Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
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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)
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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.
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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: ~590, Total Fat: 28 g, Carbohydrates: 49 g, Protein: 34 g
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This creamy chicken and spinach tortellini makes for a simple yet satisfying meal perfect for any weeknight.
Recipe FAQ
- → What type of pasta works best here?
Fresh or refrigerated cheese tortellini hold up well, offering a tender yet firm texture that complements the creamy sauce.
- → Can I substitute spinach with other greens?
Kale or Swiss chard provide a nice alternative, slightly altering flavor but maintaining a fresh vegetable element.
- → How do I achieve a creamy sauce without curdling?
Keep heat moderate when adding cream and cheese, stirring frequently to blend ingredients smoothly without separation.
- → What’s a good protein alternative to chicken?
Rotisserie chicken can be used for convenience, or sautéed shrimp offers a different protein profile.
- → Any tips for seasoning to enhance flavor?
Freshly ground black pepper and a pinch of dried Italian herbs add depth, while a sprinkle of red pepper flakes can provide subtle heat.
