Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
This dish quickly became a family favorite because of its rich flavors and ease of preparation.
Ingredients
- Pasta & Protein: 500 g (1 lb) cheese tortellini (fresh or refrigerated), 2 medium boneless skinless chicken breasts (about 300 g / 10 oz) diced
- Vegetables: 120 g (4 cups) fresh baby spinach, 1 small yellow onion finely chopped, 2 cloves garlic minced
- Sauce: 2 tbsp unsalted butter, 1 tbsp olive oil, 250 ml (1 cup) heavy cream, 120 ml (1/2 cup) milk, 60 g (2/3 cup) freshly grated Parmesan cheese, 1/2 tsp dried Italian herbs (optional), Salt and freshly ground black pepper to taste
- Garnish: Extra grated Parmesan for serving, Fresh parsley chopped (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- Step 2:
- Meanwhile, heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the diced chicken, season with salt and pepper, and sauté for 5 6 minutes until cooked through and golden. Remove chicken to a plate and set aside.
- Step 3:
- In the same skillet, reduce heat to medium. Add the remaining butter, onion, and garlic. Sauté for 2 3 minutes until softened and fragrant.
- Step 4:
- Stir in the heavy cream and milk. Bring to a gentle simmer, then add the Parmesan cheese and Italian herbs. Stir until cheese is melted and sauce is creamy.
- Step 5:
- Add the cooked tortellini, chicken, and spinach to the skillet. Toss gently to coat everything in the sauce. Cook for 1 2 minutes, until the spinach wilts and everything is heated through.
- Step 6:
- Taste and adjust seasoning with salt and pepper as needed.
- Step 7:
- Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
Save Gathering around this creamy tortellini has brought us countless joyful family dinners.
Required Tools
Large pot, Large skillet, Cutting board and knife, Wooden spoon or spatula, Measuring cups and spoons
Allergen Information
Contains Milk (cheese cream butter), Wheat (tortellini unless gluten free variety used), Egg (in tortellini). May contain tree nuts if pesto tortellini is used. Always check labels if you have allergies.
Nutritional Information
Calories approximately 590, Total Fat 28 g, Carbohydrates 49 g, Protein 34 g per serving.
Save Enjoy this creamy chicken and spinach tortellini dish as a comforting meal perfect for any occasion.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Cook according to package directions until al dente, then proceed with the sauce and other ingredients.
- → What chicken cuts are best for this dish?
Boneless, skinless chicken breasts diced into bite-sized pieces are ideal for even cooking and tender results.
- → How can I make the sauce thicker?
Simmer the cream and milk mixture a bit longer before adding the cheese, stirring frequently to thicken naturally without curdling.
- → Is it possible to substitute spinach with other greens?
Kale or Swiss chard are great alternatives; add them when you would add the spinach, allowing extra time to wilt if needed.
- → What herbs enhance the garlic-Parmesan cream sauce?
Dried Italian herbs like oregano, basil, and thyme complement the flavors well, adding aromatic depth to the dish.
- → Can I prepare this dish ahead of time?
It can be made in advance and gently reheated, though the spinach is best added fresh to retain its texture and color.