Chicken and Tortellini Alfredo Pasta in a Skillet

Ingredients:

• 1.5 cups heavy cream
• 55 g unsalted butter
• 2 pinches of freshly grated nutmeg
• 1.5 tbsp. grated parmesan
• 500 g frozen tortellini with cheese
• 2 boneless, skinless chicken breasts, cut into 2.5cm pieces (about 600g)
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 220°C.
2. In a large ovenproof skillet, combine the heavy cream, butter, nutmeg, 1 cup Parmesan, and 1 teaspoon salt and heat over medium-high heat, stirring occasionally, until the cheese and butter are melted, 3 to 4 minutes.
3. Add the tortellini and cook until tender, 4-5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
4. Transfer the pan to the oven and bake until the chicken is cooked through, the sauce has thickened, and the top is golden brown, 10-12 minutes. Let it rest for 10 minutes and serve, sprinkled with parsley.