Italian Parmesan Chicken Tortellini

This Italian Parmesan Chicken Tortellini is a family favorite for those nights when you need comfort food fast. It pairs tender chicken with cheesy tortellini and envelops everything in a creamy parmesan sauce that feels both luxurious and simple. I often reach for this recipe when I want something my kids will cheer for but can still impress a crowd.

Every time I pull this together after a busy day it feels like a little dinner victory. I first made it after an exhausting soccer practice and now it is the meal my family begs for when they want something extra comforting.

Ingredients

• Boneless Skinless Chicken Breast: diced for tenderness and soaks up marinade easily look for chicken breasts with a fresh pink hue and minimal liquid in the packaging
• Italian Dressing: adds zesty tang to the chicken and helps keep it juicy choose a dressing with Italian herbs for the best flavor
• Onion Powder and Garlic Powder: these boost the savoriness without adding prep time select spices that smell richly aromatic when opened
• Black Pepper: gives gentle heat grind fresh for maximum flavor
• Tortellini Pasta: delivers cheesy bites that stand up to the sauce pick refrigerated or fresh store brands with plump filling and no cracks
• Olive Oil: for sautéing choose extra virgin for richness
• Butter: forms the base of the cheese sauce use unsalted to better control seasoning
• Parmesan Cheese: shredded for salty depth ideally buy a wedge and grate it at home for best melt
• Mozzarella Cheese: shredded for melty stretch go for a moisture rich cheese from the dairy case
• Heavy Whipping Cream: brings richness and silkiness make sure it is cold and fresh for smooth blending
• All-Purpose Flour: thickens the sauce scoop and level for the most accurate results
• Salt and Pepper to taste: add after cheese melts so you do not oversalt

Step-by-Step Instructions

Marinate the Chicken:

Mix diced chicken with Italian dressing onion powder garlic powder and black pepper in a large bowl. Let it sit for at least fifteen minutes so the flavors really soak in. If you have more time let it marinate even longer for deeper taste

Cook the Tortellini:

Bring a large pot of water to a boil and add the tortellini. Cook according to package directions just until al dente. Drain and drizzle with olive oil to help the pieces stay separate

Sauté the Chicken:

Heat olive oil in a large skillet over medium-high. Add marinated chicken pieces and cook until the inside is no longer pink and juices run clear about eight to ten minutes. Check that the internal temperature reaches one hundred sixty five degrees. Transfer the cooked chicken to a plate

Make the Cheese Sauce:

Reduce heat to medium. Melt butter in the skillet then whisk in the flour until smooth and bubbly about one to two minutes. Slowly pour in heavy cream whisking constantly so the sauce does not clump. Stir while it thickens and starts to gently bubble

Melt in the Cheeses:

Add shredded parmesan and mozzarella cheeses to the sauce base. Stir until both are melted and the sauce is smooth and stretchy. Taste and season with salt and pepper

Combine Everything:

Add cooked chicken and tortellini to the skillet with the sauce. Toss gently until every piece is coated and everything is warmed through. Plate and serve immediately for best creaminess

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My favorite part is using real parmesan for the sauce. It turns simple cream into a nutty rich blanket for the tortellini. Last winter my family actually argued over the last spoonful of sauce in the pan I now double it just in case

Storage Tips

Cool leftovers before transferring to an airtight container. The dish will keep in the fridge for up to three days. If you need to freeze split into single portions for faster thawing though the sauce may separate a little when reheated just add a splash of cream and whisk it smooth

Ingredient Substitutions

No chicken breasts Use boneless thighs for more juicy bite. You can also swap tortellini for ravioli if that is what you have. For a lighter sauce substitute half and half in place of heavy cream and cut down on both cheeses by a third

Serving Suggestions

This dish needs little more than a simple green salad or steamed broccoli. I sometimes add roasted cherry tomatoes for acidity or a sprinkle of chopped fresh basil right before serving for color and fresh flavor

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A Bite of Italian American Comfort

This recipe borrows from northern Italian flavors but takes on a comforting American twist with the rich three cheese sauce. It reminds me of family-style dinners at Italian restaurants where you want to sop up every bit of sauce with soft bread

Recipe FAQs

→ Can I use store-bought sauce for this dish?

Yes, you can substitute up to two jars of prepared Alfredo sauce instead of making the homemade cheese sauce.

→ What type of tortellini works best?

Cheese tortellini is recommended, but you may also use chicken or spinach varieties based on preference.

→ How long should the chicken marinate?

Let the chicken marinate in Italian dressing and seasonings for at least 15 minutes to maximize flavor.

→ Can I prepare this dish ahead of time?

This dish can be prepared in advance; simply store covered in the refrigerator and reheat gently before serving.

→ What sides pair well with this meal?

A fresh green salad and crusty bread make excellent accompaniments to add freshness and texture.

→ How do I prevent tortellini from sticking together?

Toss the cooked tortellini with a small amount of olive oil right after draining to keep the pasta separate.