Cheesy Chicken Parmesan Tortellini

Cheesy Chicken Parmesan Tortellini became my go-to dish when I wanted an easy weeknight dinner that felt like a comfort meal with a bit of flair This recipe delivers creamy sauce golden chicken and pillow-soft pasta all on one skillet for minimal cleanup

I made this for my family after a long workday and it was a game changer The melty cheesy topping always makes everyone rush to the table faster than I can set it

Ingredients

• Chicken breasts: Fresh boneless chicken is best for tenderness and flavor Look for plump firm pieces
• Salt pepper garlic powder: Essential for seasoning and bringing out the chicken’s natural flavor Opt for freshly ground pepper if possible
• Flour: Helps achieve that golden crust on the chicken Choose all-purpose flour for best results
• Paprika: Adds subtle warmth and color Use sweet paprika for a gentler flavor
• Italian seasoning: Dried Italian blend is convenient and brings herby notes
• Olive oil: Adds richness and helps brown chicken Cold pressed extra virgin is best
• Butter: For flavor in the skillet It combines with oil for perfect browning Use unsalted to control salt
• Frozen tortellini: Makes the meal fast but tastes good Choose cheese-filled with well-sealed edges
• Pasta sauce: Rao’s or any high-quality marinara will offer the best flavor Stick to simple ingredients with no added sugars
• Water: Prevents sauce from getting too thick during cooking Use filtered for best results
• Shredded mozzarella cheese: Provides gooey topping and lovely melt Look for low moisture for best texture
• Shredded Parmesan cheese: Both for melting into the chicken and topping the pan Use freshly grated for stronger flavor
• Dried parsley: Optional for garnish Fresh parsley can be used if on hand for extra color

Step-by-Step Instructions

Prep the Chicken:

Cut the chicken breasts into small bite-sized cubes Season generously with salt pepper and garlic powder to ensure all pieces are flavorful

Make the Dredge:

Combine flour salt pepper garlic powder paprika and Italian seasoning in a shallow dish Stir well to distribute seasonings so each piece of chicken is evenly coated when dredged

Dredge the Chicken:

Coat each chicken cube fully in the flour mixture Press lightly so the coating sticks and shake off any excess to prevent clumping in the pan

Cook the Chicken:

In a large skillet heat the olive oil and butter over medium high until the butter is melted and the mixture foams Add the coated chicken in a single layer Sauté for four to five minutes per side turning only when the first side is golden brown This creates the flavorful crust Continue to cook until the chicken reaches at least 165 degrees inside

Cheese the Chicken:

Sprinkle one cup of shredded Parmesan over the hot chicken Stir to coat every piece The cheese will melt and cling to the crust forming a rich layer Remove chicken from the pan and keep warm

Simmer the Tortellini and Sauce:

Lower the heat to medium Add the entire bag of frozen tortellini straight from the freezer Pour the jar of pasta sauce evenly over the pasta followed by a quarter cup of water Cover and let cook for five minutes Check that the tortellini are softened and cooked through before continuing

Finish and Serve:

Once the tortellini are tender scatter mozzarella over the surface Top with cooked chicken more Parmesan and a good sprinkle of dried parsley Place lid back on for a minute to melt the cheese Serve bubbling hot

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One of my favorite parts is that parmesan crust on the chicken The first time I made this for my brother he could not believe how something so simple could taste as rich as a restaurant classic This dish has become our frequent request on movie nights

Storage Tips

Leftovers can be transferred to an airtight container and stored in the fridge for three days When reheating add a splash of water or extra sauce to refresh the pasta and prevent it from drying out Warm gently over low heat or in the microwave stirring halfway

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a more juicy and flavorful bite Spinach tortellini work just as well if you want to sneak in extra greens For a lighter version use part skim mozzarella and half the butter

Serving Suggestions

Pair with garlic bread or a crisp green salad for a full meal Roasted broccoli or sautéed green beans make great sides for a veggie boost If you like a spicy kick sprinkle on some crushed red pepper just before serving

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Cultural Context

Chicken Parmesan is an Italian American staple but using tortellini in place of classic pasta makes this truly weeknight friendly It packs all the nostalgic flavors of your favorite red sauce Italian dish with a clever twist from cheesy stuffed pasta

Recipe FAQs

→ How do you get the chicken perfectly golden?

Coat chicken pieces in a seasoned flour mixture and cook in a hot skillet with olive oil and butter. Cook each side until golden and the internal temperature reaches 165°F.

→ Can you use fresh tortellini instead of frozen?

Yes, fresh tortellini may be used. Adjust cooking time to a few minutes less so the pasta remains tender, not mushy.

→ What’s the best sauce to pair with this dish?

A high-quality tomato-based pasta sauce, such as Rao’s, complements the cheesy tortellini and seasoned chicken well.

→ How do you prevent the tortellini from sticking?

Add a small amount of water to the pan and keep it covered while cooking the tortellini in sauce. Stir gently halfway through.

→ Which cheeses bring out the best flavor?

Use both shredded mozzarella for meltiness and Parmesan for sharp, savory notes. Add a bit extra on top for a golden, flavorful finish.