This creamy Asiago Tortellini Alfredo, topped with succulent grilled chicken, is the epitome of comfort food. The rich, velvety sauce envelops each bite of tender pasta, while the savory grilled chicken adds a satisfying, smoky depth to the dish.
- Ingredients:
- 12 oz asiago tortellini
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Asiago cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
- Start by grilling the chicken. Season both sides of the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for 6-7 minutes per side or until fully cooked. Once done, let rest for 5 minutes before slicing thinly.
- Cook the asiago tortellini according to package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring to a simmer and let it cook for 2-3 minutes to thicken slightly.
- Stir in the grated Asiago cheese, allowing it to melt into the sauce. Season with salt and pepper to taste.
- Add the cooked tortellini to the sauce, tossing to coat the pasta in the creamy Alfredo mixture. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve the tortellini topped with grilled chicken slices and a sprinkle of fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 580 kcal | Servings: 4 servings
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