Parmesan Chicken Tortellini (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
3-4 boneless, skinless chicken breasts, diced
02 -
1 cup Italian dressing
03 -
½ tablespoon onion powder
04 -
½ tablespoon garlic powder
05 -
¼ teaspoon black pepper
06 -
1 tablespoon olive oil
→ Pasta
07 -
12 oz package tortellini pasta
08 -
1 tablespoon olive oil (for tossing)
→ Creamy Cheese Sauce
09 -
3 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
2 cups heavy whipping cream
12 -
1 cup shredded Parmesan cheese
13 -
1 cup shredded mozzarella cheese
14 -
Salt and black pepper to taste
# Instructions:
01 -
In a large bowl, combine diced chicken breast with Italian dressing, onion powder, garlic powder, and black pepper. Mix well and let marinate for at least 15 minutes, or up to a few hours for more flavor.
02 -
Bring a large pot of salted water to boil and cook the tortellini according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 8-10 minutes until fully cooked and internal temperature reaches 165°F. Remove chicken from skillet and set aside.
04 -
Reduce heat to medium and add butter to the same skillet. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add heavy cream while whisking constantly until the mixture thickens and begins to simmer.
05 -
Stir in the Parmesan and mozzarella cheese, mixing until completely melted and incorporated into a smooth, thick sauce. Season with salt and black pepper to taste.
06 -
Return the cooked chicken to the skillet along with the tortellini. Toss everything together until well coated with the creamy cheese sauce. Serve immediately while hot.
# Notes:
01 -
Marinating the chicken for at least 15 minutes adds flavor, but longer is better if you have time
02 -
You can substitute with two 15 oz jars of alfredo sauce to save time on making the cheese sauce
03 -
Toss cooked pasta with olive oil immediately after draining to prevent sticking
04 -
This dish is versatile enough for weeknight dinners but elegant enough for special occasions