Creamy Garlic Chicken Tortellini (Printable)
Tender chicken and tortellini in a creamy garlic sauce with fresh spinach. Ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced (about 12 oz total)
→ 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 grated Parmesan cheese (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 well 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 seasoned chicken and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate 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 and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Reduce the heat to medium-low and stir in the heavy cream and Parmesan cheese. Continue stirring for about 3 minutes until the cheese is fully melted and the sauce has thickened slightly.
05 - Add the fresh baby spinach to the skillet and gently stir for 1 to 2 minutes until just wilted.
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. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan and fresh chopped parsley.
# Expert Suggestions:
01 -
- The sauce comes together in one skillet and tastes like something you would pay twenty dollars for at a restaurant.
- It takes barely forty minutes from start to finish, which makes it perfect for those evenings when you want comfort food without the hassle.
02 -
- Do not walk away while the garlic cooks because it goes from perfectly golden to burnt and bitter in seconds, and burnt garlic will ruin the entire sauce.
- Reserve a splash of the tortellini cooking water before you drain it because adding a spoonful to the sauce at the end can fix thickness issues instantly.
03 -
- Pat the chicken completely dry before seasoning because moisture is the enemy of a good golden sear and wet chicken will steam instead of brown.
- Remove the skillet from the heat for about thirty seconds before adding the cream to prevent it from breaking or turning greasy on you.