Tortellini & Grilled Chicken Ala Créme Recipe

Marinate and Grill

Pound each chicken breast to even thickness (about 3/4 inch) or slice into 1/2-inch cutlets if preferred. In a bowl combine 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice. Rub the mixture evenly over the chicken and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated). Heat a grill pan or outdoor grill over medium-high heat until hot. Oil the grate lightly. Grill chicken 4–6 minutes per side until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C). Transfer to a plate and let rest 5 minutes, then slice into bite-sized strips or cubes.

Bring 4 cups water to a rolling boil in a large saucepan. Add 1 tbsp kosher salt. Add 12 oz cheese tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated tortellini). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.

In a large skillet set over medium heat melt 1 tbsp unsalted butter with 1 tsp extra-virgin olive oil. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant, stirring so garlic does not brown.

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring constantly, to caramelize the paste and deepen flavor. Add 1 cup crushed tomatoes (or passata) and 1 tsp honey; stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low and stir in 3 tbsp heavy cream and 3 tbsp grated Parmesan cheese until the sauce is creamy and glossy. If the sauce is too thick, add up to the reserved 1/2 cup pasta water, a tablespoon at a time, to reach desired consistency.

Season the sauce with 1 tsp salt, 1/2 tsp black pepper and 1 tsp red pepper flakes if using. Taste and adjust seasoning — more honey for sweetness or a pinch more salt if needed. Stir in the torn basil leaves and remove from heat.

Add the drained tortellini and the sliced grilled chicken to the skillet with the sweet tomato cream sauce. Toss gently over low heat for 1–2 minutes until everything is warmed through and well coated. If sauce needs thinning, stir in additional reserved pasta water 1 tbsp at a time.

Plate the tortellini and chicken, sprinkle with extra grated Parmesan (about 2 tbsp) and a crack of freshly ground black pepper (about 1/4 tsp). Garnish with a few small basil leaves if desired and serve immediately.