Asiago Tortelloni Alfredo With Grilled Chicken

This dish, which combines Asiago Tortelloni Alfredo with Grilled Chicken, is tasty, flavorful, and incredibly filling. You will adore this recipe since it is creamy, rich, and delicious.

 

Italian cuisine is by far one of my favourites. I believe pasta is the ideal vessel for any sauce or topping, and it encourages creative thinking.

You can experiment with it to suit your palate, whether you prefer tomato-based sauces, cream-based sauces, or just olive oil and vegetables. It can be baked as well as eaten cold in a salad.

 

You'll LOVE this dish if you enjoy the asiago tortelloni alfredo with grilled chicken. Despite being so straightforward and uncomplicated, it has a delicious flavour.

 

Asiago Tortelloni Alfredo With Grilled Chicken

Between two sheets of parchment paper, place the chicken tenderloins and pound them to a thin consistency. Mix all the spices to make your spice mix. Divide in two.

 

Use half of the spice mixture to season the pounded tenderloins on both sides. Combine the remaining portion with the breadcrumbs and a portion of the Parmesan cheese.

 

Using a big skillet and heated olive oil, sauté the chicken tenderloins for three minutes on each side, or until fully done. Place on a platter. Pour the Alfredo sauce into the same skillet. To remove any seasonings or chicken pieces clinging to the pan's bottom, scrape it. Add half of the Parmesan cheese and the balsamic vinegar.

 

Following the instructions on the package, prepare the tortelloni and add them to the sauce. Make sure the sauce is evenly distributed around them and all over them.

 

Place the chicken on top of the tortelloni in an oven-safe dish, top with the breadcrumb mixture, and broil for 5 to 6 minutes, or until golden and bubbling. Before serving, sprinkle any sauce that is still in the pan on top.