Asiago Tortelloni Alfredo With Grilled Chicken Recipe: Cheese-Filled Pasta With Creamy Sauce

This dish combines creamy alfredo sauce with cheese-filled tortelloni and juicy grilled chicken for a restaurant-quality meal at home.

I’ve perfected the balance of rich, velvety sauce and tender pasta, ensuring every bite delivers comfort and flavor. Simple ingredients, professional results.

Ingredients for Asiago Tortelloni Alfredo with Grilled Chicken

Cheese-filled pasta, creamy sauce, and grilled chicken come together for restaurant-quality comfort at home.

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The tortelloni is non-negotiable—look for fresh in the refrigerated section (usually near the deli counter) or high-quality frozen from Trader Joe’s or Whole Foods. The Asiago cheese should be aged at least 6 months for that sharp, nutty bite that defines the dish. For the chicken, air-chilled breasts from Costco or ButcherBox stay juicier through cooking. Avoid pre-cut chicken tenders—they dry out too quickly on the grill.

No Asiago? Pecorino Romano at half the amount delivers similar saltiness. Fresh tortelloni not available? Cheese ravioli in a pinch, but the texture won’t be quite as delicate. For a lighter sauce, half-and-half instead of heavy cream works (though it won’t be as velvety). The nutmeg might seem odd, but freshly grated makes all the difference—pre-ground tastes like dust in comparison.

Sauce keeps 3-4 days refrigerated, but it thickens considerably—stir in a splash of milk when reheating. The tortelloni and chicken are best fresh, but leftovers hold 2-3 days. For freezer storage, sauce only freezes beautifully for 2 months—just don’t freeze the cooked pasta or chicken.

Step-by-Step Instructions for Asiago Tortelloni Alfredo With Grilled Chicken

Master this technique to achieve a velvety sauce and perfectly cooked components every time.

Step 1: Grill the Chicken to Juicy Perfection

Pound the boneless skinless chicken breasts to an even ½-inch thickness to ensure even cooking. Season both sides with ½ tsp black pepper and ½ tsp salt, pressing the seasoning into the meat for better adhesion.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

Step 2: Cook the Tortelloni Until Al Dente

Bring a large pot of salted water to a rolling boil. Add the 20 oz Asiago Cheese Tortelloni and cook according to package instructions until al dente—usually 3-4 minutes for fresh or 8-10 minutes for frozen. Reserve 1 cup of pasta water before draining.

Fresh tortelloni cooks quickly, so test for doneness by tasting one—it should be tender but still slightly firm when bitten. Overcooking will cause the cheese filling to leak out. Drain immediately once done and set aside.

Step 3: Prepare the Creamy Alfredo Sauce

In the same skillet used for the chicken (no need to clean it), melt 0.5 cup unsalted butter over medium heat. Add the 4 cloves garlic cloves and sauté for 1 minute until fragrant. Stir in 2 tbsp all-purpose flour and cook for 1-2 minutes to create a roux.

Gradually whisk in 2 cups heavy cream and 0.5 cup whole milk until smooth. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken. Stir in 1 cup Parmesan Cheese, 0.5 cup Asiago Cheese, and 0.125 tsp nutmeg, whisking until the cheeses melt completely.

Step 4: Combine and Finish the Dish

Add the cooked tortelloni to the sauce and toss gently to coat every piece. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until it reaches a creamy consistency. The sauce should cling to the pasta but still flow smoothly.

Slice the grilled chicken into strips and arrange over the pasta. Garnish with 0.25 cup fresh parsley for a pop of color and freshness. Serve immediately while the sauce is at its creamiest—this dish doesn’t hold well, as the pasta will absorb the sauce over time.

Wine and Beer Pairings for asiago tortelloni alfredo with grilled chicken

White Wine Pairings

A crisp Pinot Grigio from Northern Italy cuts through the richness beautifully. I love Santa Margherita—its bright acidity and citrus notes cleanse your palate between bites. For something richer, try a Chardonnay with minimal oak aging. 🍷

Red Wine Options

Light-bodied reds work surprisingly well here. A Chianti Classico with its bright cherry notes complements the Asiago without overwhelming the dish. Avoid heavy Cabernets—they’ll clash with the creamy sauce.

Italian Beer Choices

For beer lovers, a Peroni or Moretti provides refreshing contrast. The light bitterness and effervescence cut through the richness. I always keep a few in my fridge for pasta nights. 🍺

Sparkling Wine

Prosecco is my secret weapon for creamy pasta dishes. The bubbles and slight sweetness balance the saltiness of the cheeses. Look for La Marca or Mionetto for reliable quality.

Non-Alcoholic Pairing

A chilled sparkling apple cider offers similar effervescence to wine. The natural sweetness complements the nutty Asiago and creamy sauce without competing with the flavors.