Creamy asiago tortellini chicken pairs plump cheese tortellini and juicy grilled chicken with a silky Alfredo sauce made from garlic, cream, and nutty Asiago cheese.
The sauce comes together in one skillet in about ten minutes while the pasta boils, so the whole dinner is ready in forty minutes. It serves four and feels like restaurant fare without the fuss.
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Why This Creamy Asiago Tortellini Chicken Recipe Works
Refrigerated tortellini cooks in a few minutes and already has a cheesy filling, so the dish tastes rich without a long list of ingredients.
Asiago melts into the cream with a sharper, nuttier flavor than plain Parmesan, and a little lemon juice at the end brightens the sauce.
Seasoning the chicken with garlic powder, salt, and pepper before grilling gives it a savory crust that stands up to the creamy sauce.
Ingredients for Creamy Asiago Tortellini Chicken
- You need one pound of boneless chicken breast, one tablespoon of olive oil, half a teaspoon each of salt, pepper, and garlic powder, and eighteen ounces of refrigerated cheese tortellini.
- The sauce uses two tablespoons of butter, three cloves of garlic, one and a half cups of heavy cream, one cup of shredded Asiago, half a cup of grated Parmesan, one tablespoon of lemon juice, and two tablespoons of chopped parsley.
Asiago cheese. It melts into the cream and gives the sauce a nutty, slightly sharp flavor.
Grilled chicken. Lean protein with charred edges that adds a smoky contrast to the sauce.
Cheese tortellini. The filled pasta carries the sauce inside and out in every bite.
Heavy cream. It creates the silky, clinging base that coats each piece of pasta.
Lemon juice. A small splash cuts the richness and wakes up the cheese flavor.
How to Make Creamy Asiago Tortellini Chicken
1. Season the chicken. Pound the chicken to an even thickness, rub it with oil, salt, pepper, and garlic powder, and let it sit for ten minutes.
2. Grill the chicken. Cook the chicken on a hot grill pan for about six minutes per side until it reaches 165 F, then rest it and slice it.
3. Boil the pasta. Cook the tortellini in salted water according to the package, usually about four minutes, and drain.
4. Build the sauce. Melt the butter in a large skillet, cook the garlic for one minute, add the cream, and simmer for three minutes.
5. Finish the dish. Whisk in the Asiago and Parmesan until smooth, stir in the lemon juice, fold in the tortellini and sliced chicken, and top with parsley.
How to Serve Creamy Asiago Tortellini Chicken
Serve the pasta in shallow bowls straight from the skillet. It goes well with a crisp side salad and a pair of dinner rolls. If you enjoy creamy pasta dinners, try a garlic mushroom pasta or a lemon garlic chicken pasta. A plate of steak bites with Alfredo and a chicken gnocchi soup round out the week.
How to Store and Reheat Creamy Asiago Tortellini Chicken
Cool the pasta quickly and refrigerate it in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of cream or milk until steaming and 165 F, because the sauce thickens when chilled. Freezing is not recommended since the cream can separate.
Tips and Variations for Creamy Asiago Tortellini Chicken
Flag the allergens. This dish contains milk, wheat, and egg from the pasta, plus any allergens in the cheese.
Handle raw chicken. Wash your hands, board, and knife after touching raw chicken, and never taste it before it is cooked.
Check the temperature. Chicken is safe at 165 F, so check the thickest part with an instant read thermometer.
Grate your own. Freshly grated cheese melts smoothly, while bagged shreds often turn grainy.
Save pasta water. A few spoonfuls of the cooking water loosen the sauce without thinning the flavor.
Keep the heat low. Add the cheese off the boil so the sauce stays silky and does not break. Stir constantly as the cheese melts, and lift the skillet off the burner for a moment if it starts to bubble hard.
Add vegetables. Fold in a handful of baby spinach or steamed broccoli at the end for color.
Check trusted guidance. Read the FDA safe food handling guidance for poultry safety.
Frequently Asked Questions About Creamy Asiago Tortellini Chicken
What Is Creamy Asiago Tortellini Chicken?
It is cheese tortellini and grilled chicken tossed in an Asiago Alfredo cream sauce.
Can I Make Creamy Asiago Tortellini Chicken Without a Grill?
Yes, sear the chicken in a hot skillet for six minutes per side until it reaches 165 F.
How Do You Keep Creamy Asiago Tortellini Chicken From Getting Thick?
Stir in a splash of warm milk or pasta water, because the sauce tightens as it cools.
Can I use dried tortellini?
Yes, but follow the package time, which is usually longer than refrigerated pasta.
Can I swap the cheese?
Parmesan or Romano work, though the flavor will be less nutty than Asiago.
Asiago Tortellini Alfredo with Grilled Chicken
Equipment
- Grill pan
- Large skillet
- Large pot
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 18 oz refrigerated cheese tortellini
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream plus 1/2 cup more
- ½ cup heavy cream added with the first cup
- 1 cup shredded Asiago cheese about 4 ounces
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Season. Rub the chicken with oil, salt, pepper, and garlic powder.
- Grill. Cook 6 minutes per side to 165 F, rest, and slice.
- Boil. Cook the tortellini and drain.
- Sauce. Saute the garlic in butter, add the cream, and simmer 3 minutes.
- Combine. Whisk in the cheeses and lemon juice, then fold in the pasta and chicken.
