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Creamy comforting and impressively restaurant worthy this homemade Asiago Tortelloni Alfredo with Grilled Chicken transforms simple kitchen staples into an Italian-inspired delight. Tender chicken infused with Italian herbs pairs with pillowy cheesy tortellini all enveloped in a silky Alfredo sauce under a golden cheesy crust. It is a crowd pleaser that delivers special occasion flavor with weeknight ease.
The first time I made this I wanted to surprise my sister for her birthday. She said it tasted better than Olive Garden and still asks for it at every get-together.
Ingredients
- Chicken breasts: give a juicy protein base and are perfect for grilling choice is key so look for plump even pieces for easy cooking
- Olive oil: for marinating the chicken and building flavor pick a smooth one for best taste
- Salt and ground black pepper: add depth and tenderness use freshly ground pepper for a bolder kick
- Italian seasoning: brings out that classic herb flavor choose a quality dried blend with big aroma
- Refrigerated tortellini with Asiago and ham filling: makes this extra cheesy and special fresher pasta always wins
- Heavy cream and half and half: give the Alfredo its unforgettable richness make sure both are very cold to help the sauce set
- Salted butter: adds creaminess and a silky finish a notch of flavor even if you use unsalted
- Parmesan cheese: makes the sauce deeply savory and thick grated fresh for the best melt
- Asiago cheese: adds a sharper cheesy flavor option to swap with more Parmesan if desired
- Garlic powder: gives subtle warmth reaching into every bite check for a fresh jar for potent taste
- Panko breadcrumbs: give the topping crunch go for unseasoned to keep the flavor balanced
- Mozzarella cheese: blankets the whole dish in gooey stretch use a block and shred it yourself for best melt
Step-by-Step Instructions
- Marinate and Prep Chicken:
- Pound the chicken breasts to an even half inch thickness using a meat mallet so they cook evenly and stay juicy. Place in a zip-top bag with the olive oil salt pepper and Italian seasoning. Seal and massage the bag so every piece gets coated. Let this sit for thirty minutes for maximum flavor absorption.
- Grill or Sauté the Chicken:
- Heat a skillet over medium high and add just enough vegetable oil to glisten the pan’s surface. Remove chicken from marinade and add to the hot skillet. Cook for seven to nine minutes per side flipping only once so a golden crust forms and the juices seal inside. Transfer chicken to a cutting board and rest five minutes which keeps it tender and easy to slice.
- Prepare the Alfredo Sauce:
- While the chicken rests bring a saucepan to medium high heat and add the heavy cream half and half and butter. Stir to blend as the butter melts. Watch for tiny bubbles along the edge indicating it is hot but not boiling. Whisk in the Parmesan Asiago and garlic powder. Turn heat to medium and whisk until the sauce coats a spoon and looks glossy with no clumps.
- Cook the Tortellini:
- Bring a pot of water to a gentle boil and add the refrigerated tortellini. Cook according to package instructions usually about three to five minutes. Drain well but do not rinse so the sauce sticks beautifully later.
- Assemble and Broil:
- In a two quart baking dish pile in the cooked tortellini then pour over the Alfredo sauce making sure every piece is covered completely. Slice the rested chicken breasts and tuck the pieces decoratively on top. Sprinkle over the Panko breadcrumbs and finish with plenty of shredded Mozzarella. Set under your broiler for two to three minutes keeping a close watch so the cheese bubbles and turns a pale golden brown without burning.
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Shredding my own cheese instead of using pre-shredded made the sauce so much smoother. My youngest loves sneaking in to taste straight off the broil when the cheese is at its meltiest.
Storage Tips
Cover leftovers tightly and store in the refrigerator up to three days. For best results reheat covered in the oven at 325 degrees until warmed through or gently in the microwave in short intervals. This dish does not freeze perfectly due to the cream sauce but you can prep the components a day ahead.
Ingredient Substitutions
You can use boneless chicken thighs for even more moisture and flavor. Feel free to swap Asiago cheese for extra Parmesan or even Fontina for a meltier bite. Any meat stuffed or cheese stuffed tortellini works well if Asiago is unavailable.
Serving Suggestions
Pair with a crisp Caesar salad and warm garlic bread to capture the Olive Garden experience at home. Add steamed broccoli or grilled asparagus for a pop of green and crunch. For wine lovers a Pinot Grigio balances the creamy flavors beautifully.
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Cultural Context
While Alfredo itself is a Roman classic pairing it with cheesy tortellini is a beloved American adaptation. Olive Garden popularized this dish making it iconic for comfort food lovers everywhere. Loved across generations it brings all the nostalgia of Italian American dining right to your table.
Frequently Asked Questions
- → What type of tortelloni works best?
Refrigerated tortellini filled with Asiago and ham complements the creamy sauce beautifully, though cheese-only blends also work well.
- → Can I use a different cheese instead of Asiago?
Yes, additional Parmesan or other Italian hard cheeses can substitute for Asiago if needed, keeping the sauce rich and flavorful.
- → How do I know the chicken is properly cooked?
Chicken is ready when the juices run clear and the internal temperature reaches 165°F. Rest before slicing for juicy results.
- → What adds crispiness to the topping?
Panko breadcrumbs and shredded Mozzarella broiled for a few minutes provide a golden, crunchy, cheesy finish.
- → Is it possible to prepare parts of this dish in advance?
Chicken can be marinated and even grilled ahead of time. Assemble and broil just before serving for best texture.
- → How can I make the sauce thicker?
Simmer the Alfredo sauce longer to thicken or add more grated cheese to achieve your preferred consistency.