Creamy Asiago Tortellini with Chicken

This creamy Asiago Tortellini Alfredo Chicken combines pillowy cheese-filled pasta with tender chicken breast and a luxurious homemade cheese sauce that coats every bite perfectly. When I need a restaurant-quality dinner that impresses without hours in the kitchen, this is my go-to recipe.

I first created this dish when hosting an impromptu dinner party with no time to shop. The combination of cheeses in my fridge with pantry staples saved the night, and it's been requested at every gathering since.

Ingredients

• Cheese tortellini providing pillow-soft pasta pockets filled with savory cheese that absorbs the rich sauce beautifully
• Grilled chicken breast offering lean protein and hearty texture look for pre-grilled options to save time
• Heavy cream creating the silky base of the Alfredo sauce choose full-fat for the richest result
• Asiago cheese bringing a nutty complex flavor that elevates beyond traditional Alfredo grate fresh for best melting
• Parmesan cheese adding classic salty depth to complement the Asiago select aged Parmigiano Reggiano if possible
• Unsalted butter creating richness while allowing you to control salt levels use European-style for extra creaminess
• Fresh garlic infusing aromatic depth throughout the sauce mince just before cooking for maximum flavor
• Salt and black pepper for seasoning use freshly ground pepper for brighter flavor
• Fresh parsley adding color and herbaceous brightness select flat-leaf variety for best flavor

How To Make Asiago Tortellini Alfredo Chicken

Prepare the pasta

Bring a large pot of generously salted water to a rolling boil. Add tortellini and cook according to package instructions until just tender but still firm to the bite. This typically takes 7-9 minutes but check frequently to avoid overcooking. Reserve a small cup of pasta water before draining in case you need to adjust sauce consistency later.

Create the flavor base

Melt butter in a large skillet over medium heat until it begins to foam but not brown. Add minced garlic and cook for precisely 1-2 minutes until fragrant and just turning golden. Be vigilant as garlic burns quickly and will turn bitter if overcooked. Keep the heat moderate and stir frequently.

Develop the sauce

Pour heavy cream into the skillet with the garlic butter and bring to a gentle simmer. Reduce heat to medium-low and gradually add both grated Asiago and Parmesan cheeses while continuously whisking. This slow addition prevents clumping and ensures a velvety smooth sauce. Continue stirring for approximately 5 minutes until the sauce thickens enough to coat the back of a spoon.

Season to perfection

Taste the sauce and season with salt and freshly ground black pepper. Start with small amounts and adjust incrementally since both cheeses already contribute saltiness. The pepper should be noticeable but not overwhelming. For extra depth, you can add a pinch of nutmeg or white pepper.

Combine the elements

Add the drained tortellini directly to the sauce in the skillet. Gently fold the pasta into the sauce using a wooden spoon or silicone spatula to avoid breaking the delicate pasta. Ensure every piece is evenly coated in the rich sauce. If the sauce seems too thick, add a small splash of the reserved pasta water to reach desired consistency.

Finish and serve

Divide the creamy tortellini among warmed serving plates. Arrange slices of grilled chicken atop each portion in a fan pattern. Sprinkle with freshly chopped parsley and an optional final grating of Asiago or Parmesan. Serve immediately while piping hot.

The Asiago cheese is truly the star ingredient in this dish. I discovered its magic when I accidentally grabbed it instead of Parmesan at the grocery store years ago. The slight fruity notes and creamier texture completely transformed my standard Alfredo recipe into something my family now requests weekly.

Make-Ahead Tips

This dish is ideal for busy households since you can prepare components ahead of time. Cook and slice the chicken up to two days before, storing it refrigerated in an airtight container. The Alfredo sauce can be made a day ahead and gently reheated with a splash of cream to restore its silky texture. Assemble everything just before serving for the freshest results.

Perfect Pairings

This rich pasta dish pairs beautifully with light sides that balance its creaminess. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. For a complete meal, add garlic bread to soak up every last bit of sauce and a glass of crisp Pinot Grigio or unoaked Chardonnay that complements without overwhelming the delicate cheese flavors.

Customization Ideas

While this recipe is delicious as written, it welcomes creative variations. Replace chicken with sautéed shrimp for an elegant seafood twist. Add steamed broccoli, peas, or sautéed mushrooms to incorporate vegetables. For a spicy kick, include a pinch of red pepper flakes in the sauce. During summer months, finish with fresh basil instead of parsley for bright seasonal flavor.

Troubleshooting Tips

If your sauce breaks or becomes grainy, remove from heat immediately and whisk in a tablespoon of cold cream until smooth.

Recipe FAQs

→ Can I use frozen tortellini for this dish?

Yes, frozen tortellini works perfectly! Just cook according to package directions, which may take 1-2 minutes longer than fresh. Ensure they're fully drained before adding to the Alfredo sauce.

→ What can I substitute for Asiago cheese?

If Asiago isn't available, Pecorino Romano or aged Provolone make excellent substitutes with similar nutty flavors. Fontina or additional Parmesan can also work well in this creamy sauce.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half for heavy cream, reduce cheese quantities by about 25%, and increase garlic for flavor. You can also use rotisserie chicken instead of pan-searing your own.

→ Can I prepare any components ahead of time?

Yes! Grill the chicken up to two days ahead and refrigerate. The sauce can be made 1-2 hours before serving and gently reheated. Cook the tortellini just before combining with the sauce for best texture.

→ What vegetables would pair well with this dish?

Sautéed spinach, roasted asparagus, or steamed broccoli complement this rich dish perfectly. For added elegance, try sun-dried tomatoes or sautéed mushrooms folded into the finished pasta.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's creaminess, stirring frequently to prevent scorching.