Description
This Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese is a comforting and flavorful Italian-inspired dish. Tender seared chicken breasts are combined with cheesy tortellini and a luscious garlic Parmesan cream sauce infused with fresh spinach. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (divided)
Pasta and Sauce
- 9 oz cheese tortellini (refrigerated or fresh)
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups baby spinach
- 1/4 cup chicken broth (optional, to thin sauce if needed)
Instructions
- Season Chicken: Pat chicken breasts dry and season both sides evenly with salt, pepper, and paprika to enhance flavor.
- Sear Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from pan and let rest to retain juices.
- Cook Tortellini: In a large pot, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In the same skillet used for chicken, melt the remaining 1 tablespoon butter. Add minced garlic and sauté until fragrant, about 1 minute, to build the sauce’s aroma.
- Make Cream Sauce: Pour in heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan until melted and sauce is smooth. Season with salt and pepper to taste.
- Add Spinach: Stir in baby spinach and allow it to wilt completely into the creamy sauce. If sauce is too thick, add chicken broth to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked tortellini to the sauce and gently fold to coat evenly without breaking the pasta.
- Slice Chicken: Slice the rested chicken breasts into strips and place on top of the tortellini and sauce.
- Serve: Spoon any extra sauce over the chicken and pasta. Serve hot, garnished with additional Parmesan cheese or fresh parsley if desired.
Notes
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Adjust the thickness of the sauce by adding more chicken broth if it becomes too thick.
- Tortellini can be substituted with other filled pastas like ravioli if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Garnish with fresh chopped parsley to add color and freshness.
- For a lower calorie version, substitute heavy cream with half-and-half or a light cream alternative.
