Asiago Tortellini Alfredo with Grilled Chicken

For the Tortellini:

20 ounces refrigerated five-cheese tortellini, cooked according to package directions and drained

For the Grilled Chicken:

3 tablespoons olive oil

2 teaspoons Italian herb seasoning

1 teaspoon salt

½ teaspoon black pepper

1 to 2 pounds boneless skinless chicken breasts cutlets (3 to 4 pieces)

For the Alfredo Sauce:

6 tablespoons salted butter

1 tablespoon minced fresh garlic

1 teaspoon garlic powder

2 tablespoons all-purpose flour

1 ½ cups whole milk

1 ½ cups heavy cream

1 cup grated parmesan cheese

For the Topping:

3 tablespoons seasoned bread crumbs

3 tablespoons asiago cheese, shredded

1 teaspoon olive oil

2 tablespoons fresh chopped parsley

Directions:

Prep Oven: Preheat the oven to 425°F. Arrange cooked tortellini in the bottom of a 9x13-inch baking dish. Set aside.

Season Chicken: In a small bowl, mix olive oil, Italian seasoning, salt, and pepper. Coat chicken breasts in the mixture.

Grill Chicken: Grill chicken over medium-high heat (425 to 450°F) for 7 to 8 minutes per side or until internal temperature reaches 165°F. Allow to rest, then slice.

Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and garlic powder, stirring until fragrant. Sprinkle in flour and whisk until smooth. Gradually add milk and cream, whisking continuously. Bring to a boil, then simmer until thickened. Remove from heat and stir in grated parmesan cheese.

Assemble: Pour Alfredo sauce evenly over tortellini. In a bowl, mix bread crumbs, asiago cheese, and olive oil; sprinkle over the sauce.

Bake: Place in the oven for 15 minutes or until bubbly and lightly browned.

Serve: Top with sliced grilled chicken and garnish with fresh parsley.