Ingredients
Scale
- 12 oz cheese tortellini (frozen or fresh)
- 2 boneless, skinless chicken breasts, cubed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup frozen peas
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
- Extra Parmesan (for serving)
Instructions
- Bring a large skillet with salted water to boil. Add tortellini and cook according to package instructions; drain and set aside.
- In same skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through (5–6 mins). Remove and set aside.
- Add garlic to skillet; sauté 30 seconds. Pour in chicken broth and heavy cream, stirring to deglaze.
- Stir in Parmesan cheese until melted and sauce thickens (2–3 mins).
- Add cooked tortellini, chicken, and peas. Toss to coat evenly; heat through (2 mins).
- Garnish with parsley and extra Parmesan before serving.
Notes
- For extra flavor, sauté mushrooms with the chicken.
- Use all frozen tortellini to save prep time — no pre-boil needed; add directly to sauce and simmer 8–10 mins until tender.
- Substitute half-and-half for lighter sauce or use gluten-free tortellini if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet cooking
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 4 g
- Sodium: 810 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
