Tenderize the chicken. Start off by tenderizing the boneless, skinless chicken breast using a meat mallet. Then season both sides of the chicken with salt, black pepper, and Italian spices.
Cook the chicken. In a large pan, warm the olive oil over medium-high heat, then cook the seasoned chicken breasts on both sides until fully cooked. Transfer them to a plate and cover with foil to keep the chicken juicy.
Saute the garlic. In the same saucepan, add the unsalted butter and minced garlic clove. Sauté over medium heat for about 1 minute.
Add the cream and cheese. Now stir in the heavy cream, bring the heat up to simmer the sauce, and then turn it off. Add the freshly grated Parmesan and asiago cheese. Whisk the cheese into the sauce until it is fully melted (about 2 minutes).
Cook and drain the tortelloni. Now that the sauce is done, boil the tortelloni in a large pot of salted water, then drain in a colander.
Broil the Asiago Tortelloni Alfredo with Grilled Chicken. Transfer the pasta to a casserole dish and pour the sauce over it. Slice the cooked chicken and place it on top.
Sprinkle some more asiago cheese on top and broil in the oven for just a few minutes until the cheese melts and browns a little. Serve.