Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 20 oz refrigerated cheese tortellini
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups half-and-half
  • 1 cup freshly grated Parmesan cheese
  • 0.25 tsp ground nutmeg

Instructions:

  1. Pat the cubed chicken breasts dry with paper towels. Season evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden brown on all sides, approximately 5-7 minutes. Remove chicken from the pan and set aside.
  3. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions (usually 3-5 minutes). Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in the half-and-half and simmer for 3-5 minutes until slightly thickened. Lower the heat to medium-low and whisk in the Parmesan cheese and nutmeg until the sauce is smooth and glossy.
  6. Add the cooked tortellini and seared chicken back into the skillet. Toss gently to coat, adding reserved pasta water as needed to achieve desired consistency.