Creamy Grilled Chicken and Mushroom Tortellini

This creamy tortellini dish is about to become your next go to for quick weeknight meals or for serving your guests and impressing. So insanely easy with so many complex flavors.

Tortellini is so good because you can get so. many different kinds, filled with so many yummy things! They’re mini raviolis that hold their shape well to cooking and come in pantry stable packages. I love grabbing a few packages and making this simple, delicious and super flavorful quick weeknight dish.

This dish uses heavy cream but the cream can be substituted for whole milk if you do not have it or do not prefer to use it! The beautiful thing about this dish is that while there is heavy cream, it is not a rich and thick béchamel sauce that coats the pasta, but instead a thin and runny broth based sauce with a hint of cream. Truly a special treat that tastes rich and decadent without taking excessive time or effort. I love that i can add some sliced grilled chicken to this dish for that kick of protein. The chicken smokey, charred grilled chicken pares so well with the cream sauce! My whole family loves this dish because the mixture of stuffed tortellini and sautéd mushrooms just hits all the right notes for us. I hope you love this dish as much as we do!

Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe

Total Time: 30 minutes

Yield: 2-3 adult servings

Ingredients:

for the chicken

1. 1 chicken breast, cut through the center to create two thin pieces of chicken

2. 2 tsp garlic powder

3. 1/2 tsp red chili flakes

4. 2 tbsp olive oil

5. 2 tsp salt

for the pasta

1. 9 oz tortellini pasta of choice

2. 2 tbsp olive oil

3. 1 1/2 cups sliced mushroom

4. 1 medium onion, diced

5. 1 cup chicken or vegetable stock

6. 1/2 cup heavy cream

7. 2 tbsp capers

8. salt & pepper to taste

Method:

1. Marinade the chicken breast pieces in the oil, garlic powder, chili flakes and salt. Set aside to marinate while you sauté the onions and mushrooms.

2. In a large skillet, heat the olive oil and add the onion to the pan. Sauté until the onions become tender and fragrant.

3. Add the sliced mushrooms to the pan and sauté for 2 minutes until the mushrooms wilt and begin releasing their liquid.

4. Pour the chicken stock over the mushrooms and onions and allow to simmer for 5 minutes. While the sauce simmers, turn the grill on (indoor or outdoor is fine) and place the chicken to cook through. The chicken should take about 8 minutes total to cook. Check for an internal temperature of 155 degrees Fahrenheit before removing.

5. While the chicken grills and the sauce simmers on low, cook the tortellini according to package instructions. I recommend al dente.

6. While the tortellini cooks, add the heavy cream to the mushroom sauce in the skillet. Ensure your heat is on low and stir constantly for 1 minute. Once a light simmer starts to happen, increase the temperature to medium and allow to simmer rapidly for 5 minutes. Taste the sauce for seasoning and add salt and pepper to taste.

7. Remove the chicken from the grill once cooked through. Let sit for 2 minutes before slicing the chicken.

8. Add the al dente tortellini, sliced chicken and the capers to the mushroom sauce in the skillet and toss together.

9. Simmer together for 3-4 minutes. Turn off the heat and serve immediately. Can be finished with freshly grated parmesan if you like!