Asiago Tortelloni Alfredo Chicken (Print Version)

Creamy Alfredo coats tortelloni and grilled chicken, enriched with asiago, parmesan, and fresh herbs.

# Ingredients:

→ Grilled Chicken

01 - 1 pound boneless, skinless chicken breasts or cutlets
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 1 teaspoon Italian seasoning

→ Alfredo Sauce & Pasta

06 - 4 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 1/2 cups heavy cream, at room temperature
09 - 1 cup Parmesan cheese, freshly grated and at room temperature
10 - 1/2 cup Asiago cheese, freshly grated and at room temperature
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 1 pound cheese tortellini or tortelloni, cooked per package directions

→ Optional Topping

14 - 1/4 cup panko breadcrumbs
15 - 1/2 cup mozzarella cheese, shredded
16 - Fresh parsley, chopped, for garnish

# Steps:

01 - If necessary, pound the chicken breasts to achieve even thickness. Coat the chicken with olive oil, salt, black pepper, and Italian seasoning.
02 - Preheat a skillet or grill pan over medium-high heat. Sear the chicken for 4 to 5 minutes per side, or until golden and the internal temperature reaches 165 °F. Allow chicken to rest briefly, then slice thinly.
03 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté until aromatic, about 1 minute. Pour in heavy cream and warm gently to a simmer, avoiding a boil. Remove from heat and whisk in grated Parmesan and Asiago cheeses until smooth. Adjust salt and pepper to taste.
04 - Boil tortellini or tortelloni in salted water according to package instructions until al dente. Drain well and return pasta to the pot. Pour Alfredo sauce over pasta and toss to evenly coat.
05 - Preheat broiler. Transfer pasta mixture to a baking dish, reserving some sauce. Arrange sliced chicken over pasta. Top with shredded mozzarella and panko breadcrumbs. Broil for 2 to 4 minutes, or until cheese melts and breadcrumbs are golden.
06 - Garnish with chopped fresh parsley. Serve hot, complemented by the reserved Alfredo sauce or a freshly prepared side salad.

# Notes:

01 - Bring cream and cheeses to room temperature for a silkier sauce and smoother melting.

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