Instructions:
step 1 Cook tortellini according to package instructions. Drain and set aside.
step 2 Season chicken with salt, pepper, and Italian seasoning.
step 3 Heat olive oil and butter in a skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side or until golden and cooked through. Remove and set aside.
step 4 In the same skillet, add garlic and sauté for 30 seconds.
step 5 Pour in milk and heavy cream. Bring to a gentle simmer.
step 6 Stir in Velveeta and Asiago cheese until melted and smooth.
step 7 Add red pepper flakes if using, then fold in the cooked tortellini.
step 8 Return chicken to the skillet or serve it sliced over the creamy tortellini.
step 9 Garnish with chopped parsley and serve hot.
Storage and Reheating Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy. Avoid boiling to prevent sauce separation.
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