Creamy Garlic Chicken Tortellini (Printable Version)
Juicy chicken, cheese tortellini, and wilted spinach in a velvety garlic Parmesan cream sauce — pure comfort on a plate.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
→ Pasta
02 - 17.6 oz fresh refrigerated cheese tortellini
→ Vegetables
03 - 3 cups (3.2 oz) fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy & Cream
06 - 1 cup heavy cream
07 - 1/2 cup (1.8 oz) grated Parmesan cheese
08 - 2 tablespoons cream cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 teaspoon dried Italian herbs (optional)
→ Garnish
13 - Extra grated Parmesan and chopped fresh parsley (optional)
# Step-by-Step:
01 - Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions until tender. Drain through a colander and set aside.
02 - While the tortellini cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces, season generously with salt, pepper, and dried Italian herbs if using. Sear until golden brown and cooked through, approximately 6 to 8 minutes. Transfer the chicken to a plate and keep warm.
03 - Reduce the skillet heat to medium. Add the chopped onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and sauté until fragrant, roughly 30 seconds, stirring constantly to prevent burning.
04 - Pour in the heavy cream and add the cream cheese and grated Parmesan. Stir continuously and simmer gently until the cheeses are fully melted and the sauce is smooth and velvety, about 2 to 3 minutes.
05 - Add the chopped spinach to the sauce and cook, stirring gently, just until the leaves are wilted and incorporated, about 1 to 2 minutes.
06 - Return the seared chicken and cooked tortellini to the skillet. Toss everything gently until all components are evenly coated in the creamy garlic sauce. Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
# Expert Advice:
01 -
- The sauce comes together in one skillet and tastes like something you would pay good money for at a restaurant.
- It transforms a handful of everyday groceries into a meal that feels special without any fussy techniques.
02 -
- Do not let the cream sauce boil aggressively or it will break and become grainy instead of smooth.
- Reserve a splash of the tortellini cooking water before draining, as it can rescue a sauce that turns out too thick.
03 -
- Pat the chicken completely dry before seasoning it, because moisture is the enemy of a good golden sear.
- Grate your Parmesan from a wedge rather than using the pre shredded kind, which contains anti caking agents that make the sauce gritty.