Garlic Butter Chicken with Velveeta Tortellini Alfredo
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 lb Velveeta cheese, cubed
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
20 oz package of frozen cheese tortellini
2 tbsp chopped fresh Italian parsley, for garnish
Directions:
In a large bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Reduce the heat to low. Add the cubed Velveeta cheese, heavy cream, and chicken broth to the skillet. Stir continuously until the Velveeta cheese is completely melted and the sauce is smooth and creamy. Stir in the grated Parmesan cheese until melted and combined. Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package directions, about 3-5 minutes. Drain the tortellini and add it to the skillet with the Velveeta cheese sauce. Gently toss to coat the tortellini evenly with the sauce. Add the cooked chicken to the skillet with the tortellini and cheese sauce. Stir to combine. Garnish with chopped fresh Italian parsley. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750