Cheesy Chicken Tortellini
Indulge in the ultimate comfort food with this Cheesy Chicken Tortellini recipe—a one-pan wonder that's loaded with rich, creamy flavors and ready in just 40 minutes! Juicy, seasoned chicken breast pairs perfectly with tender cheese-filled tortellini, all smothered in a luscious Parmesan and mozzarella cream sauce. Fresh spinach adds a pop of color and nutrition, while a touch of garlic and the silky roux bring depth to every bite. Perfect for a cozy family dinner or an impressive date-night meal, this dish is as easy to prepare as it is delicious. Garnished with freshly chopped parsley for a vibrant finish, this recipe is sure to become a go-to favorite. Keywords: cheesy chicken tortellini, creamy pasta recipe, easy dinner idea, one-pan dishes, comfort food recipes.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 16 ounces Cheese tortellini
- 3 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cups Spinach, fresh
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side or until fully cooked and golden. Remove from the skillet and let rest before slicing into thin strips.
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk for 1 minute to form a roux.
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Then, add the heavy cream and stir until the sauce begins to thicken, about 2-3 minutes.
Lower the heat and stir in Parmesan and mozzarella cheese until melted and creamy.
Add the fresh spinach to the sauce and cook for 1-2 minutes until wilted.
Toss the cooked tortellini into the sauce, ensuring it is evenly coated.
Add the sliced chicken back into the skillet, gently mixing it with the tortellini and sauce.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 7254 mg | 315% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 8.1 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2575 mg | 198% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3424 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
