# Components:
→ Pasta & Protein
01 - 1 lb cheese tortellini (fresh or refrigerated)
02 - 2 medium boneless, skinless chicken breasts, diced (about 10 oz)
→ Vegetables
03 - 4 cups fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 1 cup heavy cream
09 - 1/2 cup milk
10 - 2/3 cup freshly grated Parmesan cheese
11 - 1/2 tsp dried Italian herbs (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Extra grated Parmesan cheese, for serving
14 - Fresh parsley, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté for 5 to 6 minutes until cooked through and golden. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter, chopped onion, and minced garlic to the skillet. Cook for 2 to 3 minutes until softened and fragrant.
04 - Stir in heavy cream and milk, bringing mixture to a gentle simmer. Add Parmesan cheese and dried Italian herbs, stirring until cheese melts and sauce thickens.
05 - Add cooked tortellini, sautéed chicken, and fresh spinach to the skillet. Toss gently to coat everything evenly in the sauce. Cook for 1 to 2 minutes until spinach wilts and ingredients are heated through.
06 - Taste and adjust salt and pepper as needed. Serve immediately garnished with extra Parmesan cheese and chopped parsley if desired.
