Description
Indulgent Creamy Chicken Tortellini with Spinach & Garlic Parmesan is a rich and flavorful dish combining tender seared chicken, cheese-filled tortellini, fresh spinach, and a velvety garlic Parmesan cream sauce. Perfect for a comforting and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Pasta and Cheese
- 1 pound Cheese Tortellini (Fresh is best for texture, but frozen works too.)
- ½ cup Grated Parmesan Cheese (Pecorino Romano can be a substitute.)
Dairy and Fats
- 1 cup Heavy Cream (Replace with half-and-half for a lighter sauce.)
- 2 tablespoons Butter (Essential for richness.)
- 1 tablespoon Olive Oil (For searing chicken.)
Protein
- 2 pieces Chicken Breasts or Tenderloins (Turkey or tofu are substitutes.)
Vegetables and Herbs
- 3 cloves Garlic (Minced, fresh is recommended.)
- 1 teaspoon Italian Seasoning (Adjust with fresh herbs for robust taste.)
- 4 cups Fresh Spinach (Kale can be a substitute.)
Seasonings
- Salt (Essential for seasoning.)
- Black Pepper (Essential for seasoning.)
Instructions
- Season the Chicken: Begin by patting the chicken breasts dry with paper towels, then season both sides generously with salt, black pepper, and Italian seasoning to ensure maximum flavor penetration.
- Sear the Chicken: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once melted and hot, add the chicken and sear for 4-5 minutes on each side until golden brown and cooked through.
- Cook the Tortellini: Bring a large pot of salted water to a boil, then add the cheese tortellini. Cook according to package instructions, typically around 3-5 minutes for fresh tortellini, until al dente. Drain and reserve some pasta water.
- Sauté the Garlic: In the same skillet used for the chicken, add minced garlic and sauté over medium heat until fragrant, about 1 minute. This builds a flavorful base for the sauce.
- Add the Cream: Pour in 1 cup of heavy cream and stir to combine with the garlic, heating the mixture gently.
- Incorporate the Parmesan: Gradually add ½ cup of grated Parmesan cheese, allowing it to melt while simmering for 3-5 minutes until the sauce thickens slightly.
- Add Chicken, Tortellini, and Spinach: Slice the cooked chicken into bite-sized pieces and return it to the skillet along with the drained tortellini and fresh spinach. Toss gently to combine all components evenly.
- Adjust Sauce Consistency: If the sauce is too thick, gradually stir in some reserved pasta water until the sauce reaches your desired consistency.
- Final Seasoning and Serve: Remove the skillet from heat, taste for seasoning, and adjust with additional salt or pepper as needed. Serve hot, garnished with extra grated Parmesan cheese for added flavor.
Notes
- Fresh tortellini is preferred for the best texture but frozen can be used in a pinch.
- Replace heavy cream with half-and-half for a lighter sauce variation.
- Pecorino Romano cheese makes a tasty substitute for Parmesan.
- Turkey or tofu can be used instead of chicken for different protein options.
- Kale can be substituted for spinach if preferred.
- Reserve some pasta water to thin the sauce as needed for optimal consistency.
- Cooking times may vary slightly depending on tortellini brand and chicken thickness.
