Tender Chicken Tortellini (Printable)
Tender homemade pasta parcels filled with savory chicken and herbs, finished in a light cream sauce.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 tsp salt
→ Chicken Filling
04 - 1 cup cooked chicken breast, finely chopped
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 2 tbsp fresh parsley, finely chopped
09 - 1/4 tsp ground nutmeg
10 - Salt and pepper, to taste
→ Cream Sauce
11 - 1 cup heavy cream
12 - 2 tbsp unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Freshly ground black pepper, to taste
→ To Serve
15 - Fresh parsley, chopped
16 - Extra Parmesan cheese
# Directions:
01 - On a clean work surface, mound the flour and create a deep well in the center. Crack the eggs into the well and add the salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inner edges of the well until a shaggy dough forms. Knead the dough by hand for 7–8 minutes until it becomes smooth and elastic. Wrap tightly in plastic wrap and let it rest at room temperature for 20 minutes.
02 - While the dough rests, combine the finely chopped cooked chicken, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, and ground nutmeg in a medium mixing bowl. Season generously with salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Cut the rested dough into 4 equal sections. Keeping the remaining dough covered, roll one section out thinly to about 1/16-inch thickness. Cut the sheet into 2-inch squares or circles. Place a small dollop of the chicken filling in the center of each piece. Fold the dough over to form a triangle or half-moon, pressing firmly to seal the edges and remove air pockets. Wrap the filled pasta around your finger and press the corners together to form the traditional tortellini shape. Repeat with remaining dough and filling.
04 - Bring a large pot of salted water to a rolling boil. Carefully drop the formed tortellini into the water in batches to avoid overcrowding. Cook for 3–4 minutes, or until they float to the surface. Remove gently using a slotted spoon and transfer to a warm plate.
05 - While the pasta cooks, melt the unsalted butter in a saucepan over medium heat. Pour in the heavy cream and bring to a gentle simmer. Let cook for 2–3 minutes until slightly thickened. Stir in the Parmesan cheese until completely melted and the sauce is smooth. Remove from heat and season with freshly ground black pepper to taste.
06 - Gently toss the cooked tortellini in the warm cream sauce to coat evenly. Plate the pasta and garnish generously with additional chopped fresh parsley and extra Parmesan cheese.
# Expert Advice:
01 -
- The tender texture of fresh pasta is worlds apart from the dried boxes at the store.
- The savory chicken and herb filling feels like a warm hug, especially when coated in the light cream sauce.
02 -
- If the pasta dough feels too sticky while kneading, dust your hands lightly with flour rather than adding it directly to the dough to keep the ratio correct.
- The filling must be completely cool before you place it on the dough, otherwise the moisture will leak through and ruin the seal.
03 -
- If you do not have a pasta maker, a rolling pin works just fine, just be patient to get the dough thin enough.
- Freeze uncooked tortellini on a baking sheet before transferring to a bag so they do not stick together.