Asiago Tortelloni Alfredo with Grilled Chicken


Copycat asiago tortellini alfredo is an easy but delicious restaurant-quality dish made right in the comfort of your own kitchen.


  • Grill pan or grill
  • Cutting board
  • Paper towels
  • internal meat thermometer
  • Plate
  • Small saucepan
  • whisk
  • Large pot
  • colander
  • 9×13 baking dish
  • Silicone spatula
  • Broiler


For the Grilled Chicken

  • 1 pound boneless, skinless chicken cutlets (see Notes)
  • 2 tablespoons olive oil
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 1 teaspoon Italian seasoning

For the Tortelloni Alfredo

  • ¼ cup butter
  • 3 cloves garlic (minced)
  • 1 ½ cups heavy cream (at or close to room temperature)
  • 1 cup freshly grated parmesan cheese (at room temperature, see Notes)
  • ½ cup freshly grated asiago cheese (at room temperature, see Notes)
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon freshly cracked black pepper (more or less to taste)
  • water
  • 1 pound cheese tortelloni (see Notes)
  • ¼ cup panko breadcrumbs
  • chopped fresh parsley (for serving)


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