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Asiago Tortellini Alfredo with Grilled Chicken
*Creamy, cheesy, and loaded with flavor—this restaurant-worthy dish comes together in 30 minutes!*
🍝 Ingredients (Serves 4)
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20 oz cheese tortellini (fresh or frozen)
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2 boneless, skinless chicken breasts, grilled & sliced
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3 tbsp butter
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4 garlic cloves, minced
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1 ½ cups heavy cream
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1 cup freshly grated Asiago cheese (+ extra for garnish)
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½ cup grated Parmesan
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½ tsp black pepper
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¼ tsp nutmeg (optional)
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Salt to taste
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2 tbsp fresh parsley, chopped
🔥 Optional Boosters
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1 cup baby spinach (tossed in at the end)
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½ cup sun-dried tomatoes
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Red pepper flakes for heat
👩🍳 Instructions
1. Cook the Tortellini
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Boil in salted water according to package directions. Drain, reserving ½ cup pasta water.
2. Make the Alfredo Sauce
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Melt butter in a skillet over medium heat. Sauté garlic for 30 seconds (don’t let it brown!).
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Pour in cream, simmer 2-3 mins until slightly thickened.
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Reduce heat to low, stir in Asiago and Parmesan until melted. Add pepper, nutmeg, and salt to taste.
3. Combine & Finish
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Toss cooked tortellini in the sauce, adding pasta water as needed for silkiness.
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Fold in grilled chicken (and spinach/sun-dried tomatoes if using).
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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
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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! ❤️
