Cheesy Chicken Tortellini Skillet
This simple Cheesy Chicken Tortellini Skillet dinner has become a weeknight favorite. It comes together fast, tastes amazing, and always gets clean plates at the table.
Ingredients
- 1 tablespoon Olive oil
- 1 pound Chicken Breast, cut into bite sized pieces
- 1 tablespoon Minced Garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon All Purpose Seasoning Blend
- 15 ounces Diced tomatoes
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 12 ounces Cheese Tortellini, we used the Barilla brand from the dry pasta aisle, and it’s small mini size tortellini
- 1 cup Mozzarella cheese
- ⅓ cup Grated Parmesan Cheese, divided
- Parsley , garnish
Instructions
- Dice the chicken into small bit sized pieces.
- Heat the olive oil in a large skillet over medium/high heat and add the chicken, minced garlic and seasonings. Cook until the chicken is almost done, turning the chicken as it cooks.
- Stir in the diced tomatoes, chicken broth, and heavy cream then bring to a boil over high heat.
- Add the tortellini, stir to cover the tortellini in the liquid, cover and boil for 5 minutes.
- Stir in the mozzarella cheese and ¼ cup of the grated parmesan and simmer, uncovered for 3 minutes until the sauce thickens a bit.
- Remove from the heat and sprinkle with the rest of the parmesan and chopped parsley to serve.
Christina's Notes
- Don't fully cook the chicken before adding the liquids. I pull it back just to "almost done" in Step 2 — it finishes cooking in the sauce and stays tender instead of drying out.
- Cover the skillet completely when you add the tortellini. I've tried it without the lid and the tortellini doesn't cook evenly — you need that trapped steam to do its job.
- Simmer uncovered at the end — don't skip it. I know it's tempting to serve immediately after the cheese goes in, but that 3-minute simmer is what thickens the sauce and brings.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com