Ingredients
- 1 (20 oz) package cheese tortellini (fresh, refrigerated, or frozen)
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Asiago cheese, freshly grated
- ¼ cup Parmesan cheese (optional, for added depth)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat a grill or grill pan over medium heat. Rub chicken breasts with olive oil, season with salt and pepper, and grill for 5–6 minutes per side or until fully cooked. Set aside to rest, then slice.
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated Asiago cheese (and Parmesan, if using). Whisk until smooth and creamy.
- Season sauce with salt and pepper to taste.
- Add cooked tortellini to the skillet and toss to coat with the Alfredo sauce.
- Plate the pasta and top with sliced grilled chicken. Garnish with chopped parsley if desired.
Notes
- Use pre-cooked grilled chicken for a quicker option.
- Substitute Asiago with Parmesan, Romano, or Fontina for different flavor profiles.
- Add red pepper flakes for heat or vegetables like broccoli or spinach for extra nutrition.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg