Asiago Tortellini Alfredo with Grilled Chicken

Asiago Tortellini Alfredo with Grilled Chicken

from spaceshipsandlaserbeams.com
45 min
6 servings

The whole family is going to gobble up this creamy asiago tortellini Alfredo with grilled chicken when you add it to your dinner rotation.

Ingredients

  • 20 ounces efrigerated five cheese tortellini ((I used RANA brand))
  • 3 tablespoons olive oil
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ to 2 pounds boneless skinless chicken breasts cutlets, (3 to 4 pieces)
  • 6 tablespoons salted butter
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 1¼ cups heavy cream
  • 1 cup grated parmesan cheese
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons asiago cheese, (shredded)
  • 1 teaspoon olive oil
  • 2 tablespoons fresh chopped parsley

Directions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Cook pasta according to package directions (boiled for 4 to 5 minutes), drain, and place them into the bottom of a 9x13 baking dish. Set aside.

  3. 3

    In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper.

  4. 4

    Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil.

  5. 5

    Grill your chicken breasts, at a high temperature of between 425 to 450°F on an outdoor gas grill, for 7 to 8 minutes per side or until the center reaches an internal temperature of 165°F.

  6. 6

    Remove the chicken from the grill and allow it to rest, covered with a piece of aluminum foil, while you prepare the Alfredo sauce.

  7. 7

    In a medium saucepan on medium heat, melt the butter. Add the minced garlic and the garlic powder. Whisk together to combine.

  8. 8

    Sprinkle the flour over the melted butter and whisk until all the flour has been absorbed by the butter.

  9. 9

    Slowly pour the whole milk and heavy cream into the saucepan while whisking constantly. You do not want any lumps of flour to remain. Allow the sauce to begin to boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken up.

  10. 10

    Add the grated parmesan cheese and whisk to incorporate it fully. Remove the Alfredo sauce from the heat.

  11. 11

    Pour the warm Alfredo sauce evenly over the tortellini pasta in the 9x13 baking dish.

  12. 12

    In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and olive oil. Sprinkle over the top of the sauce and tortellini to create a thin breadcrumb crust.

  13. 13

    Bake for 15 minutes or until bubbly and lightly browned.

  14. 14

    While your tortellini is baking, you can slice your grilled chicken once it has rested.

  15. 15

    Top your asiago tortellini Alfredo pasta dish with the sliced grilled chicken and a garnish of chopped fresh parsley.