Ingredients
- Chicken breasts: 1.5 lbs, cut into bite-sized pieces
- Cheese tortellini: 20 oz package
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1 cup
- Grated Parmesan cheese: 1/2 cup, plus more for serving
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: 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.
- Step 2: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant, being careful not to burn it.
- Step 3: Pour in the chicken broth and heavy cream. Bring to a simmer, then stir in the Parmesan cheese and Italian seasoning.
- Step 4: Reduce heat to low and let the sauce simmer for 5 minutes, or until slightly thickened, stirring occasionally.
- Step 5: Meanwhile, cook the tortellini according to package directions. Drain well.
- Step 6: Add the cooked tortellini to the skillet with the chicken and sauce. Toss to coat. Serve immediately, garnished with extra Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat with a splash of chicken broth or cream to prevent drying.
- Serve with a side of steamed broccoli or a crisp Caesar salad to complete the meal.
- Don't overcrowd the skillet when browning the chicken; work in batches to ensure even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American