Chicken Tortellini Alfredo

Ingredients

• 1-1½ pounds cheese tortellini, (fresh or frozen )
• 1 pound boneless, skinless chicken breasts, (sliced)
• Salt and pepper (to taste)
• 1-2 teaspoons Italian seasoning
• 1-2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 2 tablespoons flour
• 1 cup heavy cream
• 1½ cups chicken stock (or pasta water )
• ½-1 cup grated Parmesan cheese
• Salt and pepper (to taste)
• 1 teaspoon Italian seasoning ((optional))
• 1 cup frozen peas, (thawed (optional))
• Fresh parsley (for garnish)

Steps

1. 1

   Cook the tortelloni according to package instructions until al dente. Drain, reserving about two cups of water. Set pasta aside.

2. 2

   Place the chicken in a medium bowl. Season with salt and pepper (add Italian seasoning for more flavor if desired).

3. 3

   Heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through, 5-7 minutes per side. Remove from skillet and set aside.

4. 4

   Melt butter in the same skillet over medium heat, then add flour and cook for another minute. Add the minced garlic, and continue cooking for a minute more.

5. 5

   Gradually pour in the chicken stock, followed by heavy cream, stirring continuously until it thickens lightly. Lower the heat, and add the cheese. Stir until the Parmesan melts and the sauce thickens. Season to taste with Italian seasonings, salt, and pepper.

6. 6

   Add the tortellini and chicken to the sauce and toss to combine. Adjust the sauce's consistency with more liquid if desired. Add the optional peas. Cook until heated through.

7. 7

   Serve hot and garnish with fresh parsley.