Description
A comforting and creamy pasta dish featuring Asiago cheese-filled tortelloni tossed in a homemade Alfredo sauce, topped with juicy grilled chicken and fresh parsley. Perfect for a quick, satisfying dinner.
Ingredients
Scale
- 1 lb Asiago cheese tortelloni
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Grill chicken for 5–6 minutes per side until cooked through. Let rest.
- Bring a pot of salted water to boil and cook tortelloni for 3–4 minutes. Drain.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
- Stir in heavy cream and bring to a simmer.
- Add Parmesan cheese and stir until sauce thickens.
- Add cooked tortelloni to the sauce and toss gently to coat.
- Slice grilled chicken and place over the tortelloni.
- Garnish with chopped parsley and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes