Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp high-smoke point oil (avocado or grapeseed)
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream (minimum 36% fat content)
  • 3 cloves garlic, microplaned or finely minced
  • 1.5 cups freshly grated Parmigiano-Reggiano cheese
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup reserved starchy pasta water

Instructions:

  1. Pat the chicken strips completely dry with paper towels. Season evenly with kosher salt, black pepper, and garlic powder.
  2. Heat 2 tablespoons of oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken until golden brown and cooked through, then remove from the pan and set aside.
  3. Boil the refrigerated tortellini in a large pot of salted water, removing them exactly 60 seconds before the package instructions suggest. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Whisk in the heavy whipping cream and minced garlic, simmering for 3-5 minutes until slightly thickened.
  5. Remove the skillet from the heat entirely. Gradually fold in the grated Parmigiano-Reggiano and nutmeg, whisking until the cheese is fully melted and the sauce is velvety.
  6. Add the tortellini, seared chicken, and the reserved pasta water to the sauce. Toss gently over low heat for 1 minute to allow the pasta to finish cooking and the sauce to emulsify.