Description
Garlic Parmesan Chicken Tortellini is a creamy, rich, and flavorful Italian-inspired dish featuring tender chicken breast cubes, cheese tortellini, and a luscious garlic Parmesan cream sauce. This easy-to-make skillet recipe combines simple seasonings with fresh parsley for a satisfying meal perfect for busy weeknights or comforting family dinners.
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 pepper. Toss well to coat the chicken evenly with all 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 needed to avoid overcrowding. Cook for 5-7 minutes until the chicken is cooked through, lightly browned on all sides, and reaches an internal temperature of 165°F (74°C). Remove chicken and set aside.
- Boil the Tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the cheese tortellini and cook per package instructions, about 3-5 minutes, until tender and floating to the surface. Drain well and set aside.
- Melt Butter and Sauté Garlic: 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, being careful not to burn it.
- Prepare the Sauce: Pour in the heavy cream and chicken broth, stirring occasionally, and bring to a gentle simmer. Reduce heat to low and stir in grated Parmesan until melted and the sauce is smooth and creamy.
- Season the Sauce: Add salt and pepper to taste, balancing the saltiness carefully since Parmesan is already salty.
- Combine Chicken with Sauce: Return the cooked chicken to the skillet and stir to coat evenly with the creamy garlic Parmesan sauce.
- Add Tortellini: Gently fold in the cooked tortellini, making sure each piece is well coated with the sauce.
- Warm Through: Heat everything over low heat for a few minutes to meld flavors, avoiding overcooking the tortellini to prevent mushiness.
- Finish with Parsley: Remove skillet from heat and stir in the fresh chopped parsley to add brightness and color.
- Serve: Serve the garlic Parmesan chicken tortellini immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Notes
- For a spicier version, increase the red pepper flakes to 1/2 teaspoon or add some crushed chili flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- If you prefer, swap chicken broth for vegetable broth for a milder flavor.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- Cook tortellini just until al dente to avoid mushy pasta in the final dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
