Pan-Seared Chicken Breasts with Creamy Garlic Tortellini and Roasted Asparagus

Preheat your oven to 400°F (200°C). Prepare the vegetables by washing 1 lb of fresh asparagus and snapping off the woody bottom ends. Mince 4 cloves of garlic and finely chop 1/4 cup of fresh parsley.

Place the trimmed asparagus on a large sheet pan. Drizzle with 1 tbsp of olive oil and sprinkle with 0.5 tsp of salt and 0.25 tsp of black pepper. Toss to coat and spread in a single layer. Roast in the oven for 12-15 minutes until tender and slightly charred at the tips.

Fill a large pot with 4 quarts of water and add 1 tsp of salt. Bring to a rolling boil over high heat.

While the water heats, pat 4 chicken breasts dry with paper towels. Season both sides evenly with 0.5 tsp of salt and 0.25 tsp of black pepper.

In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of unsalted butter over medium-high heat. Once the butter is foaming, add the chicken breasts. Sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the surface is golden brown. Remove chicken from the pan and set aside on a plate to rest.

Add 20 oz of cheese tortellini to the boiling water. Cook for 4-5 minutes (or according to package directions) until they float and are tender. Drain the pasta, reserving 1/4 cup of the pasta water.

In the same skillet used for the chicken, reduce heat to medium. Add the remaining 1 tbsp of butter and the 4 minced garlic cloves. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour 0.5 cup of chicken broth into the skillet. Use a wooden spoon to scrape the bottom of the pan to release the browned chicken bits (the fond), which adds deep flavor to the sauce.

Stir in 1 cup of heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Stir in 0.5 cup of grated parmesan cheese and the juice from 0.5 of the lemon until the sauce is smooth.

Add the cooked tortellini and 1/4 cup of chopped parsley to the skillet. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Season with remaining salt and pepper to taste.

Slice the rested chicken breasts into strips. Serve the creamy tortellini in shallow bowls topped with the sliced chicken, with a side of roasted asparagus. Garnish with fresh lemon zest from the remaining lemon half.