There’s a certain kind of magic that happens in the kitchen when simple, good ingredients come together to create something that feels like a warm hug on a plate. That’s exactly how I feel about this Asiago Tortellini Alfredo with Grilled Chicken. I first threw this together on a hectic weeknight, craving something luxurious but doable, and the moment the creamy, garlicky sauce started to bubble and the scent of toasted Asiago and grilled herbs filled my little kitchen, I knew I’d stumbled onto something special. It’s the dish that turned an ordinary Tuesday into a celebration, and it’s been my go-to for impressing guests (or just treating myself) ever since. It tastes like restaurant-level indulgence, but with all the heart and soul of a home-cooked meal.
Ingredients
- 20 ounces refrigerated five-cheese tortellini
- 1.5 pounds boneless, skinless chicken breasts
For the Grilled Chicken Marinade:
- 3 tablespoons olive oil
- 2 teaspoons Italian herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Asiago Alfredo Sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Asiago cheese
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and white pepper to taste
- Fresh parsley, chopped (for garnish)
I can’t stress enough how important a couple of these ingredients are. Don’t skip the fresh garlic for the sauce—the pre-minced stuff just doesn’t give the same aromatic punch. And for the love of all things cheesy, please buy a block of Asiago and Parmesan and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting into a perfectly smooth, silky sauce. I learned this the hard way with a grainy sauce one sad evening. The nutmeg might seem odd, but it’s my secret weapon—it adds a subtle, warm depth that cuts through the richness. Trust me, it makes a huge difference.(See the next page below to continue…)