Alfredo Style Skillet Chicken Tortellini

The highlight of this easy and delicious midweek dinner is store-bought tortellini. They cook in their own sauce, which simplifies cleanup and just requires one skillet for the meal. For a change, try one-inch slices of Italian sausage in place of the chicken.

Ingredients:

•  1 1/2 cups heavy cream
•  4 tablespoons (1/2 stick) unsalted butter
•  2 pinches freshly grated nutmeg
•  1 1/2 cups grated Parmesan
•  Kosher salt 
•  18 ounces frozen cheese tortellini
•  2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
•  1/4 cup chopped fresh flat-leaf parsley

Directions:

Step 1

Start the oven at 425 degrees Fahrenheit.

Step 2

In a large ovenproof skillet, heat the heavy cream, butter, nutmeg, 1 cup Parmesan, and 1 teaspoon salt over medium-high heat. Whisk occasionally until the butter and cheese melt, which should take about 3 to 4 minutes. Add the tortellini and boil for 4 to 5 minutes, or until cooked through. After adding the chicken, top with the remaining half cup of Parmesan cheese. 

Step 3

Bake for 10 to 12 minutes, or until the chicken is just cooked through, the sauce has thickened, and the top is beginning to turn golden brown. Ten minutes should pass before serving. Add the parsley in a sprinkle.