Instructions
Step 1: Cook the tortellini according to package instructions, then drain and set aside./n
Step 2: Season chicken with salt, pepper, paprika, and Italian seasoning./n
Step 3: Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked, then remove and slice./n
Step 4: In the same skillet, melt butter and sauté garlic until fragrant./n
Step 5: Add heavy cream and bring to a gentle simmer.
Step 6: Stir in Velveeta cheese and Parmesan cheese until fully melted and smooth./n
Step 7: Add the cooked tortellini to the sauce and toss until well coated./n
Step 8: Return the sliced chicken to the skillet and mix gently.
Step 9: Simmer for 2–3 minutes until everything is heated through.
Step 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce, or microwave in short intervals while stirring. This dish can be frozen, but the creamy texture may slightly change upon reheating.
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