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 per side.
step 5 Add butter and minced garlic, cooking for 1–2 minutes until fragrant.
step 6 Remove chicken from heat, sprinkle with parsley, and set aside.
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 Stir in Parmesan cheese 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 Slice chicken and serve alongside or over the creamy tortellini.
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 cream or milk to maintain the sauce’s creamy consistency. Reheat chicken separately to preserve texture.
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