Creamy Garlic Chicken Tortellini (Printable)

Juicy chicken and cheese tortellini in a velvety garlic cream sauce with wilted spinach for a comforting weeknight dinner.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts, diced

→ 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 Parmesan cheese, to taste
14 - Fresh parsley, chopped, to taste

# 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 chicken in an even layer and cook until golden brown and cooked through, 5 to 7 minutes. Remove the chicken from the skillet 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.
04 - Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. Reduce the heat to medium and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese has fully melted and the sauce thickens slightly, about 3 minutes.
05 - Add the fresh baby spinach to the skillet and gently stir until wilted, 1 to 2 minutes.
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 cheese and chopped fresh parsley.

# Expert Tips:

01 -
  • It tastes like something you would order at a cozy Italian restaurant but comes together in about forty minutes on a Tuesday.
  • The garlic cream sauce clings to every fold of the tortellini and makes you want to lick the plate clean.
  • It is flexible enough that you can swap in whatever you have hanging around the fridge.
02 -
  • Do not rush the chicken searing step because those browned bits on the bottom of the pan are what give the sauce its depth and richness.
  • If the sauce seems too thick after adding the tortellini a splash of reserved pasta water will loosen it right up without diluting the flavor.
03 -
  • Grate your own Parmesan from a wedge rather than using the pre shredded kind because the additives in bagged cheese prevent it from melting smoothly into the sauce.
  • Let the cream sauce simmer just until it coats the back of a spoon because it will continue to thicken off the heat and you do not want it turning gluey.

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