Asiago Tortelloni with Grilled Chicken in Creamy Alfredo Sauce

Instructions:

1. 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.

1. Cook the tortelloni:

• Cook the tortelloni according to the package instructions, then drain and set aside.

1. 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.

1. Combine everything:

• Add the cooked tortelloni to the Alfredo sauce and toss to coat.
• Arrange the grilled chicken slices over the pasta and sauce.

1. 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.