Description
A delightful dish combining tender chicken, creamy sauce, and flavorful tortellini that creates a heartwarming experience.
Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season the chicken pieces with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon paprika. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until browned and cooked through. Set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for another 2 minutes. Pour in the chicken broth and scrape up browned bits from the bottom. Stir in the heavy cream, 1 teaspoon of Italian seasoning, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Bring to a simmer.
- Add the tortellini to the skillet and ensure it’s fully submerged. Cover and cook for 5-7 minutes until tender. Stir in the cooked chicken and Parmesan cheese until melted and the sauce thickens. Add the chopped spinach and cook for another 2 minutes until wilted.
- Remove from heat and let sit for a moment to thicken. Garnish with fresh parsley or basil before serving.
Notes
Serve hot with a side salad or garlic bread. Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian