Description
This Indulgent Creamy Chicken Tortellini with Spinach and Garlic Parmesan is a comforting and flavorful dish perfect for a satisfying weeknight dinner. Tender chicken breasts and cheesy tortellini are simmered in a luscious garlic parmesan cream sauce, complemented by fresh spinach and aromatic Italian seasoning. Ready in just 30 minutes, this meal combines rich creaminess and wholesome ingredients for a hearty Italian-inspired delight.
Ingredients
Scale
Protein
- 2 breasts Chicken (or tenderloins)
Seasonings
- Salt (to taste)
- Black Pepper (to taste)
- 1 tsp Italian Seasoning
- 3 cloves Garlic (minced)
Dairy & Fats
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
Pasta & Vegetables
- 12 oz Cheese Tortellini (fresh or frozen)
- 2 cups Fresh Spinach (or kale as alternative)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, black pepper, and Italian seasoning. Heat butter and olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes per side, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside to rest.
- Cook the Garlic: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Cook the Tortellini: Add the cheese tortellini directly to the skillet with the garlic. Pour in about 1 cup of water (or as needed) to help cook the tortellini and prevent sticking. Cover and cook according to package instructions, usually about 3-5 minutes, until tortellini is tender.
- Make the Cream Sauce: Stir in the heavy cream and grated parmesan cheese with the tortellini. Allow the sauce to simmer gently, stirring frequently, until it thickens slightly, about 3-5 minutes.
- Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
- Combine and Serve: Slice the cooked chicken breasts and return them to the skillet, nestling them into the creamy tortellini and spinach mixture. Warm through for another minute, then serve immediately for a rich and comforting meal.
Notes
- You can substitute kale orSwiss chard for spinach if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Fresh tortellini cooks faster than frozen; adjust cooking time accordingly.
- Add crushed red pepper flakes to the garlic for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
