Ingredients
- 20 ounces refrigerated five cheese tortellini
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Asiago cheese
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley
- 2 large boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Brush chicken breasts with olive oil, then season with Italian herb seasoning, garlic powder, paprika, salt, and pepper.
- Grill the chicken over medium heat for 6–7 minutes per side, until cooked through and charred. Let rest before slicing.
- Cook tortellini in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat and sauté minced garlic for about 30 seconds.
- Add heavy cream and simmer gently for 3–4 minutes, stirring often.
- Gradually stir in Asiago and Parmesan cheeses until sauce is smooth. Season with salt, pepper, and nutmeg if using.
- Add cooked tortellini to the sauce and toss to coat evenly.
- Top with sliced grilled chicken and garnish with chopped parsley. Serve immediately.
Notes
- Use half-and-half for a lighter sauce, or Romano cheese for a sharper flavor.
- Do not overheat the Alfredo sauce to avoid curdling.
- Sautéed mushrooms or spinach can be added for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 740
- Sugar: 3g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg
