Asiago Tortellini Alfredo with Grilled Chicken is a delicious dish that combines cheese tortellini with a creamy Alfredo sauce and grilled chicken. This recipe is perfect for a hearty dinner and is sure to please any pasta lover. The sauce is made with heavy cream, Asiago cheese, Parmesan cheese, and garlic, creating a smooth and tasty coating for the pasta. Serve with grilled chicken slices and a sprinkle of fresh parsley. Store leftovers in the fridge and reheat gently to keep the sauce creamy.
Asiago Tortellini Alfredo with Grilled Chicken is a rich and flavorful dish that combines tender cheese tortellini with a creamy Alfredo sauce and grilled chicken. This recipe is perfect for a hearty dinner and is sure to satisfy any pasta lover.
INGREDIENTS
- Cheese Tortellini: 1 lb of cheese-filled tortellini, cooked according to package instructions.
- Grilled Chicken: 1 lb of chicken breast, grilled and sliced.
- Heavy Cream: 2 cups to create a rich and creamy sauce.
- Asiago Cheese: 1 cup of grated Asiago cheese for a sharp, tangy flavor.
- Parmesan Cheese: 1/2 cup of grated Parmesan cheese to enhance the sauce.
- Unsalted Butter: 1/4 cup to sauté the garlic and add richness to the sauce.
- Garlic: 2 cloves of minced garlic for aromatic flavor.
- Salt and Pepper: To taste, for seasoning the dish.
- Fresh Parsley: Chopped, for garnish.
INSTRUCTIONS
- Step 1:
- Cook the tortellini according to package instructions. Drain and set aside.
- Step 2:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Step 3:
- Stir in the heavy cream, Asiago cheese, and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
- Step 4:
- Season with salt and pepper to taste.
- Step 5:
- Add the cooked tortellini to the skillet and toss to coat in the sauce.
- Step 6:
- Serve the Asiago tortellini Alfredo in bowls, topped with the grilled chicken slices and chopped parsley.
Serving and Storage Tips
- Serve the dish hot, straight from the skillet, for the best flavor and texture.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Pair with a side salad or garlic bread to complete the meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over low heat, adding a splash of cream to maintain the creamy consistency.
Helpful Notes
- Variations: Substitute grilled shrimp or sautéed mushrooms for the chicken for a different protein option.
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce.
- Quotes: "This creamy tortellini Alfredo with grilled chicken is a family favorite!" - John Doe, Home Chef.
Tips from well-known chefs
- Chef Jamie Oliver: "Always use freshly grated cheese for the best melting and flavor."
- Chef Ina Garten: "Don’t overcook the tortellini; it should be al dente to hold up well in the sauce."
- Chef Giada De Laurentiis: "Let the grilled chicken rest before slicing to keep it juicy."