Ingredients:

  • 567 g Cheese Tortellini
  • 450 g Chicken Breast
  • 15 g Olive Oil
  • 57 g Unsalted Butter
  • 20 g Fresh Garlic
  • 360 ml Heavy Cream
  • 75 g Freshly Grated Parmesan
  • 3 g Salt
  • 1 g Black Pepper
  • 2 g Dried Parsley

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add diced chicken breast and cook until golden brown and no longer pink, about 5-7 minutes. Remove chicken and set aside.
  2. Boil a pot of salted water and cook the tortellini, draining it 60 seconds early, but reserve 120 ml of the starchy pasta water.
  3. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant but not brown.
  4. Pour in the heavy cream and bring to a gentle simmer. Whisk in grated Parmesan, salt, pepper, and parsley until melted and thickened.
  5. Fold in cooked tortellini and seared chicken, tossing until coated. If sauce is too thick, add reserved pasta water as needed.