Garlic Butter Chicken Bites & Creamy Alfredo Tortellini
A delightful combination of savory garlic butter chicken with rich, creamy alfredo tortellini, perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
Main Ingredients
- 2 pieces Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- 3 tablespoons Unsalted Butter
- 4 cloves Fresh Garlic, minced
- 9 ounces Refrigerated Cheese Tortellini
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, freshly grated
- 1 teaspoon Italian Seasoning
- 2 tablespoons Parsley, chopped (optional)
Instructions
Preparation
- Place a large skillet over medium-high heat and a saucepan of salted water over high heat.
- Season chicken pieces with salt, pepper, and garlic powder. Toss to coat evenly.
Cooking
- In the hot skillet, add olive oil. Once shimmering, add chicken in a single layer. Sear for 3–4 minutes on each side until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add butter to the same skillet, then stir in minced garlic. Sauté for 30 seconds until fragrant.
- Meanwhile, cook tortellini according to package directions. Drain and reserve 1/4 cup pasta water.
- To the garlic butter, pour in heavy cream, stir in Parmesan and Italian seasoning. Simmer until thickened, then add cooked tortellini and toss to coat. If too thick, add reserved pasta water. Return chicken to the skillet and stir gently.
Serving
- Sprinkle with parsley and extra Parmesan. Plate hot and savor every creamy, garlicky bite.
Notes
For added flavor, marinate the chicken in garlic, olive oil, and Italian seasoning for a few hours before cooking. Use freshly grated Parmesan cheese for a creamier and richer sauce. Don’t overcook the tortellini; they should be al dente for the best texture in the final dish.