Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
I first served this to my family on a chilly evening and it quickly became a favorite comfort meal.
Ingredients
- Cheese tortellini: 500 g (1 lb) fresh or refrigerated
- Chicken breasts: 2 medium boneless skinless (about 300 g / 10 oz) diced
- Fresh baby spinach: 120 g (4 cups)
- Yellow onion: 1 small finely chopped
- Garlic: 2 cloves minced
- Unsalted butter: 2 tbsp
- Olive oil: 1 tbsp
- Heavy cream: 250 ml (1 cup)
- Milk: 120 ml (1/2 cup)
- Parmesan cheese: 60 g (2/3 cup) freshly grated
- Dried Italian herbs: 1/2 tsp optional
- Salt and freshly ground black pepper: to taste
- 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 My family always looks forward to this dish especially during the colder months making it a go to weeknight dinner.
Notes
Try using rotisserie chicken for a faster prep. Substitute kale for spinach if preferred. Add a pinch of red pepper flakes for a little heat. Pairs well with a crisp white wine like Pinot Grigio.
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.
Save This creamy chicken and spinach tortellini is ready in under 40 minutes and makes for a delicious comforting meal any night of the week.
Kitchen Questions
- → What type of cheese is in the tortellini?
Fresh cheese tortellini typically contains a blend of ricotta and Parmesan, giving a creamy texture and rich flavor.
- → Can I substitute other greens for spinach?
Yes, kale or Swiss chard are great alternatives that maintain a hearty texture and complement the creamy sauce.
- → How do I know when the chicken is cooked?
Cook diced chicken until it’s golden and no longer pink inside, approximately 5 to 6 minutes over medium-high heat.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio balances the creamy texture and elevates the flavors beautifully.
- → Can I use pre-cooked chicken for faster preparation?
Absolutely, rotisserie chicken can be added to save time and still blend well with the creamy sauce and pasta.