Instructions
step 1 Season the chicken with salt, pepper, garlic powder, Italian seasoning, and paprika./n
step 2 Heat olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side until golden and cooked through./n
step 3 Remove the chicken, let it rest, then slice into strips or bite-sized pieces./n
step 4 In the same skillet, melt butter and sauté the minced garlic until fragrant, about 1 minute./n
step 5 Cook the tortellini according to package instructions, then drain and set aside./n
step 6 Add heavy cream to the skillet and bring to a gentle simmer./n
step 7 Stir in Velveeta, mozzarella, and Parmesan cheese until fully melted and smooth./n
step 8 Add dried parsley and red pepper flakes, then taste and adjust seasoning./n
step 9 Toss the cooked tortellini in the creamy cheese sauce until evenly coated./n
step 10 Return the chicken to the skillet or serve on top of the tortellini and enjoy.
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 loosen the sauce. Stir frequently to maintain a smooth, creamy texture.
Continue on the next page