Comforting, cheesy, and surprisingly simple to pull together, this Asiago Tortellini Alfredo with Grilled Chicken is one of those dinner recipes that feels special but comes together on a weeknight. I used RANA 20 ounces refrigerated five cheese tortellini for the tender little pillows that soak up the rich, creamy sauce. The chicken gets a quick herb rub and a moment on a hot grill pan for char and flavor, then a crunchy, cheesy topping for contrast. The sauce is a silky blend of butter, garlic, milk, cream, and a generous amount of parmesan and asiago — everything you want in an Alfredo but with extra personality.

This recipe makes a satisfying family-style meal for 4 to 6 people, and the components come together in an intuitive order: season and grill the chicken, cook the tortellini, make the sauce, combine, and finish under a broiler for a golden topping. I’ll walk you through everything in clear steps so your kitchen process is smooth and your final plate is irresistible.

Why you’ll love this recipe

Rave-worthy, restaurant-style flavor with minimal fuss.
Uses refrigerated tortellini for fast cooking and great texture.
A double-cheese punch from parmesan and asiago for depth.
Grilled chicken adds smoky, savory balance to the rich sauce.
Crumb topping gives a pleasant crunch that takes this from good to memorable.

Ingredients

20 ounces refrigerated five cheese tortellini (I used RANA brand)
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
1½ to 2 pounds boneless skinless chicken breasts cutlets (3 to 4 pieces)
6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1½ cups whole milk
1¼ cups heavy cream
1 cup grated parmesan cheese
3 tablespoons seasoned bread crumbs
3 tablespoons asiago cheese (shredded)
1 teaspoon olive oil
2 tablespoons fresh chopped parsley

Notes before you begin

Use the exact ingredient amounts listed above — the balance of cream, milk, and cheeses is what creates the right texture and flavor. The chicken breasts should be cutlets (thin slices) so they cook evenly and quickly. If you don’t have a grill pan, a heavy skillet or cast-iron pan will work just fine. The breadcrumb and asiago topping is optional, but it adds a lovely texture contrast I highly recommend.

Step-by-step Instructions

These instructions follow the same order as the ingredient list and keep the process intuitive. Read through once, assemble your ingredients, and then work stepwise for best results.

Preheat and season the chicken.
Combine 3 tablespoons olive oil, 2 teaspoons Italian herb seasoning, 1 teaspoon salt, and ½ teaspoon black pepper in a shallow dish or bowl. Pat the 1½ to 2 pounds boneless skinless chicken breasts cutlets dry with paper towels. Place the cutlets into the oil-and-herb mixture and rub both sides so each piece is evenly coated. Let the chicken rest while you prepare the pan and the tortellini — 10 minutes is fine for the flavors to settle in.
Cook the tortellini.
Bring a large pot of salted water to a gentle boil. Add the 20 ounces refrigerated five cheese tortellini and cook according to package directions until al dente (usually a few minutes for fresh tortellini). Reserve about ½ cup of the pasta cooking water, then drain the tortellini and set aside. Do not rinse — you want the pasta to stay slightly starchy to help the sauce cling.
Prepare the grill pan and cook the chicken.
Heat a grill pan or heavy skillet over medium-high heat until hot. Add the seasoned chicken cutlets in a single layer and cook without moving them for 3–4 minutes so good grill marks form. Flip and cook the other side until the internal temperature reaches 165°F and the cutlets are cooked through, about another 3–4 minutes depending on thickness. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips or bite-sized pieces.
Make the Alfredo base.
In a medium saucepan over medium heat, melt 6 tablespoons salted butter. Add 1 tablespoon minced fresh garlic and sauté for 30 to 45 seconds, stirring constantly, until fragrant but not browned. Sprinkle 1 teaspoon garlic powder and 2 tablespoons all-purpose flour over the butter and garlic, whisking constantly to make a roux. Cook the roux for about 1 minute to remove the raw flour taste, but don’t let it darken.
Build the sauce.
Slowly pour in 1½ cups whole milk while whisking to keep the sauce smooth. Add 1¼ cups heavy cream and continue to whisk until the mixture begins to thicken, about 3–5 minutes. Keep the heat at medium to avoid scorching. If the sauce becomes too thick, whisk in a tablespoon or two of the reserved pasta water to adjust consistency.
Add the cheeses.
Reduce the heat to low. Stir in 1 cup grated parmesan cheese until melted and smooth. Taste and adjust seasoning if necessary — the parmesan adds saltiness, so additional salt may not be needed. The sauce should be velvety and coat the back of a spoon.
Combine tortellini and sauce.
Gently fold the cooked tortellini into the warm Alfredo sauce, tossing so each tortellini is well coated. If the sauce seems heavy, stir in a splash of the reserved pasta water to loosen. Keep the combined tortellini warm over the lowest heat setting while you prepare the breadcrumb topping and finish the chicken.
Prepare the breadcrumb-asiago topping.
In a small bowl, mix 3 tablespoons seasoned bread crumbs with 3 tablespoons shredded asiago cheese and 1 teaspoon olive oil. The oil will help the crumbs toast and adhere to the chicken. Taste the mixture and adjust — if you prefer a more garlicky crunch, add a pinch more garlic powder or a little finely grated parmesan.
Top the chicken and finish under the broiler.
Preheat your oven broiler on high and position a rack about 6 inches from the heat source. Place the sliced grilled chicken cutlets on a baking sheet or oven-safe dish. Sprinkle the breadcrumb-asiago mixture evenly over each piece. Broil for 1–3 minutes, watching closely, until the topping is golden and crisp. Remove from the oven immediately to prevent burning.
Assemble and garnish.
Serve the tortellini Alfredo on a large platter or individual plates. Arrange the broiled, topped chicken over or alongside the tortellini. Sprinkle 2 tablespoons fresh chopped parsley over everything for a bright, herbaceous finish. If you like, add an extra dusting of parmesan or a few grinds of black pepper.

Serving suggestions

This Asiago Tortellini Alfredo with Grilled Chicken is rich and filling on its own, but a few simple sides balance the meal nicely: a crisp mixed greens salad with a lemon vinaigrette, roasted asparagus, or garlic-roasted broccoli. A light, acidic side like a small green salad helps cut through the richness of the sauce. Warm crusty bread is great for mopping up any remaining sauce.

Make-ahead and storage

You can prepare the sauce and cook the tortellini ahead of time, refrigerating them separately for up to 2 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce, then add the cooked chicken and finish as directed. Leftovers will keep in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a tablespoon of milk if needed to restore creaminess.

Recipe tips and troubleshooting

If the sauce becomes grainy when you add cheese, remove the pan from the heat and stir until smooth; a splash of cold milk can help bring it back together.
Keep the heat moderate when making the roux and incorporating milk and cream to prevent scorching and separation.
Reserve pasta water before draining; those starchy tablespoons are a secret weapon for adjusting sauce consistency and helping it cling to the tortellini.
For extra flavor, sear the chicken a little longer for deeper char, but watch carefully to avoid overcooking the thin cutlets.

Nutritional notes

This recipe is indulgent — it features butter, cream, and two cheeses — so portions will be richer and higher in calories than a lean protein-and-veggie dish. Serving sizes and pairings (lighter sides, smaller portions of pasta) will help balance the meal if you’re watching intake.

Final thoughts

Asiago Tortellini Alfredo with Grilled Chicken is one of those dishes that feels like celebration food but is absolutely doable on a busy evening. The five-cheese tortellini brings instant, comforting flavor and the asiago-parmesan combination gives the sauce a bright, tangy complexity. The breadcrumb-asiago crust on the grilled chicken adds texture and a toasty finish. Make this for a date night, a family dinner, or anytime you want a reliably delicious pasta that everyone will ask to repeat.

Enjoy, and if you make it, I’d love to hear how your kitchen version turned out — any tweaks you made or favorite sides you served alongside it.

Asiago Tortellini Alfredo with Grilled Chicken

A creamy Asiago Alfredo baked over cheese tortellini and topped with grilled chicken and a crispy breadcrumb crust.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

20 ounces refrigerated five cheese tortellini (Rana brand suggested)
3 tablespoons olive oil for chicken seasoning
2 teaspoons Italian herb seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1.5 to 2 pounds boneless skinless chicken breasts cutlets about 3 to 4 pieces
6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1.5 cups whole milk
1.25 cups heavy cream
1 cup grated Parmesan cheese
3 tablespoons seasoned breadcrumbs
3 tablespoons Asiago cheese, shredded
1 teaspoon olive oil for breadcrumb topping
2 tablespoons fresh parsley, chopped for garnish

Equipment

9x13 Baking Dish
Large Pot
Medium Saucepan
Grill or grill pan
Mixing Bowl
Whisk
Measuring Spoons
Knife and cutting board

Method

Preheat the oven to 425°F and bring a large pot of salted water to a boil.
Cook the tortellini according to package directions (about 4–5 minutes), drain well, and spread into the bottom of a 9x13-inch baking dish; set aside.
In a small bowl, mix 3 tablespoons olive oil, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the chicken seasoning.
Coat the chicken cutlets with the seasoned olive oil, placing them in a shallow dish or zip-top bag to evenly coat.
Grill the chicken over high heat (about 425–450°F) for 7–8 minutes per side, or until an instant-read thermometer registers 165°F; remove and tent with foil to rest.
Meanwhile, make the Alfredo sauce: melt 6 tablespoons butter in a medium saucepan over medium heat, then add 1 tablespoon minced garlic and 1 teaspoon garlic powder and cook briefly until fragrant.
Whisk in 2 tablespoons flour until absorbed, then slowly whisk in 1½ cups whole milk and 1¼ cups heavy cream, bringing the mixture to a gentle boil; reduce heat and simmer 2–3 minutes until slightly thickened.
Remove the sauce from the heat and whisk in 1 cup grated Parmesan until smooth.
Pour the warm Alfredo sauce evenly over the tortellini in the baking dish.
In a small bowl, combine 3 tablespoons seasoned breadcrumbs, 3 tablespoons shredded Asiago, and 1 teaspoon olive oil; sprinkle evenly over the sauced tortellini.
Bake in the preheated oven for about 15 minutes, until the casserole is bubbly and the topping is lightly browned.
Slice the rested grilled chicken and arrange on top of the baked tortellini, then sprinkle with 2 tablespoons chopped fresh parsley and serve immediately.