Asiago Tortellini Alfredo with Grilled Chicken

Indulge in the rich and creamy flavors of this delicious Italian-inspired dish. Tender cheese-stuffed tortellini are smothered in a velvety Alfredo sauce and topped with savory grilled chicken. The perfect comfort food to satisfy your cravings!
– 20 ounces refrigerated five-cheese tortellini, cooked according to package directions and drained
– 3 tablespoons olive oil
– 2 teaspoons Italian herb seasoning
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 to 2 pounds boneless skinless chicken breasts cutlets
– 6 tablespoons salted butter
– 1 tablespoon minced fresh garlic
– 1 teaspoon garlic powder
– 2 tablespoons all-purpose flour
– 1 ½ cups whole milk
– 1 ½ cups heavy cream
– 1 cup grated parmesan cheese
– 3 tablespoons seasoned bread crumbs
– 3 tablespoons asiago cheese, shredded
– 1 teaspoon olive oil
– 2 tablespoons fresh chopped parsley
1. Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish.
2. Mix olive oil, Italian seasoning, salt, and pepper in a bowl. Coat chicken breasts in the mixture.
3. Grill chicken over medium-high heat for 7 to 8 minutes per side or until cooked through. Let it rest, then slice.
4. In a saucepan, melt butter over medium heat. Add garlic and garlic powder, then whisk in flour.
Gradually add milk and cream, whisk until thickened.
Stir in parmesan cheese.
5. Pour Alfredo sauce over tortellini in the baking dish. Combine bread crumbs, asiago cheese, and olive oil; sprinkle over the sauce.
6. Bake for 15 minutes or until bubbly and lightly browned.
7. Top with sliced grilled chicken and garnish with parsley.
Prep Time: 20 minutes | Cook Time: 35 minutes |
Total Time: 55 minutes | Servings: 6 | Calories: 1082 per serving

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