Description
This Garlic Parmesan Chicken Tortellini is a flavorful, creamy pasta dish that’s easy to prepare and perfect for a comforting weeknight dinner. Tender chicken is seasoned and sautéed, then combined with cheese-filled tortellini and a luscious garlic Parmesan cream sauce, finished with fresh parsley for a burst of freshness.
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, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss thoroughly to ensure each piece is evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat until hot. Add the seasoned chicken pieces in a single layer, cooking in batches if needed to avoid overcrowding. Cook for 5-7 minutes until the chicken is fully cooked through and lightly browned on all sides. Ensure the internal temperature reaches 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 following the package directions (about 3-5 minutes) until the tortellini floats to the surface and is tender. Drain well and set aside.
- Make the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
- Add Liquids and Simmer: Pour in the heavy cream and chicken broth, stirring occasionally as the mixture comes to a gentle simmer.
- Create the Parmesan Sauce: Reduce heat to low, then stir in the grated Parmesan cheese until it melts completely and the sauce is smooth and creamy. Season gently with salt and pepper, keeping in mind the saltiness of the Parmesan.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring well to coat the pieces evenly with the garlic Parmesan sauce.
- Incorporate Tortellini: Gently fold the drained tortellini into the skillet, ensuring they are thoroughly coated with the sauce. Heat on low for a few minutes to meld flavors, being careful not to overcook and cause mushiness.
- Finish with Parsley: Remove from heat and stir in chopped fresh parsley to add brightness and freshness to the dish.
- Serve: Plate the Garlic Parmesan Chicken Tortellini immediately, garnished with extra grated Parmesan cheese and additional parsley if desired for presentation and added flavor.
Notes
- Use fresh parsley for the best flavor and color in the final dish.
- For a spicier kick, do not omit the red pepper flakes.
- Make sure not to overcrowd the pan when cooking chicken to achieve proper browning.
- Do not overcook the tortellini when reheating with the sauce to maintain its texture.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce will be less creamy.
