Cook the pasta: Start by bringing a large pot of water to a boil. Once boiling, gently add the 18 ounces of tortellini. Follow the package instructions for cooking, usually around 3 to 5 minutes, until they float to the top. This indicates they’re ready! Drain them well and set aside.
Melt the butter and add flour: In a medium-sized saucepan over medium heat, add 4 tablespoons of butter. Allow it to melt completely, swirling the pan occasionally to prevent it from browning. Once melted, whisk in 2 tablespoons of flour, stirring continuously for about one minute to create a roux. This will help thicken your sauce.
Whisk in chicken broth: Gradually add ½ cup of chicken broth to the roux. Whisk continuously to eliminate any lumps, which should take about 30 seconds. You’ll notice the mixture beginning to thicken slightly.
Whisk in cream and garlic powder: Next, pour in ¾ cup of heavy whipping cream and add ½ teaspoon of garlic powder. Keep whisking until everything is combined and the sauce is smooth. Continue to cook for an additional 2 to 3 minutes, stirring occasionally. If the sauce becomes too thick, don’t hesitate to add a splash more chicken broth to reach your desired consistency.
Add parmesan and nutmeg: Now it’s time to stir in ½ cup of parmesan cheese along with a pinch of nutmeg. This will elevate the flavor profile of the sauce. Stir until the cheese is fully melted and incorporated into the sauce.
Combine chicken, pasta, and herbs: Finally, add the cooked chicken, drained tortellini, and your choice of fresh herbs into the sauce. Gently toss everything until the pasta is fully coated and heated through. Season with salt and pepper to taste.
