Description
This indulgent creamy chicken tortellini recipe combines tender seared chicken, cheese-filled tortellini, and fresh spinach in a rich garlic Parmesan sauce. Ready in just 35 minutes, it’s a comforting yet elegant dish perfect for a family dinner or a weeknight treat.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts or Tenderloins
Pasta
- 12 ounces Cheese Tortellini (fresh or frozen)
Dairy
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 2 tablespoons Butter
Vegetables & Flavorings
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 teaspoon Italian Seasoning
- 5 ounces Fresh Spinach
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Season and Sear Chicken: Pat the chicken breasts or tenderloins dry with a paper towel, then season both sides evenly with salt, black pepper, and Italian seasoning. Heat a skillet over medium-high heat, add butter and olive oil until melted and hot. Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically 3-5 minutes, until al dente. Reserve about ½ cup of pasta water before draining the tortellini.
- Prepare Garlic Parmesan Sauce: In the same skillet used for the chicken, lower the heat to medium and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Pour in the heavy cream and stir to combine. Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens, about 3-4 minutes.
- Combine Ingredients: Slice the seared chicken into bite-sized pieces and return to the skillet with the sauce. Add the cooked and drained tortellini along with the fresh spinach. Toss gently to combine all ingredients. Cook together for 2-3 minutes until the spinach wilts and everything is heated through.
- Season and Serve: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the tortellini warm, garnished with extra Parmesan cheese and freshly ground black pepper. Enjoy your creamy, flavorful meal!
Notes
- For a lighter version, substitute chicken with turkey or tofu, heavy cream with half-and-half, and butter with olive oil.
- Fresh tortellini cooks faster than frozen, so keep an eye to avoid overcooking.
- Use Pecorino Romano cheese as an alternative to Parmesan for a sharper flavor.
- Reserve pasta water when draining tortellini to adjust sauce consistency if needed.
- Spinach can be swapped out for kale or Swiss chard depending on preference.
