Servings 4 servings
Ingredients
- 6 Tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 1/2 cups heavy cream
- 2 cups freshly grated Parmesan cheese, divided
- 1 pound uncooked fresh chicken tortellini
Instructions
- Add the butter to a large, heavy-bottomed stock pot set over medium heat. Once the butter has melted, add the garlic and a pinch of salt and cook, stirring, until fragrant, about 2 minutes.
- Add the heavy cream and a pinch of black pepper and cook, whisking occasionally, until warmed through, about 3 minutes.
- Reduce the heat to low, Stir in half the Parmesan cheese, then stir in the remaining Parmesan cheese until the sauce is smooth. Taste and season the sauce with salt and pepper.
- Bring a large pot of salted water to a boil.
- Add the chicken tortellini and cook until al dente, about 3 minutes (or according to package instructions).
- Drain the tortellini then add it to the prepare sauce, stirring to combine. Serve immediately.
Notes
- Use freshly grated Parmesan. I know, it’s tempting to grab the pre-shredded cheese, but it just doesn’t melt the same way because of the anti-caking agents that are usually added. Freshly grated Parmesan melts into the sauce so much more smoothly, giving you a silky-smooth texture.
- If you’re like me and always looking for ways to add more protein, try topping each bowl with sliced chicken breast (my stovetop chicken breast recipe guarantees juicy results every time). Or take my fave shortcut route and stir in store-bought shredded rotisserie chicken.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently over low heat on the stove or in the microwave using reduced power, adding a splash of milk or cream to loosen the sauce. Avoid high heat, as it can cause the sauce to separate. For best results, stir in a small knob of butter and a little extra Parmesan before serving.
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