Ingredients
(Serves 4)
For the Chicken
2 boneless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Salt & black pepper
Optional: pinch of paprika
For the Pasta
20 oz cheese tortellini (fresh or refrigerated)
For the Cream Sauce
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
½ cup chicken broth
Salt & pepper to taste
1 tsp Italian seasoning
Fresh parsley, chopped
Instructions
- Cook the Chicken
Season chicken with garlic powder, Italian seasoning, salt, pepper, and paprika.
Heat olive oil in a grill pan or skillet over medium-high heat.
Cook chicken 5–6 minutes per side until nicely charred and fully cooked.
Rest for 5 minutes, then slice into bite-sized pieces. - Boil the Tortellini
Bring salted water to a boil.
Cook tortellini according to package directions (usually 3–5 minutes).
Drain and set aside. - Make the Sauce
Melt butter in a large skillet over medium heat.
Add garlic and sauté for 30 seconds.
Stir in chicken broth and heavy cream.
Simmer 3–4 minutes.
Add Parmesan cheese and Italian seasoning.
Stir until smooth and creamy. - Combine
Toss tortellini into the sauce.
Add sliced grilled chicken on top.
Garnish with parsley and extra Parmesan.
Optional Add-Ins
Spinach
Sun-dried tomatoes
Mushrooms
Crispy bacon
Red pepper flakes
Serving Ideas
Garlic bread
Caesar salad
White wine like Chardonnay or Pinot Grigio
Quick Tip
For the restaurant-style glossy sauce in the photo, add:
1 tbsp pasta water
Extra Parmesan
A small pat of butter right before serving.