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Creamy Blackened Chicken with Tortellini Recipe

Creamy Blackened Chicken with Tortellini Recipe
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★★★★★

5 from 7 reviews

This Creamy Blackened Chicken with Tortellini is a flavorful and comforting dish featuring juicy organic chicken breasts seasoned with blackened spices, seared to perfection, and served in a rich, creamy parmesan sauce with kale and cheese tortellini. Ideal for a satisfying weeknight dinner or special occasion, this recipe balances bold spices with smooth creaminess for an irresistible meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 lbs. organic chicken breasts (or drumsticks)
  • 1–2 tablespoons blackened seasoning

Sauce Ingredients

  • 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 organic heavy cream
  • 2 cups organic chicken stock
  • 3 tablespoons white cooking wine (or 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, add the rinsed chicken breasts and sprinkle with 1-2 tablespoons of blackened seasoning. Mix thoroughly until the chicken is evenly coated. Let it rest for 5-10 minutes to absorb the flavors.
  2. Sear the Chicken: Heat a large 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 browned and seared. 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, heat 1 tablespoon of extra virgin olive oil. Add the minced garlic and sauté until fragrant and translucent, about 1-2 minutes. Sprinkle in 1 teaspoon of blackened seasoning and stir to combine. Add 1 tablespoon of organic all-purpose flour and continue stirring to form a roux.
  4. Add Liquids and Cheese: Lower the heat to medium-low and slowly pour in 1 1/2 cups heavy cream, 2 cups chicken stock, and 3 tablespoons white cooking wine, stirring constantly. Let the mixture simmer gently for 1-2 minutes until slightly bubbling. Stir in 1 cup freshly grated parmesan cheese and whisk until melted and the sauce thickens, about 2-3 minutes.
  5. Add Kale and Return Chicken: Stir in 1 cup chopped kale until well combined. Return the seared chicken breasts to the skillet, spooning sauce over them. Let everything simmer together for 15-20 minutes until the chicken is cooked through and tender.
  6. Cook Tortellini: In the last 5 minutes of simmering, add the package of cheese tortellini directly into the skillet. Stir gently to incorporate and let the tortellini cook through in the sauce.
  7. Finish and Serve: Stir occasionally, spooning sauce over the chicken and tortellini. Once cooked, remove the skillet from heat. Optionally, garnish with additional grated parmesan for extra cheesy flavor. Serve warm and enjoy!

Notes

  • For a lower fat option, substitute heavy cream with half-and-half or use less butter.
  • If white cooking wine isn’t available, extra chicken stock works well as a substitute.
  • The recipe can be made using chicken drumsticks if preferred; adjust cooking time accordingly.
  • Ensure to stir the sauce often once tortellini is added to prevent sticking.
  • Blackened seasoning varies by brand; adjust quantity based on spice preference.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Blackened chicken, creamy chicken, tortellini recipe, parmesan sauce, kale, easy dinner, organic chicken

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