Description
This Garlic Parmesan Chicken Tortellini is a creamy, flavorful dish featuring tender, seasoned chicken breast cooked in a rich garlic parmesan sauce, combined with cheese-filled tortellini pasta. Perfect for a comforting weeknight dinner, it balances savory spices, creamy sauce, and fresh parsley for a deliciously satisfying meal.
Ingredients
Scale
Chicken and Seasonings
- 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 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Garnish
- 1/4 cup chopped fresh parsley
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 thoroughly until the chicken pieces are evenly coated with the spices.
- 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 or until chicken is cooked through, lightly browned, and reaches an internal temperature of 165°F (74°C). Remove from skillet and set aside.
- Cook the Tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package instructions (usually 3-5 minutes) until the tortellini float to the surface and are tender. Drain well and set aside.
- Prepare the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer while stirring occasionally.
- Incorporate Parmesan Cheese: Reduce heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese melts fully, creating a smooth and creamy sauce.
- Season the Sauce: Taste and season with salt and black pepper, keeping in mind Parmesan is salty, so add salt gradually.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring to coat the pieces evenly with the garlic parmesan sauce.
- Add the Tortellini: Gently fold in the cooked tortellini to the skillet, ensuring the pasta is well coated with the sauce.
- Simmer Briefly: Heat over low for a few minutes to meld flavors, taking care not to overcook the tortellini to prevent mushiness.
- Add Fresh Parsley: Remove the skillet from heat and stir in the chopped fresh parsley for a bright, fresh finish.
- Serve: Plate the Garlic Parmesan Chicken Tortellini immediately, garnished with additional grated Parmesan and a sprinkle of fresh parsley if desired.
Notes
- Use refrigerated tortellini for best texture and quick cooking.
- You can substitute chicken thighs if preferred, adjusting cooking time accordingly.
- For a spicier kick, increase the red pepper flakes or add a dash of crushed chili powder.
- The sauce can be made lighter by substituting half-and-half for heavy cream if desired.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent the sauce from separating.
