Chicken Tortellini
A quick and creamy skillet meal featuring tender chicken and cheese-filled tortellini, rich with garlic, cream, and Parmesan.
Ingredients
- 2 large chicken breasts (cut into cubes)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ⅓ cup chopped sun-dried tomatoes
- 1 bag frozen cheese tortellini (19 ounces)
Instructions
- In a shallow dish, mix flour with salt, pepper, paprika, and garlic powder. Dredge chicken cubes in the mixture.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side until golden brown and cooked through.
- Remove chicken and set aside. In the same skillet, add minced garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
- Pour in chicken broth, scraping the bottom of the skillet. Lower heat and add heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Add red pepper flakes, oregano, and thyme; stir to combine. Then, add frozen tortellini, cover, and cook for 5-7 minutes until tender.
- Return the chicken to the skillet, mixing gently into the creamy sauce. Warm through for another minute or two before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or milk.