1-Gathering and Prepping Ingredients: First, shred 2 cups of cooked chicken breast and mince 3 cloves of garlic to get started. Then, cook the 9 oz package of refrigerated cheese tortellini in boiling salted water according to package instructions until it’s al dente, about 5 minutes, and drain it well.

2-Gathering and Prepping Ingredients: Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it until fragrant, which takes 1-2 minutes be careful not to let it burn for the best flavor, as suggested in the tips.

3-Cooking and Combining: Add the shredded chicken to the skillet and stir it with the garlic until heated through. Lower the heat, then mix in 8 oz of cubed Velveeta cheese and 1 cup of half-and-half or milk, stirring continuously until the cheese melts into a creamy sauce, just like in the summary’s directions.

4-Cooking and Combining: Once the sauce is smooth, toss in the drained tortellini and coat it evenly, seasoning with salt and pepper to taste. For adaptations, swap chicken with tofu or use gluten-free pasta as needed. Finally, serve it warm, garnished with fresh parsley if you like, to round out the dish.