Creamy Chicken Tortellini Dish (Printable Version)

Golden chicken paired with cheesy tortellini in a rich, creamy sun-dried tomato sauce with subtle heat.

# Ingredients:

→ Protein

01 - 450 grams boneless, skinless chicken breasts, cubed

→ Coating and seasoning

02 - 60 grams all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder

→ Fats

07 - 15 milliliters olive oil
08 - 15 grams unsalted butter

→ Aromatics

09 - 3 cloves garlic, minced
10 - 30 grams sun-dried tomatoes, packed in oil

→ Liquids

11 - 240 milliliters low-sodium chicken broth
12 - 240 milliliters heavy cream

→ Cheese

13 - 60 grams freshly grated Parmesan cheese

→ Spices and herbs

14 - 1/4 teaspoon red pepper flakes
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon dried thyme

→ Pasta

17 - 300 grams frozen cheese tortellini

# Steps:

01 - In a shallow bowl, combine flour, salt, pepper, paprika, and garlic powder to create a seasoned coating for the chicken.
02 - Dredge cubed chicken pieces evenly in the flour mixture, shaking off any excess to ensure a thin, uniform coating.
03 - Warm olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
04 - Add coated chicken to the skillet and cook for 4 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 74°C (165°F). Cook in batches if necessary to avoid overcrowding.
05 - Remove chicken to a plate. In the same skillet, add minced garlic and sun-dried tomatoes, cooking for 30 seconds until fragrant, avoiding burning.
06 - Pour in chicken broth and scrape the bottom of the skillet to release browned bits, enhancing the sauce flavor.
07 - Reduce heat to low, stir in heavy cream and Parmesan cheese, and cook while stirring until the cheese melts and the sauce slightly thickens.
08 - Incorporate red pepper flakes, oregano, and thyme. Adjust seasoning to taste as needed.
09 - Add frozen tortellini to the simmering sauce, stirring gently to coat. Cover and cook for 3 to 4 minutes until tender with slight firmness to bite.
10 - Return the browned chicken to the skillet, nestling it into the sauce and pasta. Warm together for 1 to 2 minutes before serving.

# Notes:

01 - For best texture, allow the dish to rest 5 minutes before serving so the sauce thickens and flavors meld.

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