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Cheesy Chicken Parmesan Tortellini

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A creamy and comforting cheesy chicken parmesan tortellini dish made with tender chicken, rich tomato sauce, and melted cheese for an easy weeknight meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 package (20 ounces / 560 g) cheese tortellini
  • 1/4 cup fresh basil, chopped

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5–7 minutes until fully cooked and lightly golden.
  2. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Pour in the marinara sauce, stir to combine, and let simmer for a few minutes.
  4. Reduce heat to low and stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
  5. Cook the tortellini according to package instructions, then drain.
  6. Add the cooked tortellini to the skillet and gently toss to coat in the sauce.
  7. Sprinkle mozzarella cheese over the top, cover, and let sit until melted.
  8. Garnish with fresh basil and serve warm.

Notes

  • Use chicken thighs instead of breasts for a juicier texture.
  • Substitute half-and-half for a lighter sauce.
  • Add vegetables like spinach, mushrooms, or broccoli for extra nutrition.
  • Store leftovers in the refrigerator for up to 3 days in an airtight container.
  • Reheat gently with a splash of milk or cream to loosen the sauce.
  • This dish can be baked at 180°C for 15 minutes for a bubbly finish.

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