Ingredients
- Chicken breasts: 2, boneless, skinless
- Cheese tortellini: 20 ounces, refrigerated
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Parmesan cheese: 1/2 cup, grated
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. Season with salt, pepper, and half of the Italian seasoning.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in the Parmesan cheese and remaining Italian seasoning. Cook until the sauce has slightly thickened, about 2-3 minutes.
- Step 5: Add the cooked chicken and tortellini to the sauce. Cook until the tortellini is heated through, about 3-5 minutes.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the sauce will thicken upon cooling.
- Gently reheat leftovers on the stovetop over low heat, adding a splash of milk or broth if needed to thin the sauce back to its original consistency.
- Serve this creamy tortellini dish with a side of steamed broccoli or a simple green salad for a complete and balanced meal.
- Don't overcook the garlic; burnt garlic can make the sauce bitter, so keep a close eye on it and cook it quickly until fragrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American