Step 1

Place boneless chicken breasts on a cutting board and pound to ½-inch thickness with a meat mallet. Pat dry with paper towel.

Step 2

Mix olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper in a small bowl. Place chicken in a large ziplock bag or container and add marinade. Let it marinate for 30 minutes up to 4 hours.

Step 3

Fire up the grill to medium-high, or set your pellet grill to 300°F.

Step 4

Grill the chicken breasts for roughly 10 minutes per side, until the internal temperature reaches 165 degrees F.

Step 5

Melt butter in a large skillet over medium heat. Add garlic and saute for a few minutes.

Step 6

Turn heat to low and whisk in half and half and cream cheese. Add Italian seasoning, salt, and black pepper. Whisk in Parmesan cheese and Asiago cheese until smooth and creamy.

Step 7

While making the sauce, cook tortellini according to the package instructions. Drain and toss with olive oil.

Step 8

Combine half of the alfredo sauce with the cooked tortellini.

Step 9

Place tortellini in a greased 3-quart oven-safe dish. Place sliced grilled chicken on top. Pour remaining sauce over chicken.

Step 10

Sprinkle Panko breadcrumbs and shredded mozzarella over top. Broil in your oven until the topping is golden brown.

Step 11

Serve with fresh parsley and extra Parmesan.