Description
Cheese-filled tortellini and tender chicken pieces bathe in a luxurious garlic-Parmesan cream sauce, studded with spinach and sun-dried tomatoes. Ready in 30 minutes, this one-pan meal is the epitome of cozy Italian-inspired comfort.
Ingredients
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12 oz (340 g) refrigerated cheese tortellini
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1 lb (450 g) boneless, skinless chicken breasts, cut into 1″ cubes
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1 Tbsp olive oil
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Salt & freshly ground black pepper, to taste
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2 Tbsp unsalted butter
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1 small shallot, finely diced
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3 garlic cloves, minced
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¼ cup (60 ml) dry white wine (or chicken broth)
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1½ cups (360 ml) heavy cream
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1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
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½ tsp Italian seasoning
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1 cup baby spinach
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¼ cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
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2 Tbsp chopped fresh parsley, for garnish
Instructions
1️⃣ Cook the tortellini:
Bring a large pot of salted water to a boil. Add tortellini and cook until just al dente (per package). Drain and set aside.
2️⃣ Sear the chicken:
Season chicken cubes with salt and pepper. In a large skillet over medium-high heat, warm olive oil. Add chicken and cook, stirring occasionally, until golden and cooked through, about 5–6 minutes. Transfer to a plate.
3️⃣ Sauté aromatics:
In the same skillet, melt butter over medium heat. Add shallot and cook 2–3 minutes until translucent. Stir in garlic and Italian seasoning; cook 30 seconds until fragrant.
4️⃣ Deglaze the pan:
Pour in white wine (or broth), scraping up any browned bits. Cook until reduced by half, about 1–2 minutes.
5️⃣ Build the sauce:
Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until smooth. Season with salt and pepper to taste.
6️⃣ Finish with veggies & pasta:
Add spinach and sun-dried tomatoes, cooking until spinach wilts, about 1–2 minutes. Return chicken to the skillet, then gently fold in cooked tortellini until everything is coated in the creamy sauce.
7️⃣ Garnish & serve:
Sprinkle with chopped parsley and extra Parmesan. Serve immediately.
Notes
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Wine-Free: Substitute extra chicken broth for the wine.
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Veggie Boost: Add sliced mushrooms or peas when sautéing shallots.
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Lighter Version: Use half-and-half instead of heavy cream and reduce cheese to ¾ cup.
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Protein Swap: Replace chicken with shrimp (cook 2–3 minutes per side) or omit for a vegetarian dish.
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Gluten-Free: Use gluten-free tortellini and ensure broth/seasonings are GF.
- Prep Time: 10 min
- Cook Time: 20 min