Creamy Blackened Chicken Tortellini

This creamy blackened chicken with tortellini is perfect for cozy dinners when you want something rich but still straightforward to make. It blends bold spices with comfort food vibes making weeknight cooking feel a little special without extra fuss.

I stumbled on this recipe one evening after craving a creamy pasta and it quickly became a crowd-pleaser in our house especially when guests come over.

Ingredients

• Organic chicken breasts: for purity and tenderness but chicken thighs or drumsticks work well too
• Blackened seasoning: for that smoky spicy kick choose a blend without fillers for best flavor
• Unsalted butter: for searing to control seasoning and get a nice crust
• Extra virgin olive oil: adds richness with a mild fruity note
• Garlic cloves: minced fresh for bright aromatic flavor
• Organic all-purpose flour: to thicken the sauce naturally
• Heavy cream: for that luxurious texture opt for fresh organic cream if possible
• Chicken stock: organic is key for good savory depth in the sauce
• White cooking wine: adds acidity and lifts the flavors you may substitute extra stock if you avoid alcohol
• Parmesan cheese: freshly grated gives a nutty salty complexity
• Kale: chopped adds a nice bit of earthiness and green nutrition
• Cheese tortellini: pick fresh refrigerated if available for best texture and flavor

Instructions

Season The Chicken:

In a large bowl take your cleaned and rinsed chicken breasts and sprinkle the blackened seasoning over them. Mix gently by hand or with a spoon until each piece is fully coated in the spice blend. Let this sit for 5 to 10 minutes so the flavors settle in before cooking.

Sear The Chicken:

Heat a large 12-inch skillet over medium-high heat and melt the unsalted butter completely. Once it starts to foam add the seasoned chicken breasts carefully. Sear them without moving for roughly 3 to 4 minutes each side until a rich brown crust forms. This caramelization is what gives the chicken a smoky depth. Remove the chicken and place it on a plate to rest while preparing the sauce.

Make The Creamy Blackened Sauce:

Using the same skillet, add one tablespoon of olive oil and heat until shimmering. Add the minced garlic and sauté on medium heat just until fragrant and translucent about 1 to 2 minutes. Stir in the blackened seasoning to wake up the spices again then sprinkle in the all-purpose flour. Mix continuously for a minute to form a roux which will thicken the sauce.

Turn the heat to medium-low and slowly pour in the heavy cream followed by the chicken stock and white wine. Whisk gently to combine everything thoroughly avoiding lumps. Let the sauce come to a gentle bubble for a minute or two allowing it to thicken lightly.

Add the freshly grated parmesan cheese while whisking steadily until the sauce is smooth creamy and starts to thicken further around 2 to 3 minutes.

Stir in the chopped kale until evenly distributed giving the sauce a fresh pop of green color. Return the seared chicken breasts to the skillet nestling them into the sauce.

Simmer And Finish:

Let everything cook together on low heat for about 15 to 20 minutes until the chicken is cooked through and tender. In the final 5 minutes add the cheese tortellini directly into the skillet mixing gently to incorporate with the sauce and chicken. Stir occasionally to prevent sticking and spoon sauce over the chicken to keep it moist and flavorful.

Once the tortellini is tender and the sauce is thick and rich remove from the heat. Add more parmesan on top if you like a cheesier finish.

One of my favorite things about this recipe is the blackened seasoning which I learned to not skip toasting slightly in the pan if making homemade blends as it really awakens the spices. The first time I served this to my family it became an instant comfort classic we keep revisiting especially on cooler nights.

Storage tips

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on low heat adding a splash of chicken stock or cream if sauce thickens too much. Tortellini may absorb sauce so stirring occasionally while warming preserves that creamy texture.

Ingredient swaps

Using chicken thighs or drumsticks adds juiciness and they tolerate longer cooking well. Swap kale for spinach or Swiss chard for a different but still vibrant leafy green. Use gluten-free flour and tortellini varieties if wheat sensitivity is a concern. White wine can be swapped fully for chicken stock to keep it non alcoholic without flavor loss.

Serving ideas

Serve this creamy blackened chicken and tortellini with a simple crisp green salad and crusty bread to soak up the sauce. A glass of chilled white wine pairs beautifully bringing brightness to the rich dish. For a low-carb option skip the tortellini and boost greens with extra kale or roasted vegetables on the side.

This recipe balances bold smoky flavors with creamy textures making it ideal for a satisfying weeknight meal. Enjoy your cooking experience and the delicious results!

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Chicken breasts are preferred for their tenderness, but drumsticks or thighs can also be used for a juicier texture.

→ Can I substitute the white cooking wine?

Yes, chicken stock can replace the wine for a subtler flavor without alcohol.

→ How should I sear the chicken for best results?

Use medium-high heat and sear the chicken in butter until golden brown on both sides, about 3-4 minutes each side.

→ What is the role of kale in this dish?

Kale adds a fresh, slightly bitter contrast that balances the richness of the creamy sauce.

→ When should the tortellini be added?

Stir the cheese tortellini into the simmering sauce and chicken during the last 5 minutes to warm through without overcooking.

→ How can I thicken the creamy sauce if needed?

The flour added before the cream helps thicken the sauce; simmer gently and whisk to reach desired consistency.