Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced or pounded to 1/2 inch
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 20 oz refrigerated asiago tortelloni
  • 1.5 cups heavy whipping cream
  • 4 tbsp unsalted butter
  • 1.5 cups freshly grated asiago cheese
  • 3 cloves garlic, minced
  • 0.25 cup reserved pasta water
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated parmesan cheese
  • 1 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken breasts evenly with garlic powder, smoked paprika, salt, and black pepper. Heat a 12-inch cast iron skillet over medium-high heat with 1 tablespoon of olive oil.
  2. Place chicken in the hot skillet and sear for 4-5 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F. Remove chicken from the pan and let it rest.
  3. Boil the tortelloni in a large pot of heavily salted water. Cook for 3-4 minutes until they float to the surface. Reserve 1/4 cup of the starchy pasta water before draining.
  4. In the same skillet used for the chicken (or a clean pan), melt 4 tablespoons of butter over medium heat. Sauté the minced garlic for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Asiago cheese and the reserved pasta water until the sauce is smooth and emulsified.
  6. Add the drained tortelloni to the sauce, tossing gently to coat. In a small bowl, combine panko, parmesan, and 1 tablespoon of melted butter.
  7. Slice the rested chicken into strips. Serve the tortelloni topped with the chicken, the panko-parmesan mixture, and fresh parsley.