Preheat your oven to 425°F. This ensures that your dish bakes evenly and achieves that perfect golden-brown crust.
Cook the tortellini according to the package directions, boiling for 4 to 5 minutes until tender. Drain it well and place it into the bottom of a 9×13 baking dish. This will be the base of your dish, so make sure it's evenly spread out.
In a small bowl, combine the seasoned oil for the grilled chicken by stirring together the olive oil, Italian seasoning blend, salt, and black pepper. This mixture will infuse your chicken with flavor.
Place the boneless skinless chicken breast cutlets into a shallow dish or large plastic zip-top bag, and coat the chicken with the seasoned olive oil. Ensure each piece is well-covered for maximum flavor.
Grill your chicken breasts on an outdoor gas grill at a high temperature, between 425 to 450°F, for about 7 to 8 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 165°F for safe consumption.
After grilling, remove the chicken from the grill and allow it to rest, covered with aluminum foil. This helps the juices redistribute, making your chicken tender and juicy.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and garlic powder, whisking together to combine and infuse the butter with flavor.
Next, sprinkle the flour over the melted butter, whisking until the flour has fully absorbed the butter. This creates a roux, essential for thickening your sauce.
Slowly pour in the whole milk and heavy cream while whisking constantly. This helps prevent lumps from forming. Allow the sauce to begin to boil, then reduce the heat and let it simmer for 2 to 3 minutes, allowing it to thicken.
Add the grated parmesan cheese and whisk until fully incorporated into the sauce. Remove the sauce from heat once it's smooth and creamy.
Pour the warm Alfredo sauce evenly over the tortellini in the baking dish, ensuring every piece is coated in that luscious sauce.
In a small bowl, stir together the seasoned bread crumbs, asiago cheese, and another drizzle of olive oil. Sprinkle this mixture over the top of the sauce and tortellini to create a thin breadcrumb crust that will bake beautifully.
Bake for about 15 minutes or until the top is bubbly and lightly browned. This step creates an irresistible golden crust.
While the tortellini is baking, slice your grilled chicken once it has rested. The chicken should be juicy and tender.
Top your Asiago Tortellini Alfredo with the sliced grilled chicken and a sprinkle of fresh chopped parsley for a burst of color. Serve hot and enjoy!
