If you are craving a comforting yet sophisticated pasta dish that delivers creamy, cheesy goodness balanced with smoky, tender chicken, then this Tortellini Alfredo with Grilled Chicken Recipe is exactly what you need. It brings together pillowy cheese tortellini bathed in a luscious homemade Alfredo sauce, paired perfectly with juicy grilled chicken infused with fresh herbs and lemon. Every bite offers a delightful harmony of textures and flavors that will have you coming back for seconds—and maybe even thirds. Let me walk you through how simple ingredients turn into pure pasta perfection with this favorite dish of mine.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each one contributes to the overall taste, texture, or color, making this dish shine in the best possible way without overwhelming your pantry.
- Cheese Tortellini: The star pasta in this dish, offering a tender, cheesy center that soaks up the Alfredo sauce beautifully.
- Chicken Breast: Provides a lean, protein-packed component that grills up juicy with perfect seasoning.
- Extra-Virgin Olive Oil: Adds richness and helps in marinating the chicken for a flavorful grill.
- Fresh Lemon Juice: Gives a bright, zesty contrast to the creamy elements adding freshness.
- Italian Herb Seasoning: A blend of herbs that lends warm, savory notes to the chicken.
- Garlic Powder: Enhances the depth of flavor in the marinade with subtle garlic taste.
- Salt and Pepper: Brings out the natural flavors and balances the creamy sauce.
- Butter: Forms the rich base of the Alfredo sauce and adds a silky mouthfeel.
- Garlic Clove (minced): Fresh garlic infuses the sauce with inviting aroma and flavor.
- Heavy Cream: Creates that velvety sauce texture that clings lovingly to each tortellini.
- Shredded Parmesan Cheese: Melts into the sauce, delivering sharp, nutty richness.
- Fresh Italian Parsley: A bright herbal garnish that adds color and a fresh finish.
How to Make Tortellini Alfredo with Grilled Chicken Recipe
Step 1: Marinate the Chicken
Start by placing the chicken breasts in a large Ziploc bag or bowl. Pour in the extra-virgin olive oil, fresh lemon juice, Italian herb seasoning, garlic powder, salt, and pepper. Toss everything together so the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes to an hour. This step infuses the chicken with vibrant herbs and tangy citrus flavors, setting the foundation for juicy, flavorful grilled chicken that perfectly complements the pasta.
Step 2: Grill the Chicken
Preheat your grill to medium-high heat, making sure it’s hot enough to create those beautiful char marks. Place the marinated chicken breasts on the grill and cook them for approximately 6 to 8 minutes on each side. You want the chicken cooked through, so aim for an internal temperature of 165°F. Once grilled to perfection, transfer the chicken to a plate and let it rest briefly. Resting the chicken allows the juices to redistribute, ensuring every slice will be moist and tender. Then slice the chicken thinly against the grain for the best texture.
Step 3: Prepare the Alfredo Sauce
In a large skillet or pan, melt the butter over medium heat. Add the freshly minced garlic and sauté for a minute or two until fragrant—this quick step releases aromatic oils that elevate the sauce. Pour in the heavy cream and let it gently simmer for 5 to 8 minutes, giving it time to slightly reduce and thicken. Gradually whisk in the shredded Parmesan cheese, adding it bit by bit until you achieve a smooth, creamy consistency. If the sauce feels too thick, add a splash of reserved pasta water to thin it out while maintaining richness.
Step 4: Cook the Tortellini
Meanwhile, bring a large pot of salted water to a boil—generously salting the water is key to infusing the pasta with flavor from the start. Cook the refrigerated cheese tortellini according to package directions, usually about 3 to 5 minutes, until tender but still with a slight bite. Drain the tortellini well, saving a little pasta water for the sauce if needed.
Step 5: Combine and Serve
Toss the hot cooked tortellini with the creamy Alfredo sauce, making sure each piece is well coated and glossy. Plate the tortellini and top generously with the thinly sliced grilled chicken. Finish by seasoning with freshly cracked black pepper and sprinkling vibrant minced Italian parsley over the dish for that fresh herbal note and eye-catching color.
How to Serve Tortellini Alfredo with Grilled Chicken Recipe
Garnishes
Fresh Italian parsley isn’t just for looks—its bright, slightly peppery flavor cleanses the palate and contrasts beautifully with the rich sauce. You can also add a light dusting of extra Parmesan on top or a sprinkle of red pepper flakes if you like a mild kick. A twist of lemon zest over the finished dish can add a surprising pop of brightness as well.
Side Dishes
This dish stands out as a fulfilling main course, but pairing it with crisp, refreshing sides makes the meal even more inviting. Consider serving a simple mixed green salad with a tangy vinaigrette to balance the creaminess or some roasted vegetables like asparagus or broccoli for added texture and color. Garlic bread or crusty baguette slices are perfect for soaking up every last bit of sauce.
Creative Ways to Present
For a stunning presentation, serve this Tortellini Alfredo with Grilled Chicken Recipe in shallow bowls, arranging the chicken strips fanned out atop the tortellini. Drizzle a little extra olive oil or melted butter on top and garnish with whole parsley leaves. For an elegant touch, add microgreens or edible flowers to enhance the plating, turning this cozy dish into a dinner party showstopper.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator promptly. The Tortellini Alfredo with Grilled Chicken Recipe should stay fresh for up to 3 days. Keep the sauce and chicken combined with the pasta to prevent drying out. Before covering, sprinkle a little Parmesan on top to keep the flavors locked in.
Freezing
While it’s best enjoyed fresh, you can freeze leftovers for up to 2 months. Place the pasta and chicken in a freezer-safe container, making sure the sauce is thorough and covers the tortellini completely to protect it from freezer burn. Thaw overnight in the refrigerator for the best texture upon reheating.
Reheating
When you’re ready to enjoy leftovers, gently reheat the dish in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened too much. Avoid excessive heat to keep the Alfredo sauce smooth and prevent the chicken from drying out. Alternatively, microwave in short intervals, stirring frequently for even warmth.
FAQs
Can I use frozen tortellini for this Tortellini Alfredo with Grilled Chicken Recipe?
Absolutely! Frozen tortellini works just as well—just adjust the cooking time slightly according to the package instructions. Fresh refrigerated tortellini tends to cook quicker, but frozen offers the convenience of longer storage without sacrificing taste.
What can I substitute for heavy cream in the Alfredo sauce?
If you want a lighter version, try using half-and-half or whole milk with a bit more butter to maintain richness. Keep in mind the sauce will be less thick and creamy than with heavy cream, but still delicious. For dairy-free options, coconut cream can work but will add a subtle coconut flavor.
How do I know when the grilled chicken is perfectly cooked?
The most reliable way is to use a meat thermometer—165°F is the safe internal temperature for chicken breast. If you don’t have one, slice into the center to check that the meat is opaque and juices run clear, rather than pink.
Can this recipe be made vegetarian?
Sure! Simply omit the chicken and double up on the cheese tortellini or add grilled veggies like mushrooms or zucchini for a hearty, vegetarian-friendly twist that keeps the creamy Alfredo spirit alive.
Is it okay to prepare the sauce ahead of time?
You can prepare the Alfredo sauce a few hours in advance and keep it covered in the refrigerator. Reheat gently on low heat with a splash of cream or milk before tossing with freshly cooked tortellini and grilled chicken for best results.
Final Thoughts
This Tortellini Alfredo with Grilled Chicken Recipe is a true crowd-pleaser that effortlessly combines luxurious creaminess with grilled char and bright herbaceous notes. The fact that it only takes about 20 minutes of active prep makes it a perfect weeknight dinner or elegant weekend treat. I hope you enjoy making it as much as I love sharing it with friends and family. Once you try this recipe, it’s bound to earn a special place in your dinner rotation!
Print
Tortellini Alfredo with Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
This Tortellini Alfredo with Grilled Chicken recipe combines tender cheese tortellini with a rich, creamy homemade Alfredo sauce and perfectly grilled chicken breasts. Marinated with olive oil, lemon, and Italian herbs, the chicken is juicy and flavorful, complementing the cheesy, garlicky pasta for a satisfying family-friendly meal prepared in just about 20 minutes of active cooking time.
Ingredients
Grilled Chicken Marinade
- 1 1/2 to 2 lbs. Chicken Breast
- 1/3 cup Extra-Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 2 teaspoons Italian Herb Seasoning
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
Alfredo Sauce
- 6 Tablespoons Butter
- 1 Garlic Clove, minced
- 1 1/2 cups Heavy Cream
- 1 1/4 cups Shredded Parmesan Cheese
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Pasta
- 20-ounce package Cheese Tortellini (refrigerated)
- Salt (for pasta water)
Garnish
- Fresh Italian Parsley, minced
Instructions
- Marinate the Chicken: Place the chicken breasts in a large Ziploc bag or bowl and add the marinade ingredients (extra-virgin olive oil, fresh lemon juice, Italian herb seasoning, garlic powder, salt, and pepper). Toss well to coat all the chicken pieces and refrigerate for at least 30 minutes up to 1 hour to infuse flavor.
- Grill the Chicken: Preheat the grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6 to 8 minutes per side until fully cooked and nicely charred with grill marks. Ensure the internal temperature reaches 165°F for safety. Remove the chicken from the grill and allow it to rest for a few minutes to retain juices.
- Slice the Chicken: Once rested, slice the grilled chicken against the grain into thin strips for tenderness and easy serving.
- Prepare the Alfredo Sauce: In a large skillet or pan, melt the butter over medium heat, then add the minced garlic and sauté for 1 to 2 minutes until aromatic. Pour in the heavy cream and let it reduce over medium heat for 5 to 8 minutes, stirring occasionally to prevent scorching.
- Add Parmesan Cheese and Seasoning: Gradually whisk in the shredded Parmesan cheese until smooth and melted. Season the sauce with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency.
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions (usually 3-5 minutes) until al dente. Drain the tortellini, reserving some pasta water for the sauce.
- Toss Tortellini with Alfredo Sauce: Combine the cooked tortellini with the warm Alfredo sauce in the skillet or large bowl, tossing to coat evenly.
- Serve: Plate the tortellini Alfredo, top with the sliced grilled chicken strips, season with freshly cracked black pepper to taste, and garnish with minced fresh Italian parsley for brightness and color.
Notes
- For best flavor, marinate the chicken for the full hour if time allows.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Reserve pasta water to thin out sauce as needed; it’s starchy and helps bind the sauce to pasta.
- Letting the chicken rest after grilling ensures juicy, tender meat.
- This recipe can be doubled easily for larger gatherings.
- Leftover grilled chicken can be stored separately and reheated gently before serving.
