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This Asiago tortellini Alfredo with grilled chicken is my weeknight lifesaver when I want comforting Italian flavors without hours in the kitchen. Cheesy tortellini swim in a creamy Asiago-Parmesan sauce, crowned with juicy grilled chicken and fresh parsley for an irresistible finish.
My family cannot get enough of the savory tang from the Asiago blended with Parmesan. First time I made it my husband declared it better than any restaurant version.
Ingredients
- Cheese tortellini: Little pillows of pasta filled with cheese for maximum comfort food appeal. Choose fresh or frozen for best texture.
- Chicken breast: Sliced and grilled for juicy flavor and satisfying protein. Opt for organic or free range if possible.
- Heavy cream: Creates the luscious base of your Alfredo sauce. Pick a good quality full fat cream.
- Asiago cheese: Adds a nutty tang that elevates the sauce. The fresher the better.
- Parmesan cheese: Gives sharp depth and rounds out the cheese flavor. Always grate yourself for extra creaminess.
- Unsalted butter: Makes a silky sauce and lets you control salt.
- Minced garlic: Infuses the whole dish with savory aroma. Smash fresh cloves rather than preminced.
- Salt and pepper: Essential to balance all the richness and tie flavors together.
- Fresh parsley: Chopped over top for color and a bright fresh finish. Select flat leaf for the best taste.
Instructions
- Cook the Tortellini:
- Bring a large pot of salted water to a boil and add cheese tortellini. Gently stir and cook according to package directions until they float and taste tender but still chewy. Drain well and set aside. This step is easy to rush but if you slightly undercook the tortellini they will not turn mushy in the sauce.
- Sauté the Garlic:
- Melt unsalted butter in a large skillet over medium heat until it foams. Add minced garlic and cook for about one to two minutes. Stir constantly so garlic just softens and becomes fragrant without browning. Browning will leave a bitter note.
- Make the Alfredo Sauce:
- Pour in the heavy cream and slowly add grated Asiago and Parmesan cheeses. Whisk constantly as the cheese melts. This can take a few minutes. Keep the heat on medium low so the cheese blends without clumping. The sauce should turn smooth and glossy at this stage. Resist cranking the heat which can cause it to break.
- Season the Sauce:
- Taste and season with salt and freshly cracked pepper. Cheese can be salty so go light then adjust. If you want more heat add a small pinch of crushed red pepper.
- Add the Tortellini:
- Tip in the drained pasta. Using a big spoon gently toss the tortellini so they are coated in the Alfredo sauce. Try not to break the delicate pasta.
- Top and Serve:
- Spoon the creamy tortellini into bowls. Arrange sliced grilled chicken breast on top. Sprinkle with fresh parsley for a pop of color and fresher savor. Serve immediately for the ultimate creamy comfort.
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The Asiago cheese in this dish always reminds me of my first trip to a little trattoria in Florence where cheese filled pasta sat in pools of rich sauce. I recreate that joy at my dinner table every time with this recipe.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stove or microwave with a splash of cream or milk to revive the sauce. Pasta does tend to soak up sauce as it sits.
Ingredient Substitutions
Try spinach or mushroom tortellini for a twist. Rotisserie chicken works if you do not want to grill or you can swap in cooked sausage. Gruyère or Fontina are nice cheese alternatives if you cannot find Asiago.
Serving Suggestions
Serve with a crisp salad and garlic bread to balance the richness. A glass of chilled white wine pairs beautifully. If you want greens stir in baby spinach during the last minute of simmering.
Cultural Context
Alfredo sauce is rooted in Italian American cooking. The original version in Italy was just butter and Parmigiano tossed with noodles. The cheese and cream laden sauces we love today are classic examples of how Italian traditions were reimagined in American kitchens.
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This recipe is a go to for not only cozy weeknights but also when I want to impress at the table. Once you taste that blend of creamy cheese and perfectly cooked tortellini you might end up making it more often than you think.
Frequently Asked Questions
- → Can I use store-bought tortellini?
Yes, store-bought cheese tortellini works perfectly and saves time while delivering delicious results.
- → What is the best way to cook the chicken?
Grill the chicken breast until fully cooked and juicy, then slice before topping the pasta for added flavor.
- → Can I substitute cheeses in the sauce?
Absolutely! Parmesan or Pecorino Romano can be used alongside or instead of Asiago for a different flavor profile.
- → How do I keep the Alfredo sauce creamy?
Use heavy cream and stir constantly while melting the cheeses to create a smooth, velvety sauce.
- → Is this dish suitable for meal prep?
Yes, assemble and store in an airtight container. Reheat gently to maintain sauce texture and flavor.
- → What herbs can I use as garnish besides parsley?
Fresh basil or chives make excellent alternatives for garnishing this satisfying pasta dish.