Tortellini Alfredo with Grilled Chicken Recipe

This recipe combines creamy Alfredo sauce with plump tortellini and flavorful grilled chicken for a satisfying and easy weeknight meal.


  • For the Chicken:
    • 2 boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon garlic powder
    • Salt and freshly ground black pepper
  • For the Alfredo Sauce:
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup grated Asiago cheese (optional)
    • Pinch of freshly grated nutmeg
    • Salt and freshly ground black pepper
  • For the Pasta:
    • 9 oz package fresh cheese tortellini
    • Fresh parsley, chopped (for garnish)


  1. Marinate the Chicken: In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions, typically 3-5 minutes, until al dente. Drain and set aside.
  3. Grill the Chicken: Preheat your grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Set aside to rest for a few minutes before slicing.
  4. Make the Alfredo Sauce: In a large skillet over medium heat, melt butter. Add garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Whisk in the heavy cream and bring to a simmer. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
  6. Remove from heat and gradually whisk in Parmesan cheese and Asiago cheese (if using) until melted and smooth. Season with nutmeg, salt, and pepper to taste.
  7. Assemble the Dish: Add cooked tortellini to the Alfredo sauce and toss to coat. Plate the pasta and top with sliced grilled chicken. Garnish with fresh parsley and serve immediately.

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