Ingredients
Units
Scale
- 10 ounce package refrigerated cheese ravioli
- 4 tablespoons butter
- 1 clove garlic, finely minced or grated
- 8 ounces heavy cream
- 3 ounces shredded Parmesan cheese
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- pinch of nutmeg, optional
- 1 cup shredded rotisserie chicken
- fresh parsley for garnish if desired
Instructions
- Cook pasta according to package directions until al dente.
- Heat butter in a large saute pan over low heat.
- Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!
- Whisk in heavy cream and bring to a gentle simmer over medium heat.
- Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.
- Remove the pan from heat and stir in Parmesan cheese, nutmeg, salt, and pepper until the cheese melts.
- Add cooked pasta and shredded chicken and toss to coat evenly. Season to taste with salt and pepper.
- Return the pan to medium-low heat for a couple minutes or until everything is warmed through.
- Garnish with parsley and serve!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
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- Use refrigerated cheese tortellini. This type of tortellini has the best flavor and texture and it cooks in just a few minutes which makes it an easy choice for a busy weeknight!
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- Add plenty of salt and pepper. This recipe is SUPER simple so be sure to season moderately so that all the simple ingredients have a chance to shine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 489
- Sugar: 4.1 g
- Sodium: 666.5 mg
- Fat: 41 g
- Carbohydrates: 10.8 g
- Fiber: 0.8 g
- Protein: 20.1 g
- Cholesterol: 138 mg
