Easy Creamy Chicken Tortellini
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Not specified
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 20 oz refrigerated cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and half of the Italian seasoning. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, the remaining Italian seasoning, and red pepper flakes. Bring the mixture to a gentle simmer.
- Add the refrigerated tortellini directly into the simmering sauce. Cover the skillet and cook for 3-5 minutes, or according to the package instructions, until the pasta is tender. If the sauce becomes too thick, you can add a splash more broth or water.
- Stir the cooked chicken and any accumulated juices back into the skillet. Add the fresh baby spinach and the Parmesan cheese. Stir gently for 1-2 minutes until the spinach has wilted and the cheese is completely melted into a smooth, creamy sauce.
- Taste the sauce and add more salt or pepper if needed. Remove from heat and garnish with fresh chopped parsley before serving immediately.
Find it online: https://www.flavfresh.com/dinner/easy-creamy-chicken-tortellini/