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Friday 06 November 2026 18:24:21 GMT
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Creamy Garlic Parmesan Tortellini with Caesar Chicken Ingredients: 20 oz refrigerated cheese tortellini 2 large boneless, skinless chicken breasts 1/2 cup Caesar dressing 1 cup grated Parmesan cheese, divided 1/2 cup panko breadcrumbs 1 tsp Italian seasoning 1 tsp garlic powder 1 1/4 tsp salt, divided 3/4 tsp black pepper, divided 3 tbsp unsalted butter 6 garlic cloves, minced 1 1/2 cups heavy cream 1 cup shredded mozzarella cheese 1/2 cup reserved pasta water 2 tbsp chopped fresh parsley Directions: Preheat the oven to 425°F and line a baking sheet with parchment. Season the chicken cutlets with Italian seasoning, garlic powder, 1/2 tsp salt, and 1/2 tsp pepper, then coat each with Caesar dressing. Mix 1/2 cup Parmesan with the panko and press firmly onto both sides of the chicken. Arrange on the baking sheet. Bake 18 to 22 minutes until the crust is golden and the chicken is cooked through. Rest 5 minutes, then cut by hand into thick, naturally uneven strips. Meanwhile, boil the tortellini per the package until tender. Reserve 1/2 cup pasta water, then drain. Melt the butter in a large skillet over medium heat and cook the garlic until fragrant. Pour in the heavy cream and simmer 3 minutes. Reduce the heat and stir in 3/4 cup mozzarella and 1/4 cup Parmesan a little at a time until melted into a thick sauce. Season with the remaining salt and pepper. Add the tortellini and toss gently, loosening with a splash of pasta water, then top with the remaining mozzarella to melt. Plate the tortellini with the chicken strips beside it and finish with the remaining Parmesan and parsley. Cooking Time: 40 minutes | Servings: 5 | Calories: 860 per serving
Creamy Garlic Parmesan Tortellini with Caesar Chicken Ingredients: 20 oz refrigerated cheese tortellini 2 large boneless, skinless chicken breasts 1/2 cup Caesar dressing 1 cup grated Parmesan cheese, divided 1/2 cup panko breadcrumbs 1 tsp Italian seasoning 1 tsp garlic powder 1 1/4 tsp salt, divided 3/4 tsp black pepper, divided 3 tbsp unsalted butter 6 garlic cloves, minced 1 1/2 cups heavy cream 1 cup shredded mozzarella cheese 1/2 cup reserved pasta water 2 tbsp chopped fresh parsley Directions: Preheat the oven to 425°F and line a baking sheet with parchment. Season the chicken cutlets with Italian seasoning, garlic powder, 1/2 tsp salt, and 1/2 tsp pepper, then coat each with Caesar dressing. Mix 1/2 cup Parmesan with the panko and press firmly onto both sides of the chicken. Arrange on the baking sheet. Bake 18 to 22 minutes until the crust is golden and the chicken is cooked through. Rest 5 minutes, then cut by hand into thick, naturally uneven strips. Meanwhile, boil the tortellini per the package until tender. Reserve 1/2 cup pasta water, then drain. Melt the butter in a large skillet over medium heat and cook the garlic until fragrant. Pour in the heavy cream and simmer 3 minutes. Reduce the heat and stir in 3/4 cup mozzarella and 1/4 cup Parmesan a little at a time until melted into a thick sauce. Season with the remaining salt and pepper. Add the tortellini and toss gently, loosening with a splash of pasta water, then top with the remaining mozzarella to melt. Plate the tortellini with the chicken strips beside it and finish with the remaining Parmesan and parsley. Cooking Time: 40 minutes | Servings: 5 | Calories: 860 per serving

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