Indulge in a restaurant-quality meal right at home with this delightful Creamy Garlic Herb Tortellini with Pan-Seared Chicken recipe! Tender, seasoned chicken pairs perfectly with cheesy tortellini bathed in a rich, fragrant garlic herb cream sauce. It's an elegant dish that's surprisingly simple to prepare, making it ideal for weeknight dinners or special occasions.
📜 Ingredients
For the Pan-Seared Chicken:
2 boneless, skinless halal chicken breasts (about 1.5 lbs total), cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
Salt to taste
Black pepper to taste
Fresh parsley, chopped, for garnish (optional)
For the Creamy Garlic Herb Tortellini:
1 pound fresh or frozen cheese tortellini (ensure halal-certified or check for vegetarian cheese and no non-halal additives)
2 tablespoons unsalted butter
2 cloves garlic, minced
1.5 cups heavy cream
1/2 cup halal chicken broth
1/4 cup grated Parmesan cheese (ensure vegetarian/halal suitable)
1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
Salt to taste
Black pepper to taste
Pinch of red pepper flakes (optional, for a slight kick)
📝 Instructions
- Prepare the Chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper until all pieces are evenly coated.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Tortellini: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy pasta water.
- Start the Sauce: In the same skillet used for the chicken (no need to clean it!), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Simmer the Cream Sauce: Pour in the heavy cream and halal chicken broth. Bring to a gentle simmer, then reduce the heat to low. Stir in the Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using). Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly.
- Combine and Serve: Add the drained tortellini to the sauce, tossing gently to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Divide the creamy tortellini among plates, then top generously with the pan-seared chicken. Garnish with fresh chopped parsley, if you like, and serve immediately!
💡 Chef's Tips
- For an extra depth of flavor, marinate the chicken in its seasoning for at least 30 minutes, or even overnight in the refrigerator, before cooking.
- Don't overcook your tortellini! Fresh tortellini cooks very quickly, often in just 2-3 minutes, so keep an eye on it to ensure it remains al dente.
- Feel free to add a handful of fresh spinach or cherry tomatoes to the sauce during the last minute of simmering for an added touch of color and nutrition.
