This Asiago Tortellini Alfredo with Grilled Chicken is one of my favorite comfort meals—creamy, rich, and packed with flavor. The tender cheese tortellini pairs perfectly with a homemade Alfredo sauce made with sharp Asiago cheese, and the grilled chicken on top adds the perfect savory balance. It’s the kind of dish I make when I want something indulgent but easy enough to pull off on a weeknight.

Why You’ll Love This Recipe

I love this recipe because it tastes like something I’d order at a restaurant, but I can make it at home in under an hour. The combination of creamy sauce, tender pasta, and juicy grilled chicken is always a hit. It’s also totally customizable—I can switch out the cheese or protein, or even add veggies to make it my own. Whether I’m cooking for my family or having guests over, this dish never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

20 ounces refrigerated five cheese tortellini
Salt, for boiling water

For the Grilled Chicken:

2 boneless, skinless chicken breasts
3 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and pepper, to taste
Juice of ½ lemon (optional, for brightness)

For the Asiago Alfredo Sauce:

2 tablespoons unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup grated Asiago cheese
¼ cup grated Parmesan cheese (optional, for depth)
Salt and pepper, to taste
Pinch of nutmeg (optional)

Directions

I start by bringing a large pot of salted water to a boil. I cook the tortellini according to the package instructions, then drain and set aside.
While the pasta cooks, I prepare the chicken. I rub the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, pepper, and lemon juice (if using). I grill them over medium-high heat for 5–6 minutes per side, or until fully cooked. I let them rest for a few minutes before slicing.
To make the Alfredo sauce, I melt the butter in a large skillet over medium heat. I sauté the garlic for about 1 minute until fragrant.
I pour in the heavy cream and bring it to a gentle simmer. I stir in the Asiago (and Parmesan, if using) and let it melt, stirring constantly, until the sauce is smooth and slightly thickened. I season it with salt, pepper, and a pinch of nutmeg.
I toss the cooked tortellini in the Alfredo sauce until evenly coated.
To serve, I plate the creamy tortellini and top it with slices of grilled chicken. I sometimes garnish with extra cheese or chopped parsley.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes from start to finish.

Variations

I’ve used grilled shrimp or pan-seared salmon instead of chicken for a seafood twist.
When I want to sneak in some veggies, I add sautéed spinach, mushrooms, or sun-dried tomatoes to the sauce.
For a smoky kick, I sprinkle a little smoked paprika over the grilled chicken.
I sometimes use a mix of Asiago and Romano for a sharper, nuttier flavor in the sauce.
If I want to lighten it up, I use half-and-half instead of heavy cream.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them gently on the stovetop or in the microwave, adding a splash of milk or cream to bring the sauce back to life. I don’t recommend freezing this dish, as the cream sauce can separate when thawed.

FAQs

Can I use frozen tortellini?

Yes, I’ve used frozen tortellini before—just cook it according to the package instructions before adding to the sauce.

Can I substitute Asiago cheese?

Definitely. Parmesan, Romano, or even a mix of Italian cheeses work well. Asiago adds a distinct nutty flavor, but it’s flexible.

What’s the best way to grill the chicken if I don’t have a grill?

I use a grill pan or cast iron skillet on the stovetop. I also bake it at 400°F for 20–25 minutes if I want to cook it hands-off.

Can I use pre-cooked chicken?

Yes, I sometimes use rotisserie chicken when I’m short on time. I just warm it up and layer it on top of the pasta before serving.

How can I make the sauce thicker?

I simmer the cream a little longer or add an extra handful of cheese. A tablespoon of cream cheese also helps thicken and enrich the sauce.

Conclusion

Asiago Tortellini Alfredo with Grilled Chicken is one of those rich, creamy dishes that feels like a treat every time I make it. The bold flavor of Asiago cheese, the tenderness of the tortellini, and the juicy grilled chicken come together in a way that’s both comforting and elegant. Whether I’m cooking for a dinner party or a cozy night in, this recipe always hits the spot.