Creamy Garlic Chicken Tortellini (Printable)
Chicken and cheese tortellini in a luscious creamy garlic sauce with fresh spinach, ready in 40 minutes.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
→ Pasta
02 - 17.6 oz fresh refrigerated cheese tortellini
→ Vegetables
03 - 3 cups (3 oz) fresh spinach, roughly chopped
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy & Cream
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese (about 1.8 oz)
08 - 2 tablespoons cream cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 teaspoon dried Italian herbs (optional)
→ Garnish
13 - Extra grated Parmesan and chopped fresh parsley (optional)
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until they float and are tender. Drain through a colander and set aside.
02 - While the pasta cooks, heat olive oil and butter together in a large skillet over medium-high heat. Add the chicken pieces, season generously with salt, pepper, and Italian herbs if using. Cook undisturbed for 3–4 minutes per side until golden brown and cooked through to 165°F. Transfer the chicken to a plate and tent loosely with foil.
03 - Reduce the heat to medium. In the same skillet with the rendered drippings, add the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and sauté until fragrant, about 30 seconds, being careful not to let it brown.
04 - Pour in the heavy cream and add the cream cheese and grated Parmesan. Stir continuously and bring to a gentle simmer. Continue cooking until the cheeses have fully melted and the sauce is smooth and velvety, about 2–3 minutes.
05 - Add the chopped spinach to the sauce, folding it in gently. Cook just until the leaves are wilted and bright green, about 1–2 minutes. Do not overcook.
06 - Return the seared chicken and cooked tortellini to the skillet. Toss everything together gently until evenly coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
# Expert Suggestions:
01 -
- It delivers that restaurant quality cream sauce feeling with nothing more than pantry staples and twenty five minutes of actual cooking.
- The combination of golden seared chicken, pillowy tortellini, and a garlic cream sauce that coats every bite makes it impossible to stop eating.
02 -
- Do not rush the chicken sear by overcrowding the pan, steam instead of a golden crust will leave the flavor flat and the texture rubbery.
- Keep the cream sauce at a gentle simmer and never a full boil or it can break and turn grainy instead of smooth.
03 -
- Grate your own Parmesan from a block because pre shredded cheese contains anti caking agents that make the sauce gritty instead of silky.
- Reserve a quarter cup of pasta water before draining the tortellini and stir it into the sauce if you need to adjust the consistency at the end.