Creamy Tortellini and Peas with Chicken
This delectable recipe combines tender tortellini, succulent chicken, and vibrant peas in a rich and creamy alfredo sauce. It's a satisfying and flavorful dish that will have your taste buds begging for more. Ready in just under 30 minutes, it's perfect for a quick and delightful weeknight dinner.
ingredients
- 1 lb chicken breast, boneless and skinless
- 12 oz cheese tortellini
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.
- 2.
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for about 6-8 minutes per side until cooked through. Remove from the skillet and set aside.
- 3.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 4.
Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes to allow the sauce to thicken slightly.
- 5.
Gradually stir in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- 6.
Slice the cooked chicken into thin strips and add it back to the skillet along with the peas. Cook for an additional 2-3 minutes until the peas are heated through.
- 7.
Add the cooked tortellini to the skillet and toss gently to coat the pasta evenly with the sauce.
- 8.
Serve hot, garnished with fresh parsley.
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