Lemon Parmesan Chicken with Prosciutto and Tortellini
Hi Creme foodies, and welcome back!
I’ve got another great recipe for you that came together so quickly— it was amazing! Store-bought cheese tortellini is one of my favorite staples to keep in my fridge. It’s versatile and can be used for anything like soup, a quick pasta bake, and this creamy lemony garlicky chicken dish!
With the girls back in college after a great spring break together I wanted to prep a little something extra for Lukas and Maya to use for school lunches or quick meals, and this turned out to be the perfect fit!
I even had a little extra for Grandma... always a win there!!
xoxo,
Paula
Lemon Parmesan Chicken with Prosciutto and Tortellini
Ingredients:
2-2 1/2 lbs. Boneless skinless chicken thighs, cut up
1 tbsp. Olive oil, per batch
1 tbsp. Butter, per batch
Salt
Garlic powder
Dried basil
Flour, to dredge
1 Red onion, sliced
Zucchini, sliced
3 cloves Garlic, minced
2-4 oz. Prosciutto, chopped
1 pkg. Store-bought tortellini
1 Lemon, zested and juiced
1 cup Chicken broth
1 splash Cream
1 cup Half & half
Season half of the chicken with the salt, garlic powder, and dried basil, then dredge in flour. Melt the olive oil and butter in a large pan or shallow pot with each batch of chicken, and fry chicken until golden brown on both sides. Repeat with the rest of the chicken. Remove and set aside.
Add a tbsp. of olive oil to the pan and add the red onion and zucchini. Sauté and add salt and pepper. Add garlic and sauté for 1-2 min. Add prosciutto and cook until edges are crispy.
Cook the tortellini as the directions say, and save a 1/4 cup of pasta water before draining and setting aside.
Add your chicken into the pan again. Add the pasta water, pasta, lemon zest, and lemon juice to the chicken and veggies. Combine. Add the chicken broth, cream, and half & half. Combine and simmer 5-10 minutes before serving to let flavors come together and let sauce thicken a little bit.
Serve immediately with parmesan to top, and enjoy!