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Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs), cut into 1-inch bite-sized pieces
- Salt and pepper, to taste
- 1/4 teaspoon chili powder (optional)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3–4 cloves minced garlic
- 1–2 teaspoons adobo sauce (plus 1 or 2 chopped chipotle pepper for spicy, optional)
- ½ cup oil-packed sun-dried tomatoes, sliced
- 2 cups low-sodium chicken broth (reduce to ½ cup for low-carb option)
- 19 ounces cheese tortellini (refrigerated or frozen)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Fresh cilantro, chopped (or parsley)
Instructions
- Pat and season the chicken with salt, pepper, and optional chili powder.
- Brown the chicken in a skillet with olive oil and butter for 3-4 minutes per side, then set aside.
- Sauté minced garlic in the skillet until fragrant.
- Add chipotle peppers, adobo sauce, and sun-dried tomatoes, stirring for a minute.
- Deglaze the pan with chicken broth, scraping up the browned bits.
- Stir in heavy cream, add tortellini and chicken back, cover, and simmer for 9-11 minutes.
- Add Parmesan cheese, stir until melted, then garnish with cilantro or parsley before serving.
Notes
For extra heat, increase the amount of chipotle peppers.
Ensure tortellini is fresh or fully thawed if using frozen for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 600
- Sugar: 4
- Sodium: 800
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 120