Ingredients
- Asiago Tortelloni: 20 oz
- Chicken breasts: 2, boneless and skinless
- Heavy cream: 1 1/2 cups
- Butter: 1/2 cup
- Asiago cheese: 1/2 cup, grated
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Grill the chicken breasts. Preheat grill to medium-high heat. Brush chicken with olive oil and season with salt and pepper. Grill for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes, then slice into strips.
- Step 2: Cook the tortelloni according to package directions. Drain and set aside.
- Step 3: Prepare the Alfredo sauce. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Step 5: Stir in the grated Asiago cheese until melted and smooth. Season with salt and pepper to taste.
- Step 6: Add the cooked tortelloni and grilled chicken to the Alfredo sauce. Toss to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce may thicken.
- For best results, reheat gently over low heat with a splash of milk or cream to restore the sauce's creamy consistency.
- Garnish with a sprinkle of fresh parsley and a grind of black pepper for an extra touch of elegance.
- Don't overcrowd the skillet when making the Alfredo; working in batches ensures the sauce cooks evenly and prevents it from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American