If you are craving a dish that combines the rich, comforting flavors of creamy garlic sauce with tender chicken, cheesy tortellini, and vibrant spinach, then you have to try this Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe. It’s the perfect harmony of flavors and textures, bringing together a luscious sauce filled with Parmesan and garlic, succulent chicken pieces, and delicate pasta pockets packed with cheese. Whether you’re cooking for family or friends, this recipe is guaranteed to be a crowd-pleaser that feels both indulgent and homey.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients, each bringing its own magic to create a harmonious and irresistible dish. From the fresh spinach adding a pop of color and freshness to the creamy Parmesan sauce that ties everything together, every component is thoughtfully chosen to complement one another perfectly.
- 1 lb cheese tortellini: Fresh or refrigerated work best for tender, cheesy pasta pockets.
- 1 tablespoon olive oil: Provides a rich base for cooking the chicken with a lovely slight fruitiness.
- 1 lb boneless, skinless chicken breast: Cut into bite-sized pieces for quick, even cooking and perfect tenderness.
- 1 teaspoon Italian seasoning: Adds fragrant herbs that bring the savory chicken to life.
- 1/2 teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- 1/4 teaspoon black pepper: Adds a gentle warmth and depth.
- 3 cloves garlic, minced: Garlic is the backbone of the creamy sauce, infusing it with irresistible aroma and taste.
- 2 tablespoons unsalted butter: Creates a rich, silky base for the sauce when combined with flour.
- 2 tablespoons all-purpose flour: Thickens the sauce to the perfect creamy consistency.
- 1 ½ cups half-and-half or heavy cream: The luscious body of the sauce; heavy cream yields extra richness.
- 1/2 cup chicken broth: Adds subtle savory depth and balances out the creaminess.
- 1 cup grated Parmesan cheese: Brings the signature cheesy, nutty flavor that makes this dish unique.
- 2 cups baby spinach, lightly packed: Offers freshness, nutrients, and a lovely green contrast.
- 1 cup shredded mozzarella cheese (optional): For an extra gooey, cheesy finish that’s simply mouthwatering.
- Chopped parsley for garnish (optional): Adds a touch of color and fresh herby brightness at the end.
How to Make Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe
Step 1: Cook the Tortellini
Begin by cooking the cheese tortellini according to the package instructions. Fresh or refrigerated tortellini usually only takes a few minutes to boil until they float to the surface, signifying that they’re perfectly tender and ready. Drain well and set aside so they’re ready to soak up all the creamy goodness in the next steps.
Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium heat. Toss in the bite-sized chicken pieces, sprinkling with Italian seasoning, salt, and pepper. Cook the chicken for about 5 to 7 minutes, stirring occasionally until the chicken is beautifully browned and cooked through. Once done, remove the chicken from the skillet and set it aside. This step locks in juiciness and builds flavor foundation for the sauce.
Step 3: Build the Garlic Parmesan Cream Sauce
In the same skillet, melt the butter and toss in the minced garlic. Sauté for about 30 seconds until the garlic releases its wonderful aroma. Whisk in the flour and cook it for about a minute to form a smooth roux—this will thicken your sauce to creamy perfection. Slowly add the half-and-half and chicken broth while whisking constantly to prevent lumps. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly, then stir in the grated Parmesan cheese until it melts completely, creating a rich and cheesy base.
Step 4: Combine All Ingredients
Return the cooked tortellini and chicken to the sauce, then add the baby spinach. Stir everything together gently, cooking for an additional 2 to 3 minutes to allow the spinach to wilt just enough and all the flavors to meld beautifully. If you want to go all out, sprinkle shredded mozzarella on top and let it melt, adding an irresistible gooey cheese layer that’s pure comfort food heaven.
How to Serve Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe
Garnishes
To finish your dish with a fresh touch, scatter chopped parsley over the top. The bright green leaves not only add a lovely pop of color but also a light herbal note that balances the richness perfectly. A little cracked black pepper on the plate just before serving also enhances the aroma and taste.
Side Dishes
This Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe stands beautifully on its own, but if you want to add sides, consider a crisp garden salad with a tangy vinaigrette. Garlic bread or warm crusty bread on the side is also fantastic for soaking up every last bit of that luscious sauce.
Creative Ways to Present
For an elegant touch, serve this pasta in shallow bowls with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan. You can also add a few roasted cherry tomatoes or a dash of red pepper flakes for extra color and a mild kick. Having everything come together so beautifully on the plate always makes everyone at the table feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, so leftovers can be just as delicious as freshly made.
Freezing
If you want to freeze this dish, it’s best to leave out the fresh spinach and mozzarella cheese beforehand. Freeze the chicken, tortellini, and sauce in a sealed container for up to 2 months. When ready, thaw overnight in the fridge, then add fresh spinach and mozzarella during reheating for best texture and flavor.
Reheating
Reheat gently over low-medium heat on the stovetop, stirring often to prevent sticking. You might need to add a splash of cream or milk to loosen the sauce if it has thickened too much. Avoid microwaving at full power to keep the creamy sauce smooth and luscious.
FAQs
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works just as well — just be sure to cook it according to the package instructions before adding it to the sauce.
Is there a vegetarian version of this dish?
Yes! Simply omit the chicken and add more spinach or your favorite vegetables like mushrooms or sun-dried tomatoes to create a delicious vegetarian version.
Can I substitute the half-and-half with milk?
Yes, you can use milk for a lighter sauce, but keep in mind the sauce will be less thick and rich than with cream or half-and-half.
How can I make this recipe spicier?
Add red pepper flakes when sautéing the garlic, or sprinkle some on top before serving to give it a pleasant kick without overpowering the creamy cheese flavors.
What cheese can I use instead of Parmesan?
Pecorino Romano is a great alternative for a sharper, saltier flavor, or you can blend mild cheeses like Asiago with Parmesan for a unique twist.
Final Thoughts
This Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe is truly a standout meal that brings comfort and joy to any dinner table. From the rich, velvety sauce to the perfectly cooked chicken and pasta, it’s a recipe you’ll want to revisit time and again. I hope you enjoy making it as much as I enjoyed sharing it with you—trust me, it’s a dish that everyone will keep asking for seconds!
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Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Kid-Friendly
Description
A rich and comforting Cheesy Garlic Parmesan Chicken Tortellini with Spinach in a creamy, flavorful sauce, perfect for an easy weeknight dinner that combines tender chicken, cheesy tortellini, and fresh spinach.
Ingredients
Protein & Pasta
- 1 lb cheese tortellini (fresh or refrigerated)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half or heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
Vegetables & Cheese
- 2 cups baby spinach, lightly packed
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- Chopped parsley for garnish (optional)
Instructions
- Cook the Tortellini: Cook the cheese tortellini according to the package directions. Drain well and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, Italian seasoning, salt, and black pepper. Cook for 5–7 minutes until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Make Roux: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux, stirring constantly to avoid burning.
- Prepare the Creamy Sauce: Slowly pour in the half-and-half (or heavy cream) and chicken broth while whisking constantly until smooth. Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens slightly.
- Add the Cheese: Stir in the grated Parmesan cheese until it melts completely into the sauce, creating a creamy texture.
- Combine All Ingredients: Add the cooked tortellini, cooked chicken, and baby spinach to the sauce. Stir everything together and cook for another 2–3 minutes until the spinach wilts and the dish is heated through.
- Finish with Mozzarella (Optional): If using, sprinkle the shredded mozzarella cheese over the top and allow it to melt before serving.
- Garnish and Serve: Garnish with chopped parsley if desired and serve immediately for a delightful, cheesy meal.
Notes
- Use rotisserie chicken for a quicker and easier version of this recipe.
- You can substitute kale or arugula for the spinach if preferred.
- For a lighter sauce, use milk instead of half-and-half or cream, though the sauce will be thinner.
