Chicken Tortellini Alfredo

Ingrédients

• 3 medium boneless chicken breasts
• 1 teaspoon garlic powder
• Salt and pepper
• Olive oil for the pan
• 1 pound your favorite tortellini pasta (I like cheese tortellini, see note below)
• Fresh chopped Italian parsley (for garnish)
• 4 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 2 cups heavy cream (plus more as needed)
• 1 1/2 cups FRESHLY grated parmesan cheese (see note)
• Ground black pepper (to taste)

Préparation

1. 1

   Using a meat mallet, pound the chicken to an even ½ inch thick. Season both sides with Kosher salt (about ¼ teaspoon per side), ground black pepper, and garlic powder (also about ¼ teaspoon per side), and a few drizzles of olive oil.

2. 2

   Heat a few drizzles of oil in a large skillet over medium heat. Cook the chicken, about 6-7 minutes per side, until golden brown and fully cooked through in the center (165 degrees F in the center). Transfer to a plate and let it rest. Then, cut into smaller slices.

3. 3

   Meanwhile, cook the tortellini according to package directions until al dente. Drain and run through cold water to stop the cooking process. Set aside.

4. 4

   Make the alfredo sauce: Wipe the skillet clean. Then, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and bring to a low simmer. Then, gradually stir in the freshly grated cheese until melted, creamy, and fully incorporated.

5. 5

   To the sauce, add the cooked tortellini and stir until fully combined. Serve with the sliced chicken, freshly chopped parsley, and more parmesan cheese on top. Enjoy warm!