Description
Creamy Chicken Tortellini with Spinach and Garlic Parmesan is a comforting, satisfying dish featuring tender seared chicken, cheese-filled tortellini, and fresh spinach enveloped in a luscious garlic Parmesan cream sauce. Perfect for a hearty weeknight dinner, this recipe balances rich flavors with fresh ingredients for a delightful and easy-to-make meal.
Ingredients
Scale
Chicken
- 2 pieces Chicken Breasts or Tenderloins (Use tenderloins for quick cooking)
Pasta
- 9 ounces Cheese Tortellini (Fresh is best, frozen also works)
Sauce
- 1 cup Heavy Cream (Can be replaced with half-and-half for a lighter sauce)
- 1/2 cup Grated Parmesan Cheese (Use freshly grated for best results)
- 3 cloves Garlic (minced) (Fresh garlic enhances flavor)
- 2 tablespoons Butter (Olive oil can be used as substitute)
- 1 tablespoon Olive Oil (Use vegetable oil if out of olive)
- 1 teaspoon Italian Seasoning
- Salt and Black Pepper to taste
Vegetables
- 4 cups Fresh Spinach (Kale can be used as an alternative)
Instructions
- Prepare the chicken: Pat the chicken breasts or tenderloins dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning to infuse flavor.
- Sear the chicken: Heat a mix of butter and olive oil in a large skillet over medium heat until shimmering. Add the seasoned chicken and cook for 4-5 minutes on each side until fully cooked through. Transfer the chicken to a plate and cover to keep warm.
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions—3-5 minutes for fresh tortellini or 7-10 minutes for frozen. Drain and set aside.
- Make the sauce: In the same skillet used for chicken, add another tablespoon of butter and sauté the minced garlic over medium heat until fragrant, about 1 minute. Pour in the heavy cream, stir in the grated Parmesan cheese, and let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Combine all ingredients: Slice the seared chicken into bite-sized pieces and return it to the skillet. Add the drained tortellini and fresh spinach, tossing gently until the spinach wilts and everything is coated evenly in the creamy sauce.
- Serve: Spoon the creamy chicken tortellini into bowls. Optionally, garnish with extra grated Parmesan cheese and a dash of black pepper for additional flavor and presentation.
Notes
- Use chicken tenderloins for quicker cooking times without sacrificing tenderness.
- Fresh cheese tortellini offers the best texture and flavor, but frozen works well if adjusted for cooking time.
- Half-and-half can be substituted for heavy cream to reduce richness and calories.
- Freshly grated Parmesan cheese is preferable for the best flavor compared to pre-grated varieties.
- Kale can be substituted for spinach if a more robust leafy green is desired.
- Ensure to season the water when boiling tortellini for added flavor.
