Description
Garlic Parmesan Chicken Tortellini is a creamy, flavorful pasta dish featuring tender, seasoned chicken and cheese tortellini coated in a rich garlic parmesan sauce. Ready in just 40 minutes, this easy recipe combines sautéed chicken with a luscious homemade creamy sauce, making it perfect for a satisfying weeknight dinner.
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, oregano, red pepper flakes if using, salt, and black pepper. Mix until chicken is evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes until chicken is cooked through and lightly browned, reaching an internal temperature of 165°F (74°C). Remove chicken 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 instructions (usually 3-5 minutes) until they float and are tender. Drain and set aside.
- Prepare the Sauce: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Simmer Sauce: Pour in heavy cream and chicken broth. Bring to a simmer while stirring occasionally. Reduce heat to low and stir in grated Parmesan cheese until melted and sauce is smooth and creamy.
- Season the Sauce: Taste and season sauce with salt and black pepper, keeping in mind Parmesan cheese adds saltiness, so add salt sparingly.
- Combine Chicken and Sauce: Return cooked chicken to the skillet with the garlic parmesan sauce and stir to coat evenly.
- Add Tortellini: Gently fold in the cooked tortellini, ensuring they are well coated with the sauce.
- Heat and Meld Flavors: Continue heating the mixture over low heat for a few minutes to meld flavors, taking care not to overcook the tortellini.
- Finish and Serve: Remove skillet 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
- Be careful not to overcrowd the skillet when cooking the chicken to ensure even browning.
- Adjust salt in the sauce carefully because Parmesan cheese is naturally salty.
- Do not overcook the tortellini in the final step to avoid mushy texture.
- Use fresh parsley for a bright, fresh flavor contrast.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
