Grilled Chicken Breasts

• Place one chicken breast at a time in a zip-top bag and pound to 1/2-inch thickness using the flat side of a meat mallet. Repeat with remaining chicken breasts.
• Add the vegetable oil, salt, ground black pepper, and Italian seasoning to the zip-top bag with the chicken. Seal the bag, massage to coat all the chicken pieces, and marinate for 30 minutes.
• Preheat your oven broiler on high with the rack positioned 6 inches from the heat source.
• Add enough vegetable oil to a large skillet to coat the bottom. Heat over medium-high heat until the oil is hot but not smoking.
• Remove the chicken from the marinade and add it to the skillet. Cook on the first side for 4 to 5 minutes without moving, until golden brown. Flip and cook on the second side for another 4 to 5 minutes, until the internal temperature reaches 165 degrees F. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing.
• While the chicken rests, cook the tortelloni according to the package directions. Drain and set aside.
• In a medium saucepan over medium heat, combine the heavy cream, half and half, and butter. Heat, stirring occasionally, until small bubbles form around the edges. Do not let the mixture boil.
• Add the grated parmesan and asiago cheeses. Whisk continuously until the cheeses are fully melted and incorporated.
• Add the garlic powder and continue whisking until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes more. Remove from heat.
• Combine the cooked tortelloni and Alfredo sauce in a 2-quart baking dish. Stir gently to coat the pasta evenly.
• Slice the rested chicken breasts and arrange the slices over the top of the tortelloni.
• Sprinkle 1/3 cup panko breadcrumbs and 1/2 cup shredded mozzarella evenly over the top.
• Place the baking dish under the preheated broiler. Broil for 2 to 4 minutes, watching closely, until the mozzarella is melted and lightly golden and the panko is toasted. Serve immediately.