Creamy Garlic Chicken Tortellini (Print Version)
Juicy chicken and cheesy tortellini in a rich garlic cream sauce with wilted spinach.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced (about 12 oz total)
→ 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 Parmesan cheese (optional)
14 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook tortellini according to package instructions 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. Remove the chicken from the skillet 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 - Add the heavy cream and Parmesan cheese to the skillet, stirring constantly until the cheese melts and the sauce thickens slightly, about 3 minutes.
07 - Add the fresh spinach to the sauce and stir gently 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 cheese and freshly chopped parsley if desired.
# Expert Advice:
01 -
- It tastes like something you would pay twenty dollars for at a cozy Italian bistro, but it comes together in under forty minutes.
- The creamy garlic sauce is rich without being heavy, and it coats every fold of tortellini like a warm blanket.
02 -
- Do not walk away while the garlic cooks, because burnt garlic turns bitter and will ruin the entire sauce in seconds.
- Reserve a splash of tortellini cooking water before draining, because a tablespoon or two can rescue a sauce that gets too thick.
03 -
- Let the chicken sit undisturbed in the skillet for the first three minutes so it actually browns instead of steaming.
- Grate your Parmesan from a wedge right before adding it to the sauce, because cellulose-coated pre-shredded cheese will leave you with a grainy, broken mess.