Chicken Tortellini Pasta
"This dish represents growth for me. It’s when I started caring about how food looked on the plate, not just how it tasted. There’s something about creamy pasta that feels both comforting and elevated—it’s the kind of meal that makes you slow down, take your time, and appreciate the work that went into it."
Ingredients
- For the Chicken and Pasta
- For the Creamy Sauce
Directions
- Bring a large pot of salted water to a boil for the tortellini. Season 1 pound of bite-sized chicken pieces with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then sear the chicken for 5–6 minutes until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Stir in 1/2 cup of chopped sun-dried tomatoes and 1/2 teaspoon of crushed red pepper flakes if you like a little heat.
- Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir and bring to a light simmer, then add 1/2 cup of grated Parmesan cheese. Let it cook for about 4–5 minutes until slightly thickened.
- If you’re using spinach, toss in 1 cup and let it wilt into the sauce. Meanwhile, cook a 20-ounce package of cheese tortellini in the boiling water according to package directions (about 3–5 minutes), then drain.
- Add the cooked tortellini and chicken back into the skillet and stir gently until everything is coated and warmed through. Finish with fresh basil or parsley, if using.
Chef Moe’s Tip
"Don’t overcook that tortellini—pull it as soon as it starts floating and stays tender. You want it pillowy, not mushy. If your sauce ever tightens up too much, hit it with a splash of warm pasta water and it’ll smooth right back out. Finish with fresh herbs, not just for color, but for that final touch of balance."
