Ingredients
Scale
- 1 (20 ounce) package refrigerated cheese tortellini
- 1 pound cooked, diced or shredded chicken breast
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/2 cup chicken broth
- 1 teaspoon dried Italian seasoning
Instructions
- Step 1: Cook the tortellini according to package directions in salted water. Drain well and set aside while you prepare the sauce.
- Step 2: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and Italian seasoning, sautéing for 60 seconds until fragrant. Do not let the garlic brown.
- Step 3: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 3-4 minutes until the sauce begins to slightly thicken.
- Step 4: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the cheese is fully melted and the sauce is smooth. Add the cooked chicken breast and stir to coat completely.
- Step 5: Add the cooked and drained tortellini to the skillet. Toss everything gently for 1-2 minutes until the tortellini is heated through and thoroughly coated in the garlic parmesan sauce. Serve immediately, garnished with additional Parmesan cheese.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, understanding that the tortellini will absorb much of the cream sauce upon cooling, resulting in a much thicker consistency.
- When reheating, add a small splash (about 1 to 2 tablespoons) of milk or extra chicken broth to the sauce before warming gently on the stove or in the microwave to help restore its smooth, creamy texture.
- Balance the richness of the garlic parmesan sauce by serving the dish alongside a simple side salad tossed in a bright lemon vinaigrette or a bowl of crisp steamed asparagus.
- To guarantee a perfectly smooth sauce, ensure you reduce the heat to low before gradually whisking in the grated Parmesan; adding cheese to rapidly boiling or high-heat cream can cause the fats to separate and create a grainy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American