I first introduced this skillet dinner to my family on Valentine’s Day wanting to something special at home, but knowing full well it was the middle of the week and a full 5 course dinner with 2 small children and a new puppy wasn’t going to happen! It was welcomed by even my picky eater with open arms, and in her words a “thumb’s up!”
Chicken Tortellini Skillet
Ingredients
- 2 Large Chicken Breasts Cut into bite sized pieces
- ½ Cup Flour
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Salt
- 1 tsp Paprika
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 3 Cloves of Garlic minced
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 ½ Cup Shredded Parmesan Cheese
- ½ tsp Red Pepper Flakes
- ½ tsp Oregano
- ¼ Cup Tomato Sauce
- 1 Package Frozen Cheese Tortellini
Instructions
- In a medium bowl mix flour, salt, pepper, garlic powder, and paprika.
- In a large skillet over medium heat, add oil and butter. Heat until butter melts. While melting butter, dredge chicken in flour mixture. Add coated chicken to skillet and cook 4-5 minutes on each side, or until the internal temperature of the chicken is 165 °F
- Remove chicken from skillet and set aside. Lower the heat to medium low and add minced garlic, tomato sauce, chicken broth, and mix well. Slowly add heavy cream, stirring while adding. Once cream is fully incorporated, add parmesan cheese, red pepper flakes, and oregano. Mix together and let simmer until sauce begins to thicken.
- Add frozen tortellini, cover and cook about 5-7 minutes, or until pasta is fork tender, stirring occasionally. Once pasta is cooked, add chicken back in and mix everything together.
- Top with additional parmesan cheese if desired, and enjoy!