Creamy Garlic Parmesan Chicken Tortellini Recipe

Imagine coming home to a warm and inviting kitchen filled with the mouthwatering aroma of garlic and parmesan, teasing your taste buds with the promise of creamy and savory tortellini. The taste of our Creamy Garlic Parmesan Chicken Tortellini Recipe is just as enticing, with every bite a perfect balance of rich flavors and satisfying textures.

Sometimes the simplest recipes can be the most satisfying, and our tortellini recipe is no exception. You might be wondering, though, why this particular combination of ingredients works so well. Much like a great chocolate chip cookie recipe, found in our guide on The Best Homemade Chocolate Chip Cookies, each component plays a crucial role in the overall success of the dish.

Why This Recipe Works

• The combination of garlic and parmesan creates a deep and rich flavor profile, while the heavy cream adds a smooth and velvety texture.
• This recipe is a great example of efficiency, using minimal ingredients and steps to create a complex and satisfying dish.
• The addition of chicken provides a boost of protein, making it a well-rounded and filling meal.

Key Ingredients

When working with garlic, be careful not to burn it, as this can result in a bitter taste. Also, using high-quality parmesan is essential to achieving that rich and creamy flavor.

These two ingredients are the foundation of many Italian recipes, like those found in How to make Creamy Garlic Parmesan Chicken Tortellini Recipe. Be sure to experiment with different types of pasta and cheese combinations to create your own unique dishes.

Recipe Courtesy of Our Kitchen

Creamy Garlic Parmesan Chicken Tortellini Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 (19-ounce) package cheese tortellini

1 pound boneless, skinless chicken breast

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Salt and pepper, to taste

1 tablespoon olive oil

Directions

1

Begin by bringing a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the tortellini in a colander.

2

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 5-7 minutes. Remove from the skillet and let rest for a few minutes before slicing into thin strips.

3

In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1-2 minutes until fragrant and lightly browned.

4

Pour in the heavy cream and bring to a simmer. Let cook for 2-3 minutes until slightly thickened.

5

Stir in the Parmesan cheese and cook until melted and smooth. Add the cooked tortellini to the skillet, tossing to coat with the cream sauce. If the sauce seems too thick, add a bit of the reserved pasta water.

Storage & Reheating

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss the tortellini in a little bit of olive oil and cook over medium heat until warmed through. Alternatively, you can reheat in the microwave for a few seconds until hot and steamy.