Description
A rich and creamy Asiago tortelloni Alfredo paired with juicy grilled chicken breasts, this recipe combines tender pasta filled with Asiago cheese and a luxurious Alfredo sauce made from butter, heavy cream, garlic, and Parmesan. Garnished with fresh parsley, it’s the perfect comforting Italian-inspired meal ready in just 35 minutes.
Ingredients
Scale
For the Pasta and Sauce
- 250 grams Asiago tortelloni
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- Olive oil, for drizzling
- Salt, to season
- Freshly ground black pepper, to season
For Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and freshly ground black pepper. Drizzle olive oil over them to prevent sticking and enhance flavor. Preheat your grill and cook the chicken breasts for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the meat is cooked through.
- Cook the Tortelloni: Bring a large pot of salted water to a boil. Add the Asiago tortelloni and cook for 3-5 minutes if fresh, or 7-9 minutes if frozen, until tender but still firm to the bite. Drain the pasta and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to brown it. Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Toss Pasta in Sauce: Add the drained tortelloni into the skillet with the Alfredo sauce. Gently toss to evenly coat the pasta with the sauce. Heat through for an additional 1-2 minutes, allowing the flavors to meld.
- Serve: Slice the grilled chicken breasts into strips. Plate the Alfredo-coated tortelloni and top with the sliced grilled chicken. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute chicken breasts with grilled shrimp or sautéed mushrooms for a different protein or vegetarian option.
- If Asiago tortelloni is unavailable, cheese-filled tortellini or ravioli can be used as alternatives.
- For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure not to overcook the pasta; it should remain al dente for the best texture.
- Leftover sauce can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
