# What You'll Need:
→ Pasta & Protein
01 - 1 pound cheese tortellini (fresh or refrigerated)
02 - 2 medium boneless, skinless chicken breasts (about 10 ounces), diced
→ Vegetables
03 - 4 cups fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 cup heavy cream
09 - 1/2 cup milk
10 - 2/3 cup freshly grated Parmesan cheese
11 - 1/2 teaspoon dried Italian herbs (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Extra grated Parmesan, for serving
14 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Sauté for 5 to 6 minutes until golden and cooked through. Remove chicken to a plate.
03 - Reduce heat to medium. Add remaining butter, chopped onion, and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened and fragrant.
04 - Stir in heavy cream and milk. Bring to a gentle simmer. Add grated Parmesan and dried Italian herbs, stirring until cheese melts and sauce thickens.
05 - Add cooked tortellini, chicken, and fresh spinach to the skillet. Toss gently to coat evenly. Cook for 1 to 2 minutes until spinach wilts and everything is heated through.
06 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with extra Parmesan and fresh parsley if desired.
