Ingredients
- Chicken breast: 1.5 lbs, cut into bite-sized pieces
- Cheese tortellini: 20 oz package
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Parmesan cheese: 1/2 cup, grated, plus more for garnish
- Dried Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook the tortellini according to package directions. Drain and set aside.
- Step 2: While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Be careful not to burn it.
- Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in the Parmesan cheese and Italian seasoning.
- Step 5: Add the cooked tortellini to the skillet and toss to coat with the sauce.
- Step 6: Serve immediately, garnished with extra Parmesan cheese.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of milk or broth to prevent the sauce from becoming too thick.
- Serve with a side of steamed broccoli or a simple green salad to balance the richness of the dish.
- Don't overcook the garlic – burnt garlic can ruin the whole sauce, so watch it carefully and pull it from the heat as soon as it's fragrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American