Tuscan Chicken Tortellini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
03 -
1 teaspoon Italian seasoning, divided
04 -
½ teaspoon kosher salt
05 -
¼ teaspoon black pepper
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon minced garlic
08 -
1½ cups chicken broth (12 ounces/360g)
09 -
¾ cup heavy cream (178.5g)
10 -
2 ounces cream cheese, softened
11 -
¾ cup freshly grated Parmesan cheese (75g)
12 -
½ cup sun-dried tomatoes (about 8 whole), soaked and chopped
13 -
½ teaspoon red pepper flakes (optional)
14 -
1 package (9 ounces) refrigerated cheese tortellini
15 -
2 cups fresh spinach (60g)
16 -
2 tablespoons chopped fresh basil, for garnish
# Instructions:
01 -
In a small bowl, mix together ½ teaspoon Italian seasoning, salt, and pepper. Sprinkle this mixture evenly over the chicken pieces, making sure they're well coated.
02 -
Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for 7-8 minutes, turning occasionally until the pieces are golden brown and fully cooked (internal temperature of 165°F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
03 -
In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in the chicken broth and scrape up all those flavorful browned bits from the bottom of the pan. Let this mixture simmer for 2-3 minutes.
04 -
Reduce the heat to medium-low. Add the heavy cream and softened cream cheese, whisking continuously until the mixture is smooth with no lumps of cream cheese remaining.
05 -
Gradually sprinkle in the grated Parmesan cheese while stirring constantly to prevent clumping. Once the cheese is melted, stir in the remaining ½ teaspoon Italian seasoning, chopped sun-dried tomatoes, and red pepper flakes (if using). Let the sauce simmer for 3-4 minutes until it starts to thicken slightly.
06 -
Add the refrigerated cheese tortellini directly into the simmering sauce, stirring gently to coat each piece. Let it cook for 5-6 minutes, stirring occasionally. The tortellini will begin to absorb some of the sauce as it cooks to tender perfection.
07 -
Return the cooked chicken to the skillet, then add the fresh spinach. Stir everything together and let it simmer for another 2-3 minutes until the spinach wilts down into the sauce.
08 -
Remove the skillet from heat and sprinkle the fresh chopped basil over the top. Serve this creamy, flavorful dish while it's still hot!
# Notes:
01 -
This one-skillet meal combines Italian-inspired flavors with the convenience of quick cooking.
02 -
The tortellini cooks right in the sauce, absorbing all the delicious flavors while releasing starch that helps thicken the sauce.
03 -
You can adjust the spice level by adding more or less red pepper flakes to suit your taste.