Asiago Tortellini Alfredo with Grilled Chicken
*Creamy, cheesy, and loaded with flavor—this restaurant-worthy dish comes together in 30 minutes!*
🍝 Ingredients (Serves 4)
-
20 oz cheese tortellini (fresh or frozen)
-
2 boneless, skinless chicken breasts, grilled & sliced
-
3 tbsp butter
-
4 garlic cloves, minced
-
1 ½ cups heavy cream
-
1 cup freshly grated Asiago cheese (+ extra for garnish)
-
½ cup grated Parmesan
-
½ tsp black pepper
-
¼ tsp nutmeg (optional)
-
Salt to taste
-
2 tbsp fresh parsley, chopped
🔥 Optional Boosters
-
1 cup baby spinach (tossed in at the end)
-
½ cup sun-dried tomatoes
-
Red pepper flakes for heat
👩🍳 Instructions
1. Cook the Tortellini
-
Boil in salted water according to package directions. Drain, reserving ½ cup pasta water.
2. Make the Alfredo Sauce
-
Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds (don’t let it brown!).
-
Pour in cream, simmer 2-3 mins until slightly thickened.
-
Reduce heat to low, stir in Asiago and Parmesan until melted. Add pepper, nutmeg, and salt to taste.
3. Combine & Finish
-
Toss cooked tortellini in the sauce, adding pasta water as needed for silkiness.
-
Fold in grilled chicken (and spinach/sun-dried tomatoes if using).
-
Garnish with parsley, extra Asiago, and a crack of black pepper.
💡 Pro Tips
✅ Grill the chicken with Italian seasoning for extra flavor.
✅ Use fresh tortellini for the best texture (frozen works in a pinch!).
✅ Swap Asiago for Romano or Fontina if needed.
🍷 Pair With
-
A crisp chardonnay or garlic bread.
Nutrition (Per Serving)
~850 kcal | 52g fat | 55g carbs | 42g protein
Heads up: Indulgent but worth it! For a lighter version, swap cream for half-and-half and add extra garlic. 😉
Why You’ll Love It:
✔ Luxuriously creamy with a nutty Asiago kick.
✔ Faster than takeout but tastes like a fancy bistro meal.
✔ Leftovers reheat like a dream (add a splash of milk).
Perfect for date nights or when you need comfort food stat! ❤️