Easy Tortellini with Creamy Chicken and Onion Sauce
Indulge in the comforting flavors of this Easy Tortellini with Creamy Chicken and Onion Sauce, a perfect weeknight dinner that's ready in just 40 minutes! Tender cheese tortellini is paired with juicy, seared chicken breast and simmered in a velvety garlic and onion cream sauce, enriched with Parmesan for an irresistible, savory finish. This one-pan wonder combines simple ingredients like fresh tortellini, heavy cream, and a hint of parsley for a gourmet feel with minimal effort. Ideal for family dinners or casual entertaining, this recipe balances creamy decadence with satisfying heartiness. Serve it with a crisp side salad or garlic bread, and watch it become your new go-to dinner idea. With keywords like "tortellini recipe," "creamy chicken sauce," and "quick dinner ideas," this dish is as SEO-friendly as it is delicious!
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Recipe Information
Ingredients
- 12 oz Cheese tortellini (fresh or refrigerated)
- 1 lb Boneless, skinless chicken breast
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Chopped parsley (optional for garnish)
Instructions
Bring a large pot of salted water to boil for the tortellini. Cook the tortellini according to the package instructions. Drain and set aside, reserving 1/4 cup of the pasta water.
While the pasta cooks, pat the chicken breast dry and season both sides with a pinch of salt and black pepper.
In a large skillet over medium heat, heat the olive oil. Add the chicken breast and cook for 6-7 minutes per side, or until golden brown and fully cooked with an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board to rest. Once cooled, slice the chicken into thin strips.
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Sprinkle the flour over the onions and garlic, and stir well to form a paste.
Slowly whisk in the chicken broth, making sure to dissolve the flour completely. Bring the mixture to a simmer and let it thicken for about 3 minutes.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and black pepper. Mix until the cheese has melted and the sauce is creamy.
Add the cooked tortellini and chicken slices to the sauce. Toss gently to coat the pasta and chicken evenly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Taste and adjust seasoning with more salt or pepper if needed.
Transfer the dish to serving plates, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
