Save A comforting, creamy pasta dish featuring tender chicken, pillowy cheese tortellini, and fresh spinach in a luscious garlic-Parmesan sauce.
I first served this cozy chicken stew to my family on a chilly evening and it quickly became a household favorite.
Ingredients
- 500 g (1 lb) cheese tortellini (fresh or refrigerated)
- 2 medium boneless skinless chicken breasts (about 300 g / 10 oz) diced
- 120 g (4 cups) fresh baby spinach
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 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
- 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 56 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 23 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 12 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.
Pin it This dish always brings our family together around the dinner table, sparking stories and laughter.
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
Pin it Enjoy this creamy chicken and spinach tortellini as a delightful weeknight dinner or special occasion treat.
Frequently Asked Questions
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well; just adjust cooking times according to package instructions to achieve the ideal texture.
- → What can I substitute for baby spinach?
Kale or Swiss chard are great alternatives that maintain the dish’s vibrant greenery and texture.
- → Is rotisserie chicken a good shortcut?
Absolutely, shredded rotisserie chicken saves time and adds a savory depth without extra prep.
- → How can I add a bit of heat to the dish?
A pinch of red pepper flakes stirred into the sauce offers a subtle spicy kick without overpowering the flavors.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and tender chicken beautifully.