Ingredients:

For the Blackened Chicken:

4 boneless, skinless chicken breasts (thinly sliced or pounded)

2 tbsp butter (melted)

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

½ tsp cayenne pepper (adjust to heat level)

Salt & black pepper, to taste

1–2 tbsp olive oil (for searing)

For the Creamy Cheese Tortellini:

1 package (500g) refrigerated cheese tortellini

2 cloves garlic, minced

2 tbsp butter

1 cup heavy cream

¾ cup grated Parmesan cheese

1 tbsp chopped parsley (fresh or dried)

Salt and pepper to taste

Instructions:

Prepare Chicken Seasoning:

Mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper in a bowl. Rub evenly over both sides of the chicken.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high. Sear the chicken for 4–5 minutes per side until blackened and fully cooked (internal temp 75°C / 165°F). Remove and let rest.

Boil the Tortellini:

Cook cheese tortellini according to package instructions. Drain and set aside.

Make Creamy Sauce:

In a saucepan, melt butter and sauté garlic for 30 seconds. Add cream and simmer 3–4 minutes. Stir in Parmesan until melted and smooth. Season with salt, pepper, and parsley.

Toss & Combine:

Add the cooked tortellini to the cream sauce. Toss to coat evenly.

Serve It Up:

Slice the blackened chicken and serve over or next to the creamy tortellini. Garnish with extra parsley if desired.

Tips & Variations:

Add spinach or sun-dried tomatoes to the sauce for extra flavor.

Swap Parmesan for pecorino or asiago.

Use pre-cooked chicken for a shortcut.