Marry Me Chicken Tortellini
A cozy and flavorful one-skillet dinner featuring tender chicken, cheese-filled tortellini, and a creamy garlic-parmesan sauce, ready in under 30 minutes.
Ingredients
Main ingredients
- 1.5 lb 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 9 oz cheese-filled tortellini (fresh or refrigerated) Frozen tortellini can also be used—add a minute or two to cook time.
- 1 cup heavy cream For a lighter version, use half-and-half plus a teaspoon of cornstarch.
- ½ cup freshly grated Parmesan cheese Freshly grated melts better than pre-grated for a creamier sauce.
- 2 cups fresh spinach
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Cooking method
- Chop chicken into bite-sized pieces and mince the garlic. Salt and pepper the chicken lightly.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chicken in a single layer and sauté until golden and cooked through, about 5–7 minutes. Remove from the pan and set aside.
- Lower the heat slightly, add minced garlic to the skillet, and cook until fragrant—about 30–60 seconds. Don’t let it burn.
- Meanwhile, bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain, but reserve ¼ cup of the pasta cooking water.
- Reduce skillet heat to low. Pour in 1 cup heavy cream and stir in 2 tsp Italian seasoning. Simmer gently for 3–4 minutes until the cream thickens slightly.
- Return the chicken to the skillet. Add drained tortellini, fresh spinach, and grated Parmesan. Toss everything together until the spinach wilts and the sauce coats the pasta and chicken.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Adjust salt and pepper, then plate hot.
Notes
For a slow-cooked alternative, see the crock-pot adaptation. This recipe can be paired with a green salad, garlic bread, or a light wine.