This cheese tortellini Alfredo with grilled chicken won't sit too heavy in your stomach.
Ingredients
- skinless, boneless chicken breasts: 2 piece
- olive oil: 2 Tbsp
- pinch italian seasoning: 1 piece (to taste)
- pinch garlic powder: 1 piece (to taste)
- Kosher salt and freshly ground black pepper: (to taste)
- frozen cheese tortellini: 1 pack (12 ounce pack)
- butter: 0.25 cup
- garlic: 3 clove (minced)
- heavy cream: 1 cup
- ¼ cups freshly grated Parmesan cheese: 1 piece
- pinches Italian seasoning: 2 piece (to taste)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Make the chicken: Toss chicken, oil, Italian seasoning, garlic powder, salt, and pepper in a bowl until coated.
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Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; cut into bite-sized pieces when cool enough to handle.
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While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, return to a boil, and cook, uncovered and stirring occasionally, until tortellini float to the top and cheese filling is hot, about 3 minutes. Drain and keep warm.
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Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 2 to 3 minutes. Add cream and cook for 3 minutes. Add Parmesan cheese and stir until melted, 2 to 3 minutes. Add Italian seasoning and pepper; bring to a slow boil. Cook at a slow boil for 1 minute, then stir in tortellini and chicken. Cook until heated through, 2 to 3 minutes.
