Description
Creamy Garlic Butter Chicken Tortellini in Cheesy Velveeta Sauce is rich, comforting, and irresistibly creamy. Tender garlic-butter chicken and pillowy cheese tortellini are coated in a silky Velveeta-Parmesan sauce that’s perfect for an indulgent dinner.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1½ lbs boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 1½ tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1¼ cups heavy cream
- ½ cup whole milk
- 10 oz Velveeta cheese, cubed
- ½ cup freshly grated Parmesan cheese
- Crushed red pepper flakes (optional)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Cook tortellini in salted boiling water according to package directions. Drain and set aside.
- Season chicken evenly with salt, pepper, Italian seasoning, and garlic powder.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken until deeply golden and fully cooked. Remove and set aside.
- Reduce heat to medium and add remaining butter. Stir in garlic and cook until fragrant.
- Add heavy cream and milk, stirring to combine. Simmer gently for 2–3 minutes.
- Add Velveeta and stir until melted and smooth. Stir in Parmesan until sauce is thick and glossy.
- Add cooked tortellini and toss gently to coat.
- Serve with garlic butter chicken on top or alongside. Garnish with parsley and red pepper flakes if desired.
Notes
- Velveeta ensures an ultra-smooth, stable cheese sauce.
- Add spinach or mushrooms for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: American-Italian