Description
This Easy Creamy Velveeta Chicken Tortellini recipe delivers a rich and comforting one-pot dinner featuring tender chicken breasts, cheesy tortellini, and a luscious mozzarella garlic sauce. Ready in just 30 minutes, this hearty meal combines the creamy goodness of Velveeta and mozzarella with the flavors of garlic and Italian seasoning for a satisfying dish perfect for any weeknight.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
Cheese and Dairy
- 2 cups cubed Velveeta cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
Pasta
- 10 ounces cheese tortellini (refrigerated or frozen)
Other Ingredients
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, Italian seasoning, and paprika to build a flavorful base.
- Sear the Chicken: Heat olive oil and unsalted butter in a large skillet or pot over medium-high heat. Add the seasoned chicken breasts and cook about 6 to 7 minutes per side until they develop a golden crust and are cooked through. Remove the chicken from the pot and set aside to rest while you prepare the sauce.
- Sauté Garlic: Lower the heat to medium, then add the minced garlic to the same pot. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Create the Cheese Sauce: Pour in the heavy cream, then add the Velveeta cheese cubes. Stir continuously until the Velveeta melts completely, forming a smooth sauce. Next, stir in the shredded mozzarella cheese until it melts and blends with the sauce.
- Cook the Tortellini: Add the cheese tortellini directly into the creamy sauce. Cover the pot and simmer for 4 to 6 minutes, or until the tortellini are tender and fully cooked, stirring occasionally to prevent sticking.
- Slice and Serve: Slice the rested chicken breasts and place them over the creamy tortellini. Garnish with red pepper flakes and chopped fresh parsley if desired, then serve immediately for a rich, flavorful one-pot meal.
Notes
- You can use either refrigerated or frozen cheese tortellini for this recipe; just adjust cooking time slightly if frozen.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Heavy cream is key for the richness of the sauce; substituting with a lighter cream will affect texture and flavor.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- For a lower fat option, substitute Velveeta with reduced-fat cheese and use half-and-half instead of heavy cream.
