9ouncesrefrigerated tortelliniI recommend an asiago and ham blend
Creamy Alfredo Sauce
1cup heavy cream
1cuphalf and half
4ouncessalted butteryou can use unsalted
3/4 cupgrated Parmesan cheese
1/4cupgrated Asiago cheeseyou can swap this for Parmesan cheese
1/2cupMozzarella cheese, shredded
Grilled Chicken Breasts
Pound chicken breasts out to ½ inch thickness with a meat mallet. Place chicken, vegetable oil, salt, ground black pepper, and Italian seasoning blend in a zip top bag. Seal the bag and allow the chicken to marinate for about 30 minutes.
Saute chicken in a cast iron or a stainless steel skillet. Add enough vegetable oil to coat the bottom, turn up the heat to medium high cook for 7 to 9 minutes or until the chicken releases from the pan, cook for 5 to 7 minutes on the other side. Remove chicken from the pan, and allow chicken to rest on a cutting board.
Prepare the Alfredo sauce by combining the cream, half and half, and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan and asiago cheese and whisk quickly. Add the garlic powder and continue to whisk.
The sauce will thicken after a minute or two. If the sauce remains thin, increase the heat of the sauce, and it will thicken.
Finishing the dish
Turn on the oven broiler.
Cook tortellini according to package directions.
In a 2 quart baking dish add tortellini, pour enough sauce to fully coat, and then some into the baking dish. Slice chicken breasts and add them on top of the tortellini, if you have extra sauce, drizzle the sauce over the chicken.
Add ⅓ cup panko bread crumbs, and ½ cup shredded mozzarella cheese, and broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.