Creamy Garlic Chicken Tortellini (Printable)
Juicy chicken and cheesy tortellini in a luscious garlic cream sauce with wilted spinach for a comforting meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced
→ 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 (optional)
14 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Cook the cheese tortellini according to package directions until al dente. Drain thoroughly and set aside.
02 - While the tortellini cooks, season the diced chicken breasts evenly with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
03 - 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.
04 - Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. Reduce the heat to medium and add the heavy cream along with the Parmesan cheese. Stir continuously until the cheese has melted and the sauce thickens slightly, about 3 minutes.
05 - Add the fresh baby spinach to the skillet and stir gently until wilted, approximately 1 to 2 minutes.
06 - Return the seared chicken to the skillet along with the cooked tortellini. Gently toss everything together until evenly coated in the creamy garlic sauce. Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and chopped fresh parsley if desired.
# Expert Advice:
01 -
- It tastes like something you would pay twenty five dollars for at a cozy Italian bistro, but it comes together in forty minutes on your own stove.
- The sauce clings to every fold of the tortellini like it was meant to be there, and the spinach wilts down so even picky eaters forget it is there.
02 -
- If you add the Parmesan while the heat is too high, the sauce will break and turn grainy instead of smooth and velvety.
- Do not skip deglazing the pan because those browned bits stuck to the bottom are pure concentrated flavor that transforms the entire dish.
03 -
- Pat the chicken completely dry before seasoning because moisture is the enemy of a good golden sear.
- Take the skillet off the heat for thirty seconds before adding the cream to prevent any scorching or breaking.