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Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce

Cheesy Garlic Parmesan Chicken Tortellini in Creamy Spinach Delight

Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce is a quick, one-pan dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Can be substituted with shrimp or sausage.
  • 1 tablespoon Cajun Seasoning Use a mild version if preferred.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
For the Sauce
  • 2 tablespoons Olive Oil Any neutral oil can be used.
  • 2 tablespoons Butter Use olive oil for a dairy-free option.
  • 3 cloves Minced Garlic Fresh is best.
  • 1 cup Chicken Broth Vegetable broth can be substituted.
  • 1 cup Heavy Cream Can use half-and-half or non-dairy cream.
  • ½ cup Grated Parmesan Cheese Substitute with Pecorino Romano if desired.
  • 1 cup Shredded Mozzarella Optional but recommended.
  • to taste Salt
  • to taste Pepper
For the Tortellini and Greens
  • 12 ounces Frozen Cheese Tortellini Fresh tortellini can be used with adjusted cook time.
  • 4 cups Baby Spinach Can substitute with kale or arugula.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken breasts dry with paper towels. Season both sides with Cajun seasoning, smoked paprika, salt, and pepper. Let sit while heating skillet.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side until golden-brown and cooked through. Transfer to a plate.
  3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in chicken broth, scraping the skillet's bottom to release bits. Bring to a gentle simmer for 2–3 minutes to reduce.
  5. Add frozen cheese tortellini to the skillet and cook according to package instructions (about 5–7 minutes), until tender.
  6. Stir in baby spinach and let it wilt for about 2 minutes.
  7. Lower the heat and add heavy cream, stirring. Mix in Parmesan and mozzarella cheeses until melted and creamy.
  8. Slice the rested chicken and fold into the skillet. Adjust seasoning with salt and pepper and serve hot.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Mind the searing to achieve a golden crust. Strain excess moisture from spinach to avoid watery sauce. Substitute proteins based on preference. Reheat leftovers gently with cream or broth.

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