Asiago Tortellini Alfredo Grilled Chicken (Printable View)

Cheese tortellini in creamy Alfredo, Asiago crumbs, and juicy grilled chicken, finished with herbs.

# Ingredient List:

→ Pasta

01 - 1 package refrigerated five cheese tortellini

→ Proteins

02 - 2 boneless skinless chicken breast cutlets

→ Oils and Fats

03 - 2 tablespoons olive oil, divided
04 - 4 tablespoons butter

→ Dairy

05 - 1 cup whole milk
06 - 1 cup heavy cream
07 - 1 cup Parmesan cheese, grated
08 - 1/2 cup Asiago cheese, grated

→ Seasonings

09 - 1 teaspoon Italian herb seasoning
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1/2 teaspoon garlic powder

→ Fresh Produce

13 - 2 cloves garlic, minced
14 - 2 tablespoons fresh parsley, chopped

→ Baking and Pantry

15 - 2 tablespoons all-purpose flour
16 - 1/2 cup seasoned bread crumbs

# Preparation Steps:

01 - Preheat oven to 425°F. Cook tortellini according to package instructions, drain thoroughly, and distribute evenly in a 9×13-inch baking dish.
02 - In a small bowl, combine 1 tablespoon olive oil, Italian herb seasoning, salt, and pepper. Toss chicken breast cutlets in the mixture until fully coated.
03 - Grill the chicken over high heat (425–450°F) for 7 to 8 minutes per side, or until the internal temperature reaches 165°F. Allow chicken to rest for several minutes before slicing.
04 - In a saucepan over medium heat, melt butter. Add minced garlic and garlic powder, sautéing briefly until aromatic. Sprinkle in flour and whisk to form a smooth roux. Gradually whisk in whole milk and heavy cream, cooking until the mixture reaches a gentle boil. Reduce heat and simmer 2 to 3 minutes until thickened. Stir in grated Parmesan cheese until melted and the sauce is smooth.
05 - Pour Alfredo sauce evenly over the cooked tortellini in the baking dish.
06 - In a clean small bowl, mix seasoned bread crumbs, grated Asiago cheese, and the remaining 1 tablespoon olive oil. Sprinkle the mixture evenly over the sauced tortellini.
07 - Bake the assembled tortellini uncovered for 15 minutes, or until bubbling and lightly golden on top.
08 - Slice the grilled chicken and arrange over the baked tortellini. Garnish with chopped fresh parsley before serving.

# Supplementary Details:

01 - Allow chicken to rest after grilling to retain juices before slicing.
02 - For even browning, ensure the breadcrumb topping is distributed uniformly.

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