Description
Creamy asiago alfredo tortelloni dances with herb-grilled chicken in a luxurious Italian-inspired symphony. Pasta lovers will savor each forkful of this elegant dish that combines rich flavors and comforting textures for an unforgettable dining experience.
Ingredients
Scale
Pasta:
- 16 oz tortelloni
- 1 package fresh tortelloni
Chicken:
- 2 chicken breasts
- 2 tbsp mixed herbs (rosemary, thyme, parsley)
- 1 tsp salt
- 0.5 tsp black pepper
Sauce:
- 2 cups heavy cream
- 1 cup asiago cheese, grated
- 0.5 cup parmesan cheese, grated
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 0.25 cup white wine
- 2 tbsp olive oil
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp white pepper
Garnish:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
Instructions
- Marinate chicken breasts with mixed herbs, salt, and black pepper, ensuring even coating for maximum flavor infusion.
- Heat olive oil in a grill pan or outdoor grill to medium-high temperature, around 400°F, preparing for chicken preparation.
- Grill marinated chicken for 6-7 minutes per side, achieving a golden-brown exterior and internal temperature of 165°F, then set aside to rest.
- Bring a large pot of salted water to a rolling boil, preparing to cook tortelloni until al dente, approximately 7-9 minutes.
- While pasta cooks, melt butter in a large skillet over medium heat, adding minced garlic and sautéing until fragrant and lightly golden.
- Deglaze the skillet with white wine, allowing alcohol to reduce and concentrate flavors for 2-3 minutes.
- Pour heavy cream into the skillet, stirring continuously and bringing to a gentle simmer without boiling.
- Gradually incorporate grated asiago and parmesan cheeses, whisking until smooth and creating a luxurious, creamy sauce.
- Season sauce with dried basil, salt, and white pepper, adjusting to taste and ensuring harmonious flavor profile.
- Drain tortelloni, reserving a small amount of pasta water, and fold pasta directly into the creamy sauce.
- Slice rested chicken breasts into diagonal strips, preparing for final plating.
- Transfer sauced tortelloni to serving plates, arranging sliced herb-grilled chicken on top.
- Garnish with freshly chopped parsley and chives, adding a vibrant, aromatic finishing touch.
- Serve immediately, ensuring optimal temperature and sauce consistency.
Notes
- Customize chicken marinade by swapping herbs to match personal flavor preferences or regional cuisines.
- Ensure tortelloni doesn’t overcook by testing texture periodically during boiling to maintain perfect al dente consistency.
- Prevent sauce separation by gradually adding cheese and maintaining low, steady heat while whisking continuously.
- Transform dish into gluten-free option by substituting tortelloni with gluten-free pasta varieties and checking cheese ingredients for potential gluten content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg