Name: Kruse's Paint Creek Taverns Tortellini & Grilled Chicken A La Créme Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lbs cheese tortellini (fresh or refrigerated); 1 lbs boneless skinless chicken breasts; 1 tbs olive oil (for chicken); 1 tsp kosher salt (for chicken); 0.5 tsp black pepper (freshly ground, for chicken); 0.5 tsp garlic powder (for chicken); 2 tbs unsalted butter; 0.5 each yellow onion (small, minced); 3 cloves garlic cloves (minced); 1 cup crushed tomatoes (canned); 1 tbs tomato paste; 0.5 cup chicken broth (low sodium); 3 tbs heavy cream; 0.5 cup parmesan cheese (freshly grated); 0.5 tsp dried Italian seasoning; 0.25 tsp red pepper flakes (optional); 0 to taste salt (to taste, for sauce); 0 to taste black pepper (freshly ground, to taste, for sauce); 2 tbs fresh basil (chiffonade) or parsley; 1 tsp extra-virgin olive oil (optional drizzle)

Method

Pasta & Protein

Cook tortellini

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside, keeping warm.

Prepare and grill chicken

While the water heats, pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Preheat a grill or grill pan to medium-high (about 400°F/200°C). Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Creamy Tomato Sauce

In a large skillet set over medium heat, melt 2 tablespoons butter. Add the minced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 1 cup crushed tomatoes and 1/2 cup chicken broth, scraping any brown bits from the pan. Bring the mixture to a gentle simmer.

Reduce heat to low and stir in 3 tablespoons heavy cream and 1/2 cup grated Parmesan. Add 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using. Simmer gently 2–3 minutes until sauce is slightly thickened. Taste and season with salt and freshly ground black pepper as needed.

If the sauce seems too thick, add up to 1/4–1/2 cup reserved pasta cooking water a few tablespoons at a time to loosen to desired consistency.

Finish & Serve

Add the drained tortellini and sliced grilled chicken to the skillet with the tomato cream sauce. Gently toss to combine and heat through 1–2 minutes so flavors meld and the pasta and chicken are warmed.

Plate the tortellini and chicken. Sprinkle with the remaining 2 tablespoons grated Parmesan if desired, garnish with chiffonaded basil or chopped parsley, and finish with a light drizzle of extra-virgin olive oil. Serve immediately.