Creamy Chicken and Tortellini Skillet

Dive into the creamy delights of the Creamy Chicken and Tortellini Skillet, a sumptuous blend of succulent chicken, cheese-filled tortellini, and vibrant tomatoes, all enveloped in a rich, cheesy sauce. This dish is a crowd-pleaser that’s perfect for any meal!

Ingredients & Variations

• Chicken: Opt for bite-sized pieces of boneless, skinless chicken breasts. Chicken thighs are also a great substitute for a richer flavor.
• Flour Mixture: Coat the chicken with a mix of all-purpose flour, seasoned with salt, pepper, paprika, and garlic powder for a delightful crust.
• Tomatoes: Use a mix of halved cherry tomatoes and rehydrated sun-dried tomatoes for a deep, tangy flavor.
• Broth and Cream: The base of the sauce is made with chicken broth and heavy cream for a silky texture.
• Cheeses: The sauce is rich with the nutty flavors of Gruyere and the sharpness of Parmesan. Feel free to experiment with different cheeses to suit your taste.
• Spice: Add red pepper flakes for a gentle heat, which is optional depending on your spice preference.
• Tortellini: Cheese-filled tortellini brings a delightful cheesiness to the dish, but other fillings like spinach or meat can also be used.

Recipe Highlights

Vegetarian Option: Easily omit the chicken and double the tortellini or add more vegetables like spinach or mushrooms for a hearty vegetarian version.

Storing Tips

Refrigeration: Cool completely and store in an airtight container. It keeps well for 3-4 days. Warm it gently on the stove or in the microwave when ready to serve.

Ingredients

For the Chicken:

• 1 pound (450 g) boneless, skinless chicken breasts, cubed
• ½ cup (62.5 g) all-purpose flour
• ½ teaspoon (2.5 g) kosher salt
• ½ teaspoon (2.5 g) black pepper
• ½ teaspoon (2.5 g) paprika
• ½ teaspoon (2.5 g) garlic powder

For the Sauce:

• 2 tablespoons (30 mL) olive oil
• 2 tablespoons (28 g) unsalted butter
• 1 small yellow onion, finely chopped
• 1 pint (2 cups or 400 g) cherry tomatoes, halved
• ½ cup (55 g) sun-dried tomatoes, rehydrated and chopped
• 2 tablespoons (30 g) minced garlic
• 1 cup (240 mL) chicken broth
• 1 cup (240 mL) heavy cream
• ½ cup (56.5 g) Gruyere cheese, shredded
• ½ cup (50 g) Parmesan cheese, grated
• 1 teaspoon (2 g) red pepper flakes
• 1 teaspoon (2 g) Italian seasoning
• 1 teaspoon (5 g) kosher salt
• 1 bag (20 ounces or 567 g) frozen cheese tortellini

Instructions

1. Prepare the Chicken: In a large bowl, mix flour, salt, pepper, paprika, and garlic powder. Coat chicken cubes in the mixture. Shake off excess and set aside.
2. Cook the Chicken: Heat oil and butter in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 8-10 minutes. Remove and set aside.
3. Make the Sauce: In the same skillet, sauté onions, cherry and sun-dried tomatoes until softened. Add garlic and stir for a few seconds. Pour in broth and cream. Add cheeses, red pepper flakes, seasoning, and salt. Simmer until slightly thickened.
4. Cook Tortellini: Meanwhile, cook the tortellini according to package directions.
5. Combine and Simmer: Add cooked chicken and tortellini to the sauce. Stir well to combine and simmer for about 5 minutes to meld the flavors.
6. Serve: Garnish with additional Parmesan and serve warm.

This Creamy Chicken and Tortellini Skillet brings a gourmet twist to your everyday meals, blending classic flavors in a dish that’s both satisfying and delectably comforting.