Creamy Blackened Chicken Tortellini (Printable Version)
Blackened chicken cooked in a creamy sauce with garlic, parmesan, kale, and cheese tortellini.
# Ingredients Required:
→ Chicken
01 -
900 g organic chicken breasts
02 -
15-30 ml blackened seasoning
03 -
60 g unsalted butter
→ Sauce
04 -
15 ml extra virgin olive oil
05 -
3 garlic cloves, minced
06 -
15 ml organic all-purpose flour
07 -
5 ml blackened seasoning
08 -
360 ml organic heavy cream
09 -
480 ml organic chicken stock
10 -
45 ml white cooking wine (optional substitution: chicken stock)
11 -
85 g freshly grated Parmesan cheese
12 -
100 g chopped kale
→ Pasta
13 -
225 g cheese tortellini
# Guide to Cooking:
01 -
Place cleaned chicken breasts in a large bowl and evenly coat with blackened seasoning. Let rest for 5 to 10 minutes to absorb flavors.
02 -
Heat unsalted butter in a 30 cm skillet over medium-high heat. Add the seasoned chicken and sear for 3 to 4 minutes per side until golden brown. Remove and set aside to rest.
03 -
In the same skillet, heat extra virgin olive oil. Sauté minced garlic until fragrant and translucent, about 1 to 2 minutes. Stir in blackened seasoning and flour, cooking briefly to combine.
04 -
Reduce heat to medium-low and gradually add heavy cream, chicken stock, and white cooking wine while stirring continuously. Allow to gently bubble for 1 to 2 minutes. Whisk in Parmesan cheese until fully melted and sauce thickens, approximately 2 to 3 minutes.
05 -
Stir in chopped kale until incorporated. Return chicken breasts to the skillet and simmer together for 15 to 20 minutes until chicken is cooked thoroughly and tender. Add tortellini in the last 5 minutes, stirring to combine.
06 -
Occasionally stir the sauce, spooning it over the chicken during cooking. Remove from heat when done. Optionally, garnish with additional grated Parmesan before serving.
# Extra Suggestions:
01 -
Allow the chicken to rest after searing to maintain juiciness. Stir the sauce frequently to prevent curdling and ensure even thickness.