Ingredients
- Chicken breasts: 2, boneless, skinless
- Cheese tortellini: 20 oz package
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/2 cup, plus more for serving
- Italian seasoning: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Cut chicken breasts into bite-sized pieces. Season with salt, pepper, and Italian seasoning.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- Step 4: Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked chicken and tortellini to the sauce. Cook according to tortellini package directions, usually around 3-5 minutes, or until tortellini is tender.
- Step 6: Serve immediately, garnished with additional Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce is too thick.
- Serve with a side of crusty bread to soak up all that delicious garlic Parmesan sauce.
- Don't overcook the tortellini; they should be tender but still slightly firm, so test them a minute before the package directions suggest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American