Description

Creamy Alfredo sauce hugs every cheesy bite of tortelloni, while juicy grilled chicken adds the perfect savory finish. This dish is simple enough for a weeknight, yet indulgent enough for guests. It comes together fast, and reheats beautifully, making it a new go-to comfort classic.

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and black pepper to taste

18 oz cheese tortelloni (preferably asiago-filled)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded Asiago cheese

2 tablespoons fresh parsley (optional)

Instructions

Pat the chicken dry and rub with olive oil, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side or until internal temperature reaches 165°F. Let rest, then slice.
Cook the tortelloni in salted boiling water according to package directions. Drain and reserve a little pasta water.
In a skillet, melt butter over medium heat and sauté garlic for 30 seconds.
Add heavy cream and simmer gently. Reduce heat, then whisk in Parmesan and Asiago until smooth.
Toss in cooked tortelloni. Add pasta water if needed to loosen the sauce.
Serve topped with sliced grilled chicken and garnish with parsley.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner