Garlic Parmesan Chicken Tortellini: Prepare to be swept away by a symphony of flavors! Imagine tender, cheese-filled tortellini, succulent chicken, and a luscious garlic parmesan sauce all coming together in one unforgettable dish. This isn’t just dinner; it’s an experience.
While the exact origins of this particular combination are modern, the individual components boast rich histories. Tortellini, those delightful ring-shaped pasta pockets, hail from the Emilia region of Italy, with legends claiming they were inspired by the goddess Venus’s navel! Garlic and parmesan, of course, are staples of Italian cuisine, adding depth and savory notes that have captivated palates for centuries. Chicken, a universally loved protein, completes this trifecta of deliciousness.
What makes Garlic Parmesan Chicken Tortellini so irresistible? It’s the perfect balance of creamy, cheesy, and savory. The garlic parmesan sauce clings beautifully to the tortellini and chicken, creating a harmonious blend of textures and tastes. It’s also incredibly versatile and relatively quick to prepare, making it a weeknight winner. People adore this dish because it’s comforting, satisfying, and elevates a simple pasta meal into something truly special. I know you’ll love it as much as I do!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Tortellini:
- 20 oz package of refrigerated cheese tortellini
- For the Garlic Parmesan Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Preparing the Chicken:
- First, let’s get our chicken ready. In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the flavors in!
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan, which can cause the chicken to steam instead of sear.
- Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside. We’ll add it back to the sauce later.
Cooking the Tortellini:
- While the chicken is cooking, bring a large pot of salted water to a boil. This is important – salting the water seasons the tortellini from the inside out!
- Once the water is boiling, add the cheese tortellini. Cook according to the package directions, usually around 3-5 minutes, or until the tortellini floats to the surface and is tender.
- Drain the tortellini well in a colander. Set aside until we’re ready to add it to the sauce. Don’t let it sit for too long, or it might stick together. A quick toss with a little olive oil can help prevent this.
Making the Garlic Parmesan Sauce:
- Now for the star of the show – the garlic parmesan sauce! In the same skillet you used to cook the chicken (no need to wash it, those browned bits add flavor!), melt the butter over medium heat.
- Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Keep stirring it around to ensure even cooking.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally. Simmering helps the sauce thicken slightly.
- Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy. This usually takes about 2-3 minutes.
- Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more if needed.
Combining Everything:
- Add the cooked chicken back to the skillet with the garlic parmesan sauce. Stir to coat the chicken evenly with the sauce.
- Gently fold in the cooked tortellini. Make sure the tortellini is well coated with the sauce.
- Continue to heat over low heat for a few minutes, allowing the flavors to meld together. Be careful not to overcook the tortellini, as it can become mushy.
- Remove the skillet from the heat and stir in the chopped fresh parsley. The parsley adds a pop of freshness and color to the dish.
Serving:
- Serve the Garlic Parmesan Chicken Tortellini immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
- This dish is delicious on its own, but you can also serve it with a side of garlic bread or a simple green salad.
- For an extra touch, you can drizzle a little bit of olive oil over the top before serving.
Tips and Variations:
- Add Vegetables: Feel free to add some vegetables to this dish. Sautéed spinach, broccoli florets, or sun-dried tomatoes would all be delicious additions. Add them to the skillet after cooking the garlic and before adding the heavy cream and chicken broth.
- Use Different Cheese: If you don’t have Parmesan cheese on hand, you can substitute it with Asiago cheese or Pecorino Romano cheese.
- Make it Spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken.
- Use Different Protein: Chicken works great in this recipe, but you can also use shrimp, Italian sausage, or even tofu for a vegetarian option.
- Make it Ahead: You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply cook the tortellini and combine everything in the skillet.
- Cream Cheese Addition: For an even creamier sauce, stir in 2-4 ounces of cream cheese (softened) along with the Parmesan. This adds richness and tang.
- Lemon Zest: A teaspoon of lemon zest added to the sauce brightens the flavors and adds a subtle citrus note.
- Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this creamy pasta dish.
Storage Instructions:
Leftover Garlic Parmesan Chicken Tortellini can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat in a skillet over low heat until warmed through. You may need to add a splash of chicken broth or water to loosen the sauce if it has thickened too much.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 600-700 per serving
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 40-50g
Why This Recipe Works:
This Garlic Parmesan Chicken Tortellini recipe is a winner because it’s quick, easy, and incredibly flavorful. The combination of tender chicken, cheesy tortellini, and creamy garlic parmesan sauce is simply irresistible. It’s a perfect weeknight meal that the whole family will love. The recipe is also versatile, allowing you to customize it with your favorite vegetables, cheeses, and spices. The use of simple ingredients and straightforward instructions makes it accessible to cooks of all skill levels. Plus, the leftovers are just as delicious, making it a great option for meal prepping.
Troubleshooting:
- Sauce Too Thick: If the sauce becomes too thick, add a little more chicken broth or heavy cream to thin it out.
- Sauce Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.
- Chicken is Dry: Make sure not to overcook the chicken. Cooking it in a hot skillet for a short amount of time will help keep it moist and tender.
- Tortellini is Mushy: Be careful not to overcook the tortellini. Cook it according to the package directions and remove it from the heat as soon as it’s tender.
Equipment You’ll Need:
- Large skillet
- Large pot
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Serving Suggestions:
- Serve with a side of garlic bread or crusty bread for dipping in the sauce.
- Pair with a simple green salad or a Caesar salad.
- Garnish with extra grated Parmesan cheese, fresh parsley,
Conclusion:
This Garlic Parmesan Chicken Tortellini isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen. The creamy, garlicky sauce, perfectly cooked chicken, and cheese-filled tortellini combine to create a symphony of textures and tastes that will have everyone begging for seconds. Trust me, this is one recipe you’ll want to add to your regular rotation.
Why is it a must-try? Because it’s incredibly easy to make, even on a busy weeknight. The ingredients are readily available, and the steps are straightforward. Plus, the result is a restaurant-quality meal that you can proudly serve to your family and friends. Forget complicated recipes with obscure ingredients; this dish is all about simple elegance and maximum flavor. It’s the perfect balance of comfort food and sophisticated taste, making it a winner for any occasion.
But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your preferences. For a lighter option, you can use grilled chicken breast instead of pan-seared thighs. If you’re a vegetarian, simply omit the chicken altogether and add some sautéed mushrooms or spinach for extra nutrients and flavor. You could even toss in some sun-dried tomatoes for a burst of sweetness and tang.
Looking for serving suggestions? This Garlic Parmesan Chicken Tortellini pairs perfectly with a simple side salad dressed with a light vinaigrette. A crusty loaf of bread is also a must for soaking up all that delicious sauce. For a more complete meal, consider adding some roasted vegetables like broccoli or asparagus. And don’t forget the grated Parmesan cheese for an extra sprinkle of cheesy goodness!
If you’re feeling adventurous, try adding a pinch of red pepper flakes to the sauce for a little kick. Or, for a richer flavor, use heavy cream instead of half-and-half. You can also experiment with different types of tortellini, such as spinach and ricotta or mushroom. The possibilities are endless!
I truly believe that this recipe for Garlic Parmesan Chicken Tortellini is a game-changer. It’s quick, easy, delicious, and adaptable to your own personal tastes. It’s the kind of dish that will impress your guests without requiring hours of slaving away in the kitchen. It’s the perfect weeknight meal, a crowd-pleasing party dish, and a comforting indulgence all rolled into one.
So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please don’t hesitate to share your experience. I’d love to hear about your variations, your serving suggestions, and how much your family and friends enjoyed it. Share your photos on social media and tag me! Let’s spread the love for this amazing dish and inspire others to try it too. Happy cooking! I can’t wait to see what culinary masterpieces you create!
Garlic Parmesan Chicken Tortellini: A Delicious & Easy Recipe
Quick and easy weeknight meal with chicken, cheese tortellini, and a rich garlic parmesan sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 20 oz package of refrigerated cheese tortellini
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan.
- Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Once the water is boiling, add the cheese tortellini. Cook according to the package directions, usually around 3-5 minutes, or until the tortellini floats to the surface and is tender.
- Drain the tortellini well in a colander. Set aside.
- In the same skillet you used to cook the chicken, melt the butter over medium heat.
- Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more if needed.
- Add the cooked chicken back to the skillet with the garlic parmesan sauce. Stir to coat the chicken evenly with the sauce.
- Gently fold in the cooked tortellini. Make sure the tortellini is well coated with the sauce.
- Continue to heat over low heat for a few minutes, allowing the flavors to meld together. Be careful not to overcook the tortellini, as it can become mushy.
- Remove the skillet from the heat and stir in the chopped fresh parsley.
- Serve the Garlic Parmesan Chicken Tortellini immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
- Add Vegetables: Sautéed spinach, broccoli florets, or sun-dried tomatoes would all be delicious additions.
- Use Different Cheese: Asiago cheese or Pecorino Romano cheese can be substituted for Parmesan cheese.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken.
- Use Different Protein: Shrimp, Italian sausage, or even tofu for a vegetarian option can be used.
- Make it Ahead: You can prepare the chicken and the sauce ahead of time and store them separately in the refrigerator.
- Cream Cheese Addition: For an even creamier sauce, stir in 2-4 ounces of cream cheese (softened) along with the Parmesan.
- Lemon Zest: A teaspoon of lemon zest added to the sauce brightens the flavors and adds a subtle citrus note.
- Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this creamy pasta dish.
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