Easy Chicken Pasta Alfredo

Ingredients

• 3 tablespoons butter 
• 0.5 pound mushrooms fresh sliced
• 3 tablespoons parsley fresh chopped
• 1 pinch garlic powder to taste
• 2 cups heavy whipping cream 
• 0.3 cup parmesan cheese grated
• 16 ounce cheese tortellini refrigerated
• 1 teaspoon salt 
• 4  chicken breast halves boneless skinless cubed
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes.
3. Drain.
4. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes.
5. Remove from heat.
6. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes.
7. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
8. Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.