Ingredients:

1 lb cheese tortellini
2 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped, for garnish

Directions:

Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper.
Drizzle olive oil over the chicken breasts and grill for 6-7 minutes per side, or until cooked through. Remove from grill and let rest for a few minutes before slicing.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in heavy cream and bring to a simmer. Stir in grated Asiago cheese, grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes (if using). Cook for 3-4 minutes until the sauce thickens slightly.
Add the cooked tortellini to the skillet and toss to coat in the creamy sauce.
Serve the Asiago tortellini Alfredo with sliced grilled chicken on top.
Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Tips:

Customize with additional herbs or vegetables like spinach or sun-dried tomatoes.
Substitute cheese tortellini with your favorite variety.
For extra creaminess, add a splash of milk to the sauce.