Chicken Tortellini Skillet

★ 5.5chickenitalianpastaone-pot

8 ingredients 6 steps

1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 pinches freshly grated nutmeg
1 1/2 cups grated Parmesan
Kosher salt
18 ounces frozen cheese tortellini
2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.
In a large ovenproof skillet over medium-high heat, combine the following and whisk occasionally until the cheese and butter are melted, 3 to 4 minutes:
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter
- 2 pinches freshly grated nutmeg
- 1 cup grated Parmesan
- 1 teaspoon salt
Add 18 ounces frozen cheese tortellini and simmer until cooked through, 4 to 5 minutes.
Add 2 boneless, skinless chicken breasts cut into 1-inch pieces and sprinkle with the remaining 1/2 cup grated Parmesan.
Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes.
Let stand for 10 minutes before serving. Sprinkle with 1/4 cup chopped fresh flat-leaf parsley.