Description
A rich and comforting Italian-American dish featuring tender chicken breast and cheese-filled tortellini tossed in a creamy garlic Parmesan sauce with fresh spinach. This quick stovetop recipe delivers a cheesy, flavorful dinner perfect for busy weeknights.
Ingredients
Scale
Chicken and Tortellini
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
Creamy Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese (optional)
Vegetables and Garnish
- 2 cups baby spinach
- Fresh parsley for garnish
Instructions
- Cook Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside to keep warm.
- Cook Chicken: While the tortellini cooks, heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and black pepper. Add chicken to the pan and sauté for 5 to 7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
- Prepare Sauce Base: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste, stirring constantly to prevent lumps.
- Add Liquids: Gradually pour in the heavy cream and chicken broth while whisking continuously until the mixture is smooth. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, Italian seasoning, and shredded mozzarella (if using). Continue stirring until the cheese melts fully and the sauce becomes creamy and rich.
- Combine Ingredients: Return the cooked tortellini, sautéed chicken, and baby spinach to the skillet. Stir gently until the spinach wilts and everything is evenly coated with the creamy sauce.
- Garnish and Serve: Sprinkle fresh parsley over the dish for a pop of color and freshness. Serve hot straight from the pan for a flavorful and satisfying meal.
Notes
- Add crushed red pepper flakes for a bit of heat.
- You can swap in frozen tortellini or use rotisserie chicken to save time.
- Pairs wonderfully with garlic bread or a crisp green salad.
