Seasoned Chicken and Creamy Cheese Tortellini
Seasoned Chicken and Creamy Cheese Tortellini
Ingredients
For the Seasoned Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tortellini
- 19 ounces refrigerated cheese tortellini
- water, as needed, for boiling
- 1 teaspoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 3 cups fresh spinach, roughly chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, toss the cut chicken pieces with olive oil, garlic powder, onion powder, dried oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 8 min
- 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, typically 3-5 minutes, until al dente. Drain well and set aside.
⏱️ 10 min
- 4
Return the skillet to medium heat. Add butter and allow it to melt. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 6
Gradually whisk in the chicken broth until smooth, then stir in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min
- 7
Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 1-2 minutes, or until wilted. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min
- 8
Add the cooked chicken and drained tortellini to the creamy sauce. Toss gently to combine and ensure everything is coated and heated through.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seasoned Chicken and Creamy Cheese Tortellini
Ingredients
For the Seasoned Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tortellini
- 19 ounces refrigerated cheese tortellini
- water, as needed, for boiling
- 1 teaspoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 3 cups fresh spinach, roughly chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, toss the cut chicken pieces with olive oil, garlic powder, onion powder, dried oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 8 min - 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, typically 3-5 minutes, until al dente. Drain well and set aside.
⏱️ 10 min - 4
Return the skillet to medium heat. Add butter and allow it to melt. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 6
Gradually whisk in the chicken broth until smooth, then stir in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min - 7
Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 1-2 minutes, or until wilted. Season the sauce with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 3 min - 8
Add the cooked chicken and drained tortellini to the creamy sauce. Toss gently to combine and ensure everything is coated and heated through.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min