Equipment Needed
- Large pot for boiling pasta
- Colander
- Grill pan or outdoor grill
- Tongs
- Large skillet or saucepan
- Whisk
- Cheese grater
- Measuring cups and spoons
- Mixing bowl (for marinade)
Step-by-Step Instructions
First, let’s get our chicken ready. In a bowl, I whisk together the 3 tablespoons of olive oil, Italian seasoning, garlic powder, salt, and pepper. I add the chicken breasts, making sure they’re fully coated, and let them marinate for at least 15 minutes while I get everything else prepped. This is a great time to grate all your cheeses—get that done now so you’re not scrambling later. Then, I heat my grill pan over medium-high heat. Once it’s hot, I lay the chicken down and resist the urge to move it! Let it get those beautiful grill marks for about 6-7 minutes per side, or until cooked through. When it’s done, I transfer it to a cutting board to rest. Don’t slice it yet! Letting it rest keeps all those delicious juices inside.
While the chicken rests, I bring a large pot of generously salted water to a boil for the tortellini. I cook them according to the package directions, which is usually just 3-4 minutes for fresh, refrigerated tortellini. They cook fast, so stay nearby! I drain them but reserve about a half cup of that starchy pasta water—this is my insurance policy for the sauce. Now, for the main event: the Alfredo. In my large skillet, I melt the stick of butter over medium-low heat. I add the minced garlic and let it cook for just a minute until it’s fragrant, watching it like a hawk so it doesn’t burn. Burnt garlic will ruin the whole sauce.
Next, I pour in the heavy cream and whisk it together with the butter and garlic. I let this mixture simmer gently for about 3-4 minutes to thicken slightly. Then, I reduce the heat to low. This is the critical moment: I gradually sprinkle in the grated Asiago and Parmesan, whisking constantly. I keep whisking until every last bit of cheese is melted and the sauce is gloriously smooth. Here’s where I add my pinch of nutmeg, and a little salt and white pepper. If the sauce seems too thick, I loosen it with a splash of that reserved pasta water, which helps it cling to the pasta beautifully.
Finally, I add the drained tortellini directly into the skillet with the sauce and toss gently to coat every nook and cranny. I slice the rested chicken against the grain into strips. To serve, I plate a generous portion of saucy tortellini and top it with slices of the grilled chicken. A final sprinkle of fresh parsley adds a pop of color and freshness. The combination of the hot, creamy pasta with the juicy, herbaceous chicken is absolutely divine.(See the next page below to continue…)