Description
Indulgent Creamy Chicken Tortellini with Spinach and Garlic Parmesan is a rich and comforting pasta dish featuring tender seared chicken, cheesy tortellini, fresh spinach, and a velvety garlic Parmesan cream sauce. This easy-to-make recipe is perfect for a satisfying weeknight dinner that combines creamy textures with fresh greens and savory flavors.
Ingredients
Scale
Pasta
- 12 oz Cheese Tortellini (Fresh recommended; frozen works too.)
Protein
- Chicken Breasts or Tenderloins (Main protein; can replace with turkey breast or tofu.)
Sauce
- 1 cup Heavy Cream (Can swap for half-and-half.)
- 3 cloves Garlic, minced (Fresh garlic enhances aroma.)
- 1 cup Grated Parmesan Cheese (Pecorino Romano can be used.)
- 2 tbsp Butter (Can use ghee or margarine for dairy-free.)
- 1 tbsp Olive Oil (Vegetable oil can substitute.)
- 1 tsp Italian Seasoning (Dried oregano and basil can be used instead.)
- Salt and Black Pepper (To taste.)
Vegetables
- 2 cups Fresh Spinach (Can substitute with kale or arugula.)
Instructions
- Prepare Chicken: Pat dry the chicken breasts or tenderloins with paper towels to remove excess moisture. Season generously on both sides with salt, black pepper, and Italian seasoning for optimal flavor.
- Sear Chicken: Heat a large skillet over medium heat. Add butter and olive oil to the pan, allowing them to melt and blend. Place the seasoned chicken into the skillet and sear each side for 4-5 minutes, until the chicken develops a golden-brown crust and is cooked through.
- Cook Tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically 3-5 minutes, until tender and cooked. Drain well and set aside.
- Make Sauce: Using the same skillet where the chicken was cooked, sauté the minced garlic over medium heat for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer gently to thicken. Gradually add the grated Parmesan cheese, stirring continuously to melt it into a creamy sauce.
- Combine Ingredients: Slice the seared chicken into strips or bite-sized pieces and return it to the skillet with the cream sauce. Add the cooked tortellini and fresh spinach, gently tossing everything together. Cook for an additional 1-2 minutes to allow the spinach to wilt and ingredients to heat through evenly.
- Serve: Transfer the creamy chicken tortellini to serving plates. Optionally, sprinkle extra Parmesan cheese and freshly ground black pepper on top for added flavor. Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based dairy alternative.
- Chicken can be replaced with turkey breast for a similar taste or tofu for a vegetarian option.
- If fresh spinach is unavailable, kale or arugula make great substitutes to add greens.
- Use freshly grated Parmesan for the best melting and flavor results.
- Adjust seasoning to taste, adding more Italian seasoning or black pepper as desired.
