Ingredients
F
For the Chicken:
c
2 chicken breast, sliced thin and pounded flat (1/4–3/8 inch)
p
1 tbsp paprika
g
1 tsp garlic powder
o
1 tsp onion powder
d
½ tsp dried basil
d
½ tsp dried oregano
c
½ tsp cayenne (medium heat)
K
Kosher salt & black pepper
O
Olive oil or butter for searing
F
For the Rosé Sauce (extra saucy):
b
3 tbsp butter
t
2 –3 tbsp very finely minced red onion
g
3 cloves garlic, minced
t
3 tbsp tomato paste (heaping)
c
¾ cup chicken stock
h
1 ½ cups heavy cream
d
1 tsp dried basil
d
½ tsp dried oregano
c
1 1/2–2 cups freshly grated parmesan
S
Salt & black pepper to taste
t
2 –4 tbsp pasta water, only if needed
F
For the Pasta & Finish:
o
20 –24 oz fresh or refrigerated cheese tortellini
F
Fresh parsley, finely chopped
Directions
1
Bring a pot of salted water to a boil for the tortellini.
2
Pat the chicken completely dry and season evenly with paprika, garlic powder, onion powder, basil, oregano, cayenne, salt, and black pepper, pressing the seasoning into the surface.
c
1 ½ lb chicken breast, sliced thin and pounded flat (1/4–3/8 inch)
p
1 tbsp paprika
g
1 tsp garlic powder
o
1 tsp onion powder
d
½ tsp dried basil
d
½ tsp dried oregano
c
½ tsp cayenne (medium heat)
K
Kosher salt & black pepper
3
Heat a large skillet over medium-high with oil or a butter-oil blend. Add the chicken and cook undisturbed until it naturally releases and a deep blackened crust forms, about 3–4 minutes.
O
Olive oil or butter for searing
4
Flip and cook the second side for about 2 minutes, then flip once or twice more as needed to control the color and finish cooking until the chicken reaches 165°F internally. Remove and let rest.
5
Drop the tortellini into the boiling water. Cook for 2-3 minutes or until they begin to float
o
20 –24 oz fresh or refrigerated cheese tortellini
6
For the Rosé Sauce:
1
In the same skillet, melt the butter and cook the finely minced red onion until soft and fully translucent.
b
3 tbsp butter
t
2 –3 tbsp very finely minced red onion
2
Add the garlic and cook just until fragrant.
g
3 cloves garlic, minced
3
Stir in the tomato paste and cook it down until darkened and roasted in aroma, this builds the rosé base.
t
3 tbsp tomato paste (heaping)
4
Pour in the chicken stock and whisk until smooth, then add the heavy cream.
c
¾ cup chicken stock
h
1 ½ cups heavy cream
5
Season with dried basil, dried oregano, salt, and black pepper.
d
1 tsp dried basil
d
½ tsp dried oregano
S
Salt & black pepper to taste
6
Lower the heat and whisk in the parmesan gradually until the sauce is glossy, thick, and rich. Loosen with pasta water if needed.
c
1 1/2–2 cups freshly grated parmesan
t
2 –4 tbsp pasta water, only if needed
7
Transfer the tortellini directly into the sauce and toss to coat.
8
Chop part of the chicken and fold it into the pasta for flavor throughout.
9
Slice the remaining chicken and lay it over the top.
10
Finish with parsley and extra parmesan.
F
Fresh parsley, finely chopped
c
1/2–2 cups freshly grated parmesan
