Creamy Garlic Chicken Tortellini (Printable Version)
Juicy chicken, cheese tortellini, and fresh spinach in a velvety garlic cream sauce.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
→ Pasta
02 - 17.6 oz fresh refrigerated cheese tortellini
→ Vegetables
03 - 3 cups (3.2 oz) fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy & Cream
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese (about 1.8 oz)
08 - 2 tablespoons cream cheese
→ Pantry Staples
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 teaspoon dried Italian herbs
→ Garnish
13 - Extra grated Parmesan and chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until they float and are tender. Drain through a colander and set aside.
02 - While the tortellini cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and dried Italian herbs. Sear until golden brown and cooked through, approximately 6 to 8 minutes. Transfer the chicken to a plate and set aside.
03 - Reduce the heat to medium. In the same skillet, add the chopped onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and sauté until fragrant, approximately 30 seconds, stirring constantly to prevent burning.
04 - Pour in the heavy cream and add the cream cheese and grated Parmesan. Stir continuously and simmer gently until all the cheese has melted and the sauce is smooth and velvety, about 2 to 3 minutes.
05 - Add the chopped fresh spinach to the skillet and fold it into the sauce. Cook just until the leaves are wilted and bright green, approximately 1 to 2 minutes.
06 - Return the seared chicken and cooked tortellini to the skillet. Gently toss everything together until all components are evenly coated in the creamy garlic sauce. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately while hot, garnished with extra grated Parmesan and freshly chopped parsley.
# Expert Advice:
01 -
- The creamy garlic sauce clings to every fold of tortellini like it was meant to be there, and nothing about it tastes like a weeknight shortcut.
- It uses one skillet for the sauce and chicken, so cleanup is almost suspiciously easy for something this indulgent.
02 -
- Do not let the cream sauce boil hard at any point because it will separate and turn grainy, and there is no coming back from that without starting over.
- Cooking the chicken in the same skillet where you build the sauce means every caramelized bit on the bottom becomes part of the flavor, so never wash the pan between steps.
03 -
- A rotisserie chicken pulled off the bone saves you the cooking step entirely and the roasted flavor actually complements the cream sauce in a way raw chicken breasts never will.
- Take the cream and cream cheese out of the fridge fifteen minutes before you start so they come closer to room temperature, and your sauce will come together smooth instead of clumpy.