Description
Make this creamy marry me chicken tortellini with sun-dried tomatoes and spinach. A one-pan comfort meal ready in 30 minutes, rich and flavorful.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1 (19-ounce) bag frozen cheese tortellini
- 2 cups baby spinach, roughly chopped
- Chopped parsley (for garnish)
- Extra grated parmesan (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, paprika, and Italian seasoning.
- Add chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate.
- Reduce heat to medium. Melt butter in the same skillet, then add garlic and sun-dried tomatoes. Sauté for about 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Whisk gently and bring to a simmer.
- Gradually stir in parmesan cheese until melted and the sauce becomes creamy and smooth.
- Add tortellini and spinach to the skillet, stirring gently to coat. Simmer for 5 minutes until the tortellini is tender and the spinach wilts.
- Return the chicken to the pan and toss to combine. Let the dish rest for 2 minutes to thicken slightly.
- Garnish with parsley and more parmesan before serving warm.
Notes
- For best results, grate parmesan fresh. Pre-shredded cheese can make the sauce grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: American