Ready for an Italian favorite that everyone in your family is going to clamor over? Don’t miss this incredible Asiago Tortelloni Alfredo with Grilled Chicken. It’s filling, decadent, and overflowing with cheesy goodness.

The creamy alfredo sauce is packed full of asiago and parmesan, and the chicken can be grilled outdoors or pan fried on your stovetop – your call! This dish is surprisingly easy to make and checks all the boxes for a family friendly meal they’ll love.

Tortelloni alfredo with grilled chicken
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While I love my creamy Fettuccine Alfredo recipe, we love to play around with different pasta shapes, styles and fillings. That’s what brought me around to creating this delicious asiago tortelloni alfredo with grilled chicken.

While these are classic, longtime Italian American flavors, this dish was popularized on the Olive Garden menu over the years. While the OG might not be my favorite Italian restaurant ever, sometimes menu items are popular for a reason! Why mess with a good thing, am I right?

I love that this simple dish is both kid-friendly and fast. It can even be customized by taking it to the next level and making your own tortelloni with the fillings of your preference.

Let’s learn how to create this delicious dinner! Be sure to use the drop down Table of Contents menu to navigate this post with ease. I’m answering all your questions so you can create this meal with confidence!

Tortelloni alfredo with grilled chicken on a white plate.

Asiago Tortelloni Alfredo with Grilled Chicken

Here’s why you’ll love it!

  • Fast and Easy
  • Pre packaged Pasta Shortcut
  • Kid Friendly
  • Super Filling
  • Easy to Customize

If you love chicken, and you love pasta, don’t skip this incredible round-up of Chicken Pasta Recipes!

Tortelloni alfredo with grilled chicken on a white plate.

Tortelloni vs Tortellini

You might be wondering about the difference between tortelloni and tortellini – I know I was! These two filled pastas have a similar shape, but there are a couple distinctions.

First of all, tortelloni (originating in Northern Italy) is a little bigger than the more delicate tortellini. Tortelloni is regularly filled with vegetarian ingredients like ricotta cheese and leafy vegetables (think parsley and spinach).

On the other hand, tortellini generally features a meat filling. Traditionally this might have been pork loin, prosciutto, egg and parmesan. Tortellini tend to resemble a little croissant in shape.

Much like ravioli, the stuffing in these pastas can vary widely by personal preference. In this dish, a cheese filled pasta is a better fit because we are adding the texture of the grilled chicken on top of the fluffy pillows of pasta!

In fact, we used our favorite pre-packaged ravioli. Anything you can find will work!

tortellin alfredo with grilled chicken on a white plate.

Ingredients

  • Chicken – Use boneless chicken breasts or chicken tenders.
  • Cheese tortelloni – You can also use a cheese ravioli or tortellini if that’s what you can find. Learn how to make shortcut wonton ravioli here!
  • Olive oil – I like Extra Virgin olive oil and it’s what I have on hand.
  • Parsley – Fresh parsley adds vibrant color to this dish, but it’s okay to skip it if you don’t have any.
Ingredients for Tortelloni alfredo with grilled chicken laid out on a marble surface

Sauce

  • Egg Yolk – Just the yolk, please!
  • Heavy cream – Heavy whipping cream adds the most decadent texture. Learn about the best Heavy Whipping Cream Substitutes here.
  • Butter – Salted or unsalted, it’s up to you.
  • Garlic – Minced. Learn how to peel garlic here and how to mince garlic here.
  • Parmesan – Fresh grated cheese is always best! However, I’ll never judge you for taking a shortcut and grabbing shredded parmesan from your grocer’s refrigerator.
  • Asiago – Again, choose fresh grated for the smoothest sauce.

Variations

How to Make Asiago Tortelloni Alfredo with Grilled Chicken

  1. Prepare pasta according to package directions (or make homemade pasta, of course!) Tortelloni in a silver pot on a stove
  2. Cook chicken. You can use your favorite method – stovetop, oven or grill. Chicken tenders frying in a skillet
  3. Follow steps to create the sauce. A sauce in a white bowl with a whisk to the side Butter and garlic in a skillet
  4. Strain and toss pasta with cream sauce and your cheese blend. ravioli pasta in a white colander, draining
  5. Cook chicken as you wish (directions in the printable recipe card are for stovetop), and slice to add on top of pasta.
ravioli in an asiago sauce

Julie’s Tips

  • Prep – This sauce recipe moves quickly, so prep as much as you can first.
  • Slowly Add Cream – Slowly add in cream over low heat. This prevents separating and overcooking.
  • Use Fresh Grated Cheese – I’ve said it before and I will say it again: please don’t use canned “parmesan” cheese.
  • Don’t Overheat – Lower heat is always better for a cheese sauce like this, to avoid separation and scalding.
  • Save Pasta Water – Hold back a cup of your pasta water, to add to your sauce in case you’d like to thin it out a little!
Tortelloni alfredo with grilled chicken on a white plate.

Serving Suggestions

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Tortelloni alfredo with grilled chicken on a white plate.

How To Store

  • Room Temperature – This pasta dish best served as soon as it comes off the stove. You can make homemade past ahead of time and keep it in the fridge or even cook it right from frozen.
  • Refrigerator – If you do have leftovers, cover and store in the refrigerator for up to three days. When you’re ready to eat, cook in a small sauce pan and add a little milk. Stir until warm and creamy.
  • Freezer – you can also freeze this pasta dish for up to three months.

Nutritional Considerations

  • Nut Free
  • To Make Gluten Free, choose a gluten free pasta.

More Sauce Recipes

tortellini alfredo with grilled chicken on a white plate.
4.86 from 7 votes

Asiago Tortelloni Alfredo with Grilled Chicken

Ready for an Italian favorite that everyone in your family is going to clamor over? Don't miss this incredible Asiago Tortelloni Alfredo with Grilled Chicken. It's filling, decadent, and overflowing with cheesy goodness.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6
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Ingredients  

  • 2 boneless skinless chicken breasts or chicken tenders, approximately 1 pound
  • 20 ounces Cheese tortellini or tortelloni or ravioli
  • 2 tablespoons Olive oil extra virgin
  • 1 tablespoon Parsley chopped

Sauce

  • 1 Egg yolk
  • cups heavy cream
  • 3 tablespoons butter
  • 2 teaspoons minced Garlic or 2 cloves
  • ½ cup parmesan
  • ½ cup asiago

Instructions 

  • Prepare tortelloni, tortellini or ravioli, drain.
  • Heat olive oil. Coat chicken in any optional breading or seasonings. Add the chicken to the pan and brown 3-4 minutes on both sides until fully cooked. Set aside.
  • In a small mixing bowl, whisk yolk and cream. Set aside.
  • In a saucepan over medium low heat, melt butter. Add garlic and sauté until about 2 minutes, careful not to burn. Remove from heat.
  • Whisk cream mixture into butter and return to low heat.
  • Strain tortelloni, reserving 1/2 cup of pasta water should you choose to thin the sauce.
  • Toss tortelloni with cream sauce, adding parmesan and asiago cheese.

Julie’s Tips

  • Prep – This sauce recipe moves quickly, so prep as much as you can first.
  • Slowly Add Cream – Slowly add in cream over low heat. This prevents separating and overcooking.
  • Use Fresh Grated Cheese – It’s so much better when it melts! 
  • Don’t Overheat – Lower heat is always better for a cheese sauce like this, to avoid separation and scalding.
  • Save Pasta Water – Hold back a cup of your pasta water, to add to your sauce in case you’d like to thin it out a little!

Video

Calories: 710kcal | Carbohydrates: 44g | Protein: 30g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 795mg | Potassium: 212mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1291IU | Vitamin C: 2mg | Calcium: 380mg | Iron: 3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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2 Comments

  1. 4 stars
    I prefer a sharper flavor than Romano cheese personally. My sauce was perfect until I added the cheese and then it got grainy and never smoothed out. I don’t cook with Romano so I’m not sure if that was the problem. I did use fresh cheese and did a fine grate on it but it just never melted. I think it would be a great and will try again to see if I can fix it.