Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::6
Ingredients
Chicken:
2 large skinless, boneless chicken breasts
2 tablespoons olive oil
1 pinch Italian seasoning, or to taste
1 pinch garlic powder, or to taste
kosher salt and freshly ground black pepper to taste
Tortellini:
1 (12 ounce) package frozen cheese tortellini
Alfredo Sauce:
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 ¼ cups freshly grated Parmesan cheese
2 pinches Italian seasoning, or to taste
freshly ground black pepper to taste
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Make the chicken: Toss chicken, oil, Italian seasoning, garlic powder, salt, and pepper in a bowl until coated.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; cut into bite-sized pieces when cool enough to handle.
While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, return to a boil, and cook, uncovered and stirring occasionally, until tortellini float to the top and cheese filling is hot, about 3 minutes. Drain and keep warm.
Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 2 to 3 minutes. Add cream and cook for 3 minutes. Add Parmesan cheese and stir until melted, 2 to 3 minutes. Add Italian seasoning and pepper; bring to a slow boil. Cook at a slow boil for 1 minute, then stir in tortellini and chicken. Cook until heated through, 2 to 3 minutes.