How to Prepare:

• Start by pounding the chicken breasts to an even thickness. In a bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of Worcestershire sauce, 1/2 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the chicken breasts to the marinade and let them soak in those flavors for at least 15 minutes.
• While the chicken is marinating, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside.
• In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing.
• In the same skillet, add 2-4 minced garlic cloves and sauté for about 30 seconds until fragrant. Sprinkle in 3 tablespoons of all-purpose flour, stirring to create a roux. Gradually whisk in 2 cups of milk, followed by 1 1/2 tablespoons of lemon juice, 1/2 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Asian fish sauce, and 2 teaspoons of chicken bouillon.
• Stir in the dried parsley, dried basil, onion powder, salt, oregano, pepper, and red pepper flakes. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
• Add the cooked tortellini to the creamy sauce and toss to coat. Stir in 1/2 cup of freshly grated Parmesan cheese and 2 oz. of softened cream cheese until smooth.
• Slice the cooked chicken and place it on top of the tortellini. For a crunchy topping, toss the cubed French baguette with 3 tablespoons of olive oil, 2 tablespoons of finely grated Parmesan, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of salt. Spread on a baking sheet and bake at 375°F (190°C) for about 10 minutes until golden brown.
• Sprinkle extra freshly grated Parmesan cheese and fresh parsley over the dish before serving!