Description
Creamy asiago tortellini alfredo with grilled chicken delivers Italian restaurant luxury right to home kitchens. Pasta lovers will savor each rich, cheesy bite of this comforting classic that brings restaurant-quality elegance to your dinner table.
Ingredients
Scale
Main Ingredients:
- 20 ounces (567 grams) refrigerated five-cheese tortellini
- 1.5 to 2 pounds (680 to 907 grams) boneless skinless chicken breast cutlets
- 1 cup (100 grams) grated parmesan cheese
- 3 tablespoons (42 grams) asiago cheese, shredded
Sauce Ingredients:
- 6 tablespoons (85 grams) salted butter
- 1.5 cups (360 milliliters) whole milk
- 1.25 cups (300 milliliters) heavy cream
- 1 tablespoon minced fresh garlic
- 1 teaspoon garlic powder
- 2 tablespoons (16 grams) all-purpose flour
Seasoning and Topping Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 2 teaspoons Italian herb seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons (30 grams) seasoned bread crumbs
- 2 tablespoons fresh chopped parsley
- 1 teaspoon olive oil
Instructions
- Arrange cooked tortellini in a 9×13-inch baking dish, creating an even base for the upcoming culinary creation.
- Create a flavor-packed marinade by combining olive oil, Italian seasoning, salt, and pepper in a mixing vessel.
- Thoroughly coat chicken breasts with the prepared seasoning mixture, ensuring complete coverage.
- Execute precise grilling technique over medium-high heat, cooking chicken for approximately 7-8 minutes per side until internal temperature reaches 165°F.
- Allow grilled chicken to rest momentarily before slicing into elegant strips.
- Initiate alfredo sauce preparation by melting butter in a saucepan over medium heat.
- Introduce minced garlic and garlic powder, stirring until aromatic and releasing intense flavors.
- Dust flour into the butter mixture, whisking meticulously to create a smooth, lump-free base.
- Gradually incorporate milk and cream, maintaining continuous whisking to develop a silky consistency.
- Bring sauce to a gentle boil, then reduce heat and simmer until sauce thickens substantially.
- Remove sauce from heat and fold in grated parmesan cheese, creating a luxurious, creamy texture.
- Cascade alfredo sauce evenly over tortellini, ensuring complete coverage.
- Combine bread crumbs, asiago cheese, and olive oil in a separate bowl to create a crisp topping.
- Generously distribute the cheese-bread crumb mixture across the sauced tortellini.
- Transfer dish to preheated oven and bake for 15 minutes until surface becomes bubbly and achieves a golden-brown hue.
- Elegantly arrange sliced grilled chicken atop the baked dish.
- Garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Ensure chicken is thoroughly cooked by using a meat thermometer to check the internal temperature reaches 165°F for food safety.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories and fat content.
- Avoid overworking the Alfredo sauce by whisking gently and removing from heat immediately after thickening to prevent separation.
- Choose pre-cooked tortellini to save time and simplify the recipe, ensuring consistent texture and flavor throughout the dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg