Asiago Tortellini Alfredo with Grilled Chicken 😍😍😍👨🍳🇮🇹🇺🇸👩🍳🍷
Ingredients:
For the Tortellini:
20 ounces refrigerated five-cheese tortellini, cooked and drained
For the Grilled Chicken:
3 tablespoons olive oil
2 teaspoons Italian herb seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 pounds boneless, skinless chicken breast cutlets (3 to 4 pieces)
For the Alfredo Sauce:
6 tablespoons salted butter
1 tablespoon minced fresh garlic
1 teaspoon garlic powder
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
For the Topping:
3 tablespoons seasoned bread crumbs
3 tablespoons shredded Asiago cheese
1 teaspoon olive oil
2 tablespoons fresh chopped parsley
Directions:
Prep Oven: Preheat the oven to 425°F. Arrange the cooked tortellini in the bottom of a 9×13-inch baking dish and set aside.
Season Chicken: In a small bowl, combine olive oil, Italian seasoning, salt, and pepper. Coat the chicken breasts in this mixture.
Grill Chicken: Grill the chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side, or until the internal temperature reaches 165°F. Allow the chicken to rest, then slice.
Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and garlic powder, stirring until fragrant. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated Parmesan cheese.
Assemble: Pour the Alfredo sauce evenly over the tortellini. In a bowl, mix bread crumbs, Asiago cheese, and olive oil; sprinkle over the sauce.
Bake: Place in the oven for 15 minutes or until bubbly and lightly browned.
Serve: Top with sliced grilled chicken and garnish with fresh parsley.
Enjoy!