Effortless Asiago Tortelloni Alfredo (Print Version)
# Ingredients:
→ Chicken for Grilling
01 -
0.5 teaspoon Italian seasoning mix
02 -
0.5 teaspoon cracked pepper
03 -
0.5 teaspoon salt
04 -
2 tablespoons good olive oil
05 -
450 g chicken breasts, no bones or skin
→ Tortelloni with Creamy Sauce
06 -
1 teaspoon garlic powder
07 -
25 g Asiago cheese, grated (Parmesan works too)
08 -
75 g Parmesan, grated
09 -
113 g butter, salted or plain
10 -
240 ml half and half cream
11 -
240 ml heavy cream
12 -
255 g refrigerated tortellini, Asiago and ham filling suggested
→ Finishing Touch
13 -
60 g Mozzarella cheese, shredded
14 -
35 g Panko-style breadcrumbs
# Instructions:
01 -
Pop your chicken in a bag with olive oil, the salt, pepper, and Italian herbs. Hit them with a mallet until they're about 1.25 cm thick. Close it up and leave it to soak in all those flavors for half an hour.
02 -
Get your saucepan on the stove at a medium-high temp. Toss in butter, heavy cream, and half and half. When you see little bubbles (don’t let it go crazy), whisk in garlic powder, Asiago, and the Parmesan. Keep stirring till it turns rich and creamy.
03 -
Warm some oil in your skillet on medium-high. Lay in the marinated chicken and cook both sides till it’s nicely done, about 7 to 9 minutes each. Move it onto a board and let it chill out a bit before cutting.
04 -
Bring a big pot of water to a boil and cook those tortellini following package directions. Drain off all the water. Dump the pasta in a baking dish—2 litres should be good—and pour the Alfredo sauce over top. Give it a good mix.
05 -
Cut the resting chicken into slices and lay them on top of the saucy pasta. Sprinkle over Mozzarella and Panko. Slide the baking dish under a broiler. Wait 2 or 3 minutes till the cheese is browned and bubbling all over.
# Notes:
01 -
Let the chicken cool before cutting so it stays juicy, and use cheese you’ve freshly grated for the tastiest results.