Begin by preheating your oven to a splendid 425°F.
While the oven warms, cook the tortellini according to the package instructions. Drain it and place it in the bottom of a 9×13 baking dish. Set this delicious foundation aside for now.
In a small bowl, blend together the olive oil, Italian seasoning, salt, and black pepper. This is your savory chicken rub! Coat the chicken with this seasoned oil, ensuring every inch is wonderfully flavored.
Now, grill those chicken breasts on an outdoor gas grill at a high temperature (around 425-450°F) for about 7-8 minutes per side. Cook until the center reads a safe 165°F. Once done, remove the chicken from the grill and let it rest for a moment.
In a medium saucepan, melt the butter over medium heat. Add in the minced garlic and garlic powder, whisking them together lovingly.
Next, sprinkle the flour over the butter mixture and whisk until absorbed. Patience, dear friends! Gradually pour in the milk and heavy cream while whisking constantly to avoid any pesky lumps. Bring this creamy concoction to a boil, then reduce the heat and let it simmer for about 2-3 minutes to thicken.
Stir in the grated Parmesan cheese, whisking until everything is together and smooth. Remove from heat, and prepare to pour this luscious sauce over your tortellini.
Evenly pour your Alfredo sauce over the tortellini nestled in the baking dish.
In a small bowl, mix the seasoned bread crumbs, Asiago cheese, and a dash of olive oil. Sprinkle this beautiful mixture over the top of the tortellini and sauce.
Bake your creation in the oven for 15 minutes until it’s bubbly and light golden-brown.
While the tortellini bakes, slice that beautifully grilled chicken.
Once everything is baked to perfection, top the tortellini with the sliced chicken and garnish generously with chopped parsley. And there you have it!