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Rich, cozy, and absolutely mouthwatering, this homemade Asiago Tortelloni Alfredo with chicken turns everyday items into something really special. Grilled herb chicken is juicy and loaded with flavor, sitting on soft cheese-stuffed tortellini all swimming in a smooth, luscious Alfredo sauce finished with a bubbly cheese top. Folks can’t get enough—and you can whip it up any night, no fuss.
When I tried making this for my sister’s birthday, I wanted her to feel super celebrated. She went wild for it—she swears it’s even better than Olive Garden’s. Now, every family dinner she begs for it again.
Ingredients List
- Refrigerated tortellini stuffed with Asiago and ham: makes the whole dish extra oozy and delicious fresher pasta is always a win
- Olive oil: gives the chicken and marinade that perfect edge go with something smooth for best flavor
- Chicken breasts: these are perfect for grilling or pan-cooking pick plump ones so they’re juicy
- Salt and black pepper (ground): hearty flavor boosters use freshly cracked pepper for a punch
- Italian herbs: that classic Italian taste—grab a blend that smells great
- Heavy cream & half and half: these two make the sauce extra rich keep them nice and cold
- Salted butter: melts in for a smooth base and shiny finish
- Parmesan cheese: thickens the sauce and turns it super savory always grate it fresh for best results
- Asiago cheese: brings a sharp bite makes it more special or swap for more Parm
- Garlic powder: this sneaks warmth into every forkful grab a new jar if yours has lost its punch
- Panko breadcrumbs: tops everything with a crispy crust unseasoned ones are the most balanced
- Mozzarella cheese: stretchy melty finish always buy in a block and grate it right before using
Simple How-To Steps
- Finish & Broil:
- Pour your Alfredo over the cooked tortellini in a baking dish. Place chicken pieces evenly on top and blanket with mozzarella, finishing off with a sprinkle of Panko. Pop it under your broiler for a few minutes—pull it once that cheese starts bubbling and gets a golden tint. Don’t step away!
- Cook Tortellini:
- Put those tortellini into a pot of boiling water and just follow the pack instructions, usually three to five minutes. Drain—skip rinsing so the sauce will grab hold later.
- Whip Up Alfredo Sauce:
- On medium heat, stir together cream, half and half, and butter until everything’s melted and starting to steam at the edges. Sprinkle in Parmesan, Asiago, and garlic powder and whisk till it’s silky with no lumps and coats your spoon nicely.
- Grill Chicken or Pan-Sear:
- Get a skillet hot with a little oil. Cook chicken from the marinade—give it seven to nine minutes per side, just flip once for a nice crust. Let it rest on a board for a few minutes before slicing so it stays juicy.
- Prep Chicken:
- Pound your chicken breasts flat so they cook even. Toss them in a bag with oil, salt, pepper, and Italian herbs. Seal and squish them around to coat. Sit them aside for half an hour so the flavor really soaks in.
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As soon as I started shredding my own cheese for this, the difference was night and day—so much smoother! My kiddo always tries to swipe the cheese topping fresh out of the oven when it’s at its stretchiest.
Storing Leftovers
Wrap up extra portions tight and keep them chilled for no more than three days. Warm them up covered in the oven at 325°F, or go slow in the microwave with short zaps. Heads up: that creamy sauce doesn’t always freeze perfectly, but you can prep everything up to a day before if you need.
Swap Options
Boneless chicken thighs work great if you want it even juicier. Sub more Parmesan or try out Fontina in place of Asiago for a different cheesy twist. Any cheese-stuffed or meat-stuffed tortellini works if Asiago isn’t around.
Ways to Serve
Serve next to a fresh Caesar salad and some warm garlic bread for those Olive Garden vibes. Add grilled asparagus or steamed broccoli if you want more green on your plate. For wine folks, a crisp Pinot Grigio matches the creaminess really nicely.
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Background & Traditions
Classic Alfredo hails from Rome but loading it up with stuffed tortellini is a truly American twist. Spots like Olive Garden made it famous for comfort food fans. Lots of families have cozy get-togethers around this one—it tastes like old-school Italian-American nights at home.
Frequently Asked Questions
- → Got a tortelloni type that’s best?
Try refrigerated tortelloni stuffed with Asiago and ham for a tasty match with the creamy sauce—or any cheese blend you like.
- → Can I swap Asiago for another cheese?
Definitely, more Parmesan or any hard Italian cheese will keep the sauce full of flavor if you’re out of Asiago.
- → How do I tell if my chicken’s done?
Juices should run clear and the thickest part should read 165°F inside. Let it rest a bit before slicing to keep the chicken juicy.
- → What makes the topping crunchy?
Broiling Mozzarella and Panko breadcrumbs on top gets you that perfect crispy, cheesy layer. Just a few minutes does the trick.
- → Can I prep this ahead?
You can marinate and even grill the chicken early. Put the rest together and broil right before serving so it stays crispy.
- → How do I thicken Alfredo sauce?
Let it cook a little longer to thicken, or toss in more grated cheese if you want it even thicker.