Effortless Asiago Tortelloni Alfredo (Print Version)
# Ingredients:
→ For Topping
01 -
60 g shredded Mozzarella cheese
02 -
35 g Panko breadcrumbs
→ For the Tortelloni and Alfredo
03 -
1 teaspoon garlic powder
04 -
25 g grated Asiago cheese (or just more Parmesan if you’d rather)
05 -
75 g grated Parmesan cheese
06 -
113 g salted butter, unsalted works too
07 -
240 ml half and half
08 -
240 ml heavy cream
09 -
255 g refrigerated tortellini (the ham and Asiago kind is awesome)
→ For the Grilled Chicken
10 -
0.5 teaspoon Italian seasoning blend
11 -
0.5 teaspoon ground black pepper
12 -
0.5 teaspoon salt
13 -
2 tablespoons olive oil
14 -
450 g chicken breasts, no bones or skin
# Instructions:
01 -
Pile those chicken slices over the sauced tortellini. Sprinkle on Mozzarella and Panko. Slide it under the broiler for a few minutes till the cheese gets bubbly and golden.
02 -
Bring water to a boil and cook tortellini following the directions on the package. Drain it really well. Move pasta into your baking dish and stir in all the Alfredo sauce until the noodles are covered.
03 -
Add cream, half and half, and butter to your saucepan. Heat it up gently till the edges look bubbly but don’t let it boil. Now mix in all the cheeses and garlic powder. Keep whisking till everything thickens into a creamy sauce.
04 -
Pour a bit of oil in your skillet and warm it over medium-high. Fry up the marinated chicken, cooking each side for 7–9 minutes until done. Take it out and let the chicken rest before you cut it.
05 -
Put chicken breasts in a zip-top bag and use a meat mallet to flatten them to about 1.25 cm thick. Dump in the olive oil, black pepper, salt, and Italian seasoning. Squeeze out the air, seal, and stick it in the fridge for half an hour so it all soaks in.
# Notes:
01 -
It helps a ton to grate your own cheese and slice the chicken after it sits so all the juices stay inside.