Creamed Chicken Tortellini With Roasted Garlic

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

20 oz refrigerated cheese tortellini

1 lb boneless skinless chicken breast, diced

Salt & black pepper, to taste

1 tsp garlic powder

½ tsp paprika

1 tbsp olive oil

3 tbsp butter

1 whole garlic bulb

¾ cup chicken broth

1 cup heavy cream

¾ cup shredded Monterey Jack or Parmesan

1 tsp Dijon mustard (optional, for extra depth)

1 tbsp chopped fresh parsley (plus more for garnish)

Optional: red pepper flakes

Wskazówki

Roast the Garlic: Slice off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 30–35 minutes until soft, caramelized, and golden. You can roast the garlic ahead of time and refrigerate it to save time.

Boil the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Drain and set aside.

Sear the Chicken: Season diced chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and fully cooked through. Remove from the skillet and set aside.

Make the Roasted Garlic Cream Sauce: In the same skillet, melt butter. Squeeze roasted garlic cloves into the pan and mash into the butter. Stir in chicken broth and heavy cream, then bring to a gentle simmer. Add shredded cheese and Dijon mustard (if using), stirring until smooth and creamy.

Finish the Dish: Return the cooked chicken and tortellini to the skillet. Toss everything in the roasted garlic cream sauce until evenly coated. Simmer for 1–2 minutes to let flavors meld.

Serve: Garnish with fresh parsley and a sprinkle of red pepper flakes if desired. Serve hot and enjoy immediately.