Creamy Garlic Chicken Tortellini (Print Version)

Juicy chicken and cheesy tortellini tossed in a rich garlic cream sauce with wilted spinach for a cozy weeknight dinner.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces

→ Pasta

02 - 18 oz refrigerated cheese tortellini

→ Vegetables

03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely diced
05 - 4 cloves garlic, minced

→ Dairy & Pantry Staples

06 - 2 tablespoons olive oil
07 - 2 tablespoons 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 teaspoon Italian seasoning blend
12 - Kosher salt and freshly ground black pepper, to taste

→ Garnish

13 - Additional grated Parmesan cheese (optional)
14 - Fresh flat-leaf parsley, chopped (optional)

# How-To Steps:

01 - Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well and set aside.
02 - While the tortellini cooks, pat the diced chicken breasts dry and season evenly with salt, pepper, and Italian seasoning blend. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to 165°F. Transfer the chicken to a plate and tent loosely with foil.
03 - Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and sauté for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any caramelized bits from the bottom. Reduce heat to medium-low and stir in the heavy cream and Parmesan cheese. Continue stirring gently for about 3 minutes until the cheese is fully melted and the sauce thickens enough to coat the back of a spoon.
05 - Add the fresh spinach to the skillet and stir for 1 to 2 minutes until just wilted. Return the seared chicken to the pan along with the drained tortellini. Gently toss everything together until evenly coated in the creamy garlic sauce. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Divide among warmed plates or shallow bowls. Finish with an extra sprinkle of Parmesan and chopped fresh parsley if desired. Serve immediately while the sauce is hot and silky.

# Expert Tips:

01 -
  • The creamy garlic sauce comes together in one skillet and tastes like something you would pay good money for at a neighborhood trattoria.
  • Refrigerated tortellini does most of the work for you, soaking up every bit of that rich sauce while staying perfectly tender.
02 -
  • Do not rush the chicken sear by crowding the pan, because steamed chicken will never give you those crispy golden edges that make the sauce taste rich.
  • Adding the Parmesan off the heat or over heat that is too high can cause the cream sauce to break and turn grainy instead of smooth.
03 -
  • Let the chicken rest for a minute after searing before adding it back so it does not overcook and dry out in the sauce.
  • Grate your Parmesan from a wedge right before using it because the difference in how it melts is impossible to ignore.

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