Ingredients:

  • 1 lb (450g) cheese tortellini (fresh or refrigerated)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups (300g) cooked chicken breast, diced or shredded (rotisserie works great!)
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, plus extra for serving
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and set aside.
  2. In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as this will make it bitter.
  3. Stir in the cooked chicken and cook for 2-3 minutes, until heated through.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Add the cooked tortellini to the skillet with the sauce. Gently toss to coat. Cook for another 1-2 minutes, until everything is heated through.
  6. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy this Garlic Parmesan Chicken Tortellini recipe!