Blackened Chicken Tortellini with Rosé Sauce

Pound chicken breasts thin. Coat with avocado oil and season generously on both sides with salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, and dried oregano.

Dice the red onion and mince the garlic.

In a large skillet over medium-high heat, sear the chicken for 3-4 minutes per side, until a deep color develops and the chicken is cooked through to an internal temperature of 165°F.

Remove the cooked chicken from the skillet and set aside to rest.

In the same skillet, reduce heat to medium and melt the butter. Add the diced red onion and sauté for 2-3 minutes until softened.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken in color.

Slowly pour in the chicken stock while whisking to scrape up any browned bits from the bottom of the pan and create a smooth base.

Stir in the heavy cream until well combined. Bring the sauce to a gentle simmer.

Season the sauce with dried basil, more dried oregano, and a pinch of salt.

Turn off the heat, then stir in the freshly grated parmesan cheese until the sauce is smooth and creamy.

Meanwhile, cook the tortellini in boiling salted water for 2-3 minutes, or according to package directions.

Drain the tortellini and add it directly to the skillet with the sauce. Gently fold to coat the pasta completely.

Slice the rested chicken breast.

Arrange the sliced blackened chicken over the tortellini. Garnish with additional grated parmesan and freshly chopped parsley before serving.