Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
This creamy chicken and spinach tortellini quickly became a family favorite because it’s easy to make yet feels indulgent. Perfect for busy 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.
Save This dish brings my family together around the table, reminding us how delicious simple and hearty meals can be.
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 ~590, Total Fat 28 g, Carbohydrates 49 g, Protein 34 g per serving
Save This creamy chicken and spinach tortellini is the perfect weeknight meal to impress your family without stress.
Recipe Help & FAQs
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken is a great shortcut that adds extra flavor and reduces cooking time while keeping the dish tender and satisfying.
- → What can substitute fresh spinach?
Kale or Swiss chard can be used as alternatives; just gently wilt them to maintain texture and flavor balance.
- → How to achieve a creamy sauce consistency?
Simmer the cream, milk, and Parmesan gently until the cheese melts and the sauce thickens slightly, ensuring a smooth, luscious coating.
- → Can this dish be spiced up?
Adding a pinch of red pepper flakes during cooking gives a gentle heat that complements the creamy, savory flavors.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio balances the richness and enhances the garlic-Parmesan notes.
- → Is it better to cook tortellini fresh or refrigerated?
Both fresh and refrigerated tortellini work well. Fresh offers a delicate texture, while refrigerated varieties provide convenience without sacrificing flavor.