Asiago Tortelloni (Print-Friendly Version)
# What You'll Need:
→ Cheese Pasta
01 -
One pound chicken or four-cheese tortellini
→ Chicken for Grilling
02 -
Four boneless skinless chicken breasts
03 -
Two tablespoons vegetable or avocado oil
04 -
One teaspoon kosher salt
05 -
A quarter teaspoon black pepper freshly ground
06 -
Quarter teaspoon garlic powder
07 -
Half teaspoon red chili flakes
→ Alfredo Asiago Sauce
08 -
Six tablespoons unsalted butter
09 -
One clove garlic minced
10 -
One cup heavy cream with 35% fat or evaporated milk
11 -
Quarter teaspoon black pepper
12 -
Half teaspoon kosher salt
13 -
Half cup grated Parmesan cheese
14 -
Half cup grated Asiago cheese
→ Finishing Touch
15 -
Chopped parsley or minced chives
# Step-by-Step Directions:
01 -
Heat up a big pot of salted water and bring it to a boil. Drop in the tortellini and cook them for 7 to 8 minutes or follow what the package says. Drain well using a colander.
02 -
In a large pan over medium heat, melt the butter. Toss in the minced garlic and cook just until you smell it and it softens, about a minute. Stir in the heavy cream, salt, and pepper and let it simmer gently. Take it off the stove then slowly mix in the Parmesan and Asiago until it’s smooth. Keep it covered and warm.
03 -
Rub the chicken with the oil, kosher salt, pepper, garlic powder, and red chili flakes. Let it chill at room temp while you heat your grill or grill pan to medium-high. Oil the grill grates then put the chicken on without moving it for about 5 minutes until it easily lets go. Flip it over and cook until the inside hits 165°F (74°C). Let it rest for 5 minutes before slicing thin.
04 -
Stir the cooked tortellini into the Alfredo sauce to coat well. Taste and add more salt if you want. Divide the toss on six plates and lay sliced grilled chicken on top. Sprinkle with chopped chives or parsley and dig in.
# Helpful Notes:
01 -
To keep chicken juicy, use a meat thermometer to hit 165°F (74°C). Let it rest after grilling so the juices settle. If you want a lighter sauce, evaporated milk works fine instead of cream and won’t split.
02 -
For even cooking, try pounding the chicken breasts so they’re the same thickness before you grill.