This Blackened Chicken Tortellini combines pounded, spice-crusted chicken breasts with tender cheese tortellini tossed in a silky tomato cream sauce. The smoky paprika crust and tangy rosé sauce create bold, restaurant-quality flavor in a weeknight-friendly format.
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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.
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop with a splash of cream or pasta water; do not microwave as sauce may separate.
Yes, frozen tortellini works perfectly and often cooks faster. Add 1–2 extra minutes to boiling time and do not thaw before cooking.
Pound to roughly ¼-inch thickness for even cooking and to help the blackening spices adhere properly. Use a meat mallet with even, firm strokes.
Remove from heat immediately and whisk in 1–2 tablespoons of cold cream or pasta water to emulsify. Avoid high heat once cream is added.
Yes, season and pound the chicken up to 4 hours ahead; store covered in the refrigerator. Pan-sear just before serving for the best crust.
Use vegetable oil, canola oil, or clarified butter. Avoid olive oil as its lower smoke point may burn the spice crust.
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