Chicken And Tortellini With Parmesan Cream Sauce Recipes

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CHICKEN TORTELLINI IN CREAM SAUCE



Chicken Tortellini in Cream Sauce image

Kids and adults will like this quick pasta dinner...it tastes as wonderful as a restaurant dish. I like to pair it with a Caesar salad.-Julie Kamlade, Shelby, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1 cup fresh broccoli florets
1 garlic clove, minced
2 tablespoons butter
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups cubed cooked chicken breast
Minced fresh basil, optional

Steps:

  • In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

Nutrition Facts :

ONE POT CHICKEN WITH TORTELLINI



One Pot Chicken with Tortellini image

This one pot chicken with tortellini is a family friendly meal that's ready in no time! It's packed full of golden brown chicken, veggies and tortellini, all in a creamy parmesan sauce.

Provided by Sara Welch

Number Of Ingredients 12

1 pound boneless skinless chicken breasts or tenders (cut into 1 inch pieces)
20 ounces of refrigerated tortellini
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
2 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 1/2 cups fresh spinach
1 cup cherry tomatoes (halved)
salt and pepper to taste
2 tablespoons chopped parsley

Steps:

  • Heat the olive oil in a large pan over medium-high heat.
  • Add the chicken to the pan and season to taste with salt and pepper.
  • Cook, stirring occasionally, until chicken is browned and just cooked through, 4-5 minutes.
  • Remove the chicken from the pan; cover with foil to keep warm.
  • Add the butter to the pan and melt; whisk in the flour and cook for 1 minute.
  • Stir in the chicken broth and cook 2 minutes or until slightly thickened.
  • Add the tortellini to the pan and bring to a boil; cook for 4 minutes, stirring occasionally to make sure tortellini is coated with liquid.
  • Stir in the cream and parmesan and cook for 1 more minute.
  • Add the chicken back to the pan along with the spinach. Cook for 2-3 minutes, or until spinach is wilted.
  • Fold in the tomatoes. Sprinkle the parsley over the top and serve.

Nutrition Facts : Calories 238 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 699 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE



Chicken and Tortellini With Parmesan Cream Sauce image

Make and share this Chicken and Tortellini With Parmesan Cream Sauce recipe from Food.com.

Provided by wackopatty

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

3 slices bacon, cut in pieces
1/4 cup butter
1 onions or 4 shallots, minced
3 tablespoons dry parsley flakes
4 boneless skinless chicken breasts
1 small carrot, sliced thin
8 ounces cheese-filled tortellini
1 teaspoon dried tarragon
2 cups chicken broth
1 lb asparagus, trimmed and cut in 2 inch pieces
1 (4 ounce) can mushroom pieces (optional)
3 tablespoons butter, softened
1/2 cup milk or 1/2 cup half-and-half
2 teaspoons flour or 2 teaspoons potato starch
1/3 cup parmesan cheese (plus extra to serve)

Steps:

  • In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
  • Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
  • Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
  • Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
  • Transfer to a serving platter and sprinkle with additional cheese.

Nutrition Facts : Calories 403.4, Fat 21.2, SaturatedFat 11.9, Cholesterol 109.5, Sodium 799.1, Carbohydrate 25.1, Fiber 2.7, Sugar 2.5, Protein 28.6

SKILLET CHICKEN TORTELLINI ALFREDO



Skillet Chicken Tortellini Alfredo image

Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 pinches freshly grated nutmeg
1 1/2 cups grated Parmesan
Kosher salt
18 ounces frozen cheese tortellini
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
  • Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.

ONE-POT CREAMY CHICKEN TORTELLINI



One-Pot Creamy Chicken Tortellini image

In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 cup diced onions
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (20 oz) refrigerated cheese tortellini
2 cups chopped cooked chicken
1 package (10 oz) fresh broccoli florets (about 4 cups)
4 oz (half of 8-oz package) cream cheese, cut into cubes and softened
Shredded Parmesan cheese, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
  • Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
  • Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.

Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g

TORTELLINI WITH PARMESAN CREAM SAUCE



Tortellini With Parmesan Cream Sauce image

Absolutely delicious! Cheese filled tortellini in a creamy parmesan sauce with prosciutto and peas. A fabulous entree for a romantic dinner that is fairly quick to put together.

Provided by LexingtonMom

Categories     < 30 Mins

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages refrigerated cheese-filled tortellini (Buitoni)
3/4 cup butter
1 cup heavy cream
5 slices prosciutto ham, julienned
1/2 cup frozen peas, thawed
1 cup parmesan cheese
ground black pepper

Steps:

  • Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
  • Melt butter in large pan over medium heat.
  • Add cooked tortellini. Stir gently until coated with butter.
  • Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
  • Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

SAUCY CHICKEN & TORTELLINI



Saucy Chicken & Tortellini image

This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. -Mary Morgan, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 medium sweet red pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (24 ounces) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 packages (9 ounces each) refrigerated cheese tortellini
Grated Parmesan cheese, optional
Torn fresh basil, optional

Steps:

  • In a 5-qt. slow cooker, combine first 7 ingredients. Cook, covered, on low until chicken is tender, 6-8 hours., Stir in Alfredo sauce and tortellini. Cook, covered, until tortellini is tender, 15-20 minutes. If desired, top with Parmesan cheese and basil., Freeze option: Freeze cooled, cooked mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, in a microwave-safe dish until heated through, stirring gently; add water if necessary.

Nutrition Facts : Calories 437 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 922mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein.

CHEESY CHICKEN TORTELLINI



Cheesy Chicken Tortellini image

What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
8 oz boneless skinless chicken breast, cut into 1/4-inch slices
3 cups fresh small broccoli florets
2 teaspoons chopped garlic
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 packages (9 oz each) refrigerated cheese tortellini
1 cup milk
6 oz cream cheese, cubed (from 8-oz package)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
  • In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
  • Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
  • Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g

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