Creamy Chicken Tortellini
Indulge in this creamy chicken tortellini, packed with cheesy goodness, spinach, and a touch of love. Perfect for a quick weeknight meal that will make you swoon!
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 Colander
Ingredients
- 1 pound chicken breast cooked and diced
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1 package 20 ounces refrigerated cheese tortellini
- 2 cups baby spinach
- Grated Parmesan cheese for serving
- Fresh parsley for garnish
Instructions
- In a large pot, cook the tortellini according to package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, and sliced mushrooms. Cook until the onions are translucent and the mushrooms have softened.
- Add the Italian seasoning, salt, and black pepper to the skillet. Stir to combine.
- Pour in the chicken broth and bring to a simmer. Let it simmer for about 5 minutes.
- Add the heavy cream and cooked chicken to the skillet. Stir to combine and let it simmer for another 5 minutes.
- Add the cooked tortellini and baby spinach to the skillet. Stir gently to coat everything with the sauce and cook until the spinach has wilted.
- Serve the creamy chicken tortellini in bowls, garnished with grated Parmesan cheese and fresh parsley.
Notes
Feel free to add any additional vegetables or seasonings to customize the dish to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.