Description
Indulgent Creamy Velveeta Chicken Tortellini is a rich and comforting one-pot dinner featuring tender seared chicken breasts, cheesy tortellini simmered in a luscious Velveeta and mozzarella cream sauce, infused with garlic and herbs. This easy-to-make skillet meal delivers a creamy, cheesy delight perfect for a satisfying family dinner in just 40 minutes.
Ingredients
Scale
Protein
- 1 lb Boneless, Skinless Chicken Breasts
Pasta & Cheese
- 9 oz Cheese Tortellini (Fresh or refrigerated)
- 1 cup Velveeta Cheese (Cubed)
- 1 cup Mozzarella Cheese (Shredded)
Liquids
- 1 cup Chicken Broth
- 1 cup Heavy Cream
Flavorings & Fats
- 2 cloves Garlic (Minced)
- 0.5 tsp Paprika (Optional)
- 1 tbsp Olive Oil
- 1 tbsp Butter (Can substitute with olive oil)
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp Fresh Parsley or Basil (Chopped)
Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the boneless, skinless chicken breasts and sear each side for 4-5 minutes until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add 1 tablespoon of butter and sauté the minced garlic cloves for about 1 minute until fragrant but not browned, to enhance the sauce’s aroma.
- Create the Cream Sauce: Pour in 1 cup of chicken broth and 1 cup of heavy cream into the skillet, then gently simmer for 2-3 minutes, allowing the liquids to combine and slightly reduce.
- Melt Cheeses: Stir in 1 cup of cubed Velveeta cheese and 1 cup of shredded mozzarella cheese until fully melted and the sauce becomes smooth, creamy, and rich.
- Cook Tortellini: Add 9 ounces of fresh or refrigerated cheese tortellini directly into the cheese sauce. Simmer for 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.
- Combine Chicken: Slice the previously cooked chicken breasts and fold them into the creamy tortellini mixture. Warm through for an additional 2-3 minutes to meld flavors.
- Garnish and Serve: Finish by garnishing with 2 tablespoons of freshly chopped parsley or basil for a fresh herbal brightness. Serve hot immediately for best taste.
Notes
- For a spice boost, sprinkle paprika into the sauce while simmering if desired.
- Use fresh or refrigerated tortellini for best texture; frozen tortellini may require longer cooking time.
- Butter can be substituted with additional olive oil to make it dairy lighter.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop with extra broth to loosen the sauce.
- If you prefer a thicker sauce, reduce the broth slightly or add a teaspoon of flour or cornstarch slurry before adding the cheeses.
