Oh my goodness, let me tell you about my absolute favorite weeknight dinner miracle – asiago tortelloni alfredo with grilled chicken! This dish came about one frantic evening when I needed something quick but special for unexpected guests. The moment that creamy alfredo sauce hit those plump asiago-filled tortelloni, I knew I’d stumbled onto something magical. Now it’s my go-to “fancy” meal that comes together faster than takeout. There’s just something about the way the rich cheese filling bursts in your mouth against that velvety sauce and smoky grilled chicken that makes everyone at my table go quiet – in the best way possible!
Why You’ll Love This Asiago Tortelloni Alfredo with Grilled Chicken
Listen, I know we all have those nights when we want something indulgent but don’t want to spend hours in the kitchen. That’s exactly why this dish is perfect! Here’s what makes it so special:
- Creamy dreamy goodness: That silky alfredo sauce coats every bite of cheesy tortelloni like a warm hug
- Ready in a flash: Seriously, 30 minutes from fridge to table – faster than waiting for delivery!
- Restaurant-worthy: The combination of smoky grilled chicken and rich asiago filling feels luxurious
- Flavor bomb: That little pinch of nutmeg? Chef’s kiss – it makes all the difference
Trust me, once you try this, you’ll be making it on repeat like I do!
Ingredients for Asiago Tortelloni Alfredo with Grilled Chicken
Okay friends, let’s gather our goodies! The magic of this dish comes from simple, quality ingredients – nothing fussy here. I’ve learned through trial and error that these exact measurements create the perfect balance:
- 1 lb asiago tortelloni (fresh is best – that pillowy texture makes all the difference!)
- 2 boneless, skinless chicken breasts (about 6 oz each – I like them thick for juicy slices)
- 1 cup heavy cream (yes, the real deal – no substitutions for that luscious texture)
- 1/2 cup grated parmesan (freshly grated melts so much better than the pre-shredded stuff)
- 2 cloves garlic, minced (because what’s Italian cooking without garlic?)
- 2 tbsp butter (salted or unsalted both work – I usually grab what’s in my fridge)
- 1 tsp salt (adjust to taste – I’m heavy-handed with the salt grinder)
- 1/2 tsp black pepper (freshly cracked if you can)
- 1 tbsp olive oil (for that perfect chicken sear)
- 1/4 tsp nutmeg (my secret weapon – just a pinch transforms the sauce)
See? Nothing complicated – just good, honest ingredients that work magic together!
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for this! Here’s what I grab from my kitchen:
- A large pot for boiling the tortelloni (mine’s a trusty 6-quart)
- A grill pan or skillet (cast iron works wonders for those perfect grill marks)
- A medium saucepan for the alfredo sauce
- A wooden spoon (my favorite for stirring sauces without scratching pans)
- A sharp knife for slicing the chicken
- A colander (because nobody likes fishing pasta out with a spoon!)
That’s it! Now let’s get cooking.
How to Make Asiago Tortelloni Alfredo with Grilled Chicken
Alright, let’s dive into the good stuff! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is timing – we’ll multitask like pros to get everything ready at once. Don’t worry, it’s easier than it looks!
Cooking the Tortelloni
First things first – get that pasta water boiling! I use a big pot and fill it about 3/4 full with water, then add a generous handful of salt (it should taste like the sea). When it’s at a rolling boil, drop in your asiago tortelloni. Fresh tortelloni cooks fast – usually about 3-4 minutes – so set a timer! You want them al dente, with just a little bite, because they’ll keep cooking slightly in the sauce later. Drain them but save about 1/2 cup of that starchy pasta water – trust me, it’s liquid gold for adjusting the sauce later!
Grilling the Chicken
While the pasta water heats up, let’s tackle the chicken. Pat those breasts dry with paper towels (this helps get a good sear), then season both sides generously with salt and pepper. Heat your grill pan or skillet over medium-high with that tablespoon of olive oil until it shimmers. Lay the chicken down and resist the urge to move it! Let it cook undisturbed for 6-7 minutes per side until you get those beautiful grill marks. The chicken’s done when it reaches 165°F inside – I use an instant-read thermometer to be sure. Let it rest for 5 minutes before slicing so all those juicy flavors stay put!
Preparing the Alfredo Sauce
Here’s where the magic happens! In your saucepan, melt the butter over medium-low heat (too hot and it’ll brown). Add the minced garlic and let it sizzle just until fragrant – about 30 seconds. Pour in the heavy cream and let it simmer gently for 2 minutes, stirring occasionally. Now reduce the heat to low and gradually whisk in the parmesan until it’s smooth and creamy. That pinch of nutmeg? Add it now – it gives the sauce this incredible depth that makes people ask “What’s that amazing flavor?” If the sauce seems too thick, stir in some of that reserved pasta water a tablespoon at a time until it’s just right.
Now the fun part – combine everything! Toss the drained tortelloni with the alfredo sauce, then top with those gorgeous chicken slices. Oh my goodness, the smell alone will have everyone gathered in the kitchen!
Tips for Perfect Asiago Tortelloni Alfredo with Grilled Chicken
After making this dish countless times (and yes, burning a sauce or two along the way), I’ve picked up some foolproof tricks to guarantee perfection every time:
- Pasta water is liquid gold: Always save some starchy cooking water – it’s the secret to adjusting sauce consistency without making it watery.
- Let chicken rest: Those 5 minutes after grilling make all the difference! Cutting too soon sends precious juices running everywhere.
- Low and slow for sauce: Cranking up the heat curdles cream sauces faster than you can say “oops” – gentle heat is key.
- Freshly grate your parmesan: Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
- Taste as you go: That tiny pinch of nutmeg? Add it, taste, then decide if you want more – flavors develop as they cook!
Follow these simple tips and you’ll be serving up restaurant-quality meals that’ll have everyone asking for seconds!
Variations of Asiago Tortelloni Alfredo
Oh, the possibilities! One of my favorite things about this dish is how easily it adapts to whatever I’ve got in the fridge. Here are some delicious twists I’ve tried when I’m feeling creative:
- Seafood swap: Jumbo shrimp or scallops make an amazing substitute for chicken – just sauté them quickly in garlic butter first!
- Veggie-packed: Toss in sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and color (my kids don’t even notice the veggies).
- Gluten-free: Many stores now carry gluten-free tortelloni that works beautifully – just watch the cooking time.
- Herb boost: A handful of fresh basil or parsley at the end brightens everything up beautifully.
Honestly? I’ve never met a version of this dish I didn’t love – that creamy sauce makes everything better!
Serving Suggestions
Oh, let me tell you how I love to serve this dish! A simple green salad with lemon vinaigrette cuts through the richness perfectly. Garlic bread is non-negotiable in my house – we use it to scoop up every last drop of sauce. For wine lovers, a crisp Pinot Grigio makes everything sing. Sometimes I’ll just set everything family-style right in the middle of the table and watch it disappear!
Storing and Reheating Asiago Tortelloni Alfredo with Grilled Chicken
Now, I know this dish tends to disappear fast, but if you somehow have leftovers (rare in my house!), here’s how to keep them delicious. Store everything in an airtight container in the fridge for up to 3 days. When reheating, go slow – I microwave in 30-second bursts with a splash of cream to revive the sauce’s creaminess. Stovetop works too – just stir constantly over low heat. One word of caution – the tortelloni will soften more each time you reheat, so I actually prefer day-two leftovers cold straight from the fridge at midnight (don’t judge me!).
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop – one generous bowl of this asiago tortelloni alfredo with grilled chicken clocks in at about 650 calories. You’re looking at 40g of protein from that chicken and cheese, 45g carbs from the pasta, and yes, 35g of fat (that’s where all the creamy goodness comes from!). Remember, these are estimates – your exact numbers might dance around a bit depending on your ingredients. But hey, some things are worth every delicious bite!
Frequently Asked Questions
I get questions about this asiago tortelloni alfredo all the time – here are the ones that come up most often:
Can I use dried tortelloni instead of fresh?
Absolutely! Just adjust the cooking time – dried pasta needs about 10-12 minutes. The texture will be slightly firmer, but still delicious when coated in that creamy sauce. If you are looking for other pasta alternatives, check out this baked spaghetti squash alfredo recipe for a lighter option.
How do I prevent the alfredo sauce from separating?
Two words: low heat. Keep that flame gentle when adding cheese, and stir constantly. If it starts looking grainy, whisk in a splash of hot pasta water to bring it back together.
What if I don’t have nutmeg?
No panic! A pinch of ground white pepper or even a dash of cayenne can give that same depth. But trust me – once you try it with nutmeg, you’ll never skip it again! For more tips on using spices effectively in cooking, you can check out resources on spice usage.
Now what are you waiting for? Try this recipe tonight and tag me with your delicious results – I can’t wait to see your creamy pasta masterpieces!
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30-Minute Asiago Tortelloni Alfredo with Juicy Grilled Chicken
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful dish combining asiago tortelloni with grilled chicken in a rich alfredo sauce.
Ingredients
- 1 lb asiago tortelloni
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp nutmeg
Instructions
- Cook the tortelloni according to package instructions.
- Season the chicken with salt and pepper.
- Grill the chicken for 6-7 minutes per side.
- Slice the chicken into strips.
- Melt butter in a pan and sauté garlic.
- Add heavy cream and simmer for 2 minutes.
- Stir in parmesan cheese and nutmeg.
- Combine tortelloni, chicken, and alfredo sauce.
- Serve hot.
Notes
- Use fresh tortelloni for best results.
- Adjust seasoning to taste.
- You can substitute chicken with shrimp.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: asiago tortelloni, alfredo, grilled chicken, creamy pasta