Asiago Tortellini Alfredo with Grilled Chicken


For the Tortellini:

20 ounces refrigerated five-cheese tortellini, cooked according to package directions and drained
For the Grilled Chicken:

3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
½ teaspoon black pepper
1 to 2 pounds boneless skinless chicken breasts cutlets (3 to 4 pieces)
For the Alfredo Sauce:

6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 ½ cups heavy cream
1 cup grated parmesan cheese
For the Topping:

3 tablespoons seasoned bread crumbs
3 tablespoons asiago cheese, shredded
1 teaspoon olive oil
2 tablespoons fresh chopped parsley

Prep Oven: Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish. Set aside.

Season Chicken: In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat chicken breasts in the mixture.
Grill Chicken: Grill chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side or until internal temperature reaches 165°F. Allow to rest, then slice.

Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and garlic powder, stirring until fragrant. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated parmesan cheese.

Assemble: Pour Alfredo sauce evenly over tortellini. In a bowl, mix bread crumbs, asiago cheese, and olive oil; sprinkle over the sauce.

Bake: Place in the oven for 15 minutes or until bubbly and lightly browned.

Serve: Top with sliced grilled chicken and garnish with fresh parsley.

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