Pin It A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
Try using rotisserie chicken for a faster prep. Substitute kale for spinach if preferred.
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.
Pin It This dish always brings my family to the table with smiles and full hearts after a long day.
Required Tools
Large pot, Large skillet, Cutting board and knife, Wooden spoon or spatula, Measuring cups and spoons
Nutritional Information
Calories ~590, Total Fat 28 g, Carbohydrates 49 g, Protein 34 g per serving
Category & Cuisine
Main Dish, Italian American, Difficulty Easy, Yield 4 servings, Diet Contains Meat Not Vegetarian
Pin It This creamy chicken and spinach tortellini makes weeknight dinners both simple and special.
Recipe Questions & Answers
- → Can I use frozen tortellini for this dish?
Yes, frozen tortellini works well; just cook according to package instructions until al dente before adding to the sauce.
- → What can I substitute for spinach?
Kale or Swiss chard can be used as alternatives, offering a similar texture and earthiness when wilted.
- → Is it possible to make this dish without cream?
You can replace cream with full-fat milk and a bit more butter to maintain richness, but the sauce may be less thick.
- → How do I ensure the chicken stays tender?
Dice the chicken into uniform pieces and sauté over medium-high heat just until cooked through to keep it juicy.
- → Can I prepare this ahead of time?
The elements can be cooked in advance and combined just before serving to keep the sauce fresh and spinach vibrant.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and tender chicken beautifully.