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10 ounces refrigerated cheese tortellini
1 cup heavy cream
1 cup grated asiago cheese
2 cloves garlic, minced
2 tablespoons butter
1/2 teaspoon nutmeg
1/4 cup grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Directions
1. Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest before slicing.
3. Meanwhile, cook the cheese tortellini according to the package instructions. Drain and set aside.
4. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream and bring it to a gentle simmer. Stir in the asiago cheese and nutmeg, cooking until the cheese is completely melted and the sauce is smooth.
6. Add the cooked tortellini to the skillet, tossing to coat the pasta evenly with the sauce.
7. Slice the grilled chicken into strips and arrange on top of the tortellini.
8. Garnish with grated Parmesan cheese and fresh parsley if desired. Serve immediately.
Variations & Tips
For a different take, try using spinach tortellini for added color and flavor. You could also swap out the chicken for shrimp or sautéed mushrooms for a vegetarian option. If you prefer a lighter sauce, consider using half-and-half in place of heavy cream. Don't hesitate to experiment with other cheeses such as Gruyère or Pecorino Romano for a unique twist.
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