Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breast, cut into 1-inch cubes (680 g)
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper, To taste
  • 1/2 tsp Paprika (optional)
  • 20 oz package Refrigerated Cheese Tortellini (567 g)
  • 6 Tbsp Unsalted Butter (85 g)
  • 3 cloves Garlic, finely minced
  • 5 cups Heavy Cream (355 ml)
  • 1 cup, packed Freshly Grated Parmesan Cheese (100 g), plus extra for garnish
  • Pinch Fresh Nutmeg
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep and Sear Chicken: Cube the chicken breasts, then toss thoroughly with olive oil, salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
  2. Cook Tortellini: Fill a large saucepan with salted water and bring to a rolling boil. Add the tortellini and cook according to package directions (usually 3–5 minutes).
  3. Reserve Water and Drain: Before draining, carefully scoop out and reserve about 1/2 cup (120 ml) of the starchy pasta water. Drain the tortellini and set aside.
  4. Sauté Garlic: Return the large skillet to medium-low heat. Add the butter and melt completely. Add the minced garlic and sauté gently for 30–60 seconds, until fragrant. Do not let the garlic brown.
  5. Add Cream: Pour in the heavy cream and whisk constantly. Bring the cream to a gentle simmer (small bubbles around the edges) but do not boil aggressively.
  6. Thicken and Season Sauce: Reduce the heat to the lowest setting. Gradually whisk in the grated Parmesan cheese until completely melted and smooth. The sauce should thicken slightly. Whisk in a pinch of salt, pepper, and the fresh nutmeg. If the sauce is too thick, whisk in a tablespoon of the reserved pasta water.
  7. Combine and Serve: Add the cooked chicken and the drained tortellini directly into the Alfredo sauce. Gently toss everything together until fully coated. If the sauce seems too tight, add another splash of the reserved pasta water to loosen it up. Garnish generously with the fresh chopped parsley and serve immediately.