Description
This Indulgent Creamy Chicken Tortellini with Spinach and Garlic Parmesan is a luscious, comforting meal perfect for a hearty dinner. Tender chicken breasts seared to golden perfection mingle with cheesy tortellini enveloped in a rich garlic-infused Parmesan cream sauce, finished off with fresh spinach for a nutrient boost. Ready in just 35 minutes, this dish offers an easy yet elegant balance of creamy textures and savory flavors that will satisfy any pasta lover.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts or Tenderloins (Try turkey or tofu for a lighter option.)
Pasta
- 12 ounces Cheese Tortellini (Fresh options cook quicker than frozen.)
Dairy & Fats
- 1 cup Heavy Cream (Use half-and-half for a lighter version.)
- 1 cup Grated Parmesan Cheese (Consider Pecorino Romano as a substitute.)
- 2 tablespoons Butter (Substitute with olive oil for a dairy-free option.)
Produce & Seasonings
- 3 cloves Garlic (minced) (Garlic powder is a handy alternative.)
- 2 tablespoons Olive Oil (Any neutral oil works if needed.)
- 1 teaspoon Italian Seasoning (Dried oregano or basil can be used instead.)
- 5 ounces Fresh Spinach (Swap with kale or Swiss chard if desired.)
- 1 teaspoon Salt (Essential for seasoning to taste.)
- 1 teaspoon Black Pepper (Essential for seasoning to taste.)
Instructions
- Prepare and Season Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and Italian seasoning to infuse flavor throughout the meat.
- Sear the Chicken: Heat a skillet over medium-high heat. Add butter and olive oil to the hot skillet. Once melted and shimmering, place the chicken in the skillet and sear for 4-5 minutes on each side until the exterior turns golden brown and the chicken is cooked through. Remove chicken from the skillet and keep warm.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes, until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain the tortellini and set aside.
- Sauté Garlic and Make Sauce: In the same skillet used for the chicken, add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn it. Pour in the heavy cream and stir to combine with the garlic. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens and the cheese fully melts, approximately 3-4 minutes.
- Combine Ingredients: Slice the seared chicken into strips or bite-sized pieces. Return the chicken to the skillet with the cream sauce. Add the drained tortellini and fresh spinach. Gently toss the ingredients together and cook for an additional 2-3 minutes, or until the spinach is wilted and everything is heated through.
- Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot, optionally garnished with extra Parmesan cheese and freshly cracked black pepper. Enjoy your creamy, comforting meal!
Notes
- Using fresh tortellini reduces cooking time and enhances texture.
- Substitute turkey or tofu for chicken to make this dish lighter.
- For a lower-fat version, swap heavy cream with half-and-half and use olive oil instead of butter.
- Use Pecorino Romano in place of Parmesan for a sharper cheese flavor.
- Reserve pasta water to adjust sauce consistency if needed.
- Garlic powder can be used if fresh garlic is unavailable.
- Spinach can be substituted with kale or Swiss chard based on preference or availability.
