Asiago Tortelloni Alfredo with Grilled Chicken

Overhead, close-up view of grilled chicken breast slices atop a bed of asiago tortelloni alfredo in a large bowl.

Asiago Tortelloni Alfredo with Grilled Chicken

Copycat asiago tortellini alfredo is an easy but delicious restaurant-quality dish made right in the comfort of your own kitchen.

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Equipment

Grill pan or grill
Cutting board
Paper towels
internal meat thermometer
Plate
Small saucepan
whisk
Large pot
colander
9x13 baking dish
Silicone spatula
Broiler

Ingredients

For the Grilled Chicken

1 pound boneless, skinless chicken cutlets see Notes
2 tablespoons olive oil
salt to taste
freshly cracked black pepper to taste
1 teaspoon Italian seasoning

For the Tortelloni Alfredo

¼ cup butter
3 cloves garlic minced
1 ½ cups heavy cream at or close to room temperature
1 cup freshly grated parmesan cheese at room temperature, see Notes
½ cup freshly grated asiago cheese at room temperature, see Notes
½ teaspoon salt more or less to taste
¼ teaspoon freshly cracked black pepper more or less to taste
water
1 pound cheese tortelloni see Notes
¼ cup panko breadcrumbs
chopped fresh parsley for serving

Instructions

Preheat grill pan over medium-high heat. Place chicken cutlets on cutting board and pat chicken completely dry with paper towels. Drizzle olive oil over cutlets, then liberally season chicken on all sides with salt, pepper, and Italian seasoning. Note: If using charcoal or gas grill, preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit.
When grill pan is preheated, place chicken in pan. Grill 2 to 3 minutes, then flip chicken over and cook another 2 to 3 minutes or until cutlets are fully cooked. Use meat thermometer to check internal temperature. Note: if using charcoal or gas grill, place chicken directly on grill over indirect heat.
Transfer cooked chicken cutlets to plate and set aside.
Heat small saucepan over medium heat. When saucepan is warm, add butter and let butter melt completely, swirling pan occasionally to spread butter around.
Add minced garlic to melted butter. Sauté, stirring constantly, 2 to 3 minutes or until garlic is fragrant.
Remove saucepan from heat. Pour in heavy cream and whisk to incorporate cream into butter. Once incorporated, add parmesan and asiago cheeses slowly, whisking well after each addition.
Return saucepan to medium heat. Let sauce simmer, stirring occasionally, 5 minutes or until thickened, then add salt and pepper to taste. Whisk to incorporate spices, then reduce heat under saucepan to low and stir occasionally to keep sauce from sticking or burning.
Heat large pot of water and cook tortelloni as directed on packaging. When pasta is fully cooked, pour through colander and drain completely, then transfer pasta to 9x13 baking dish. Spread pasta out into one even layer.
Preheat broiler on high.
Pour alfredo sauce over top of tortelloni and spread out into one even layer. Top layer of pasta with grilled chicken cutlets, then sprinkle breadcrumbs evenly over top of dish.
Place baking dish under broiler. Broil 2 to 3 minutes or until top of dish is bubbly and just golden brown. Carefully remove baking dish from oven. Let cool slightly, then divide into portions, garnish with chopped fresh parsley, and serve warm.

Notes

Chicken: Make sure your cutlets are evenly sized and evenly thick, otherwise they won't cook evenly. You can also use chicken breasts - just slice them in half horizontally to create thin, even cutlets.
Cheeses: Fresh cheeses that you grate or shred yourself are the best to use in recipes like this. Prepackaged grated and shredded cheeses contain added starches to keep the cheese from clumping, but those fillers keep the cheese from melting like it should.
Tortelloni: Asiago-stuffed tortelloni is ideal, but any cheese tortelloni will work. Look for packages of filled tortelloni in the refrigerated section of your grocery store.
Make it Gluten Free: Use gluten-free tortelloni and a gluten-free panko.

Nutrition

Recipe By:Sam Guarnieri