Asiago Tortellini Alfredo Chicken (Print Version)
Tortellini tossed in Asiago Alfredo sauce, served with grilled chicken and parsley. A creamy, comforting dish.
# Ingredients:
→ Pasta
01 -
450 g cheese tortellini
→ Poultry
02 -
450 g chicken breast, grilled and sliced
→ Dairy
03 -
480 ml heavy cream
04 -
100 g Asiago cheese, grated
05 -
50 g Parmesan cheese, grated
06 -
60 g unsalted butter
→ Aromatics
07 -
2 cloves garlic, minced
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil and add the cheese tortellini. Cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1–2 minutes until aromatic.
03 -
Add the heavy cream, Asiago cheese, and Parmesan cheese to the skillet. Stir continuously until the cheeses are fully melted and the sauce achieves a smooth, creamy consistency.
04 -
Season the sauce with salt and freshly ground black pepper to taste. Stir thoroughly to combine.
05 -
Add the cooked tortellini to the skillet, gently tossing until evenly coated in the sauce.
06 -
Divide the tortellini Alfredo among serving bowls. Arrange grilled chicken slices on top and garnish with chopped fresh parsley before serving.
# Notes:
01 -
Toss the tortellini gently in the sauce to prevent tearing the pasta.