Description
This indulgent dish combines tender grilled chicken, cheese-filled tortelloni, and a rich Alfredo sauce made with Parmesan and Asiago. A crispy mozzarella and breadcrumb topping adds the perfect finishing touch.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
For the pasta and sauce:
- 9 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup half and half
- 4 oz butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tsp garlic powder
For the topping:
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
Instructions
Marinate the chicken in olive oil, salt, pepper, and Italian seasoning for at least 30 minutes. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked. Remove from the skillet, let it rest for a few minutes, and then slice into strips.
Cook the tortellini according to the package instructions. Drain and set aside.
In a saucepan over medium heat, combine the heavy cream, half and half, and butter. Heat until bubbly, stirring occasionally. Slowly whisk in the Parmesan cheese, Asiago cheese, and garlic powder, stirring continuously until the sauce thickens and becomes smooth.
Preheat the broiler. In a baking dish, toss the cooked tortellini with the Alfredo sauce until evenly coated. Arrange the sliced chicken on top. Sprinkle the dish with panko breadcrumbs and shredded mozzarella.
Place under the broiler for 2-3 minutes, or until the cheese is melted and golden brown. Keep a close eye to prevent burning.
Serve immediately and enjoy the creamy, cheesy goodness with a crispy, flavorful topping.
Notes
- For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.
- Use freshly grated cheese for the smoothest and most flavorful sauce.
- If you prefer a smokier taste, grill the chicken instead of pan-searing it.