Step 1

Combine the seasonings and set aside. Measure out remaining ingredients before starting and begin boiling salted pasta water for the tortellini.

Step 2

Crush the garlic: Lay a knife over each garlic clove and use the palm of your hand to push down the knife over the garlic to crush it. Transfer it to a deep, 12-inch skillet along with the butter.

Step 3

Melt the butter over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn a brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.

Step 4

Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste.

Step 5

Add the chicken broth in splashes, stirring continuously. Add the half and half in the same manner, followed by the seasonings. Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.

Step 6

Reduce the heat of the sauce to low. Slowly sprinkle in the Asiago and Parmesan cheese, stirring continuously.

Step 7

Taste the sauce and season with salt/pepper as needed, start with 1/4 tsp. of each.

Step 8

Add the drained tortellini and toss to combine. It will continue to thicken upon standing.

Step 9

Garnish with parsley and serve.