Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
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 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
Save 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.