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Chicken and Prosciutto Tortelloni Gratinato

Rated as 4 out of 5 Stars

"Tender asparagus and pesto with sun dried tomatoes add a sophisticated flair to this simple one-dish meal. Created by Chef Michael Chiarello."
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45 m servings 725 cals
Original recipe yields 4 servings


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  1. Preheat oven to 425 degrees F. Grease 2-quart baking dish.
  2. Boil 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.
  3. Combine pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.
  4. Bake for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.

Nutrition Facts

Per Serving: 725 calories; 36.2 g fat; 68 g carbohydrates; 28.6 g protein; 99 mg cholesterol; 3080 mg sodium. Full nutrition


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Yummy... I left out the bread crumbs an added more cheese on top an left out asparagas an added more sauce very good

It was easy to make, but I thought it was bland and missing something. I made it for a dinner party and my guests claimed to like it, but I thought it was a bit boring.