Directions
- 1Cube up a pound of chicken, cut out any weird spots and season that with salt, pepper and garlic.
- 2Season about half a cup of flour with the seasonings and coat your chicken.
- 3Get your skillet over medium heat and add in two tablespoons of oil and two tablespoons of butter.
- 4Cook your chicken until it's crispy and golden brown and make sure it temps at 165 degrees.
- 5Remove your chicken, add in two tablespoons of minced garlic, a third cup of sun dried tomatoes and one cup each of chicken broth and heavy cream.
- 6Add in a cup of fresh parm with the seasonings and let that come to a simmer, stirring constantly.
- 7Once your sauce has thickened, throw in a full bag of frozen tortellini, add the lid and lower the heat.
- 8After five minutes, the pasta should be nice and tender, so just remove the lid, add in your chicken and stir it together.
Ingredients
- 2 large chicken breasts
- 0.5 cup flour
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 2 TBSP olive oil
- 2 TBSP butter
- 2 TBSP minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 1 tsp red pepper flakes
- 0.5 tsp oregano
- 0.5 tsp thyme
- 0.33 cup sun dried tomatoes
- 1 19 oz bag frozen tortellini
Equipment
one skillet
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m