Description
This creamy, cheesy pasta dish combines tender grilled chicken with a rich Alfredo sauce, cheese-filled tortelloni, and a golden, crispy topping. Perfect for a comforting dinner.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
For the pasta and sauce:
- 9 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup half and half
- 4 oz butter
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- 1 tsp garlic powder
For the topping:
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
Instructions
Marinate the chicken in olive oil, salt, black pepper, and Italian seasoning for at least 30 minutes. Cook in a skillet over medium heat for about 6-7 minutes per side until fully cooked. Let rest, then slice into strips.
Cook the tortellini according to package instructions, drain, and set aside.
In a saucepan over medium heat, heat the heavy cream, half and half, and butter until bubbly. Whisk in the Parmesan cheese, Asiago cheese, and garlic powder until the sauce thickens and becomes smooth.
Combine the cooked tortellini and Alfredo sauce in a baking dish, mixing to coat evenly. Top with sliced grilled chicken, panko breadcrumbs, and shredded mozzarella cheese.
Place the dish under the broiler for 2-3 minutes or until the cheese is golden and bubbly.
Serve hot and enjoy.
Notes
- For extra flavor, add a pinch of red pepper flakes to the Alfredo sauce.
- Use freshly grated cheese for the smoothest, creamiest sauce.
- If the sauce is too thick, add a splash of pasta water or milk to reach the desired consistency.