Print

Creamy Blackened Chicken with Tortellini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Creamy Blackened Chicken with Tortellini is a flavorful and hearty dish featuring seared seasoned chicken breasts simmered in a rich blackened cream sauce with kale and tender cheese tortellini. This comforting meal combines bold spices, creamy textures, and fresh ingredients for a satisfying 45-minute dinner.

Ingredients

Chicken and Seasoning

  • 2 lbs. organic chicken breasts (you can also use thighs, drumsticks, etc.)
  • 1-2 tablespoons blackened seasoning

Sauce

  • 4 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon organic all-purpose flour
  • 1 teaspoon blackened seasoning
  • 1 1/2 cups heavy cream, organic
  • 2 cups chicken stock, organic
  • 3 tablespoons white cooking wine (can substitute with chicken stock)
  • 1 cup freshly grated parmesan cheese
  • 1 cup chopped kale

Pasta

  • 1 (8 oz.) package cheese tortellini

Instructions

  1. Season the Chicken: In a large bowl, combine the rinsed chicken breasts with 1-2 tablespoons of blackened seasoning, tossing to coat evenly. Let the seasoned chicken rest for 5-10 minutes to absorb the flavors.
  2. Sear the Chicken: Heat a 12-inch skillet over medium-high heat and melt 4 tablespoons of unsalted butter. Add the seasoned chicken and cook for about 3-4 minutes on each side until both sides are nicely seared and browned. Remove the chicken from the skillet and set aside to rest while preparing the sauce.
  3. Prepare the Creamy Blackened Sauce: In the same skillet, add 1 tablespoon of extra virgin olive oil and heat until shimmering. Add the minced garlic and sauté for 1-2 minutes until fragrant and translucent. Stir in 1 teaspoon of blackened seasoning and 1 tablespoon of flour, cooking briefly to combine.
  4. Add Liquids and Cheese: Reduce the heat to medium-low and slowly pour in the heavy cream, chicken stock, and white cooking wine, stirring continuously. Allow the mixture to lightly bubble for 1-2 minutes, then add the freshly grated parmesan cheese. Whisk until the cheese melts and the sauce thickens, approximately 2-3 minutes.
  5. Combine Kale and Simmer: Stir in the chopped kale and return the chicken breasts to the skillet. Let the dish simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
  6. Add Tortellini: About 5 minutes before the end of cooking, add the cheese tortellini to the sauce and stir to combine. Continue simmering, occasionally stirring to ensure even cooking and to coat the pasta and chicken in the creamy sauce.
  7. Finish and Serve: Once cooked through and the sauce is thick and creamy, remove the skillet from heat. Optionally, garnish with additional grated parmesan cheese to enhance cheesiness. Serve hot and enjoy your creamy blackened chicken with tortellini.

Notes

  • Blackened seasoning levels can be adjusted depending on your spice preference.
  • Chicken thighs or drumsticks can be used as alternatives to breasts.
  • If white cooking wine is unavailable, substitute with extra chicken stock for similar flavor.
  • Use freshly grated parmesan for best melting and flavor.
  • For a lighter version, consider substituting heavy cream with half-and-half or a lower-fat cream.
  • Ensure tortellini is added towards the end to prevent overcooking.
  • Resting the chicken after searing helps retain juices for tender meat.

Find it online: https://marthatasty.com/creamy-blackened-chicken-with-tortellini-recipe/