A delightful pasta dish featuring tortellini coated in a creamy sauce with chicken, pancetta, mushrooms, and peas.
Cook the tortellini according to the package instructions. Drain and set aside.
Add a drizzle of olive oil to the drained tortellini to prevent sticking.
In a skillet, melt the butter over medium heat. Add the diced pancetta and cook until crispy.
Stir frequently to ensure even cooking and prevent burning.
Add the chopped onion and sliced mushrooms to the skillet. Sauté until softened.
Cook until the onions are translucent and the mushrooms are golden brown.
Stir in the cooked chicken and peas. Cook until heated through.
Ensure the chicken is evenly distributed with the vegetables.
Pour in the heavy cream and grated Parmesan cheese. Stir to combine and simmer until the sauce thickens slightly.
Adjust the consistency by adding more cream if needed.
Add the cooked tortellini to the skillet and toss to coat in the sauce.
Ensure all tortellini are evenly coated with the sauce.
Season with salt and freshly ground black pepper to taste. Serve warm.
Garnish with extra Parmesan cheese for added flavor.
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