These are, without question, the best best best best BEST chicken enchiladas ever. Ever! They are drizzled in a creamy, cheesy sauce and baked until golden and bubbly.

Creamy Chicken Enchiladas are one of my favorite meals ever! :)

Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p

I got this recipe from one of my students in the recipe class I taught at the scrapbook store. She made it one night and brought it in for all of us. I was instantly hooked. Here’s the scrapbook page we made in her honor:

Try this one tonight! You won’t regret it :D

Chicken Packets has been one of my favorite meals since childhood. My mom had this recipe book, and she would draw a smiley face next to the recipes we liked. I remember coming across this recipe one day and drawing like 50 smiley faces all around the recipe. I loved it. I still love it. And now I can appreciate how quick and easy it is to make. Kevin calls them Hot Pockets. He *always* comes up with a fast food / boxed food alternative name for all my recipes. :p Whatever you call them, they are just downright good. And picky-kid approved. :D

Here’s what’ you’ll need:
2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
1/4 cup butter, melted
1/2 cup seasoned breadcrumbs

For the chicken, you can cook it any way you like. Boil it and shred it, grill it and slice it, cut it up and cook it in the skillet with some olive oil, or you can even buy that pre-packaged stuff from the grocery store. :D However you do it, just make sure you have about 2 cups of bite-sized chicken.

Let’s get started:
Preheat your oven to 350 and spray a rectangular baking sheet with Pam. Or don’t, if you use a Pampered Chef baking stone like me. :) Unroll the first package of crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together and arrange on baking sheet. Like this:

Mix chicken, softened cream cheese, and milk a large bowl. I can never remember to soften my cream cheese on the counter, so usually I put it in the bowl first and warm it in the microwave for 20 seconds or so until it softens up. Then I mix in the chicken and milk. Stir that up really good, then start spooning it into the middle of each rectangle.

Make sure you leave some room on the edges so you can seal the packets. Open the second package of crescent rolls and lay those 4 rectangles over your chicken mixture.

Melt 2 tbsp butter in a small bowl and brush over packets. Sprinkle on seasoned breadcrumbs.

Bake at 350 for 20-25 mins or until golden brown.

Yummy, yummy, yummy. And ya know? I bet these would be good with other stuff mixed in. Salt and pepper? Fresh herbs? Maybe a packet of Italian or Ranch dressing?? I’m always looking to spice up my favorite recipes, so if you make a modification that you just love, leave me comment and let me know!! I wanna try it!! :D

And of course, Chicken Packets has its own scrapbook page in its honor! It was one of the first ones I ever made.

Intrigued? Let’s get started. :)

First, let’s start by making our own bacon bits. Yes, you can use store bought bacon bits, but I just love making my own because real bacon adds such an amazing flavor that you just cannot buy in a bottle. Now, let me be honest with you. Frying bacon used to be the bane of my existence. I ruined at least the first 5 batches of bacon I tried to cook. I tried cooking it every way possible. On the stove top. In the oven. In the microwave. They all ended the same way. Everyone running out of out a smoke filled house gasping for air. :p Then, The Pioneer Woman taught me how to fry bacon and I will never, ever go back to using bacon bits ever. I absolutely LOVE frying bacon now!

Let me pass along her words of wisdom. The first trick is to cut your bacon in half. She does it while it’s still unopened in the package, just cut it in half so the bacon strips aren’t so long.

Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. On my electric stove, which ranges from 1 - 9, I put the heat on 4. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, but it’ll probably take around 10 mins. But that’s not exact so just keep checking on it. ;) When that happens, flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. If both sides are nice and browned, drain bacon slices on paper towels (make layers of bacon and paper towels). If you need to flip the bacon over again, that’s fine too, I usually have to do that because I didn’t get the first side done enough the first time. :p

Okay! So now you have some awesome bacon!! Go ahead and try a piece, I never can resist. :D

In the skillet you used to fry the bacon, you have some bacon grease. Go ahead and pour most of it out into a coffee cup (or something, don’t pour it down your drain, that’s bad) but leave 1-2 tbsp of grease in the skillet (enough to make a thin layer of grease in the bottom of the pan). This is what we’re gonna use to sear our chicken! If you didn’t fry your own bacon, just use about 2 tbsp of olive oil and 2 tbsp of butter, like I said earlier, just enough to give the bottom a nice layer of oil. Using butter with olive oil will help it not smoke up the house so much. :) Heat the grease (or oil) over medium-high heat.

Preheat your oven to 350, and spray a 9×13 or 8×8 baking dish with Pam (depending on how much chicken you have, if you use more than 2 breasts, go with the 9×13).

Take a few boneless, skinless chicken breasts and cut them in half, right down the middle, and put them in the skillet.

Sear 4-5 mins each side until lightly browned. Like this:

With both sides of the chicken are browned, remove from skillet and place in baking dish that has been sprayed with Pam.

Now it’s time to make our bacon bits! Take the bacon slices from earlier, which should be cooled and drained by now, and stack them up:

Using a big, sharp knife, slice up your bacon into bits! :D

Yummy, flavorful bacon bits :D

Back to the chicken. Pour about 1/4 cup of teriyaki sauce onto the chicken breasts.

I’ve made this so many times, I know about how much teriyaki sauce I like, so I just pour it straight from the bottle. But you may want to measure it the first couple of times because I don’t like the way it tastes if I use too much teriyaki sauce. I do just enough to cover the pieces, about like this:

Next, cover the chicken with ranch dressing. :D I love ranch dressing :D

You can use plain old ranch dressing, but I like using Ranch with Bacon. Gives it a little something extra. :D

Now top with cheese…

And your bacon bits!

If you have any left over bacon bits, just put them in a ziploc bag and stick them in the freezer. Bacon keeps *great* in the freezer, and now you have your own, homemade bacon bits to use whenever you need them! They’ll add so much more flavor to meals than store bought bacon bits. :)

Now bake your chicken in the oven at 350 degress for 25 to 35 minutes, until chicken is no longer pink and juices run clear.

Bacon Cheeseburger Chicken goes great with mashed potatoes!! :D

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Wanna make it? Here’s what you’ll need:

1 pkg crescent rolls
1 lb mild sausage, browned and drained
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. Roll out crescent rolls in the bottom of the pan:

Top with an even layer of browned and drained sausage:

Then pour in beaten eggs:

And top with cheese! :)

Bake at 350 for 30 mins.

If you want to have this for breakfast, you can brown your sausage the night before and keep it in the refrigerator until morning. Then all you have to do in the morning is put everything together and you have a quick and easy breakfast! :) Breakfast Casserole also microwaves up well if you have leftovers. We usually hate leftovers but this is one thing Kevin will actually eat the next day. :)

Breakfast Casserole

1 pkg croissant rolls
1 lb mild sausage
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.

Here’s what you need:

• Salmon fillets. 1 for each person you’re serving. In my case 2. And be sure to get the fresh salmon from the seafood section of your grocery store (you’ll have to ask the person behind the counter) and *not* those frozen fillets in the freezer section. Ew. ;)
• olive oil.
• Dale’s Steak Seasoning
  
• McCormick’s Grill Mate’s Steak Seasoning (see, I told you it was going to taste like a steak! ;)). And don’t worry if you can’t find the McCormick’s brand. They should have it in a store brand. I know I have the Kroger brand. And definitely get the large container, this stuff is goooood on *everything*
  

…Directions…

Marinate the salmon fillets for 30 mins in 1 tbsp per fillet of Dale’s Steak Seasoning. Since I used 2 fillets, I used 2 tbsp.

Marinate the fillets skin side up in a small dish that’s almost too small for the fillets so the marinade can really get up there and flavorize the fillets. :)

After 30 mins, pull the fillets out and season with McCormick’s Grill Mate’s Steak Seasoning

Now. Begin heating a skillet large enough for the fillets over high heat. Once the skillet gets hot, add about 2 tbsp of olive oil to the skillet and let it heat up. Reduce heat to medium high, then add fillets, skin side down.

Cook until skin is well browned and the bottom half of the fillets turn opaque, about 5 mins. Turn fillets over and cook for another 3-5 mins. At this point (right after flipping over) the skin should be very easy to remove.

See, it’s almost falling off on it’s own:

So go ahead and remove it with a fork and knife while the other side is cooking.

Then, turn the salmon over and sear briefly, or until desired doneness is reached. When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a paring knife. If center is completely opaque and the orange color is dull, the fish is overcooked.

And I always always always serve salmon with rice!!! Perfect!! Juicy and flavorFUL!!! :)

Pan Seared Salmon

2 salmon fillets
2 tbsp Dale’s Steak Seasoning
McCormick’s Grill Mates Steak Seasoning
2 tbsp olive oil

Marinate the salmon fillets, skin side up, in a small dish for 30 mins in Dale’s Steak Seasoning. After 30 mins, begin heating a skillet large enough for the fillets over high heat. Season fillets with McCormick’s Grill Mate’s Steak Seasoning. Once the skillet gets hot, add about 2 tbsp of olive oil to the skillet and let it heat up. Reduce heat to medium high, then add fillets, skin side down. Cook until skin is well browned and the bottom half of the fillets turn opaque, about 5 mins. Turn fillets over and cook for another 3-5 mins. At this point (right after flipping over) the skin should be very easy to remove with fork and knife. Turn the salmon over and sear briefly, or until desired doneness is reached. When the fish is done, it should still show traces of bright orange when you peek inside the fillet with the tip of a paring knife. If center is completely opaque and the orange color is dull, the fish is overcooked.

Okay, enough with the teasing, and onto the recipe!!!! I’m posting the recipe exactly like she has it on her webpage, but read afterwards for my slight adjustments. But trust me this thing does NOT need to be adjusted much!! :)

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Okay, my adjustments…

• If this were my recipe, I’d call it Spicy Chicken Farfalle. :D Or something like that. All the flavors of this pasta are simply amazing. Have I said that yet?
• My crockpot died on me, so I google’d it, and the oven temperature equivalent of a crock pot is 200 degrees. So I cooked my chicken (since it was just me and Kevin, I only used 2 chicken breasts) in the oven for 6 hours at 200 degrees and it was juuuuuuuust perfect. I also made it 2 days in advance and just refrigerated it until I was ready to make the pasta. I heated the chicken up in the microwave for 1 min before mixing it in with the pasta. It turned out just fine, it was not dry at all.
• 16 oz of pasta makes a tooooooooooooooooooon!!! Definitely enough to feed *at least* 4 adults. Next time, if it’s just me and Kevin, I’m definitely cutting the pasta down to 8 oz but leaving everything else the same. Except for the rest of my adjustments below. :D Oh and boil your pasta with ONE TABLESPOON of salt. Yes I said it! 1 whole tbsp!! It’s one of those hidden secrets that no one ever tells you that can really add that “secret ingredient effect” to your dish. But I am telling you now so try it. Trust me. ;)
• Okay, she warns you about the pepper, and I really do like pepper but MAN! She ain’t lyin’!!! lol. I used the whole tbsp like she said, and it wasn’t so peppery it was ruined, but it might’ve been for those who don’t like pepper. I DO like pepper and next time I’m cutting the pepper back to a half tbsp, and then taste testing it right before I mix everything together to see if I want to add more.
• The bacon adds this *amazing* taste to the pasta like you would NOT believe, so don’t skimp on the bacon and don’t use bacon bits!! lol. They just won’t do! ;) The trick to frying bacon in a pan is to cut your bacon in half and cook on loooooooow to medium low heat (on my electric stove which ranges from 1 - 9, I put it on like 4) and just watch it. It takes a loong time but when one side starts to get brown, flip it over and do the other side. Just keep on checking it. lol. Make layers of bacon and paper towels on a plate until you’re all done. I fry up a lb at a time on the weekends and freeze it and use it whenever I need it. I pulled out about 16 slices to make this pasta and heated them up in the microwave for 1 min. They weren’t too crispy, so I couldn’t “crumble” them, but I sliced them up with a big knife and they did just perfect. :)
• I love cheese so I used more like 1 cup of cheese in the sauce. :D And remember, it calls for *shredded* Parmesan cheese, which is not the same thing as grated Parmesan cheese that comes in a cylinder like you put on spaghetti. Shredded Parmesan cheese comes in a bag like next to the shredded cheddar cheese. Publix didn’t have the shredded Parmesan cheese, so I got one of those 6 cheese Italian mixes (finely shredded) and it was wonderful. I ate a couple handfuls just plain. Oops, did I say that outloud.

Whew, that went on longer than I thought. And here’s a pic of my new FAVORITE meal ever!!!!! :)

Let’s start with the ingredients…

1 lb skinless, boneless chicken breasts, 3 slices Swiss cheese, 3 slices ham, 3 tablespoons all-purpose flour, 1 teaspoon paprika, 6 tablespoons butter, 1/2 cup chicken broth, 1 teaspoon chicken bouillon granules, 1 tablespoon cornstarch and 1 cup heavy whipping cream

First, let me start off by saying that these were the absolute worst chicken breasts possible for Chicken Cordon Bleu. :p They were perfectly flat (would’ve been just dandy for grilling :p) and didn’t have that nice tenderloin flap for folding over. But I made do.

So anyway, take your ham and cheese and place them on your chicken breasts. I usually don’t have to make such thin strips of ham & cheese when I have better breasts. :P Then fold that extra tenderloin flap (if you are lucky enough to have one) over the meat and cheese and secure with toothpicks.

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.

Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Now at first it will sizzle and freak out and act like it’s going to boil over…

But just remember - you are the boss and you are way more stubborn than that butter so just hold your ground and don’t give in– and it will calm down from it’s little temper fit in no time.

See? All nice and brown. :D

Now, put your chicken in the butter with the ham & cheese side down at first and let the chicken get all nice and browned. If you let your butter get all hot and bothered it should only take about 2 mins before it’s just right. Flip over the breasts and make sure they look like this:

Then let the other side brown for another 2 mins or so. Meanwhile, get your 1/2 cup of chicken broth and mix in 1 tsp of chicken bullion granules. When all sides of the chicken are browned, reduce heat to LOW (and I really mean looooooooooooooow people) and pour in the chicken broth mixture. Cover and simmer for about 15 mins, or until the internal temperature of the chicken reaches 165 degrees. Remove the toothpicks and transfer the breasts to a warm plate.

Now don’t stop here! It’s time to work on that sauce! Trust me you don’t want to leave out this sauce. I promise. Bump up the heat on the skillet to medium low heat. Blend 1 tbsp cornstarch and 1 cup heavy whipping cream. I always just use the same measuring cup I used to mix the chicken broth and chicken bullion granules. Slowly whisk the cream mixture into the skillet. (You may have to remove some cheese that fell off the chicken breast first… I always do. :p). Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and serve immediately! :)

You could also pour some of that sauce over those mashed potatoes! But trust me when I tell you that those mashed potatoes did not need that gravy at. all. What mashed potatoes am I talking about?? Why, the Pioneer Woman’s Mashed Potatoes of course!!! Oh. My. These are the best mashed potatoes I have *ever* had in my entire life. And I love mashed potatoes. I follow her recipe to a T! Of course I half it when it’s just the two of us, and there’s still enough to have mashed potatoes for two nights.

So, in conclusion, the next time you want to completely wow and awe your guests with your amazing culinary skills…. Chicken Cordon Bleu, Roasted Carrots, and The Pioneer Woman’s Mashed Potatoes are definitely the way to go. :)

Chicken Cordon Bleu

1 lb skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

The only vegetable I really like is carrots when they’re in a pot roast. But sometimes you just need a vegetable side dish without the pot roast. So I came up with these… Roasted Carrots! :) These turn out so sweet and yummy they can hardly be called a vegetable. Cause vegetables are gross. But these are yummy. And they make your whole house smell woooooooooooooonderful when they’re cooking! :)

Here’s what you need…

4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme

Now these need plenty of time to roast in the oven, so start your carrots about 1.5 hours before dinner needs to be ready. Preheat your oven to 400 and start washing those carrots! :)

Now, I don’t peel my carrots. I’m trying to be all rustic like the Pioneer Woman. And she doesn’t peel her carrots. So I don’t either. :D But if you want to, go right ahead. I don’t mind. ;) After they’re all washed, it’s time to start chopping.

I chop mine in about 1″ pieces. I also chop off and discard the tops and the tips.

When they’re all chopped, throw them in a glass baking dish and cover them with liquid. Now, I always use whatever liquid I’m using in my main course. Tonight it’s Chicken Cordon Bleu, which only calls for 1/2 cup of chicken broth. But Kroger only sells it in boxes of 4 cups. Before I used to make these carrots, I would just end up wasting most of the chicken broth but nowwwwww I can use the rest of the broth for the carrots! Whew! :D

So, be sure and reserve however much broth you need for your main course…

Then pour the rest over your carrots until they’re all covered.

Now it’s time to get serious. The seasonings are what make the carrots so don’t leave them out!! :) If you have fresh sprigs of Rosemary and Thyme definitely use them (about 3-4 sprigs) but alas, I don’t, so I have to use the dried stuff.

I use about a handful of each. I can’t be bothered to get out the measuring spoons. They don’t fit in the jar anyway. :p

Throw ‘em in.

And stir it up gooooood. Mix those seasonings in! :)

Now put them in your 400 degree oven for at least an hour. I cooked these for about an hour and 15 mins and they were just fine… See?

And now you can look forward to that tasty Chicken Cordon Blue Recipe! :D

Roasted Carrots

4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme

Preheat oven to 400. Wash and chop carrots into 1″ pieces. Place in glass baking dish and cover with liquid. Season with rosemary and thyme. Roast in the oven for at least 1 hour.

Easy! :)

1 lb boneless, skinless chicken breasts
1/2 bottle Italian dressing

Rinse chicken and place in ziploc bag. Cover with Italian dressing and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill for high heat. Lightly oil the grate, then grill for 6-8 mins per side.

And please, whatever you do, don’t overcook the chicken so that when you cut it, it’s bone dry and no juices come out! A perfectly cooked chicken breast will be tender and juicy when you cut into it. :) Don’t overkill the chicken, man! :D

As you can see, I usually serve it with fresh fruit and rice. This is the perfect summer evening meal!! :) You’ll love it so much you’ll want to make a scrapbook page dedicating your love to it. :D

Alfredo Tortellini is a quick and easy meal that can be ready in 15 mins or less for those nights when, if you’re like me, you’ve procrastinated making dinner until you only have 30 mins left to prepare it and eat it before you have to take your obnoxious, degenerate of a dog to obedience school. Like tonight. :p The rich, creamy sauce makes Alfredo Tortellini one of my favorite meals. We eat it as a main course, all by itself. When I’m trying to fancy it up to serve for company, I serve it with salad and texas toast. If you wanted to get all healthy, you could add in some sweet peas. But yuck, who likes vegetables?? Not me. You could also leave out the ham and serve this as a side dish. Maybe like for steak. Or leave in the ham! I don’t mind one bit. At any rate, this meal is yummy, quick, easy, and versatile! Make it ASAP. :D

Alfredo Tortellini

1 (8 oz) pkg cheese tortellini
1 cup ham, diced
(8 oz) cream cheese
1 pkg dry Italian dressing
1 can cream of chicken soup
1/2 cup milk
1/2 stick butter

Add tortellini to a large pot of boiling salted water and let cook for 8 to 10 minutes. Meanwhile, heat a skillet to medium heat. Add the cream cheese, butter, cream of chicken soup, Italian dressing, and milk and stir until smooth. Once smooth, add in ham and stir to coat. After the tortellini finishes boiling, drain, then add to cream sauce. Stir to evenly coat and serve warm.