Asiago Alfredo Tortelloni (Printable Version)
# What You'll Need:
→ Grilled Chicken
01 -
4 skinless boneless chicken breasts
02 -
2 tablespoons avocado or veggie oil
03 -
1 teaspoon kosher salt
04 -
1/4 teaspoon fresh black pepper
05 -
1/4 teaspoon garlic powder
06 -
1/2 teaspoon crushed red chili flakes
→ Sauce
07 -
6 tablespoons unsalted butter
08 -
1 clove garlic, finely chopped
09 -
1 cup heavy cream (35% fat) or evaporated milk
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
1/2 cup shredded Asiago cheese
13 -
1/2 cup shredded Parmesan cheese
→ Pasta
14 -
1 lb tortelloni with four cheeses or chicken
→ Topping
15 -
Chopped parsley or chives
# Steps to Follow:
01 -
Sprinkle some chopped parsley or chives on top. Put the chicken slices over the pasta covered in sauce. Taste and add salt if you want more. Toss the tortelloni in the sauce so it’s all coated.
02 -
In a saucepan over medium heat, melt the butter. Add garlic and cook for about a minute till soft. Stir in cream, salt, and pepper, then let it simmer gently. Take it off the heat and mix in Parmesan and Asiago until it’s smooth. Cover and keep warm on a low heat burner.
03 -
Fill a big pot with water and salt it well. When it boils, drop in the tortelloni and cook for 7 to 8 minutes or follow the package directions till tender. Drain the pasta well in a colander.
04 -
Rub the chicken breasts with oil, salt, pepper, garlic powder, and chili flakes. Let them sit while you heat your grill or grill pan for about 5 minutes on medium-high. Oil the grates, then place chicken on. Don’t move it for 5 minutes, flip it, and cook till the inside hits 165°F (74°C). Take off the heat and rest it for 5 minutes before slicing thinly across the grain.
# Additional Tips:
01 -
Check the chicken with a meat thermometer so it doesn't dry out. Rest it covered to keep juices in before cutting. You can swap heavy cream for evaporated milk to make a lighter sauce but it might be thinner. If you want a thicker sauce, try adding cornstarch or flour.