Description
This Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce is a comforting Italian-American main course featuring tender chicken breast, cheese-filled tortellini, and fresh spinach all coated in a rich, creamy garlic Parmesan sauce. Perfect for a delicious and hearty dinner, this dish combines the savory flavors of sautéed chicken and garlic with a smooth, cheesy sauce for a satisfying pasta meal.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 9 ounces refrigerated cheese tortellini
- 2 cups baby spinach
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh parsley for garnish
Instructions
- Cook Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to the package instructions. Once cooked, drain and set aside to be combined later in the sauce.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken for 5 to 7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Garlic Butter Roux: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Whisk in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste, forming a roux.
- Add Cream and Broth: Gradually whisk in the heavy cream and chicken broth, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, Italian seasoning, and shredded mozzarella cheese if using. Continue stirring until the cheeses melt completely, creating a creamy, cheesy sauce.
- Combine Ingredients: Add the cooked tortellini, fresh baby spinach, and cooked chicken back into the skillet with the sauce. Stir gently until the spinach wilts and everything is evenly coated with the creamy sauce.
- Garnish and Serve: Garnish the dish with freshly chopped parsley and serve hot for a flavorful and comforting meal.
Notes
- Add crushed red pepper flakes for a bit of heat.
- You can swap in frozen tortellini or use rotisserie chicken to save time.
- Great served alongside garlic bread or a crisp green salad.
