Indulge in the creamy decadence of Asiago Tortellini Alfredo with Grilled Chicken, a rich blend of cheese-filled pasta, savory grilled chicken, and a luscious Alfredo sauce that’s sure to satisfy.
Author:Munch Twist
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Lunch
Method:No bake
Cuisine:American
Ingredients
Scale
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
Instructions
Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9×13-inch baking dish. Set aside.
In a small bowl, combine olive oil, Italian seasoning, salt, and black pepper. Coat chicken breasts with this mixture. Grill over medium-high heat for 7 to 8 minutes per side until fully cooked. Allow chicken to rest, then slice.
In a saucepan over medium heat, melt butter. Add minced garlic and garlic powder, sautéing until fragrant. Sprinkle in flour, whisking until smooth. Gradually pour in milk and cream, whisking continuously. Bring to a boil, then reduce heat and simmer until thickened. Remove from heat and stir in grated parmesan cheese until melted and smooth.
Pour the prepared Alfredo sauce evenly over the cooked tortellini in the baking dish. In a bowl, combine bread crumbs, asiago cheese, and olive oil. Sprinkle this mixture over the Alfredo sauce.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Remove from oven and garnish with fresh chopped parsley before serving.