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Creamy Garlic Parmesan Chicken Tortellini

Creamy Garlic Parmesan Chicken Tortellini

Creamy Garlic Parmesan Chicken Tortellini: A Quick & Delicious Weeknight Dinner expertly crafted to be your new go-to meal. This recipe delivers a restaurant-quality pasta dish that’s surprisingly easy to whip up for busy weeknights, proving that incredible flavor doesn't need to be complicated.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1/4 cup chopped fresh parsley for garnish (optional)
  • pinch red pepper flakes for a little heat (optional)

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Plate

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic; burnt garlic can turn bitter.
    4 cloves garlic
  3. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the broth simmer for 1-2 minutes, allowing it to reduce slightly.
    1/2 cup chicken broth
  4. Stir in the heavy cream and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, stirring occasionally, until it begins to thicken.
    1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper
  5. Gradually whisk in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy. If using, stir in the red pepper flakes at this stage.
    1/2 cup grated Parmesan cheese, pinch red pepper flakes
  6. Add the refrigerated cheese tortellini directly to the simmering sauce. Cook according to package directions, usually 3-5 minutes, stirring occasionally, until the tortellini are tender and have floated to the surface.
    1 (9-ounce) package refrigerated cheese tortellini
  7. Return the cooked chicken to the skillet with the tortellini and sauce. Stir gently to coat everything evenly and heat through for about 1-2 minutes.
    1 pound boneless, skinless chicken breasts
  8. Serve the Creamy Garlic Parmesan Chicken Tortellini immediately. Garnish with fresh chopped parsley, if desired, and an extra sprinkle of grated Parmesan cheese.
    1/4 cup chopped fresh parsley, 1/2 cup grated Parmesan cheese

Notes

Allow to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.