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Garlic Parmesan Chicken Tortellini

Tender chicken and cheese tortellini are coated in a rich garlic Parmesan cream sauce for a filling dinner that is ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American-Italian
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 18 to 20 ounces refrigerated cheese tortellini
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth, plus more if needed
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Extra grated Parmesan for serving

Equipment

  • Large cutting board
  • Sharp chef’s knife
  • Measuring cups and spoons
  • Large pot for cooking the tortellini
  • Colander
  • Large, wide skillet
  • Wooden spoon or silicone spatula
  • Kitchen tongs
  • Clean plate for the cooked chicken
  • Box grater for the Parmesan
  • Instant-read meat thermometer

Method
 

  1. Cut the chicken
  2. Season the chicken
  3. Brown the chicken
  4. Cook the tortellini
  5. Cook the garlic
  6. Start the sauce
  7. Add the Parmesan
  8. Return the chicken
  9. Add the tortellini
  10. Finish and serve

Notes

  • Grate Parmesan from a block for the smoothest sauce. Pre-shredded cheese may not melt as well.
  • Keep the heat low when adding the Parmesan. High heat can make the sauce grainy or cause it to separate.
  • Refrigerated tortellini cooks faster than dried or frozen tortellini. Follow the package timing for the type you use.
  • Half-and-half can replace the heavy cream, but the finished sauce will be thinner.
  • Add baby spinach during the final 2 minutes of cooking. Cooked broccoli, peas, or mushrooms also work well.
  • Boneless, skinless chicken thighs can replace chicken breasts. They may need an extra 1 to 2 minutes of cooking.