Creamy Garlic Chicken Tortellini (Printable version)

Chicken and cheese tortellini in a luscious garlic cream sauce with fresh spinach, ready in 40 minutes.

# What you need:

→ Meats

01 - 2 boneless, skinless chicken breasts, diced (about 12 oz)

→ 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 tablespoons olive oil
07 - 2 tablespoons 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 teaspoon Italian seasoning
12 - Salt and pepper, to taste

→ Garnish

13 - Additional grated Parmesan cheese (optional)
14 - Fresh parsley, chopped (optional)

# How To:

01 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and set aside.
02 - Pat the diced chicken breasts dry and season generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through, approximately 5 to 7 minutes. Transfer to a plate and tent loosely with foil.
03 - In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour the chicken broth into the skillet and deglaze, scraping up all the fond and caramelized bits from the bottom of the pan. Reduce the heat to medium-low.
05 - Stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has fully melted and the sauce thickens slightly, about 3 minutes. Avoid boiling to prevent the sauce from breaking.
06 - Add the fresh spinach to the skillet and gently fold it into the sauce. Cook for 1 to 2 minutes until just wilted.
07 - Return the seared chicken to the skillet along with the drained tortellini. Gently toss everything together until evenly coated in the creamy garlic sauce. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra Parmesan and freshly chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like something you would order at a cozy Italian restaurant but you made it in your own kitchen with one skillet and a pot.
  • The garlic cream sauce clings to every fold of the tortellini and honestly you will want to lick the pan clean.
02 -
  • Do not walk away while the garlic cooks because it goes from fragrant to bitter in seconds and there is no rescuing it once it burns.
  • Adding the cream over too-high heat can cause the Parmesan to clump and separate, so keep it at a gentle simmer and stir with confidence.
03 -
  • Let the chicken get a real sear without stirring it constantly because those golden brown edges are where the flavor lives.
  • Grate your own Parmesan from a wedge instead of using the powdered kind in a can because it melts into the sauce instead of turning grainy.

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