Description
This Cheesy Garlic Parmesan Chicken Tortellini with Spinach in Creamy Sauce is a rich and comforting Italian-American dish that combines tender chicken, flavorful cheese tortellini, fresh spinach, and a luscious garlic Parmesan cream sauce. Perfect for a hearty weeknight dinner, this recipe blends creamy textures and savory flavors into one satisfying skillet meal.
Ingredients
Scale
Main Ingredients
- 1 pound refrigerated cheese tortellini
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Cooking & Seasoning
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions, typically 3–5 minutes, until tender. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, for 5–7 minutes until the chicken is golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic: Lower the heat to medium. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Create Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine with the garlic. Bring the mixture to a gentle simmer.
- Incorporate Cheese: Stir in the grated Parmesan and shredded mozzarella cheeses, mixing continuously until the cheeses melt completely and the sauce becomes smooth and creamy.
- Add Spinach: Add the baby spinach to the skillet and cook for 1–2 minutes, stirring gently until the spinach is wilted and incorporated into the sauce.
- Combine Ingredients: Return the cooked chicken and drained tortellini to the skillet. Stir thoroughly to coat all the ingredients with the creamy sauce.
- Heat Through: Cook for an additional 2–3 minutes to heat everything evenly and allow flavors to meld.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley over the top for a burst of color and freshness, and serve immediately for best taste.
Notes
- For extra richness and creaminess, stir in a tablespoon of cream cheese into the sauce along with the Parmesan and mozzarella.
- You can substitute kale in place of spinach for a different texture and flavor.
- To save time, use pre-cooked rotisserie chicken instead of raw chicken breast.
- Adjust seasoning with additional salt and pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 640
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 145 mg
