Italian Parmesan Chicken Tortellini (Printable Recipe)
Marinated chicken and tortellini in rich parmesan cream sauce, ready in 30 minutes with restaurant-quality results.
# Ingredients You'll Need:
→ Marinated Chicken
01 -
3-4 boneless, skinless chicken breasts, diced
02 -
1 cup Italian dressing
03 -
1/2 tablespoon onion powder
04 -
1/2 tablespoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon olive oil
→ Pasta
07 -
12 oz package cheese tortellini
08 -
1 tablespoon olive oil for tossing
→ Creamy Cheese Sauce
09 -
3 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
2 cups heavy whipping cream
12 -
1 cup freshly shredded Parmesan cheese
13 -
1 cup freshly shredded mozzarella cheese
14 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Cut chicken breasts into uniform bite-sized pieces. Combine diced chicken with Italian dressing, onion powder, garlic powder, and black pepper in a bowl. Marinate for at least 15 minutes at room temperature or longer in refrigerator for deeper flavor.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until chicken reaches 165°F internal temperature and develops golden-brown edges. Remove chicken and set aside.
03 -
Cook tortellini in a large pot of salted boiling water according to package directions until tender but still slightly firm. Drain thoroughly and toss with a small amount of olive oil to prevent sticking.
04 -
Reduce heat to medium and add butter to the same skillet. Sprinkle flour over melted butter and whisk constantly for 1-2 minutes to create a smooth roux and eliminate raw flour taste.
05 -
Pour heavy whipping cream into the roux while whisking constantly to prevent lumps. Continue whisking as mixture heats and thickens to a gentle simmer, about 3-5 minutes.
06 -
Remove skillet from heat and add shredded Parmesan and mozzarella cheeses, stirring continuously until completely melted and sauce is smooth and creamy. Season with salt and black pepper to taste.
07 -
Return cooked chicken and drained tortellini to the skillet. Gently fold everything together until each piece of pasta and chicken is completely coated with creamy cheese sauce. Work carefully to avoid breaking delicate tortellini.
# Extra Tips:
01 -
Don't skip the roux step - cooking flour in butter creates the foundation for a smooth, thick sauce
02 -
Whisk constantly when adding cream to prevent lumps and ensure silky texture
03 -
Always melt cheese off heat to prevent sauce from becoming grainy or separated
04 -
Room temperature cream incorporates more smoothly than cold cream
05 -
If sauce becomes too thick, thin with pasta water or extra cream while stirring