Asiago Tortellini Alfredo Chicken (Print version)
Creamy Asiago Alfredo sauce with cheese tortellini and seared chicken, a rich 30-minute comfort dinner.
# Ingredients:
For the chicken and tortellini
01 -
1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
02 -
1 tablespoon olive oil
03 -
Salt and black pepper
04 -
20 oz (565 g) refrigerated cheese tortellini
For the Asiago Alfredo sauce
05 -
3 tablespoons unsalted butter
06 -
4 cloves garlic, minced
07 -
1 cup (240 ml) heavy cream
08 -
1/2 cup (50 g) grated Asiago cheese
09 -
1/2 cup (50 g) grated Parmesan cheese
10 -
1/2 teaspoon Italian seasoning
11 -
2 cups fresh baby spinach
12 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Boil the tortellini in well-salted water until just al dente, 2-3 minutes for refrigerated. Reserve 1/2 cup of the starchy pasta water, then drain and set aside.
02 -
Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer, undisturbed for 2 minutes, then stir and cook until golden and cooked through to 165°F. Remove to a plate.
03 -
Reduce the heat to medium-low. Melt the butter, add the garlic, and cook for 30 seconds until fragrant but not browned. Pour in the heavy cream and simmer gently for 3-4 minutes. Remove from the heat and stir in the Asiago, Parmesan, and Italian seasoning until melted and smooth.
04 -
Add the drained tortellini and cooked chicken to the skillet. Toss over low heat, adding reserved pasta water a tablespoon at a time until the sauce coats everything evenly. Fold in the spinach and let it wilt for about 30 seconds. Garnish with parsley and serve immediately.
# Good to know:
01 -
Serve immediately while the sauce is silky and warm.
02 -
For best texture, grate the Asiago and Parmesan from blocks rather than using pre-shredded cheese.