Description
Garlic Parmesan Chicken Tortellini is a creamy, flavorful one-pan meal combining tender chicken, cheesy tortellini, and a rich garlic Parmesan sauce. This easy-to-make recipe delivers a comforting Italian-inspired dish perfect for weeknight dinners or special occasions.
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 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 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, dried oregano, red pepper flakes if using, salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasoning.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 5-7 minutes until the chicken is cooked through and lightly browned on all sides. Verify that the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
- Cook the Tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, typically 3-5 minutes, until tender and floating. Drain well in a colander and set aside.
- Prepare the Sauce Base: In the same skillet used for 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 Liquids and Simmer: Pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a gentle simmer, stirring occasionally.
- Incorporate Parmesan Cheese: Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy.
- Season the Sauce: Taste the sauce and season with salt and pepper as needed, adjusting carefully considering the saltiness of Parmesan cheese.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it evenly with the garlic Parmesan sauce.
- Add Tortellini: Gently fold the drained tortellini into the skillet, mixing so that the pasta is well coated with the sauce.
- Heat Through: Allow the combined mixture to heat over low heat for a few minutes, letting the flavors meld together without overcooking the tortellini.
- Finish with Parsley: Remove the skillet from heat, stir in the chopped fresh parsley for a fresh, vibrant flavor.
- Serve: Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley if desired.
Notes
- Be careful not to overcook the tortellini during the final heating step to prevent it from becoming mushy.
- Adjust the salt cautiously since Parmesan cheese adds a natural salty flavor.
- You can substitute fresh tortellini with frozen; just adjust the cooking time accordingly.
- For a spicier kick, increase the red pepper flakes or add freshly cracked black pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
