Creamy Garlic Chicken Tortellini (Printable Version)

Chicken and cheese tortellini tossed in a rich garlic cream sauce with wilted spinach and Parmesan.

# Ingredient List:

→ 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 (optional)
14 - Fresh parsley, chopped (optional)

# How to Make:

01 - Bring a large pot of salted water to a rolling boil. Cook the cheese tortellini according to package directions until al dente. Drain thoroughly and set aside.
02 - 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 in a single layer and cook until golden brown and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
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. Add the minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
04 - Pour the chicken broth into the skillet and deglaze, scraping up all the flavorful browned bits from the bottom of the pan. 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 begins to thicken slightly, about 3 minutes.
05 - Add the fresh baby spinach to the skillet and gently stir until wilted and incorporated into the sauce, approximately 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 as needed. Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce comes together in one skillet, which means you get restaurant quality creaminess without a mountain of dishes.
  • It transforms simple weeknight ingredients into something that genuinely tastes like you spent hours over a stove.
  • Reheats beautifully the next day, making it an ideal leftover lunch you will actually look forward to.
02 -
  • Do not rush the chicken sear by flipping too early, because a pale crust means you are leaving flavor behind in the pan.
  • If the sauce looks too thick after adding everything, splash in a tablespoon of the reserved pasta water to loosen it back up.
03 -
  • Grate your Parmesan from a wedge right before using it, because pre grated varieties contain anti caking agents that make the sauce grainy instead of smooth.
  • Let the cream sauce simmer undisturbed for a minute before adding the cheese so it reduces slightly and clings to every fold of tortellini.

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