Chicken Tortellini with Cream Sauce (Printer-Friendly)
Tender pasta parcels filled with savory chicken and herbs, served in a light Parmesan cream sauce.
# What You’ll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 tsp salt
→ Chicken Filling
04 - 1 cup cooked chicken breast, finely chopped
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 2 tbsp fresh parsley, finely chopped
09 - 1/4 tsp ground nutmeg
10 - Salt and pepper, to taste
→ Cream Sauce
11 - 1 cup heavy cream
12 - 2 tbsp unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Freshly ground black pepper, to taste
→ To Serve
15 - Fresh parsley, chopped
16 - Extra Parmesan cheese
# How To Make It:
01 - Mound the flour on a clean work surface and create a deep well in the center. Crack the eggs into the well and add the salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inner edges of the well until a shaggy dough forms. Knead the dough by hand for 7 to 8 minutes until it is smooth and elastic. Wrap tightly in plastic wrap and let it rest at room temperature for 20 minutes.
02 - In a medium mixing bowl, combine the cooked chicken, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, and ground nutmeg. Season generously with salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Cut the rested dough into four equal sections. Keeping the remaining dough covered, roll one section out thinly to approximately 1/16-inch thickness. Cut the sheet into 2-inch squares or circles. Place a small dollop of the chicken filling in the center of each piece. Fold the dough over to form a triangle or half-moon, pressing firmly to seal the edges. Bring the two corners together around your finger and pinch to secure the classic tortellini shape.
04 - Bring a large pot of salted water to a rolling boil. Carefully add the tortellini in batches to avoid overcrowding. Cook for 3 to 4 minutes, or until they float to the surface and are tender. Remove gently with a slotted spoon and set aside, reserving a small amount of pasta water.
05 - While the pasta cooks, melt the unsalted butter in a saucepan over medium heat. Pour in the heavy cream and bring to a gentle simmer. Let cook for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in the Parmesan cheese until melted and smooth. Season with freshly ground black pepper to taste.
06 - Transfer the cooked tortellini directly into the saucepan with the cream sauce. Gently toss to coat the pasta evenly, adding a splash of pasta water if needed to loosen the sauce. Serve immediately in warmed bowls, garnished with extra chopped parsley and a sprinkle of Parmesan cheese.
# Helpful Hints:
01 -
- It balances lean protein and rich cheese for a meal that feels indulgent yet wholesome.
- The homemade dough creates a texture that store-bought pasta simply cannot match.
02 -
- Keep your work surface well floured while rolling; sticky dough will turn into a frustrating mess.
- If the sauce looks too thick, splash in a little pasta water to gloss it up and help it cling.
03 -
- Use a pizza cutter to make clean, quick squares out of your pasta sheet.
- Let the filling chill in the fridge for 15 minutes; it is much easier to handle when cold.