Creamy Garlic Parmesan Chicken Tortellini: A Comforting Italian-American Classic
A rich and creamy Italian-American dish combining tender chicken, pillowy tortellini, and a luscious garlic parmesan sauce in one pot. Perfect for busy weeknights, it delivers restaurant-quality comfort in under an hour with minimal effort.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
1 lb boneless, skinless chicken breasts, cubed
16 oz frozen cheese tortellini
3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp olive oil
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Optional: 1/2 cup shredded mozzarella cheese
Instructions
Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and nearly cooked through, about 5 minutes. Push chicken to one side of the pan. Melt butter in the same pan, then sauté garlic until fragrant, about 1 minute. Sprinkle in flour and stir to combine, creating a roux. Gradually pour in milk, whisking continuously to prevent lumps. Bring mixture to a gentle simmer and cook until thickened, about 5 minutes. Add cooked chicken to the sauce, stir to coat. Season with salt and pepper. Spoon sauce into the pan with tortellini, cover, and cook for 4-5 minutes until tortellini are heated through and cheese is melted. Stir in Parmesan cheese (and optional mozzarella, if using) until well combined. Cook just until sauce is creamy and bubbly. Serve warm.
Notes
To save time, use thawed tortellini directly from the refrigerator. For a heartier texture, toss cooked tortellini with pasta before adding to the recipe. Gluten-free tortellini is an excellent alternative for dietary restrictions. Store leftovers in an airtight container in the refrigerator for up to 3 days.