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No-fuss, super cozy, and seriously impressive, this dreamy Asiago Tortelloni Alfredo with charred chicken turns pantry finds into a dish you'll want to show off. Juicy, herby chicken cozies up with soft cheesy tortellini, all smothered in a creamy Alfredo sauce and topped with a bubbly cheese layer. Perfect for making any night or special get-together taste amazing and feel a little fancy too.
The very first time I put this together, it was to surprise my sister on her birthday. She swore it was even better than Olive Garden and won't stop requesting it for every family party.
Luscious Ingredients
- Mozzarella cheese: smooth and melty when shredded at home, makes the top gooey
- Panko breadcrumbs: crunchy and light, keep it simple so you get a good crisp
- Garlic powder: easy way to get that garlicky kick in every mouthful
- Asiago cheese: bold and sharp, swap with Parmesan if that's what you have
- Parmesan cheese: adds loads of flavor and thickens the sauce, best if fresh and grated
- Salted butter: creamy and rich, even if you only have unsalted on hand
- Heavy cream and half and half: cold right from the fridge so your sauce turns out velvety
- Refrigerated tortellini with Asiago and ham: use fresh for the yummiest results
- Italian seasoning: classic herbal goodness, pick one that gives off a fresh whiff
- Salt and ground black pepper: brings depth, freshly ground means a major flavor jump
- Olive oil: soak the chicken in this for an easy flavor boost, smooth is best
- Chicken breasts: juicy and plump, pick even sizes so they cook up perfect
Foolproof Instructions
- Get it Ready and Marinate:
- Flatten chicken breasts to about half an inch so they cook the same all over. Pop them in a resealable bag with olive oil, salt, pepper, and those herbs. Give the bag a good shake and a little squeeze to get the marinade everywhere. Let it soak up flavor for half an hour while you set up the rest.
- Cook up the Tortellini:
- Boil some water and gently drop in your tortellini. Cook as directed (just a few minutes usually does it) and drain well. Don't rinse, that way the sauce will stick better later.
- Whip Up the Alfredo Sauce:
- On medium-high, warm up a saucepan with half and half, heavy cream, and butter. As the butter melts, stir until it all looks smooth. Once you see tiny bubbles around the pan, it's time. Toss in Asiago, Parmesan, and some garlic powder. Drop the heat to medium and whisk until everything's melted together and creamy.
- Sear or Grill Your Chicken:
- Use a hot skillet with a splash of oil. Lay in the marinated chicken and cook it for 7–9 minutes per side, only flipping once so you get color and lock in those juices. Let your chicken relax on a board for 5 minutes before you slice it—keeps it tender.
- Pull it All Together and Broil:
- Scatter drained tortellini in a baking dish and cover with Alfredo. Add the sliced chicken on top, neat or piled up. Sprinkle with breadcrumbs and finish with loads of Mozzarella. Slide under the broiler for about 2–3 minutes, watching closely so it bubbles up but doesn't burn.
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Grating my own cheese made the sauce crazy smooth. My youngest can't resist sneaking bites right after the broil when the cheese is stringy and hot.
Leftover Tips
Pop leftovers into the fridge covered for up to three days. Warm them in the oven at 325 until hot, or try the microwave with the lid on, just in short bursts. Heads up: the cream sauce doesn't freeze well, but you can prep everything a day ahead no problem.
Simple Swaps
Boneless thighs bring extra juiciness and flavor if you want to change it up. Asiago missing? More Parmesan or even some Fontina will do the trick. Stuffed or plain cheese tortellini—both work if you can’t find Asiago ones.
Serving Ideas
Make it feel like an Olive Garden night with a crunchy Caesar and hot garlicky bread. Toss in some steamed broccoli or grill up asparagus for fresh color and a bit of bite. If you enjoy wine, a cool glass of Pinot Grigio pairs perfectly with all the creamy cheese.
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Cultural Tidbits
Classic Alfredo is from Rome, but tossing it with cheesy tortellini is totally an American twist. It’s the kind of thing Olive Garden made famous, so now it just screams comfort food to folks everywhere. Everybody from kids to grandparents loves gathering around the table for this—it's pure Italian American comfort.
Frequently Asked Questions
- → What type of tortelloni works best?
Try finding refrigerated tortelloni filled with Asiago and ham—they're perfect with the creamy sauce. Cheese-only fillings work just fine too.
- → Can I use a different cheese instead of Asiago?
If you're out of Asiago, toss in extra Parmesan or swap for any hard Italian cheese. You'll still get that awesome creamy flavor.
- → How do I know the chicken is properly cooked?
Poke the thickest part—if the juices are clear and it's at 165°F inside, you're good. Let it rest before slicing so it stays nice and juicy.
- → What adds crispiness to the topping?
You get that delicious crunchy top by sprinkling on Panko crumbs and Mozzarella, then broiling until everything’s golden and bubbly.
- → Is it possible to prepare parts of this dish in advance?
Yep! Marinate or grill the chicken a day early if you want. Wait to assemble and broil until you’re ready to eat for the best result.
- → How can I make the sauce thicker?
Let the Alfredo gently cook a bit longer or add more grated cheese if you want the sauce to be thicker.