Creamy Garlic Tortellini with Juicy Herb Chicken

Instructions

Step 1: Cook the cheese tortellini according to package directions, then drain and set aside.

Step 2: Season your sliced chicken breasts with Italian seasoning, salt, and pepper on both sides.

Step 3: Heat butter in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.

Step 4: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Step 5: Pour in the heavy cream and stir gently, allowing it to warm through without boiling.

Step 6: Add the grated Parmesan cheese to the cream sauce and stir until fully melted and smooth.

Step 7: Add the cooked tortellini to the sauce and toss gently to coat evenly.

Step 8: Return the sliced chicken to the skillet and toss everything together.

Step 9: Garnish with fresh chopped parsley and serve immediately while hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce keeps everything moist and delicious.

To reheat, place the dish in a skillet over medium-low heat and add a splash of cream or pasta water to restore the sauce’s silky consistency. Heat gently for about 5-7 minutes, stirring occasionally.

You can also reheat in the microwave on 50% power for 2-3 minutes, stirring halfway through. Avoid high heat, which can cause the cream sauce to break.

This creamy garlic tortellini with juicy herb chicken also freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.