Instructions
Step 1: Season the chicken breasts with salt, black pepper, paprika, and Italian seasoning on both sides. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside. /n
Step 3: In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant. /n
Step 4: Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. /n
Step 5: Add the Velveeta cubes and Parmesan cheese, stirring until fully melted and smooth. /n
Step 6: Season the sauce with garlic powder, onion powder, and red pepper flakes if using. /n
Step 7: Meanwhile, cook the tortellini according to package instructions, then drain. /n
Step 8: Add the cooked tortellini to the sauce and toss to coat evenly. /n
Step 9: Slice the cooked chicken and return it to the skillet, spooning sauce over the top. /n
Step 10: Garnish with chopped 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 over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce if needed. Avoid overheating to prevent the sauce from separating. For best results, consume fresh.
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