Description
A warm, comforting Southern-inspired pasta dish made with cheese-filled tortellini, tender chicken, and a rich garlic Parmesan cream gravy. Perfect for a cozy family dinner or a simple but satisfying weeknight meal.
Ingredients
Ingredients
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1 lb cheese tortellini (refrigerated or frozen)
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1½ cups cooked chicken, shredded or cubed
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2 tbsp butter
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1 tbsp olive oil
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4 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups chicken broth
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1 cup heavy cream
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¾ cup Parmesan cheese, grated
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½ tsp onion powder
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½ tsp black pepper
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Salt, to taste
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Fresh parsley or chives, for garnish
Instructions
Directions
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Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (usually 3–5 minutes if fresh). Drain and set aside.
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In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
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Whisk in flour and cook for 1–2 minutes, stirring constantly to form a smooth, golden roux.
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Slowly add chicken broth, whisking to prevent lumps, then stir in the heavy cream. Let the sauce simmer until it thickens slightly.
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Season with onion powder, black pepper, and a pinch of salt. Add Parmesan and stir until fully melted into the sauce.
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Add the cooked tortellini and shredded chicken to the skillet. Gently toss everything to coat well in the garlic gravy.
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Simmer for 2–3 minutes to heat through and let the flavors meld together.
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Garnish with fresh parsley or chives before serving. Serve hot with extra Parmesan if desired.
Notes
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Use rotisserie chicken to save time and add extra flavor.
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Freshly grated Parmesan melts best and enhances the richness of the sauce.
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To lighten the dish, substitute half-and-half or whole milk for the heavy cream, though the sauce may be thinner.
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Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.
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Add-ins like baby spinach, mushrooms, or a pinch of red pepper flakes can enhance the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes