Description
This Garlic Parmesan Chicken Tortellini recipe combines tender cubed chicken breast cooked with aromatic garlic and herbs, tossed in a rich and creamy Parmesan sauce alongside cheese-filled tortellini. Ready in about 40 minutes, this hearty, flavorful Italian-inspired dish is perfect for an easy weeknight dinner or a satisfying family meal.
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 freshly ground black pepper. Toss well to coat the chicken evenly 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 to avoid overcrowding). Cook for 5-7 minutes until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove 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 and cook according to package directions, about 3-5 minutes, until tortellini float and are tender. Drain well in a colander 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, being careful not to burn the garlic.
- Prepare the Cream Sauce: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir occasionally to combine.
- Add Parmesan and Season: Reduce heat to low and stir in grated Parmesan cheese until fully melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste, remembering that Parmesan adds saltiness already.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring to coat the pieces evenly with the garlic Parmesan sauce.
- Add Tortellini to Sauce: Gently fold the cooked tortellini into the skillet, thoroughly coating the pasta with the sauce and chicken.
- Heat Through: Continue to cook over low heat for a few minutes to allow flavors to meld together, taking care not to overcook the tortellini to avoid mushiness.
- Finish with Parsley: Remove the skillet from heat and stir in the freshly chopped parsley for a bright, fresh note.
- Serve: Serve immediately, garnished with extra grated Parmesan cheese and additional fresh parsley if desired.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Do not overcook the tortellini once combined with sauce to keep perfect texture.
- Adjust the amount of salt carefully as Parmesan cheese is naturally salty.
- For a spicier kick, include the optional red pepper flakes.
- Fresh parsley can be substituted or complemented with basil for variation.
- Refrigerated tortellini cooks quickly, monitor closely to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
