Garlic Butter Chicken Tortellini in Creamy Velveeta Cheese S

• portions: Servings: 6 | Calories:
• temps actif: 10mins
• temps total: 30mins

Ingrédients

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 package (20 ounces) refrigerated cheese tortellini

1 tablespoon olive oil

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 cloves garlic, minced

1 1/2 cups chicken broth

1 cup heavy cream

8 ounces Velveeta cheese, cubed

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese

1 tablespoon chopped fresh parsley, optional

Instructions

Bring a large pot of salted water to a boil and cook the tortellini according to package directions until just tender, about 3 to 5 minutes. Drain and set aside.

Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken with salt, black pepper, garlic powder, and onion powder.

Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.

Add the garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, then stir in the Velveeta, Parmesan cheese, and Italian seasoning. Cook over medium-low heat for 3 to 5 minutes, stirring until the sauce is smooth and creamy.

Add the cooked tortellini and toss gently until fully coated in the sauce.

Transfer to a baking dish or leave in an oven-safe skillet, then sprinkle the mozzarella cheese over the top. Broil for 2 to 3 minutes until melted and lightly golden, if desired.

Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes