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Cream cheese and chicken are made for each other and make this a dish that everyone will love. It’s ready in under an hour, thanks to the frozen tortellini. Cheesy, creamy and so delicious and the fresh basil finishes it off perfectly. Serve it up with some crusty garlic bread and you are set.
Tortellini with Chicken and Cream Sauce
2 tablespoons olive oil
2 chicken breasts, cut into small chunks
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
4 oz cream cheese
2 cups milk
1 chicken bullion cube
1/3 cup parmesan cheese, grated
1 19 oz bag frozen cheese tortellini, cooked according to package directions, and drained
1/4 cup fresh basil, cut into ribbons
Add olive oil to skillet and turn heat to medium-high. Add chicken and garlic. Season with salt and pepper. Stir chicken occasionally turning to brown on all sides. When chicken is cooked through, remove from skillet and set aside. Stir flour into remaining oil, whisking until it starts to brown. Stir in milk and cream cheese, whisk until smooth. Add chicken bullion and parmesan cheese. Whisk or stir until bullion is dissolved. Add cooked tortellini and chicken. Lower heat to medium-low and continue to cook for about 7 to 10 minutes. To cut basil into ribbons: stack leaves on top of one another and roll up length wise and cut across with a knife. Stir into chicken mixture and serve.