Pollo Tortellini Recipe

Prep Chicken

Pat chicken breasts dry. In a small bowl combine 2 tsp olive oil, garlic powder, dried oregano, 0.75 tsp salt, 0.5 tsp black pepper and 1 tbsp lemon juice. Rub mixture evenly over both sides of the chicken. Let rest 10 minutes at room temperature.

Grill or Pan-Sear

Heat a grill pan or outdoor grill over medium-high heat (or a skillet over medium-high). Oil the grates or pan lightly. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly on the bias. Keep warm while preparing sauce.

Cook Tortellini

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

Start the Sauce

In a large sauté pan over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add the minced garlic and minced shallot and cook 1–2 minutes until fragrant and softened, but not browned.

Build the Roux & Deglaze

Sprinkle 1 tbsp all-purpose flour over the softened garlic and shallot and cook, stirring, 1 minute to remove the raw flour taste. If using, pour in 1 tbsp dry white wine to deglaze the pan and let it reduce about 1 minute.

Add Liquids & Simmer

Slowly whisk in 1 cup chicken broth until smooth, then add 1 cup heavy cream. Bring to a gentle simmer and cook 3–4 minutes until the sauce begins to thicken slightly.

Finish the Sauce

Stir in 3 tbsp grated Parmesan, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust seasoning. If the sauce is too thick, stir in up to the reserved pasta water, 1 tbsp at a time, until desired consistency is reached. Stir in 2 tbsp chopped fresh basil.

Combine Tortellini & Sauce

Add the drained tortellini to the sauce and gently fold to coat, heating for 1–2 minutes so the cheese filling warms through and the pasta absorbs some sauce. If needed, add another tablespoon of reserved pasta water to loosen the sauce.

Divide the sauced tortellini between plates or a serving platter.

Top each portion with sliced grilled chicken arranged over the tortellini.

Garnish with 1 tbsp chopped fresh parsley, 2 tbsp extra grated Parmesan, and an optional drizzle of 1 tsp olive oil. Serve immediately.