Asiago Tortelloni Alfredo with Grilled Chicken (Copycat)

5 from 1 vote

Asiago Tortelloni Alfredo with Grilled Chicken (Copycat)

Asiago Tortelloni Alfredo with Grilled Chicken is a beautifully creamy, cheesy and rich pasta topped with seasoned and perfectly cooked chicken breast, best recipe for weight watchers.

Course: Baking

Cuisine: Italian

Servings: people

Ingredients

2 medium Chicken breast
4 tsp Olive oil, divided
Salt and pepper
500 g Cheese tortellini
2 tbsp Butter
¼ cup Asiago cheese, grated
4 tbsp Parmesan, separated
500 g Light alfredo sauce, jarred
1 cup Wholemeal breadcrumbs
1 tsp Italian seasoning

Instructions

Place the chicken breasts on a chopping board and place a hand flat on top. Using a sharp knife, slice each one in half horizontally so you have two even sized steaks from each breast.
Place the chicken in a bowl with a drizzle of oil, the italian seasoning, salt and black pepper. Toss to coat then cover with plastic wrap. Set aside to marinate 30 minutes.
Preheat oven to 390F/200C. Boil a large pot of salted water. Once boiling, add the tortellini and cook according to packet directions (3-4 minutes).
Heat 1T of the oil in a skillet and heat to a medium-high heat. Cook the chicken breasts, 2 at a time for 4-5 minutes on each side and remove from pan.
Add the alfredo sauce to a small saucepan and heat over a low heat until just starting to bubble around the edge and warmed through. Stir through the grated asiago and 2 tablespoons of parmesan.
In a baking dish, add the cooked tortellini and top with ¾ of the sauce. Slice the chicken breasts and place over top of the pasta and add remaining sauce.
Sprinkle with the breadcrumbs and 1T parmesan.
Bake 20 minutes until bubbling and brown on top. Sprinkle with chives and serve.

Nutrition