Best Chicken Cheese Tortellini Recipes

PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN

Steps:

• Grill chicken breasts til done, julienne, cover and set aside.
• In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
• Meanwhile, cook tortellini til done, drain.
• Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
• Heat over low heat til heated through.
• Pour onto serving platter.
• Top with fresh grated parmesan cheese.
• Garnish top with fresh chopped basil or parsley.
• *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.

CHICKEN & CHEESE TORTELLINI ALFREDO

Steps:

• In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

CHICKEN W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE

Steps:

• Boil tortellini according to package directions. Set aside.
• Cut chicken into bite size pieces. Sauté chicken in olive oil.
• When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
• Add the alfredo sauce and broccoli and heat until hot.
• Pour over tortellini. Delicious!

CHICKEN & SPINACH CHEESE TORTELLINI RECIPE - (3.9/5)

Steps:

• In a large, oven proof skillet over medium heat, simmer the cream cheese with chicken broth for 7-8 minutes, whisking constantly until well blended. Season with salt, pepper, and creole seasoning. Meanwhile, cook the tortellini as directed on package then drain in a colander. Preheat oven to 400°F. Add spinach to the cream cheese sauce and simmer for another 4-5 minutes. Stir in the tortellini and chicken. Pour into a 11 x 17" casserole dish or an oven proof skillet. Sprinkle the shredded cheese on top. Place the casserole dish in the oven and bake for about 7-8 minutes, just until the cheese melts. Serve immediately and enjoy!

CHICKEN AND CHEESE-TORTELLINI SOUP

Steps:

• Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
• Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
• Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

CHICKEN & CHEESE TORTELLINI ALFREDO

Steps:

• Cook tortellini in medium saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
• Meanwhile, cook Alfredo sauce in small saucepan on medium heat 3 min., stirring frequently. Add chicken; cook and stir 2 to 3 min. or until chicken is heated through.
• Drain pasta mixture; return to saucepan. Add sauce mixture and cheese; mix lightly.

4 CHEESE CHICKEN AND BACON TORTELLINI

Steps:

• Fry the bacon till crunchy so it can be crumbled into bacon bits.
• Drain of the bacon fat and cook the boneless skinless chicken breasts in the same pan, add seasonings to taste. I like to add a bit of garlic powder and paprika.
• When cool, crumble the bacon and cut the chicken into bite size pieces.
• You can put this in the fridge till later in the day or use right away.
• Put on a large pot of water to boil when it has reached the boiling point add the tortellini, while cooking chop up the green onion and fresh mushrooms.
• Once tortellini is cooked drain off the water, add 2 packages 4 cheese pasta sauce, the cooked chicken, bacon bits, green onion and mushrooms, simmer on low heat for approx 20 min or until the sauce is warmed through. You will need to stir often so the pasta does not stick to the bottom.
• Serve hot, this recipe will make 4-6 good size portions.

3 CHEESE TORTELLINI CHICKEN PASTA SALAD

Steps:

• Get out a LARGE salad bowl. This recipe makes a good amount. Set aside.
• Cook tortellini according to pkg directions and then drain,rinse and chill. Now cook your wacy mac veggie spirals according to pkg directions and then drain and rinse and also chill.
• while the pastas are getting chilled,chop up the onion, olives,and add to your bowl. Drain the artichokes hearts and chop up hearts and add to your bowl.
• If using fully cooked chicken breast strips that come in a bag,follow pkg directions,once heated up,dice the chicken up into bite size pcs and add to the bowl.
• Check your pastas and if chilled enough add to the bowl and mix really good. Now add your peas and salad dressing and parmesan cheese and remix it again and chill overnight. then enjoy as a side or alone as a main meal,its so good!
• Tips:The parmesan cheese and salad dressing add enough flavor but my sons will request i add garlic powder,pepper and italian spices. If my sons want salt they add it later,I dont use salt. I use 1/4th tsp pepper and 1/2 tsps for garlic powder and italian spices. You can adjust the amounts according to your taste,enjoy!

CREAMY CHICKEN AND CHEESE TORTELLINI SOUP - RECIPES | GO BOLD WITH BUTTER

Steps:

• Add 3 tablespoons of butter, chicken, onion, carrots and celery to a large pot over medium-high heat. Cover and cook for about 10 minutes. Mix in garlic, salt, pepper, sage, thyme and nutmeg. Cook for 1 minute.Make a roux to thicken the soup by adding the remaining 3 tablespoons of butter to the pot with the chicken and vegetables and mix until melted. Sprinkle with flour and mix again. Cook for 1 minute.While mixing, slowly pour in chicken broth then milk. Simmer over medium heat for about 10 to 15 minutes until thickened.While the soup simmers, bring a large pot of water to a boil, then add the tortellini and cook according to package directions. Drain and set aside.Add cheddar cheese to soup and mix until combined. Then mix in corn and cooked tortellini. If you anticipate leftovers, keep the tortellini separate from the soup until you're ready to serve, then add one serving of tortellini to each individual bowl and ladle the soup over the tortellini. Store the leftover tortellini and soup separate in the fridge.Serve soup with buttered crusty bread.

ROASTED CHICKEN WITH CHEESE TORTELLINI

Steps:

• Preheat oven to 350 degrees. Remove wing tips from chicken and place in a small roasting pan along with neck; set aside. Season cavity of chicken with salt; stuff with garlic, thyme, and bread, making sure to cover opening with some of the bread. Spread butter evenly under the skin, covering the breast meat. Truss chicken with kitchen twine, and season with salt. Transfer chicken, breast-side up, to roasting pan on top of neck and wing tips. Roast, basting frequently, until juices run clear, 1 to 1 1/2 hours.
• Remove chicken from pan; let cool. Place roasting pan on stove over medium-high heat. Add 1/2 cup water, stirring, and cook, scraping up any browned bits from the roasting pan. Strain juices into small bowl; skim any fat, and discard. Set aside.
• In a medium pot, bring 2 1/2 quarts salted water to a rolling boil. Cook tortellini according to package directions; drain, and return to pot.
• Meanwhile, remove breasts, legs, and wings; discarding skin and bones. Shred half of the chicken, reserving remaining meat for another use. In same pot, toss together shredded meat, juices, and tortellini. Serve immediately.

CHICKEN NOODLE SOUP (CHICKEN MEATBALLS AND CHEESE TORTELLINI)

Steps:

• For the soup: Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown. Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

CHICKEN PARMESAN AND FOUR CHEESE TORTELLINI

Steps:

• 1. Prepare chicken breasts according to shake-n-bake directions.
• 2. Prepare a pkg of tortellini per package directions.
• 3. Heat marinara sauce as directed on package instructions.
• 4. When chicken breasts are done baking, allow to rest for five minutes. Complete the tortellini and drain. Make sure the marinara sauce is heated through.
• 5. After the chicken has rested, slice each breast into 1/2" portions. Place finished tortellini on plate. Add desired amount of sliced chicken, then spoon on the marinara. At last, add parmesan cheese to flavor. Serve with salad or other side dish.

CHICKEN AND THREE CHEESE TORTELLINI

Steps:

• Mix olive oil, lemon juice, garlic powder, Italian seasoning, and pepper in a bowl. Microwave for 1 minute.
• Cut chicken into strips or pieces. Dip each chicken strip/piece into mixture.
• Cook chicken in a skillet over medium to medium-high heat.
• Meanwhile, boil tortellini al dente (follow package directions) for about 7 minutes.
• Meanwhile, preheat oven to 500 degrees. Cook (lightly salted) tomatoes on aluminum pan for 5 minutes or until they pop.
• Drain tortellini. Add tomatoes, chicken, and feta cheese.

CHICKEN CHEESE TORTELLINI W/ CREAM SAUCE

Steps:

• First cut chicken breast into 1 inch pieces. Let oil get warm in a skillet then add the chicken breast. Do not continue to stir, if you let the chicken sit for a little bit it will brown and get kinda crispy on the outside. Add some garlic, pepper, season salt or Cajun seasoning and red pepper flakes. Slice both peppers and onions into thin slices and warm more oil in a skillet (not very much oil). Sauté the onions and green peppers with a little bit of the spices. Then add heavy whipping cream. Make sure to turn the burner down so it doesn't burn. Then stir in first bag of parmesan cheese. You can taste it and then determine how much more cheese to add. Once the sauce thickens up a little bit you can add the chicken. Boil water in a sauce pan and then add the tortellini. It shouldn't take more than 12 min for the tortellini to cook. Then mix the cooked tortellini with the sauce and chicken in a big bowl. Best served right after cooking!

CREAM CHEESE CHICKEN TORTELLINI BAKE

Steps:

• Spray a 9 x 13 pan with nonstick spray and set aside. Preheat the oven to 375 degrees F. Remove the stems of the broccoli and cut into small pieces. In a large bowl, combine the frozen tortellini, shredded and cooked chicken (packed 2 cups), and chopped broccoli. In a small pot over medium-low heat, melt the butter. Slowly add in the flour to the melted butter whisking constantly. Whisk until a thick dough forms and then whisk for another full two minutes. Very slowly add in 1 and 1/2 cups of the chicken broth. Allow to simmer and thicken in between additions. Stir in the garlic powder. Again, very slowly add in the milk, whisking until well combined. Allow the mixture to simmer and thicken. When the mixture is completely smooth, whisk in the cream cheese and stir until completely melted. Stir in 2/3rds cup of the Parmesan cheese and stir until melted. Pour the cream sauce over the tortellini, chicken, and broccoli mixture. Add in 1/2 cup remaining chicken broth and season with salt and pepper. Pour the mixture into a 9 x 13 pan and cover with 1/2 cup Parmesan cheese. Bake, covered, for 30 minutes. Remove and uncover the foil. In a small bowl, stir together the breadcrumbs and remaining 1/3 cup Parmesan cheese. Cover the casserole with the breadcrumbs and bake for another 7-9 minutes. Remove and enjoy immediately.

CHICKEN CHEESE TORTELLINI

Steps:

• Cook the chicken tenders however you prefer. You can bake, fry, grill, ore even boil them, then cut them in small chunks. Boil the tortellini according to instructions on the package. Drain tortellini and mix in Greek yogurt, pesto, lemon juice and chicken until well blended. Sprinkle with Parmesan and serve. Now, wasn't that easy?!