Garlic Butter Chicken & Velveeta Tortellini

The Pasta: Boil the tortellini in a large pot of salted water according to the package directions (usually 3–5 minutes). Important: Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
The Chicken Sear: While the pasta cooks, melt 2 tbsp of butter in a large skillet over medium-high heat. Add the chicken, seasoned with salt and pepper. Sear until golden brown and cooked through (about 6–8 minutes). Remove chicken from the pan and set aside.
The Garlic Bloom: Lower the heat to medium. Add the remaining 2 tbsp of butter and the minced garlic. Sauté for only 1 minute—you want it fragrant, not burnt and bitter.
The Velveeta Melt: Stir in the heavy cream and the cubed Velveeta. Whisk constantly until the cheese is completely melted and the sauce is smooth.
The Marriage: Toss the cooked tortellini and the chicken back into the skillet.
The Adjust: If the sauce looks too thick or “gloppy,” splash in that reserved pasta water a little at a time until the sauce is silky and coats every piece of pasta.
The Final Touch: Stir in the oregano, a squeeze of lemon, and fresh parsley.

The Starch Water Trick: Pasta water contains starch that helps the processed Velveeta emulsify with the cream, preventing that “oily” separation that can sometimes happen when reheating cheese.
Don’t Overcook the Tortellini: Since you’ll be tossing the pasta in a warm sauce at the end, pull the tortellini out of the boiling water 1 minute early so they stay firm (al dente).
Vegetable Boost: To cut through the richness, stir in 2 cups of fresh baby spinach at the very end; the heat of the sauce will wilt it perfectly.