This delicious dish features tortelloni swirled in a creamy Asiago Alfredo sauce, topped with tender slices of juicy grilled chicken.
- 1 lb tortelloni (or tortellini, such as four cheese or chicken)
For Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp avocado or vegetable oil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
- ½ tsp red chili flakes
For Asiago Alfredo Sauce:
- 6 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream (or evaporated milk – see notes below)
- ¼ tsp black pepper
- ½ tsp kosher salt
- ½ cup grated Parmesan cheese
- ½ cup grated Asiago cheese
- Minced chives or parsley for garnish
1. Prepare the Chicken:
Coat the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Allow the chicken to rest at room temperature while you preheat a grill or grill pan over medium-high heat (about 5 minutes).
Oil the grill grates and cook the chicken, undisturbed, for 5 minutes until it releases easily. Flip and continue cooking until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it thinly against the grain.
2. Prepare the Tortelloni:
3. Make the Asiago Alfredo Sauce:
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Whisk in the cream, black pepper, and salt. Bring to a gentle simmer.
Remove the pan from the heat and whisk in the Parmesan and Asiago cheeses until smooth.
Keep the sauce covered and warm on a burner that's turned off.
4. Assemble the Dish:
Add the cooked tortelloni to the sauce and toss to coat. Taste and adjust seasoning with more salt if needed.
Divide the tortelloni among 6 plates and top each with sliced grilled chicken.
Garnish with minced chives or parsley.
Substitutions:
- Tortelloni Substitute: You can use tortellini instead of tortelloni, just adjust the cooking time as needed.
- Asiago Substitute: If you can't find Asiago cheese, use the same amount of Parmesan.
- Cream Substitute: Evaporated milk is a great alternative to heavy cream, giving a creamy texture without curdling. For a thicker sauce, add cornstarch or flour to thicken.
- Vegetarian Version: Skip the chicken for a meat-free meal.
- Additions: Consider adding spinach for some extra greens.
Pro Tips:
- Use a Meat Thermometer: To ensure perfectly cooked chicken, check the internal temperature with a meat thermometer. It should read 165°F (74°C).
- Pound the Chicken: If you have extra time, pound the chicken breasts to an even thickness for more consistent cooking.
- Let the Chicken Rest: After grilling, allow the chicken to rest for a few minutes before slicing. This helps retain its juiciness.