CHICKEN TORTELLINI ALFREDO

Ingredients

19 ounces refrigerated or frozen cheese tortellini
5 tablespoons butter
2 minced garlic cloves
1 1/2 cups heavy cream, also known as heavy cream
1/2 teaspoon dry Italian seasoning
1 cup grated Parmesan cheese, plus more for serving
2 1 /2 cups cooked chicken, diced or shredded
kosher salt to taste
freshly ground black pepper to taste
chopped fresh parsley optional

Instructions

Bring a large pot of water to a boil with salt. Reduce heat to simmer and add cheese tortellini. Cook chilled tortellini for 2 to 3 minutes, frozen tortellini for 3 to 5 minutes, or dry tortellini for 10 to 11 minutes. Reserve 1/2 cup pasta water to thin the sauce if necessary. Drain the tortellini well.While the water starts to boil. Melt butter in a large skillet or saucepan over medium-low heat. Then add the garlic and cook, stirring, for 1 minute.
Add cream and Italian seasoning. Simmer until slightly thickened but not boiling.Reduce the heat to as low as possible and stir in the Parmesan cheese until melted.
Add the cooked cheese tortellini and shredded chicken and season with kosher salt and freshly ground black pepper. Sprinkle with some freshly chopped parsley if desired.

Notes

Use dried, frozen, or refrigerated cheese tortellini. The only thing that changes is the cooking time.Cook chilled tortellini for 2 to 3 minutes, frozen tortellini for 3 to 5 minutes, or dry tortellini for 10 to 11 minutes.
Do not cook tortellini; Instead, let them simmer.
Reduce the cream mixture by approx. 1/3. This usually takes 10 to 15 minutes. So start making the sauce while the water is boiling.
For best flavor results, grate your own block of Parmesan cheese instead of purchasing pre-grated Parmesan cheese.If necessary, use the reserved pasta water to thin the sauce. Store in an airtight container in the refrigerator for up to 3 days and use to reheat leftovers.

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