Description
A quick and comforting weeknight meal featuring cheese-filled tortelloni smothered in a silky Asiago Alfredo sauce, topped with grilled chicken.
Ingredients
- 1 package cheese-filled tortelloni (fresh or frozen)
- 2 tablespoons butter
- 2–3 cloves garlic, minced (adjust to taste)
- 1 to 1 1/2 cups heavy cream
- 3/4 to 1 cup grated Asiago cheese
- 1–2 grilled chicken breasts, sliced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tortelloni according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
- Pour in the heavy cream and warm it to a gentle simmer. Avoid a rolling boil.
- Reduce heat to low and gradually add the grated Asiago while whisking or stirring constantly until the sauce is smooth. If the sauce seems too thick, stir in a tablespoon or two of reserved pasta water to loosen it.
- Taste and season with salt and pepper.
- Add the cooked tortelloni to the skillet and gently toss until every piece is coated in the Alfredo sauce. Heat through for 1–2 minutes.
- Plate the sauced tortelloni, top with sliced grilled chicken, and sprinkle additional Asiago and chopped parsley over everything before serving.
Notes
Substitute half-and-half for heavy cream in a pinch, but the sauce will be thinner. Use store-bought grilled chicken to cut time, or quickly grill breasts brushed with olive oil, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian