Description
This indulgent creamy chicken tortellini recipe combines tender seared chicken breasts, cheesy cheese tortellini, and fresh spinach all enveloped in a rich garlic Parmesan cream sauce. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts or Tenderloins (about 1 pound)
Pasta
- 1 pound Cheese Tortellini (fresh or frozen)
Dairy
- 1 cup Heavy Cream (or substitute half-and-half for lighter sauce)
- ½ cup Grated Parmesan Cheese (or Pecorino Romano)
- 2 tablespoons Butter
Vegetables
- 4 cups Fresh Spinach (or kale)
Seasonings & Oils
- 3 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- 1 tablespoon Olive Oil
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning to ensure full flavor.
- Sear the chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is melted and the oil shimmers, add the chicken pieces. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove from heat.
- Cook the tortellini: While the chicken sears, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, typically 3-5 minutes for fresh tortellini. Drain, reserving some pasta water.
- Sauté garlic and create the sauce: In the same skillet used for chicken, add the minced garlic and sauté over medium heat until fragrant, about 1 minute. Pour in 1 cup of heavy cream and stir continually to combine flavors and prevent burning.
- Add cheese to thicken sauce: Gradually stir in ½ cup of grated Parmesan cheese. Let the sauce simmer for 3-5 minutes until it thickens slightly and becomes creamy.
- Combine ingredients: Slice the cooked chicken into bite-sized pieces. Return the chicken to the skillet along with the drained tortellini and 4 cups of fresh spinach. Toss gently to coat everything evenly in the rich sauce and wilt the spinach.
- Adjust sauce consistency: If the sauce is too thick, add a splash of the reserved pasta water to reach your preferred creaminess.
- Season and serve: Remove skillet from heat. Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot with an extra sprinkle of grated Parmesan cheese for garnish.
Notes
- Fresh tortellini yields the best texture, but frozen works well too.
- Replace heavy cream with half-and-half for a lighter sauce.
- Pecorino Romano cheese can substitute Parmesan for a sharper flavor.
- Turkey or tofu can be used instead of chicken for protein variations.
- Kale can replace spinach if preferred for a heartier green.
- Reserve pasta water when draining tortellini to adjust sauce consistency.
