Chicken Tortellini Asiago Alfredo

Chicken Tortellini Asiago Alfredo Recipe

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

• 1 lb tortellini (cheese or your preference)

• 1 large chicken breast, cut in half

• 1 tablespoon olive oil

• Salt to taste

• Pepper, to taste

• Paprika, to taste

• Garlic powder, to taste

• 8 tablespoons (1/2 cup or 1 stick) unsalted butter

• 1/2 white onion, diced

• 2 large cloves garlic, minced

• 2 cups heavy cream (1 pint)

• 1 teaspoon Italian seasoning

• 1 teaspoon dried basil

• 1-2 cups Asiago cheese, shredded (about 4-8 ounces, depending on preference)

• 1/4 - 1/2 cup Parmesan cheese, grated (about 1-2 ounces, depending on preference)

Equipment:

• Large pot

• Large skillet or saucepan

• Tongs

• Whisk

• Measuring cups and spoons

• Knife

• Cutting board

Instructions:

1. Cook the Tortellini:

   • Bring a large pot of salted water to a boil.

   • Add the tortellini and cook according to package directions (usually about 5 minutes), until al dente.

   • Drain the tortellini and set aside.

2. Season and Sear the Chicken:

   • Season the chicken breasts with salt, pepper, paprika, and garlic powder.

   • Heat the olive oil in a large skillet over medium-high heat.

   • Sear the chicken for about 3 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).

   • Remove the chicken from the skillet and set aside.

3. Sauté Onion and Garlic:

   • In the same skillet, melt the butter over medium heat.

   • Add the diced onion and cook until softened, about 5 minutes.

   • Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

4. Make the Alfredo Sauce:

   • Pour the heavy cream into the skillet.

   • Add the Italian seasoning, dried basil, salt, and pepper.

   • Bring the sauce to a gentle boil, whisking constantly.

   • Once boiling, reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly (about 5-7 minutes).

5. Add the Cheese:

   • Stir in the shredded Asiago cheese and grated Parmesan cheese.

   • Continue to stir until the cheeses are completely melted and the sauce is smooth and creamy. Adjust the amount of cheese to your preference for thickness and flavor.

6. Combine Tortellini and Chicken:

   • Cut the cooked chicken into bite-sized pieces.

   • Add the cooked tortellini and the cut chicken to the Alfredo sauce.

   • Toss gently to coat everything evenly in the sauce.

7. Serve:

   • Serve the Chicken Tortellini Asiago Alfredo hot. You can garnish with extra grated Parmesan cheese or fresh parsley, if desired. Enjoy!