Butter Chicken Tortellini
A creamy and comforting dish that combines traditional butter chicken flavors with tortellini, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 1 package 9 oz cheese tortellini Use refrigerated or frozen cheese tortellini.
- 2 cups cooked chicken, shredded Rotisserie chicken is a convenient option.
- 3 tablespoons butter For melting and flavor.
- 4 cloves garlic, minced Fresh garlic enhances flavor.
- 1 cup heavy cream Can be substituted with milk or half-and-half for a lighter version.
- 1 cup chicken broth Use low-sodium broth for less salt.
- 1 cup marinara sauce Spicy marinara can be used for extra heat.
- 1 teaspoon dried Italian herbs A mix of oregano, basil, and thyme works well.
- Salt and pepper to taste Adjust according to preference.
- Fresh parsley or basil for garnish (optional) Adds freshness to the dish.
- Grated Parmesan cheese for serving For an extra touch of flavor.
Instructions
Preparation
- Cook the tortellini according to the package instructions, usually boiling them until they float (about 3-5 minutes). Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
- Pour in the heavy cream and chicken broth. Stir well to combine.
- Add the marinara sauce and sprinkle in the dried Italian herbs. Stir until well blended and then let it simmer.
- Add the shredded cooked chicken and drained tortellini to the skillet. Stir gently to coat evenly in the sauce and let simmer for about 5-7 minutes.
- Taste and season with salt and pepper as needed.
Serving
- Remove from heat, garnish with fresh parsley or basil if desired, and sprinkle with grated Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat gently, adding cream or broth if needed.