Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken

Ingredients:

1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt Chicken and Broccoli Pasta
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning blend
9 ounces refrigerated tortellini (Asiago and ham blend recommended)
1 cup heavy cream
1 cup half and half
4 ounces salted butter (unsalted can be used as well)
3/4 cup grated Parmesan cheese
1/4 cup grated Asiago cheese (can swap for additional Parmesan)
1 teaspoon garlic powder Savory Garlic Mushroom Chicken with Spinach 
1/3 cup Panko breadcrumbs
1/2 cup shredded Mozzarella cheese

Directions:

Prepare the Chicken:
Pound chicken breasts to 1/2-inch thickness with a meat mallet.
Place chicken, olive oil, salt, ground black pepper, and Italian seasoning in a zip-top bag.
Seal the bag and marinate for about 30 minutes.
Cook the Chicken: Creamy Crockpot Crack Chicken
Heat a skillet over medium-high heat and add enough vegetable oil to coat the bottom.
Sauté chicken on both sides until done, about 7 to 9 minutes per side.
Remove chicken from the pan and let it rest on a cutting board.
Make Alfredo Sauce:
In a saucepan, combine heavy cream, half and half, and butter over medium-high heat.
Heat until small bubbles form but do not bring to a boil.
Add Parmesan and Asiago cheese, and garlic powder; whisk until the sauce thickens.
Prepare Tortellini:
Cook tortellini according to package directions.
In a 2-quart baking dish, add cooked tortellini and pour Alfredo sauce over it, ensuring pasta is well coated.
Assemble and Broil:
Slice chicken breasts and place on top of the tortellini.
Sprinkle with Panko breadcrumbs and Mozzarella cheese.
Broil in the oven for 2 to 3 minutes or until the cheese just begins to brown.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Servings: 4 servings