Asiago Tortelloni Alfredo with Grilled Chicken Recipe

Rating 5.0
| 2
Perk up any palette with this asiago tortelloni alfredo with grilled chicken. Beautifully handmade, cheese-filled tortelloni are topped with succulent grilled chicken. "Mangia!" just became your new normal.
Utensils Dinner
Globe Italian
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.


For the Pasta Dough
3/4 cup(s)
00 or all-purpose flour, plus more for dusting
1/4 cup(s)
semolina flour
1/2 tsp
egg yolk
1 tsp
olive oil
1 tblsp
water, plus more if needed
For the Tortelloni Filling
4 oz
cream cheese, mascarpone or ricotta
3 oz
shredded Asiago cheese
3 oz
shredded mozzarella cheese
salt, to taste
1/2 tsp
garlic powder
2 tsp
Italian seasoning
For the Grilled Chicken
16 oz
boneless, skinless chicken breast
1/4 cup(s)
olive oil
lemons, zested and juiced
1 tsp
pinch chili flakes
For the Alfredo Sauce
1 tblsp
olive oil
garlic cloves, minced
1/2 cup(s)
1 1/2 cup(s)
heavy cream
1/2 tsp
1/2 tsp
Italian seasoning
pinch nutmeg
1/2 tsp
lemon zest
1 cup(s)
grated Parmesan cheese
1 cup(s)
grated Asiago cheese

Directions 27 steps | 75 Minutes

Step 1

Make the pasta dough. In a large bowl, whisk together the flour, semolina and salt.

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Step 2

In a small bowl, whisk together the egg, egg yolk, and olive oil. Whisk in the water.

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Step 3

Make a well in the center of the flour mixture and add the egg mixture.

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Step 4

Use a fork to gradually blend the flour mixture into the egg mixture until you have a shaggy dough.

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Step 5

Dust a clean surface with flour. Dump the dough out onto your workstation and knead the dough until is smooth and springs back to the touch. Cover and let rest for 15-30 minutes.

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Step 6

While your dough rests, make the cheese filling. In a small bowl, beat the cream cheese, mascarpone or ricotta until softened and smooth. Fold in the Asiago and mozzarella cheese.

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Step 7

Add the garlic powder and Italian seasoning. Stir to combine and set aside.

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Step 8

Roll out the pasta dough. Sprinkle the work surface with a small amount of flour. Divide the pasta in half. Keep the portion of the unused dough covered to prevent it from drying out. Roll the pasta into ⅛-inch sheets using a pasta machine or rolling pin.

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Step 9

Cut the sheets of pasta into 2½-3 inch rounds using a cookie cutter, jar or wide-rimmed glass.

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Step 10

Lay the pasta rounds on a parchment-lined sheet tray. Cover the tray with a clean towel to prevent them from drying out. 

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Step 11

Form tortelloni. Place one heaping teaspoon of the cheese filling into the center of each pasta round. 

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Step 12

Fold the pasta round in half to create a semi-circle and press around the filling to seal. if the dough is dry, you can use very lightly wetted fingertips to seal the pasta. 

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Step 13

Bend the tortelloni around your finger with one corner slightly overlapping the other and press to seal. The tortelloni will look like a crown.

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Step 14

Transfer to a large rimmed baking sheet lined with a clean kitchen towel. Arrange the tortelloni in a single layer without overlapping and cover with another clean towel.

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Step 15

Prepare the chicken breast. Butterfly the chicken breast by slicing each breast lengthwise, being sure not to slice all the way through. 

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Step 16

Open the chicken like a book and pound with your fist or a meat mallet until they are ½-inch thick.

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Step 17

Drizzle each side with olive oil, and the juice of the lemons (reserve the lemon zest for sauce). Sprinkle the salt and chili flakes evenly over the chicken breast.

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Step 18

Preheat your grill to high and allow it to warm for at least 10 minutes. While your grill heats, prepare the ingredients for the alfredo sauce and bring 8 cups of salted water to a boil for the pasta. (See notes 1.)

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Step 19

Place chicken on the grill, directly over high heat, cooking for 3 minutes with the lid closed. Flip the chicken and grill for ab additional 2-4 minutes. The chicken is done when the internal temperature is at least 165°F. Remove chicken from grill and keep warm while it rests.

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Step 20

Make the alfredo sauce. In a large saute pan, heat the olive oil. Add the garlic and sauté until caramelized, about 2 minutes.

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Step 21

Add the butter and heavy cream. Bring the mixture to a simmer. Simmer for 2-5 minutes, until it slightly thickens. Whisk in the Italian seasoning, nutmeg, lemon zest and salt. 

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Step 22

Whisk in the Parmesan and Asiago cheese. Remove the pot from heat and stir until the cheese has melted. Keep warm.

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Step 23

Cook the pasta. Bring your salted pot of water back to a boil. Cook pasta for 4-6 minutes until al dente. Usually, the tortelloni will float to the surface when finished. Fresh pasta cooks much faster than dry pasta. Drain the pasta and add to the sauce. Do not overcook the pasta.

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Step 24

Assemble the asiago tortelloni alfredo with grilled chicken. Slice the grilled chicken against the grain.

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Step 25

Toss the pasta in the alfredo sauce and place on a warm plate.

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Step 26

Top the pasta with the sliced chicken and drizzle with additional alfredo sauce.

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Step 27

Garnish with more grated cheese, as desired. Enjoy!

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  1. If you don't have a grill, you can use a very hot cast iron pan to cook your chicken.

Nutrition Per Serving
View All
119.1 g
74.2 g
36.9 g


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Carmela G.


08 Jul 2022

A recipe that is worth your time. Easy to make and a must try for cheese - lovers.

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Sam N.


06 Jul 2022

What a wonderful recipe! It's easy to replicate at home and you won't need any special equipment (e.g. no pasta machine needed to replicate it).

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