Cheesy Chicken Tortellini in Creamy Ranch Alfredo
Ingredients:
1 pound cheese tortellini
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
4 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup ranch dressing
1/4 cup chopped fresh parsley
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup chopped red bell pepper, for color and sweetness
Lemon wedges, for serving (optional)
Directions:
1. Cook the tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season chicken with Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Cook until chicken is cooked through and lightly browned, about 6-8 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Whisk in flour and cook for 1 minute to create a roux.
5. Gradually whisk in milk until smooth. Add heavy cream and bring to a simmer, stirring constantly.
6. Reduce heat to low and stir in Parmesan cheese and ranch dressing. Cook until cheese is melted and sauce is thickened, about 2-3 minutes. Season with salt and pepper to taste.
7. Add cooked tortellini, chicken, sun-dried tomatoes, and red bell pepper to the sauce. Stir to combine and heat through.
8. Garnish with fresh parsley and serve immediately. A squeeze of fresh lemon juice brightens it up!
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 650 per serving