Garlic Butter Chicken Tortellini in Parmesan Cream

Garlic Butter Chicken Tortellini in Parmesan Cream
Ingredients:

30 oz cheese tortellini (fresh or refrigerated)

1½ lb boneless skinless chicken breasts, cut into bite-size pieces

3 tbsp olive oil

4½ tbsp unsalted butter, divided

6 cloves garlic, minced

2¼ tsp garlic powder

¾ tsp onion powder

¾ tsp smoked paprika

Salt and black pepper, to taste

1⅛ cups heavy whipping cream

¾ cup chicken broth

¾ cup whole milk

6 oz Velveeta cheese, cubed

¾ cup shredded mozzarella cheese

1⅛ cups freshly grated Parmesan cheese

3 oz cream cheese, softened

¾ tsp Italian seasoning

3 tbsp grated Parmesan (for topping)

1½ tbsp chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a gentle boil and cook the tortellini until just tender. Drain and set aside.

2. Warm the olive oil and 1½ tablespoons of butter in a large skillet over medium high heat. Add the chicken and season it with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 8 minutes, stirring now and then, until the pieces turn golden and fully cooked. Transfer the chicken to a plate.

3. In the same skillet, melt the remaining butter. Add the minced garlic and cook for about 30 seconds until fragrant.

4. Pour in the chicken broth, milk, and heavy cream. Stir well as it heats and begins to simmer gently.

5. Add the Velveeta and cream cheese. Stir slowly until both melt and blend into a smooth base.

6. Add the mozzarella and Parmesan, stirring until the sauce becomes thick, creamy, and glossy. Mix in the Italian seasoning.

7. Return the chicken to the skillet and coat it well in the sauce.

8. Add the cooked tortellini and fold it into the mixture so every piece is covered. Let it simmer for a couple of minutes so the flavors come together.

9. Finish with extra Parmesan on top and a sprinkle of parsley.