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Creamy Chicken Tortellini

Creamy Chicken Tortellini
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Ingredients

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  • 1 lb refrigerated cheese tortellini
  • 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions (usually 2-4 minutes). Drain the pasta and set it aside while you prepare the sauce.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  3. In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape any browned bits from the bottom of the pan, as this adds amazing flavor to the sauce.
  4. Whisk in the parmesan cheese and red pepper flakes. Let the sauce simmer gently for 2-3 minutes until it begins to slightly thicken. Do not let it reach a hard boil, or the cream might separate.
  5. Add the cooked chicken, drained tortellini, and fresh baby spinach to the skillet. Toss everything together for 1-2 minutes until the spinach has wilted and the pasta is thoroughly coated in the creamy sauce. Serve immediately.

Find it online: https://www.swiftydish.com/dinner/creamy-chicken-tortellini/