Garlic Butter Chicken & Cheese Tortellini

Shopping list

• 1.5 pounds boneless, skinless chicken breasts — cut by hand into roughly 1-inch bite-size pieces

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• 20 ounces refrigerated cheese tortellini

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• 1 tablespoon olive oil

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• 3 tablespoons unsalted butter — divided

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• 5 garlic cloves — minced, divided

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• 1 teaspoon Italian seasoning

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• 0.5 teaspoon garlic powder

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• 0.5 teaspoon onion powder

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• 0.5 teaspoon black pepper

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• 0.5 teaspoon salt — or to taste

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• 1 cup heavy cream

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• 0.75 cup whole milk

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• 2 ounces cream cheese — softened

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• 1 cup freshly shredded mozzarella

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• 0.5 cup freshly grated Parmesan

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• 2 tablespoons chopped fresh parsley

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• 0.5 cup reserved tortellini cooking water — as needed

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Step by step

1. 1

   Bring a large pot of salted water to a boil and cook the tortellini according to the package directions until tender. Before draining, save about ½ cup of the cooking water.

2. 2

   Pat the chicken dry, then season it evenly with Italian seasoning, garlic powder, onion powder, black pepper, and salt.

3. 3

   Heat the olive oil in a large skillet over medium-high heat and arrange the chicken in a single layer. Cook until naturally golden-brown around the edges and 165°F in the center.

4. 4

   Lower the heat slightly and add 1 tablespoon butter and half the minced garlic. Toss the chicken in the garlic butter for about 30 seconds, then transfer it to a clean plate.

5. 5

   Melt the remaining butter in the same skillet. Add the remaining garlic and cook briefly, then pour in the heavy cream and milk.

6. 6

   Stir in the cream cheese and let the sauce warm gently until smooth and slightly thickened.

7. 7

   Remove the skillet from the heat and stir in the mozzarella and Parmesan until melted.

8. 8

   Gently fold in the tortellini, adding a splash of reserved cooking water if needed.

9. 9

   Serve the tortellini beside the chicken and finish with parsley.