Start off by tenderizing 1 pound of boneless skinless chicken breast using a meat mallet. Tip: I like to cover The chicken with plastic wrap before beating it down. It makes the step less messy.
Now season both sides of the chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian spices or to taste.
In a large pan, bring 2 Tbsp of olive oil over medium-high heat, then cook the seasoned chicken breast on both sides until fully cooked. If you want to keep your kitchen cleaner, I highly recommend using a splatter screen to prevent grease from going all over your countertop.
Once the chicken is cooked, transfer it to a plate and cover it with foil to keep the chicken juicy.
In the same skillet add 2 Tbsp unsalted butter and 1 minced garlic clove. Sauté on medium heat for about 1 minute.
Then pour in 2 cups of heavy cream. Now pick up the heat and bring the sauce to a simmer. Then turn the heat off and add 3/4 cup freshly grated Parmesan and 1/4 cup grated asiago cheese. Whisk the cheese into the sauce until it is fully melted (about 2 minutes).
Now that the sauce is done, cook 24 oz tortelloni in a pot of boiling salted water per package instructions. Once the tortelloni is cooked drain the water out and transfer to a casserole dish.
Then pour the sauce over the baking dish. Slice the cooked chicken and place it on top of the tortelloni as well. Add some freshly grated Asiago cheese on top and broil in the oven for just a few minutes until the cheese melts and browns a little. Keep a close eye on the oven since the broil setting can burn your food very easily.
Avoid cooking mess- If you want to keep your kitchen cleaner, I highly recommend using a splatter screen to prevent grease from going all over your countertop.
Cover the cooked chicken- To keep it from drying out, leave it whole and cover it with foil. This allows it to stay warm and the juices to reabsorb into the meat for moister chicken.
Make the sauce in the same skillet- You are basically deglazing the pan by sauteing the garlic with the remnants of the chicken to enhance the sauce with even more flavor.
Watch the broiler- Keep a close eye on the oven once you add the asiago and set it to broil for browning. The broil setting can burn your food very easily.