Asiago Tortellini Alfredo with Grilled Chicken
Enjoy a delicious and creamy Asiago Tortellini Alfredo with Grilled Chicken. This recipe combines savory grilled chicken with a rich Alfredo sauce over five-cheese tortellini, topped with seasoned breadcrumbs and Asiago cheese. Perfect for family dinners or special occasions.
Ingredients
- 20 oz refrigerated five-cheese tortellini, cooked according to package directions and drained
- 3 tbsp olive oil
- 2 tsp Italian herb seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 lb boneless skinless chicken breast cutlets (3-4 pieces)
- 6 tbsp salted butter
- 1 tbsp minced fresh garlic
- 1 tsp garlic powder
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp seasoned breadcrumbs
- 3 tbsp asiago cheese, shredded
- 1 tsp olive oil
- 2 tbsp fresh chopped parsley
Directions
- 1
Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish. Set aside.
- 2
In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat the chicken breasts in this mixture.
- 3
Grill chicken over medium-high heat (425-450°F) for 7-8 minutes per side or until the internal temperature reaches 165°F. Allow to rest, then slice.
- 4
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 while whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated Parmesan cheese.
- 5
Pour Alfredo sauce evenly over the tortellini. In a bowl, mix breadcrumbs, asiago cheese, and olive oil. Sprinkle this mixture over the sauce.
- 6
Place the baking dish in the oven for 15 minutes or until bubbly and lightly browned.
- 7
Top with sliced grilled chicken and garnish with fresh parsley.