The Best Kind of Kitchen Magic
My grandkids call this my “fancy pasta.” I just call it easy. It feels like magic. You take a few simple things and turn them into a feast. Doesn’t that sound nice?
This dish matters because it brings everyone to the table. Good food should make you feel happy and cared for. It is a warm hug in a bowl. What meal makes you feel that cozy?
A Little Story About Grilling
I once grilled the chicken for this on a cold fall day. My husband stood by the grill, shivering. He said it was for a good cause. I still laugh at that.
The smell of herbed chicken on the grill is amazing. It makes the whole neighborhood hungry. That smoky flavor is worth the wait. Do you like the smell of food on the grill?
Making the Creamy Dream
Now for the Alfredo sauce. Do not be scared. It is just butter, milk, and cheese. You whisk it until it is smooth and perfect.
*Fun fact: The sauce is named after a man from Rome. His name was Alfredo. He made it famous. I love that a simple sauce has such a story.
Putting It All Together
You pour that creamy sauce over the tortellini. Then you add the crunchy topping. The breadcrumbs get all toasty in the oven. It is my favorite part.
This step matters because texture is important. You get soft pasta, creamy sauce, and a crispy top. Every bite is a little different. Which do you prefer, creamy or crunchy foods?
Your Turn at the Table
Finally, you lay the sliced grilled chicken on top. The fresh parsley makes it look so pretty. You made this! You should feel proud.
Now it is time to eat. I always say the best conversations happen around a full plate. Tell me, what is your favorite meal to share with your family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| refrigerated five cheese tortellini | 20 ounces | RANA brand suggested |
| olive oil | 3 tablespoons | for grilled chicken |
| Italian herb seasoning | 2 teaspoons | for grilled chicken |
| salt | 1 teaspoon | for grilled chicken |
| black pepper | ½ teaspoon | for grilled chicken |
| boneless skinless chicken breasts cutlets | 1½ to 2 pounds | 3 to 4 pieces |
| salted butter | 6 tablespoons | for Alfredo sauce |
| minced fresh garlic | 1 tablespoon | for Alfredo sauce |
| garlic powder | 1 teaspoon | for Alfredo sauce |
| all-purpose flour | 2 tablespoons | for Alfredo sauce |
| whole milk | 1½ cups | for Alfredo sauce |
| heavy cream | 1¼ cups | for Alfredo sauce |
| grated parmesan cheese | 1 cup | for Alfredo sauce |
| seasoned bread crumbs | 3 tablespoons | for topping |
| asiago cheese | 3 tablespoons | shredded, for topping |
| olive oil | 1 teaspoon | for topping |
| fresh chopped parsley | 2 tablespoons | for topping |
My Creamy Grilled Chicken Tortellini
This dish always reminds me of summer evenings. My grandkids would play outside while I cooked. The smell of grilling chicken would bring everyone running inside. It’s a happy, comforting meal. I love how the cheesy pasta bakes with a crispy top. Doesn’t that sound wonderful?
Let’s get our ingredients ready. I like using the five-cheese tortellini from the refrigerator section. It makes everything so easy. For the chicken, the thin cutlets cook up fast on the grill. This is a great recipe for a busy weeknight. It feels special without too much fuss.
- For the Pasta: 20 oz refrigerated five-cheese tortellini
- For the Chicken: 1.5 lbs thin chicken cutlets, 2 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper
- For the Alfredo Sauce: 4 tbsp butter, 3 cloves garlic (minced), 3 tbsp all-purpose flour, 1.5 cups milk, 1/2 cup heavy cream, 1 cup grated parmesan cheese
- For the Topping: 1/2 cup panko breadcrumbs, 1/4 cup grated asiago cheese, 1 tbsp olive oil, fresh parsley for garnish
Instructions
Step 1: First, heat your oven to 425°F. Go ahead and boil the tortellini. Just follow the time on the package. Then drain them and put them in your baking dish. I use my old trusty 9×13 pan. It has seen so many good meals.
Step 2: Now, let’s make the chicken. Mix the olive oil with the Italian herbs, salt, and pepper. Coat the chicken pieces in this yummy oil. Then grill them until they are cooked through. (A hard-learned tip: Let the chicken rest before you slice it. This keeps all the tasty juices inside!)
Step 3: Time for the Alfredo sauce! Melt the butter in a saucepan. Add all that wonderful garlic. The smell is just amazing. Whisk in the flour, then slowly pour in the milk and cream. Keep whisking so it stays smooth. Finally, stir in the parmesan cheese until it’s all melty.
Step 4: Pour that creamy sauce right over the tortellini. In a small bowl, mix the bread crumbs, asiago cheese, and a little oil. Sprinkle this over the top. It will get so golden and crispy in the oven. I still laugh at how my grandson calls it “the crunchy part.”
Step 5: Bake it for about 15 minutes. You’ll know it’s done when it’s bubbly. While it bakes, you can slice your grilled chicken. To serve, place the sliced chicken on top of the pasta. Finish with a sprinkle of fresh parsley for a pop of color. What’s your favorite “crunchy part” on a casserole? Share below!
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Category: Dinner
Three Fun Twists to Try
This recipe is like a good friend. It’s always happy to see you, but it’s also happy to change. You can make it new every time. Here are a few of my favorite ways to mix it up. I think you’ll like them too.
Sun-Dried Tomato & Spinach: Stir a handful of fresh spinach and some chopped sun-dried tomatoes into the sauce. It adds such a pretty color and a lovely tang.
Spicy Cajun Chicken: Use Cajun seasoning on your chicken instead of Italian herbs. It gives the whole dish a little kick that wakes up your taste buds.
Everything But the Chicken: For a vegetarian night, just skip the chicken. Add some sautéed mushrooms and zucchini right into the pasta bake. It’s just as satisfying.
Which one would you try first? Comment below!
Serving It Up Just Right
This pasta is a full meal by itself. But I always think a little something on the side makes it perfect. A simple, crisp green salad is my go-to. The freshness cuts through the rich, creamy sauce so nicely. Some garlic bread is never a bad idea either.
For drinks, a chilled glass of lemonade is wonderful. It’s so refreshing with the grilled chicken. For the grown-ups, a crisp glass of Pinot Grigio pairs beautifully. It’s light and doesn’t overpower the creamy Alfredo. Which would you choose tonight?
Keeping Your Creamy Grilled Chicken Tortellini Tasty
Let’s talk about keeping this delicious meal for later. You can store it in the fridge for up to three days. Just cover the baking dish tightly with foil. I love making a double batch for busy weeks.
You can also freeze it before baking. Assemble the whole dish in a freezer-safe pan. Wrap it well in plastic wrap and then foil. The first time I did this, I forgot to label it. We had a mystery dinner for a month!
To reheat, let it thaw in the fridge overnight. Then bake at 350°F until warm and bubbly. This matters because a good plan means a good meal anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes our sauce can get a little lumpy. Just keep whisking as you add the milk and cream. A small sieve can help strain out any stubborn bits. I remember when my first sauce looked like paste!
Your breadcrumb topping might not get crispy. Make sure your oven is fully preheated. Also, mix the crumbs well with the oil and cheese. This step matters because a crispy top makes the dish feel special.
Is your chicken dry? Do not cook it past 165°F. Let it rest for a few minutes before slicing. This lets the juices settle back in. Getting this right builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free tortellini and all-purpose flour.
Q: How far ahead can I prep it? A: Assemble it a day before. Keep it covered in your fridge.
Q: What if I don’t have heavy cream? A: You can use all whole milk. The sauce will be a bit lighter.
Q: Can I make a smaller portion? A: Absolutely. Just cut all the ingredients in half.
Q: Is the fresh parsley important? A: It adds a fresh, colorful finish. But you can skip it if needed. *Fun fact: Parsley can make a rich dish taste a little lighter.* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings joy to your table. It is a favorite in my home. I love hearing about your cooking adventures too.
Seeing your creations makes my day. Please share your photos with me. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Chloe Hartwell.
Creamy Grilled Chicken Tortellini: Irresistibly cheesy and crispy.
Description
Creamy Grilled Chicken Tortellini is the ultimate easy dinner! This rich, cheesy pasta recipe is a family-favorite meal ready in under 30 minutes.
Ingredients
=== Grilled Chicken ===
=== Alfredo Sauce (see link for our copycat sauce) ===
=== Topping ===
Instructions
- Preheat the oven to 425°F.
- Cook pasta according to package directions (boiled for 4 to 5 minutes), drain, and place them into the bottom of a 9×13 baking dish. Set aside.
- In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.
- Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.
- Grill your chicken breasts, at a high temperature of between 425 to 450°F on an outdoor gas grill, for 7 to 8 minutes per side or until the center reaches an internal temperature of 165°F.
- Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the Alfredo sauce.
- In a medium saucepan on medium heat, melt the butter. Add the minced garlic and the garlic powder. Whisk together to combine.
- Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.
- Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain. Allow the sauce to begin to boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken up.
- Add the grated parmesan cheese and whisk to incorporate it fully. Remove the Alfredo sauce from the heat.
- Pour the warm Alfredo sauce evenly over the tortellini pasta in the 9×13 baking dish.
- In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil. Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.
- Bake for 15 minutes or until bubbly and lightly browned.
- While your tortellini is baking, you can slice your grilled chicken once it has rested.
- Top your asiago tortellini Alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.
Leave a Reply