Creamy Blackened Chicken with Tortellini

Up close of creamy chicken and tortellini in a skillet with a wooden spoon.

5 from 2 votes

Creamy Blackened Chicken with Tortellini

Introducing Creamy Blackened Chicken with Tortellini—a delightful harmony of bold flavors and creamy indulgence. Featuring succulent blackened chicken, tender tortellini, and a luscious Parmesan cheesy sauce, this recipe is the epitome of simplicity and taste, making it the perfect choice for a quick and delicious weeknight dinner. Dairy-free, Vegan + Gluten-free Option.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: blackened, chicken, creamy, dinner, easy, family-friendly, one pot, pasta, tortellini, weeknight, weeknight meals

Servings: servings

Calories: 1042kcal

Author: Shanika

Ingredients

CHICKEN:

2 lbs. organic chicken breasts (You can also use things, drumsticks, etc.)
1-2 Tbsps blackened seasoning
4 Tbsps unsalted butter

SAUCE:

1 tablespoon Extra virgin olive oil
3 garlic cloves, minced
1 tablespoon organic all-purpose flour
1 teaspoon blackened seasoning
1 ½ cups heavy cream, organic
2 cups chicken stock, organic
3 Tbsps white cooking wine (You can sub with chicken stock, if desired)
1 cup freshly-grated parmesan cheese
1 cup chopped kale
1 (8oz.) package cheese tortellini

US Customary - Metric

Instructions

SEASON THE CHICKEN:

In a large bowl, add your freshly cleaned + rinsed chicken along with the blackened seasoning, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.

SEAR THE CHICKEN:

In a large skillet (12-inch) over medium-high heat, add the butter and once fully melted, add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.

TO MAKE THE CREAMY BLACKENED SAUCE:

In the same skillet, add 1 tablespoon of olive oil until heated.
Add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes. Add in the blackened seasoning and stir until well combined. Add in the flour and continue to stir.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
Add in the chopped kale, stirring until combined and return the chicken breasts. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender. In the last 5 minutes, add the tortellini and stir to incorporate.
Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook.
Remove from heat once done.
Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, it's best when done in the oven, microwave, or on the stovetop. You'll need to add a bit of heavy cream or chicken stock to re-create the creaminess of the sauce when heating it up. Stir in the added liquid and it should become creamy again.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan and ensure that the tortellini pasta is dairy-free.
VEGAN OPTION: To see meat alternatives for this dish, see Post!
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.

Nutrition