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Creamy tortelloni Alfredo in a skillet

Asiago Tortelloni Alfredo with Grilled Chicken

Cheese tortelloni in a creamy homemade Asiago and Parmesan Alfredo sauce, topped with sliced grilled chicken. Ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Italian-American
Calories: 980
Ingredients Method Notes

Ingredients
  

Grilled chicken
  • 1 1/2 lb boneless skinless chicken breasts pounded to 3/4 inch
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Tortelloni Alfredo
  • 18 oz refrigerated cheese tortelloni two 9 oz packages
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 3/4 cup Asiago cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped

Method
 

  1. Season the chicken and grill 5 to 7 minutes per side until 165°F. Rest 5 minutes and slice.
  2. Cook the tortelloni in salted boiling water per the package. Reserve 1/2 cup pasta water and drain.
  3. Melt the butter, cook the garlic 1 minute, add the cream and simmer 3 to 4 minutes.
  4. Over low heat, whisk in the Asiago and Parmesan until smooth. Season with salt, pepper and nutmeg.
  5. Toss the tortelloni in the sauce, loosening with pasta water if needed. Top with chicken and parsley.

Notes

Grate cheese fresh for the smoothest sauce. Best served immediately.