Tortellini with Chicken and Spinach in Light Cream Sauce
Indulge in the perfect balance of comfort and elegance with this Tortellini with Chicken and Spinach in Light Cream Sauce recipe. Tender cheese-filled tortellini pairs beautifully with juicy, pan-seared chicken breast and vibrant fresh spinach, all smothered in a velvety cream sauce infused with garlic and Parmesan. This one-pan wonder is both easy to make and packed with flavor, making it ideal for weeknight dinners or special occasions. A dash of optional red pepper flakes adds a subtle kick, while fresh parsley offers a bright finishing touch. Ready in just 40 minutes, this creamy pasta dish delivers restaurant-quality results right at home!
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Recipe Information
Ingredients
- 12 ounces Cheese tortellini
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 5 cups Fresh spinach
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente, then drain and set aside.
While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Remove the spinach from the skillet and set aside.
Pour the heavy cream and chicken broth into the skillet, scraping the bottom to release any browned bits. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Cook, stirring frequently, until the Parmesan has melted and the sauce has slightly thickened, about 3-4 minutes.
Return the sliced chicken and wilted spinach to the skillet, stirring to combine. Gently fold in the cooked tortellini, ensuring everything is evenly coated in the cream sauce.
Taste the dish and adjust the seasoning if needed. Optionally, sprinkle with chopped fresh parsley and a pinch of red pepper flakes for a hint of spice.
Serve immediately and enjoy your delicious Tortellini with Chicken and Spinach in Light Cream Sauce!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 313 mg | 7% | |
*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.
