Ingredients:
1 pound cheese tortellini 
2 boneless, skinless chicken breasts 
Salt and pepper, to taste 
2 tablespoons olive oil, divided 
2 cloves garlic, minced 
1 cup heavy cream 
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish) 
Instructions:
Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside. 
Grill Chicken: Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Grill the chicken breasts for about 5-6 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing into strips.
Make the Alfredo Sauce:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
Gradually add the grated Asiago cheese and Parmesan cheese, stirring continuously until the cheeses are melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine and Serve:
Add the cooked tortellini to the Alfredo sauce in the skillet. Toss gently to coat the tortellini evenly with the sauce.
Arrange the sliced grilled chicken on top of the tortellini Alfredo.
Garnish with chopped fresh parsley.
Enjoy:
Serve hot and enjoy the creamy goodness of Asiago Tortellini Alfredo with Grilled Chicken! 