Description
A rich and creamy Chicken Tortellini recipe featuring tender seared chicken, fresh spinach, and a luscious garlic Parmesan sauce. Perfect for a comforting and indulgent 30-minute dinner that combines fresh cheese tortellini with a velvety cream sauce infused with Italian seasoning and garlic.
Ingredients
Scale
Protein & Dairy
- 1 pound Cheese Tortellini (Fresh is best for texture, but frozen works too)
- 1 cup Heavy Cream (Replace with half-and-half for a lighter sauce)
- ½ cup Grated Parmesan Cheese (Pecorino Romano can be a substitute)
- 2 tablespoons Butter (Essential for richness)
- 1 tablespoon Olive Oil (For searing chicken)
- 2 pieces Chicken Breasts or Tenderloins (Turkey or tofu are substitutes)
Produce & Seasonings
- 3 cloves Garlic (Minced, fresh is recommended)
- 1 teaspoon Italian Seasoning (Adjust with fresh herbs for a robust taste)
- Salt (Essential for seasoning)
- Black Pepper (Essential for seasoning)
- 4 cups Fresh Spinach (Kale can be a substitute)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels, then season both sides generously with salt, black pepper, and Italian seasoning to ensure balanced flavor infusion.
- Sear Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once melted and heated through, add the chicken and sear for 4-5 minutes on each side until golden brown and cooked through.
- Cook Tortellini: Bring a large pot of salted water to a boil, then add the cheese tortellini. Cook according to package instructions, generally 3-5 minutes for fresh tortellini, until tender. Drain and set aside, reserving some pasta water.
- Sauté Garlic: In the same skillet used for chicken, add the minced garlic and sauté over medium heat until fragrant, about 1 minute, to release the aromatic flavors into the base of the sauce.
- Make Cream Sauce: Pour in 1 cup of heavy cream into the skillet with garlic and stir to combine. Gradually add ½ cup grated Parmesan cheese while gently simmering for 3-5 minutes until the sauce slightly thickens and becomes creamy.
- Combine Ingredients: Slice the cooked chicken into bite-sized pieces and return to the skillet. Add the cooked and drained tortellini along with 4 cups of fresh spinach. Toss gently to combine and allow spinach to wilt slightly.
- Adjust Sauce Consistency: If the sauce is too thick, stir in some reserved pasta water gradually until the desired consistency is achieved to coat all ingredients luxuriously.
- Final Seasoning & Serve: Remove the skillet from heat and taste for seasoning, adjusting salt and pepper as needed. Serve hot, garnished with additional grated Parmesan for extra flavor and presentation.
Notes
- Fresh cheese tortellini provides the best texture but frozen is a convenient alternative.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Pecorino Romano cheese can substitute Parmesan for a bolder taste.
- Turkey or tofu can be used instead of chicken for dietary preferences.
- If sauce thickens too much while simmering, reserved pasta water is excellent for thinning the sauce without losing flavor.
- Adjust seasoning gradually to avoid over-salting, especially when using salted pasta water and cheese.
