Ingredients:

  • 1 lb (450 g) Boneless, skinless chicken breasts, sliced horizontally into cutlets
  • 1 Tbsp (15 ml) Olive oil (extra virgin)
  • 1 tsp (5 g) Kosher salt
  • ½ tsp (2.5 g) Black pepper (freshly ground)
  • ½ tsp (2 g) Dried Italian herbs (oregano and basil blend)
  • 18–20 oz (500–560 g) Refrigerated or frozen three-cheese tortellini
  • 1 Tbsp (15 g) Kosher salt (for pasta water)
  • 4 oz (115 g) Unsalted butter, cut into cubes
  • 3 cloves Garlic, finely minced
  • 1 pint (475 ml) Heavy cream
  • 1 cup (85 g) Parmesan cheese, freshly grated
  • ½ tsp (2.5 g) Kosher salt, or to taste
  • ¼ tsp (1 g) Freshly grated nutmeg (optional)
  • ¼ cup (60 ml) Reserved pasta water
  • 2 Tbsp (10 g) Fresh parsley, chopped (for garnish)

Instructions:

  1. Prep Chicken: Pat chicken cutlets dry and season thoroughly with salt, pepper, and Italian herbs.
  2. Start Water: Place a large pot of water on the hob, add 1 Tbsp of salt, and bring to a rapid boil.
  3. Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden and cooked through (internal temperature 165°F / 74°C).
  4. Rest and Slice: Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Slice into bite-sized pieces. Set aside.
  5. Cook Pasta: Once the water is boiling, add the tortellini and cook according to package directions (usually 3–5 minutes for refrigerated).
  6. Reserve Water: Just before draining, scoop out at least ½ cup (120ml) of the starchy pasta water. Drain the tortellini and set aside.
  7. Sauté Garlic: Reduce the heat under the skillet (where the chicken was cooked) to medium-low. Add the butter and let it melt until foamy. Add the minced garlic and sauté gently for 30–60 seconds, until fragrant, being careful not to brown it.
  8. Add Cream: Pour the heavy cream into the skillet. Bring the cream to a gentle simmer—do not let it boil vigorously. Reduce the heat immediately to low.
  9. Thicken Sauce: Let the cream reduce slightly for 3–5 minutes. Stir in the nutmeg and the initial ½ tsp of salt.
  10. Emulsify with Cheese: Turn the heat off completely or remove the pan from the heat. Gradually whisk in the freshly grated Parmesan cheese, stirring constantly until the cheese melts completely and the sauce thickens and becomes smooth.
  11. Adjust Consistency: If the sauce seems too thick, whisk in reserved pasta water, 1 tablespoon at a time, until the sauce is luxuriously glossy and velvety.
  12. Combine and Serve: Return the sliced chicken and the drained tortellini to the sauce. Toss gently to coat everything evenly. Heat briefly (1 minute) just to warm through. Garnish with fresh parsley and serve immediately.