Pin It A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
I love making this dish when I want something hearty and satisfying that feels special but is still simple enough for weeknights.
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 recipe always brings the family together around the table for a comforting meal full of smiles and good conversation.
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 about 590, Total Fat 28 g, Carbohydrates 49 g, Protein 34 g per serving.
Pin It This creamy chicken and spinach tortellini is sure to become a favorite for your family weeknight dinners.
Questions About This Recipe
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Adjust cooking time according to package directions to ensure al dente texture.
- → What can I substitute for fresh spinach?
Kale or Swiss chard are great alternatives. Add them slightly earlier to soften before combining with the sauce.
- → Is it possible to make this dish spicier?
Adding red pepper flakes during the sauce preparation adds a gentle heat without overpowering the creamy flavors.
- → How do I prevent the sauce from separating?
Simmer the cream and milk gently, stirring constantly, and avoid boiling once cheese is added to keep the sauce smooth.
- → Can I use pre-cooked chicken for faster preparation?
Yes, rotisserie or leftover cooked chicken can be added in the final steps to reduce overall cooking time.