Chicken with Velveeta Parmesan Tortellini
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6Course: Main DishCuisine: AmericanCooking Method: StovetopIngredients1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces20 ounces cheese tortellini8 ounces Velveeta cheese, cut into cubes½ cup freshly grated Parmesan cheese1 cup heavy cream½ cup chicken broth2 tablespoons butter3 cloves garlic, minced1 teaspoon Italian seasoning½ teaspoon garlic powder½ teaspoon paprikaSalt, to tasteBlack pepper, to tasteFresh parsley, chopped, for garnishExtra Parmesan cheese, optional for servingInstructionsSeason the chicken: Cut the chicken into bite-sized pieces. Season evenly with Italian seasoning, garlic powder, paprika, salt, and black pepper.Cook the chicken: Melt the butter in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and the center reaches 165°F. Transfer the chicken to a clean plate and set aside.Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender. Drain well and set aside.Sauté the garlic: Reduce the skillet heat to medium-low. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.Start the sauce: Pour the chicken broth and heavy cream into the skillet. Stir well, scraping up any flavorful browned bits from the bottom.Add the Velveeta: Add the cubed Velveeta a little at a time. Stir over low to medium-low heat until completely melted and smooth.Add the Parmesan: Stir in the freshly grated Parmesan until incorporated and the sauce is rich and creamy.Combine: Return the cooked chicken to the skillet, then add the drained tortellini. Gently toss until everything is evenly coated in the Velveeta Parmesan sauce.Finish cooking: Cook for another 2–3 minutes over low heat, just until everything is hot. If the sauce becomes too thick, stir in a small splash of chicken broth, milk, or heavy cream.Serve: Taste and adjust the salt and black pepper as needed. Garnish with fresh parsley and additional Parmesan before serving.NotesAvoid overcooking the tortellini because it will continue to soften slightly when mixed with the hot sauce.Keep the heat low when melting the cheese to help maintain a smooth, creamy consistency.You can substitute boneless chicken thighs for chicken breasts.Add broccoli, spinach, mushrooms, peas, or asparagus for extra vegetables.For a spicy version, add crushed red pepper flakes or Cajun seasoning.Leftovers can be refrigerated in an airtight container for up to 3–4 days. Add a splash of milk, cream, or broth when reheating to loosen the sauce.Optional ToppingsFreshly grated ParmesanChopped parsleyCracked black pepperRed pepper flakesFresh basil