Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts
- 20 oz (567g) refrigerated or frozen tortellini
- 2 cups (480ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (120g) grated Parmesan cheese
- 1 cup (150g) cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Place chicken breasts in the slow cooker, season with salt, pepper, and Italian seasoning.
- Add chicken broth and cook on low for 4-6 hours until chicken is tender and cooked through.
- Remove chicken, shred it with two forks, and return to the slow cooker.
- Add heavy cream, Parmesan, cherry tomatoes, and garlic. Stir well.
- Cover and cook on low for another 30 minutes.
- Add tortellini, stir, and cook for an additional 10 minutes until pasta is heated through.
- Garnish with fresh basil or parsley, serve hot.
Notes
- Use frozen tortellini for quicker cooking, or fresh for a more delicate texture.
- Adjust seasoning to taste, add red pepper flakes for a spicy kick.
- Serve with garlic bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg