Instructions
Step 1: Cook tortellini according to package instructions until tender. Drain and set aside./nStep 2: Season chicken with salt, pepper, paprika, and Italian seasoning./nStep 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked. Remove and set aside./nStep 4: In the same skillet, melt butter and sauté garlic until fragrant./nStep 5: Return chicken to the skillet and toss in garlic butter. Sprinkle with parsley and keep warm./nStep 6: In a saucepan, heat milk and butter over medium heat. Add Velveeta and Parmesan cheese, stirring until melted and smooth./nStep 7: Stir in garlic powder and red pepper flakes, then season with salt and pepper to taste./nStep 8: Add cooked tortellini to the sauce and toss until fully coated./nStep 9: Serve garlic butter chicken over or alongside the creamy tortellini. Garnish with parsley and extra Parmesan if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess. Avoid overheating to keep the sauce smooth and the chicken tender.
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