Creamy chicken and tortellini is actually a pretty easy dish to make but it has lots of wow factor with an out-of-this-world sauce, perfectly cooked chicken and cheesy pasta.
1/3cupsun-dried tomatoesmostly drained and chopped
1cupchicken broth
1cupheavy cream
1cupparmesan cheesegrated
1teaspoonred pepper flakes
1teaspoonoregano
1teaspoonthyme
19ouncesfrozen tortellini
Instructions
In a large plastic bag, combine the flour, paprika, garlic powder, salt and pepper. Toss in the chicken, seal the bag, and shake until the chicken is well coated in the flour mixture.
Heat a large skillet with a lid over medium heat and add in the olive oil and butter. Add the chicken and saute until it is golden brown and the internal temperature of the largest piece is 165 degrees.
Remove the chicken from the pan and set it aside for now.
Add the minced garlic and sun-dried tomatoes to the pan and saute for about one minute. Pour in the chicken broth and heavy cream, being sure to scrape the bottom of the pan a bit as you stir to get all the good bits off the bottom.
Add in the parmesan, red pepper flakes, oregano and thyme, and stir until the cheese is melted and everything is well combined.
Add in the frozen tortellini (Don’t bother stirring at this point. The frozen pasta will just make your parmesan clump back up.), and place the lid on the pan. Turn the heat down to low, and let the pasta cook for about five minutes.
Stir to coat the pasta in the sauce, and then add in the chicken. Give the whole dish a good stir to coat everything in the sauce, and serve immediately.