Description
Garlic Parmesan Chicken Tortellini is a rich, creamy, and flavorful one-pan dish combining tender cubed chicken, cheese-filled tortellini, and a luscious garlic parmesan sauce. Ready in just 40 minutes, this comforting meal is perfect for a quick yet indulgent dinner that satisfies the whole family.
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 and Sauce
- 20 oz package of refrigerated cheese tortellini
- 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, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss thoroughly to coat the chicken evenly with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 5 to 7 minutes until the chicken is cooked through, lightly browned, and reaches an internal temperature of 165°F (74°C). Remove the chicken and set aside.
- Boil the Tortellini: While cooking the chicken, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 3 to 5 minutes) until the tortellini float and are tender. Drain well in a colander and set aside.
- Make the Garlic Butter Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Create the Cream Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a simmer while stirring occasionally. Reduce heat to low and stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
- Season the Sauce: Add salt and pepper to taste, remembering that Parmesan adds saltiness, so start with small amounts and adjust as desired.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat evenly with the garlic Parmesan sauce.
- Add Tortellini: Gently fold in the cooked tortellini to the skillet, ensuring it’s well coated in the creamy sauce. Heat over low for a few minutes to meld flavors, careful not to overcook and make the pasta mushy.
- Finish with Parsley and Serve: Remove from heat and stir in chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Notes
- Make sure not to overcrowd the skillet when cooking the chicken to ensure even browning.
- Adjust the red pepper flakes quantity based on your preferred spice level or omit for mild flavor.
- Use freshly grated Parmesan for best melting and flavor.
- Do not overcook tortellini after combining to avoid mushy texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce if needed.
