Creamy Garlic Chicken Tortellini (Printable)
Juicy chicken and cheese tortellini in a rich garlic cream sauce with wilted spinach.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced
→ Pasta
02 - 18 oz refrigerated cheese tortellini
→ Vegetables
03 - 3 cups fresh baby spinach
04 - 1 medium onion, finely chopped
05 - 4 cloves garlic, minced
→ Dairy & Pantry
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/4 cup low-sodium chicken broth
→ Seasonings
11 - 1 tsp Italian seasoning
12 - Salt and pepper, to taste
→ Garnish
13 - Additional grated Parmesan cheese (optional)
14 - Fresh parsley, chopped (optional)
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Cook tortellini according to package directions until al dente. Drain well and set aside.
02 - While the tortellini cooks, season the diced chicken breasts evenly with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. Reduce heat to medium.
06 - Stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce thickens slightly, about 3 minutes.
07 - Add the fresh spinach to the skillet and gently stir until wilted, about 1 to 2 minutes.
08 - Return the seared chicken to the skillet along with the cooked tortellini. Gently toss everything together until evenly coated in the creamy sauce. Adjust seasoning with additional salt and pepper as needed.
09 - Serve immediately, garnished with extra Parmesan and freshly chopped parsley if desired.
# Expert Tips:
01 -
- The garlic cream sauce clings to every fold of the tortellini like it was made for it, because honestly it was.
- It uses one skillet and one pot, which means cleanup is almost embarrassingly easy for how impressive the result looks.
02 -
- If you add the cream to a screaming hot skillet it can break and turn grainy, so always lower the heat first and be patient.
- Those browned bits left in the pan after cooking the chicken are not mess, they are magic, so deglaze thoroughly and do not leave any behind.
03 -
- Grate your Parmesan from a wedge right before using it because pre grated varieties contain anti caking agents that make the sauce gritty instead of smooth.
- A crisp glass of Pinot Grigio alongside this dish cuts through the richness beautifully and makes a random weeknight dinner feel like a proper occasion.