🍝 Asiago Tortellini Alfredo with Grilled Chicken
👩🍳 Serves: 4
🧾 Ingredients
For the pasta:
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1 (20 oz) package refrigerated cheese tortellini (or frozen, cooked according to package)
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Salt for boiling water
For the Alfredo sauce:
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 cup heavy cream
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¾ cup freshly grated Asiago cheese (plus more for garnish)
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½ cup grated Parmesan cheese
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Salt & black pepper, to taste
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Optional: pinch of nutmeg
For the grilled chicken:
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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½ tsp Italian seasoning
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Salt & pepper to taste
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Optional: squeeze of lemon juice before serving
🔪 Instructions
1. Grill the chicken:
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Preheat grill or grill pan to medium-high.
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Pound chicken breasts to even thickness.
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Drizzle with olive oil, then season with salt, pepper, and Italian seasoning.
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Grill for 4–6 minutes per side, or until internal temp is 165°F (74°C).
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Let rest for 5 minutes, then slice into strips.
2. Cook the tortellini:
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Bring a large pot of salted water to a boil.
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Cook tortellini according to package instructions (usually 3–5 minutes if fresh/refrigerated).
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Drain and set aside. Reserve ¼ cup pasta water just in case.
3. Make the Alfredo sauce:
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In a large skillet, melt butter over medium heat.
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Add garlic and sauté for about 1 minute until fragrant (don’t brown it).
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Pour in cream and bring to a gentle simmer.
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Stir in Asiago and Parmesan cheeses; whisk until smooth and melted.
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Season with salt, pepper, and a pinch of nutmeg (if using).
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If sauce is too thick, thin it with a bit of reserved pasta water.
4. Combine & serve:
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Add cooked tortellini to the sauce and toss to coat evenly.
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Plate the pasta and top with sliced grilled chicken.
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Garnish with extra Asiago, black pepper, and chopped parsley or basil if desired.
🥗 Serving Ideas
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Side of garlic bread or roasted veggies
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Pair with a crisp Caesar salad or arugula salad