Ingredients
Scale
- Asiago Cheese Tortelloni 20 oz package
- Chicken Breast 2 large
- Heavy Cream 1 1/2 cups
- Butter 1/4 cup
- Asiago Cheese, grated 1/2 cup, plus more for garnish
- Garlic 2 cloves, minced
- Olive Oil 2 tablespoons
- Salt and Pepper to taste
Instructions
- Step 1: Prepare the chicken. Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
- Step 2: Cook the tortelloni according to package directions. Drain, reserving about 1/2 cup of pasta water.
- Step 3: While tortelloni is cooking, prepare the Alfredo sauce. In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant, but not browned.
- Step 4: Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and stir in the grated Asiago cheese. Continue stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 5: Add the drained tortelloni to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Add the grilled chicken strips to the tortelloni Alfredo and toss to combine. Serve immediately, garnished with extra grated Asiago cheese.
Notes
- Store leftover Alfredo tortelloni in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- For an extra touch of freshness, sprinkle chopped parsley or basil over each serving.
- Don't overcook the garlic; browned garlic will make the Alfredo sauce taste bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American