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Garlic Butter Chicken & Cheese Tortellini
Isabella

Garlic Butter Chicken & Cheese Tortellini

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Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut by hand into roughly 1-inch bite-size pieces
  • 20 ounces refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 2 ounces cream cheese softened
  • 1 cup freshly shredded mozzarella
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • ½ cup reserved tortellini cooking water as needed

Method
 

  1. Bring a large pot of salted water to a boil and cook the tortellini according to the package directions until tender. Before draining, save about ½ cup of the cooking water.
  2. Pat the chicken dry, then season it evenly with Italian seasoning, garlic powder, onion powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and arrange the chicken in a single layer. Cook until naturally golden-brown around the edges and 165°F in the center.
  3. Lower the heat slightly and add 1 tablespoon butter and half the minced garlic. Toss the chicken in the garlic butter for about 30 seconds, then transfer it to a clean plate.
  4. Melt the remaining butter in the same skillet. Add the remaining garlic and cook briefly, then pour in the heavy cream and milk. Stir in the cream cheese and let the sauce warm gently until smooth and slightly thickened.
  5. Remove the skillet from the heat and stir in the mozzarella and Parmesan until melted. Gently fold in the tortellini, adding a splash of reserved cooking water if needed. Serve the tortellini beside the chicken and finish with parsley.