy creamy bite.

Recipe FAQs

→ Can I use rotisserie chicken instead of grilling?

Yes, rotisserie chicken works well—just slice or shred and add atop the pasta before broiling.

→ What’s the difference between tortellini and tortelloni?

Tortelloni are larger, usually with a similar cheese filling, while tortellini are smaller and traditionally meat-filled.

→ How can I make the Alfredo sauce smoother?

Ensure all dairy ingredients are at room temperature and whisk thoroughly off heat for a creamy texture.

→ Is the baked topping necessary?

No, but broiling adds a bubbly cheese crust and crunch. The dish is delicious either way.

→ What sides pair well with this dish?

A green salad, garlic bread, or roasted vegetables complement the creamy pasta beautifully.

→ Can this be prepared in advance?

Yes, assemble and refrigerate. Broil the topping before serving for best texture.