Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp avocado or vegetable oil
• 1 tsp kosher salt
• ¼ tsp freshly-ground black pepper
• ¼ tsp garlic powder
• ½ tsp red chili flakes

• 6 tbsp butter
• 1 garlic clove, minced
• 1 cup heavy cream (or evaporated milk for a lighter alternative)
• ¼ tsp black pepper
• ½ tsp kosher salt
• ½ cup grated Parmesan cheese
• ½ cup grated Asiago cheese

• Minced chives or parsley

Instructions:

1. Coat the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Let the chicken sit at room temperature while you preheat the grill (or grill pan) for 5 minutes over medium-high heat.
2. Oil the grill grates, then place the chicken on the grill. Cook until the chicken releases easily from the grill, about 5 minutes. Flip and continue grilling until the internal temperature reaches 165°F.
3. Once done, transfer the chicken to a plate and let it rest for 5 minutes before slicing it thinly.

Cook the Tortelloni:

1. Bring a large pot of salted water to a boil.
2. Add the tortelloni (or tortellini) and cook according to the package instructions (about 7-8 minutes). Drain and set aside.

Make the Asiago Alfredo Sauce:

1. In a large saucepan, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until soft.
2. Whisk in the cream, salt, and pepper. Bring the mixture to a simmer.
3. Remove the pan from the heat and stir in the Parmesan and Asiago cheeses until smooth. Keep the sauce warm by covering the pot and leaving it on the unlit burner.

Assemble the Dish:

1. Add the cooked tortelloni to the Alfredo sauce and toss to coat. Taste and adjust seasoning with more salt if needed.
2. Divide the pasta among six plates and top with slices of grilled chicken. Garnish with minced chives or parsley. Serve immediately.

Notes & Substitutions:

• Tortelloni Substitute: You can use tortellini instead of tortelloni; just adjust the cooking time as per the package instructions.
• Asiago Substitute: If you can't find Asiago cheese, swap it with an equal amount of grated Parmesan.
• Cream Substitute: For a lighter option, use evaporated milk instead of heavy cream. If using regular milk or half-and-half, the sauce may be thinner, and the texture might not be as creamy. To thicken, try adding a small amount of cornstarch or flour.
• Chicken-Free Version: Omit the chicken for a vegetarian version of the dish.
• Add Greens: Toss in a few handfuls of spinach for added nutrition and color.

Pro Tips:

• Use a Meat Thermometer: To avoid overcooking the chicken and ensuring it's juicy, always check that the internal temperature reaches 165°F (74°C).
• Pound the Chicken: If you have time, pound the chicken breasts to an even thickness before grilling. This ensures even cooking and prevents overcooking thinner parts.
• Let the Chicken Rest: After grilling, let the chicken rest for a few minutes to allow the juices to redistribute for maximum juiciness. Cover with foil to keep warm.

Nutrition