Creamy Chicken Tortellini Alfredo

Begin by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and wait for it to reach its boiling point.

Next, carefully add the tortellini to the boiling water and gently stir it occasionally until they rise to the surface, indicating that they are cooked through. This should take around 5 minutes. Remove them from the water with a slotted spoon and set aside.

In a separate large pan, heat a moderate amount of vegetable oil over medium heat. Gently place the chicken breast in the hot oil and continue to stir it until it reaches an internal temperature of 165°F, which should take approximately 10 minutes. Remove the chicken from the pan and set it aside.

In another large pan, melt a moderate amount of butter over medium heat. Add the mushrooms and garlic powder to the pan and stir them occasionally until they begin to soften, which should take around 3 minutes. Stir in the heavy cream and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer until the sauce has slightly thickened, about 3 minutes. Add the Parmesan cheese, parsley, and a pinch of salt to the pan and continue to cook until the cheese is fully melted. This should take approximately 1 minute.

Combine the cooked tortellini and chicken in the mushroom-cream sauce pan. Let it simmer for another 2 minutes, until heated through.