Creamy Garlic Parmesan Tortellini with Blackened Chicken

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Издатель Jun 25, 2026

Pillowy, cheese-filled tortellini tossed in a rich, velvety garlic parmesan cream sauce, served alongside perfectly seared, seasoned blackened chicken breasts. A restaurant-quality comfort dish made effortlessly at home!

Ingredients
1 lb boneless, skinless chicken breasts

1 tbsp blackened seasoning (or a mix of paprika, garlic powder, onion powder, cayenne, and thyme)

1 tbsp olive oil

1 package (16-20 oz) refrigerated cheese tortellini

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1 cup grated parmesan cheese

Salt and coarse black pepper to taste

Fresh parsley, chopped for garnish

Recipe Instructions
Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with the blackened seasoning.

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until beautifully seared and the internal temperature reaches 165°F (74°C). Remove from the skillet, let it rest for a few minutes, then slice.

Cook the Tortellini: While the chicken cooks, boil the cheese tortellini in a large pot of salted water according to package instructions (usually just 2–3 minutes until they float). Drain and set aside.

Build the Cream Sauce: In the same skillet used for the chicken, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, bringing it to a gentle simmer.

Combine and Serve: Stir the grated parmesan cheese into the sauce until completely melted and smooth. Season with salt and pepper to taste. Fold the cooked tortellini directly into the creamy sauce. Top with the sliced blackened chicken, garnish with fresh parsley, and serve hot!

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