Chicken Tortellini with Cream Sauce (Printable Version)
Handmade tortellini stuffed with chicken and ricotta, tossed in a silky Parmesan cream sauce.
# What You 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 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 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 flat-leaf parsley, chopped
16 - Extra Parmesan cheese, for shaving
# Directions:
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. Beat the eggs gently with a fork, gradually drawing in flour from the inner walls of the well until a shaggy dough begins to form. Knead by hand for 7 to 8 minutes until the dough is smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 20 minutes.
02 - In a mixing bowl, combine the finely chopped chicken breast, ricotta cheese, Parmesan cheese, minced garlic, chopped parsley, and ground nutmeg. Season generously with salt and freshly ground black pepper. Stir until all ingredients are evenly distributed and the filling holds together when pressed.
03 - Divide the rested dough in half and keep one portion wrapped. Using a rolling pin or pasta machine, roll the dough out to approximately 1/16-inch thickness. Cut into 2-inch squares or rounds using a knife or pasta cutter. Place roughly 1 teaspoon of filling in the center of each piece. Fold the dough over the filling to form a triangle or half-moon, pressing out any air and sealing the edges firmly. Bring the two bottom corners together and pinch to form the classic tortellini shape. Repeat with remaining dough and filling.
04 - Bring a large pot of generously salted water to a rolling boil. Drop the tortellini in batches to avoid crowding. Cook for 3 to 4 minutes, or until they float to the surface and the pasta edges are tender. Transfer carefully with a slotted spoon to a warm plate.
05 - In a medium saucepan over medium heat, melt the butter. Pour in the heavy cream and bring to a gentle simmer, cooking for 2 to 3 minutes until slightly thickened. Add the Parmesan cheese and stir continuously until fully melted and the sauce is silky smooth. Season with freshly ground black pepper to taste.
06 - Gently toss the cooked tortellini in the warm cream sauce until evenly coated. Divide among serving bowls and finish with chopped fresh parsley and shaved Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- The filling comes together in minutes with leftover or rotisserie chicken, making it practical enough for any night of the week.
- That cream sauce is deceptively simple, and people always assume you spent hours on it.
- Shaping tortellini by hand is one of those kitchen rituals that feels meditative once you find your rhythm.
02 -
- If your dough tears while rolling, ball it up and knead it another minute before trying again, it usually just needs more rest.
- Seal the tortellini edges completely with slightly damp fingers, because even a tiny gap will let the filling escape during boiling.
03 -
- Cover shaped tortellini with a clean kitchen towel while you work so they do not dry out and crack at the edges.
- The cream sauce comes together so fast that you should have it ready to go the moment the last tortellini leaves the pot for the best texture.