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Asiago Tortelloni Alfredo with Grilled Chicken

This comforting Italian-American dish combines rich flavors and textures, featuring cheesy tortelloni in a creamy Alfredo sauce with grilled chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Tortelloni and Chicken
  • 1 lb tortelloni or tortellini (like Four Cheese or Chicken)
  • 4 pieces boneless skinless chicken breasts
  • 2 tbsp avocado or vegetable oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly-ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp red chili flakes
For the Alfredo Sauce
  • 6 tbsp butter
  • 1 clove garlic, minced
  • 1 cup heavy cream (use evaporated milk for a lighter option)
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Asiago cheese
  • Minced chives or parsley for serving

Method
 

Prepare Chicken
  1. Rub the chicken breasts with 1 tablespoon of avocado oil, kosher salt, freshly-ground black pepper, garlic powder, and red chili flakes.
  2. In a hot skillet or grill pan over medium-high heat, sear the chicken for 6-7 minutes per side until cooked through and juices run clear.
  3. Remove and let rest for 5 minutes before slicing.
Prepare Tortelloni
  1. In a large pot of salted boiling water, cook the tortelloni according to package instructions (usually about 3-4 minutes for fresh varieties).
  2. Drain and set aside, reserving about 1/2 cup of pasta water.
Make Asiago Alfredo Sauce
  1. In the same pot, melt the butter over medium heat. Add the minced garlic, cooking until fragrant (30 seconds).
  2. Gradually pour in the heavy cream, whisking constantly. Allow the mixture to simmer for 3-4 minutes until it thickens slightly.
  3. Stir in the Parmesan and Asiago until melted and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
To Assemble
  1. Add the cooked tortelloni and sliced grilled chicken to the sauce, stirring gently to coat.
  2. Plate your dish and finish with minced chives or parsley for a fresh touch!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place in a freezer-safe container for up to 2 months. You can make the Alfredo sauce in advance and reheat it gently on the stove.