Cheesy Chicken Parmesan Tortellini (Print Version)
Juicy chicken with Parmesan, mozzarella, and saucy tortellini for comforting Italian-inspired flavors.
# Ingredients:
→ Chicken and Seasonings
01 -
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
Garlic powder, to taste
→ Breading Mixture
05 -
1/2 cup all-purpose flour
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/2 teaspoon paprika
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon Italian seasoning
→ Cooking Ingredients
11 -
2 tablespoons olive oil
12 -
2 tablespoons unsalted butter
→ Pasta and Sauce
13 -
1 (19-ounce) bag frozen cheese tortellini
14 -
1 (24-ounce) jar marinara sauce
15 -
1/4 cup water
→ Cheese and Garnish
16 -
3/4 cup shredded mozzarella cheese
17 -
1 cup shredded Parmesan cheese, plus additional for topping
18 -
Dried parsley, for garnish
# Steps:
01 -
Pat chicken breast cubes dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 -
In a shallow bowl, mix together flour, salt, black pepper, paprika, garlic powder, and Italian seasoning until well blended.
03 -
Coat chicken pieces in the flour mixture, ensuring each piece is fully covered. Shake off excess.
04 -
Heat olive oil and butter in a large skillet over medium-high heat. Place coated chicken in the skillet and cook for 4 to 5 minutes per side, or until golden and the internal temperature reaches 165°F. Remove cooked chicken and set aside.
05 -
Immediately toss hot chicken pieces with 1 cup shredded Parmesan cheese until melted and chicken is evenly coated.
06 -
Reduce skillet heat to medium. Add frozen tortellini, marinara sauce, and 1/4 cup water. Stir, cover, and cook for 5 minutes, or until pasta is heated through and tender.
07 -
Sprinkle mozzarella over tortellini. Top with Parmesan-coated chicken, additional Parmesan, and a generous pinch of dried parsley. Serve immediately.
# Notes:
01 -
For best texture, use freshly grated Parmesan and mozzarella cheese. Do not overcook the tortellini to prevent them from bursting.