Description
A creamy, comforting Garlic Parmesan Chicken Tortellini recipe that’s easy to prepare and perfect for a delicious weeknight dinner. Tender chicken breast cubes are sautéed and combined with cheese tortellini in a rich garlic-parmesan cream sauce, garnished with fresh parsley.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Pasta
- 20 oz package of refrigerated cheese tortellini
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Season the chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, red pepper flakes if using, salt, and pepper. Toss until chicken pieces are evenly coated with the seasoning.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 5-7 minutes until chicken is cooked through and lightly browned on all sides. Ensure internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
- Boil tortellini: While chicken cooks, bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, approximately 3-5 minutes, until tortellini float to the surface and are tender. Drain well and set aside.
- Start sauce base: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add liquids and simmer: Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
- Incorporate Parmesan cheese: Reduce heat to low and stir in grated Parmesan until fully melted and the sauce is smooth and creamy.
- Season the sauce: Adjust salt and pepper to taste, keeping in mind Parmesan adds saltiness. Start with a small amount of salt and increase if needed.
- Combine chicken with sauce: Return cooked chicken to the skillet and stir to coat evenly with the garlic Parmesan sauce.
- Mix in tortellini: Gently fold in the cooked tortellini, ensuring that it is well coated with the sauce. Heat over low for a few minutes to meld flavors without overcooking the tortellini.
- Finish and serve: Remove skillet from heat and stir in chopped fresh parsley. Serve the Garlic Parmesan Chicken Tortellini immediately, garnished with extra grated Parmesan and parsley if desired.
Notes
- To prevent tortellini from becoming mushy, avoid overcooking and keeping it on heat too long after adding the sauce.
- For a spicier dish, increase the red pepper flakes or add freshly ground black pepper to taste.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- Freshly grated Parmesan cheese works best for integrating smoothly into the sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on stovetop or microwave.
