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Creamy Asiago Tortelloni Alfredo with Grilled Chicken

A rich and creamy pasta dish with tortelloni, grilled chicken, and a delectable Asiago Alfredo sauce, perfect for comforting family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb tortelloni or tortellini Four cheese or chicken varieties recommended.
  • 4 pieces boneless skinless chicken breasts Use high-quality, organic chicken for best flavor.
  • 2 tbsp avocado or vegetable oil For cooking the chicken.
  • 1 tsp kosher salt For seasoning the chicken.
  • 1/4 tsp freshly-ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp red chili flakes For a hint of heat.
  • 6 tbsp butter Foundation of the Alfredo sauce.
  • 1 clove garlic, minced
  • 1 cup heavy cream or evaporated milk Heavy cream gives a dreamy texture.
  • 1/4 tsp more 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 the Chicken
  1. Preheat your grill or a large skillet over medium-high heat.
  2. Season the chicken breasts with kosher salt, black pepper, and garlic powder.
  3. Drizzle with oil, then grill or pan-sear for 6-7 minutes on each side until cooked through (internal temperature should be 165°F).
  4. Allow to rest for 5 minutes, then slice into strips.
Prepare the Tortelloni
  1. In a large pot of salted boiling water, cook the tortelloni according to package instructions until al dente.
  2. Drain and set aside, reserving about 1/2 cup of pasta water.
Make the Asiago Alfredo Sauce
  1. In a large saucepan over medium heat, melt the butter.
  2. Add minced garlic and sauté until fragrant (about 1 minute), being careful not to burn it.
  3. Pour in the heavy cream, followed by the remaining salt and black pepper. Stir continuously and bring to a gentle simmer.
  4. Whisk in the parmesan and Asiago cheese until completely melted and smooth. Adjust with reserved pasta water if necessary.
  5. Taste and adapt it to your preference.
To Assemble
  1. Add the cooked tortelloni to the sauce, tossing gently to coat.
  2. Plate the creamy tortelloni and arrange the sliced grilled chicken on top.
  3. Garnish with chopped chives or parsley.
  4. Serve immediately and savor every bite.

Notes

For a velvety finish, blend the sauce with an immersion blender. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make-ahead: Prep the chicken, sauce, and tortelloni a day in advance and refrigerate.