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
Scale
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.
