Chicken Tortellini with Cream Sauce (Print Version)
Handmade pasta filled with herbed chicken, finished in a rich Parmesan cream sauce for a comforting Italian meal.
# What You’ll 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 Italian 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 whipping 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 Italian flat-leaf parsley, finely chopped
16 - Additional Parmesan cheese for garnish
# Steps:
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 pulling 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 smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes to relax the gluten.
02 - In a medium mixing bowl, combine the finely chopped chicken, ricotta cheese, Parmesan cheese, minced garlic, parsley, and nutmeg. Season generously with salt and freshly ground black pepper. Stir until all ingredients are evenly distributed and the mixture holds together when pressed. Taste and adjust seasoning as needed.
03 - Unwrap the rested dough and divide it into four equal portions. Working with one piece at a time while keeping the others covered, roll the dough out to approximately 1/16-inch thickness using a rolling pin or pasta machine. Cut the sheet into 2-inch squares or circles using a knife, pasta cutter, or round cutter. Place a rounded teaspoon of filling in the center of each piece. Fold the dough over the filling to form a triangle or half-moon, pressing firmly to seal out any air pockets. Bring the two bottom corners together and press to join, creating the classic tortellini shape. Transfer finished tortellini to a lightly floured baking sheet and repeat with remaining dough and filling.
04 - Bring a large pot of generously salted water to a rolling boil over high heat. Carefully drop the tortellini into the water in batches to avoid crowding. Cook for 3 to 4 minutes, or until the pasta floats to the surface and the edges are tender. Remove with a slotted spoon and transfer directly to the cream sauce.
05 - While the tortellini are cooking, melt the butter in a large saucepan over medium heat. Pour in the heavy cream and bring to a gentle simmer, cooking for 2 to 3 minutes until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese, continuing to stir until fully melted and the sauce is smooth and velvety. Season with freshly ground black pepper to taste.
06 - Gently toss the freshly cooked tortellini in the warm cream sauce until evenly coated. Divide among warmed serving plates or bowls. Finish with an extra sprinkle of Parmesan cheese and a scattering of freshly chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The nutmeg in the filling is one of those quiet ingredients that makes people close their eyes and ask what is in this.
- Using rotisserie chicken means you get homemade pasta elegance without spending your entire evening prepping.
- The cream sauce comes together in about three minutes, which feels almost like cheating.
02 -
- If the dough is too sticky to roll, dust it with flour and wait five minutes, adding too much flour too fast makes the pasta tough and chalky.
- Seal those edges completely or the filling escapes into the boiling water and you end up with sad empty pasta shells floating in chicken broth.
03 -
- Cover your shaped tortellini with a clean kitchen towel while you work so they do not dry out and crack at the edges.
- Save a splash of the pasta cooking water before you drain, stirring a spoonful into the cream sauce at the end makes it silkier and helps it cling to every fold.