1-First, coat the 4 boneless skinless chicken breasts with 2 tablespoons avocado or vegetable oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/2 teaspoon red chili flakes. Let the chicken rest at room temperature while you preheat a grill or grill pan over medium-high heat for 5 minutes and oil the grates. Grill the chicken without moving it until it releases easily, about 5 minutes per side, or until it reaches 165°F internally, then let it rest for 5 minutes before slicing thinly.

2-Meanwhile, boil a large pot of salted water and cook 1 pound tortelloni or tortellini for 7-8 minutes according to package instructions, then drain well. In a large saucepan over medium heat, melt 6 tablespoons butter and cook 1 clove garlic, minced, for 1 minute until soft. Stir in 1 cup heavy cream (or evaporated milk), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then bring to a simmer.

3-Finishing Touches Remove the saucepan from heat and whisk in 1/2 cup grated Parmesan cheese and 1/2 cup grated Asiago cheese until smooth. Toss the drained pasta in the cheese sauce to coat, adjusting salt to taste. Serve the pasta on plates, topped with the sliced grilled chicken, and garnish with minced chives or parsley. The total preparation time is just 25 minutes, with 5 minutes prep and 15 minutes cook time.