Description
This Garlic Parmesan Chicken Tortellini is a flavorful and easy one-pan dish featuring tender cubed chicken breasts cooked with aromatic spices, simmered in a creamy garlic Parmesan sauce, and combined with cheesy tortellini. Perfect for a comforting weeknight dinner, it balances rich creaminess with fresh parsley brightness, all ready in under 45 minutes.
Ingredients
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
Garnish
- 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 freshly ground black pepper. Toss well to ensure the chicken pieces are evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 5 to 7 minutes, turning occasionally until the chicken is browned on all sides and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Boil the Tortellini: While the chicken cooks, bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini to the boiling water and cook according to package instructions, about 3 to 5 minutes, until the tortellini floats to the surface and becomes tender.
- Drain Tortellini: Drain the cooked tortellini well using a colander and set aside to keep warm.
- Prepare the Garlic Butter Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned to avoid bitterness.
- Add Liquids and Simmer: Pour in the heavy cream and chicken broth, stirring occasionally. Bring the sauce mixture to a gentle simmer over medium heat.
- Melt the Parmesan Cheese: Lower the heat to low and stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating a creamy consistency.
- Season the Sauce: Taste the sauce and season with salt and freshly ground black pepper. Because Parmesan is naturally salty, start with a small amount of salt and adjust as needed for balance.
- Combine Chicken with Sauce: Return the cooked chicken to the skillet and stir well to coat the pieces evenly with the garlic Parmesan sauce.
- Incorporate Tortellini: Gently fold the cooked tortellini into the skillet, mixing carefully to coat with the sauce without breaking the pasta.
- Meld Flavors: Continue heating the combined mixture over low heat for a few minutes to blend flavors. Avoid overheating to prevent the tortellini from becoming mushy.
- Add Fresh Parsley: Remove the skillet from the heat and stir in the chopped fresh parsley for a burst of color and freshness.
- Serve: Serve the Garlic Parmesan Chicken Tortellini immediately, garnished with additional grated Parmesan and a sprinkle of fresh parsley if desired, for a rich and satisfying meal.
Notes
- Ensure the chicken is cooked fully to 165°F (74°C) for safe consumption.
- Use fresh garlic for the best flavor but avoid burning it to maintain a pleasant aroma.
- Adjust salt cautiously as Parmesan cheese adds natural saltiness to the dish.
- Do not overcook tortellini during final heating to keep texture firm and avoid mushiness.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less rich and creamy.
- Red pepper flakes are optional if you prefer a mild dish without heat.
