1-Getting started with this recipe: season the chicken by mixing 4 boneless skinless chicken breasts with 2 tablespoons of avocado or vegetable oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/2 teaspoon red chili flakes. Grill the chicken over medium-high heat until it reaches 165°F inside, then let it rest for 5 minutes before slicing it thinly.

2-Next, cook 1 lb of tortelloni in boiling salted water for 7 to 8 minutes, or as the package directs, and drain it well. For the sauce, melt 6 tablespoons of butter in a saucepan over medium heat, add 1 clove of minced garlic, and cook for about 1 minute until fragrant. Whisk in 1 cup of heavy cream, along with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then bring it to a simmer.

3-Once simmering, remove the heat and whisk in 1/2 cup each of grated parmesan cheese and grated Asiago cheese until smooth. To assemble, toss the cooked tortelloni in the sauce, season to taste, plate it up, and top with the sliced grilled chicken. Garnish with minced chives or parsley if you like, and you’re ready to serve. This whole process takes about 25 minutes, with 5 minutes of prep and 15 minutes of cooking, making it a speedy option for any night.

4-Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain and set aside. In a large skillet over medium heat, melt the butter and sauté minced garlic until fragrant, about 1-2 minutes, careful not to brown. Pour in the heavy cream and bring to a gentle simmer; reduce heat to low and stir frequently to prevent scorching.

5-Finishing Touches: Gradually add grated Asiago cheese to the sauce, stirring continuously until fully melted and smooth. Season the sauce with salt and freshly ground black pepper to taste. Add the cooked tortellini to the skillet, gently tossing to coat evenly with the Asiago Alfredo sauce. For vegan or gluten-free adaptations, use the respective plant-based or gluten-free ingredients and maintain the same cooking process. Serve immediately, garnished with fresh parsley or additional grated Asiago cheese if desired.