Ready for an Italian favorite that everyone in your family is going to clamor over? Don't miss this incredible Asiago Tortelloni Alfredo with Grilled Chicken. It's filling, decadent, and overflowing with cheesy goodness.
Heat olive oil. Coat chicken in any optional breading or seasonings. Add the chicken to the pan and brown 3-4 minutes on both sides until fully cooked. Set aside.
In a small mixing bowl, whisk yolk and cream. Set aside.
In a saucepan over medium low heat, melt butter. Add garlic and sauté until about 2 minutes, careful not to burn. Remove from heat.
Whisk cream mixture into butter and return to low heat.
Strain tortelloni, reserving 1/2 cup of pasta water should you choose to thin the sauce.
Toss tortelloni with cream sauce, adding parmesan and asiago cheese.
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Notes
Prep – This sauce recipe moves quickly, so prep as much as you can first.
Slowly Add Cream – Slowly add in cream over low heat. This prevents separating and overcooking.
UseFresh Grated Cheese – It's so much better when it melts!
Don’t Overheat – Lower heat is always better for a cheese sauce like this, to avoid separation and scalding.
Save Pasta Water – Hold back a cup of your pasta water, to add to your sauce in case you’d like to thin it out a little!