Instructions
step 1 Cook tortellini according to package instructions until al dente, then drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat.
step 3 Season chicken with paprika, Italian seasoning, salt, and black pepper.
step 4 Add chicken to the skillet and cook until golden and fully cooked, about 5–7 minutes.
step 5 Add butter and minced garlic, cooking for 1–2 minutes until fragrant.
step 6 Remove chicken from heat and sprinkle with parsley.
step 7 In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
step 8 Pour in heavy cream and bring to a gentle simmer.
step 9 Add Velveeta cheese and Parmesan cheese, stirring until melted and smooth.
step 10 Season with salt, black pepper, garlic powder, and red pepper flakes.
step 11 Add cooked tortellini to the sauce and toss until fully coated.
step 12 Plate the creamy tortellini and top with garlic butter chicken.
step 13 Garnish with additional parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture. Reheat chicken separately if possible to preserve its text
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