Description
Delicious and creamy chicken and tortellini dish that is easy to prepare.
Ingredients
Scale
- 19 oz bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season the chicken with black pepper, Italian seasoning, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 5–7 minutes until browned and cooked through, then set aside.
- Melt butter in the same skillet, adding minced garlic and sauté until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for 2 minutes to release their sweetness.
- Pour in chicken broth and scrape up any bits from the bottom of the pan.
- Stir in heavy cream, Italian seasoning, black pepper, and paprika, bringing to a gentle simmer.
- Gently add tortellini, cover, and cook for 5–7 minutes until tender.
- Stir in the cooked chicken and Parmesan cheese until melted and thickened.
- Add baby spinach and cook for 2 minutes until wilted.
- Remove from heat and let rest for a couple of minutes before garnishing with fresh parsley or basil.
- Serve hot.
Notes
- This dish pairs well with a side salad.
- Feel free to add other vegetables such as bell peppers or mushrooms based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg