Instructions:
- Prepare and grill the chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil in a skillet over medium heat, and grill the chicken for about 5-6 minutes on each side, or until fully cooked (internal temperature should reach 165°F).
- Remove from heat, let rest for a few minutes, then slice into thin strips.
- Cook the tortelloni:
- Cook the tortelloni according to the package instructions, then drain and set aside.
- Make the creamy Alfredo sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
- Pour in the heavy cream, and let it simmer gently for 2-3 minutes.
- Add the Parmesan and Asiago cheeses, stirring continuously until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine everything:
- Add the cooked tortelloni to the Alfredo sauce and toss to coat.
- Arrange the grilled chicken slices over the pasta and sauce.
- Serve:
- Garnish with fresh parsley or basil, and enjoy your creamy, cheesy Asiago Tortelloni with grilled chicken!
This dish is perfect for a comforting weeknight dinner and will impress anyone with its rich, creamy flavors! Let me know if you’d like any variations or additional sides to pair with it.