Chicken Tortellini with Cream Sauce (Printable)
Handmade pasta filled with herbed chicken, draped in a silky Parmesan cream sauce for a comforting Italian meal.
# What You Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon kosher salt
→ Chicken Filling
04 - 1 cup cooked chicken breast, finely chopped
05 - 1/2 cup whole-milk ricotta cheese
06 - 1/4 cup freshly grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 2 tablespoons fresh flat-leaf parsley, finely chopped
09 - 1/4 teaspoon ground nutmeg
10 - Kosher salt and freshly ground black pepper, to taste
→ Cream Sauce
11 - 1 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 1/2 cup freshly grated Parmesan cheese
14 - Freshly ground black pepper, to taste
→ For Serving
15 - Fresh flat-leaf parsley, chopped
16 - Extra Parmesan cheese, for garnish
# How To Cook:
01 - Mound the flour on a clean work surface and create a deep well in the center. Crack the eggs into the well and add the salt. Using a fork, gently beat the eggs while gradually drawing in flour from the inner walls of the well. Continue mixing until a shaggy dough forms, then knead firmly for 7 to 8 minutes until the dough is silky smooth and springs back when pressed. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes.
02 - In a mixing bowl, combine the finely chopped cooked chicken breast, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, nutmeg, and a generous pinch each of salt and pepper. Stir thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
03 - Unwrap the rested dough and divide it into manageable portions. Roll each portion out on a lightly floured surface to approximately 1/16 inch thickness. Cut the sheet into 2-inch squares or rounds using a knife or pasta cutter. Place roughly 1 teaspoon of filling in the center of each piece. Fold the dough over the filling to form a half-moon, pressing out any air and sealing the edges firmly. Bring the two bottom corners together and pinch to form the classic tortellini shape. Transfer finished tortellini to a semolina-dusted baking sheet.
04 - Bring a large pot of generously salted water to a rolling boil. Carefully drop the tortellini in batches to avoid crowding. Cook for 3 to 4 minutes, or until each piece floats to the surface and the pasta edges are tender. Remove with a slotted spoon and set aside briefly.
05 - While the tortellini cooks, melt the butter in a saucepan over medium heat. Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese until fully melted and the sauce is smooth. Season generously with freshly ground black pepper.
06 - Gently toss the cooked tortellini in the cream sauce until evenly coated. Divide among warm plates and finish with an extra sprinkle of Parmesan cheese and chopped fresh parsley.
# Expert Tips:
01 -
- Homemade pasta sounds intimidating, but once the dough comes together under your palms, you will feel genuinely unstoppable.
- The cream sauce is deceptively simple, coating each little parcel so richly that no one will believe you made this on a Tuesday.
02 -
- If the dough feels sticky during kneading, dust your hands with flour instead of adding more directly to the dough, which can make it tough.
- Seal the tortellini edges with a tiny dab of water on your fingertip if they refuse to stick, especially in dry kitchens.
03 -
- Keep a damp towel over your rolled-out dough sheets while you work so they do not dry out and crack when you try to seal them.
- The cream sauce thickens as it sits, so if you are not serving immediately, loosen it with a splash of pasta water before tossing.