Ingredients
Scale
- 2 pounds of chicken breast
- 15 oz refrigerated cheese tortellini
- 2 cups shredded provolone & mozzarella cheese blend
- ¼ cup Italian Panko bread crumbs
- 4 tbsp unsalted butter
- 3 cloves minced garlic
- 3 tbsp SPG Blend
- 1 tbsp olive oil
- Garnish: Fresh parsley, finely cut
Alfredo sauce
- 4 tbsp unsalted butter
- 3 cloves minced garlic
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup grated Parmesan
- 2 tbsp all purpose flour
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cut the chicken breasts in half through the middle to make them thinner pieces of chicken.
- Drizzle olive oil on chicken breasts then season with SPG blend on both sides.
- Grill the chicken at 350F and remove once it reaches an internal temperature 165F.
- Boil the tortellini according to the package.
- Begin to assemble the Alfredo sauce by melting the butter and saute the garlic for 1 minute.
- Add the flour into the skillet and whisk until combined.
- Pour in the heavy cream, milk and Parmesan cheese. Whisk until fully combined.
- Add the tortellini and chopped chicken and mix thoroughly.
- Top the skillet with the shredded provolone and mozzarella cheese and bread crumbs.
- Broil on low for 4-5 minutes until the cheese is golden brown on top.
- Garnish with parsley then enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
