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One pot creamy parmesan chicken tortellini is my go to comfort dinner when I want something cozy on the table fast with hardly any cleanup afterward The tender tortellini soaks up a luxuriously cheesy sauce and the whole thing comes together with savory chicken and fresh spinach for a full meal everyone loves
I first whipped up this recipe on a chilly evening when I had only pantry staples and a package of tortellini I was amazed by how great it tasted with minimal effort and now it is in regular rotation whenever I want comfort food without a lot of fuss
Ingredients
- Olive oil: helps brown the chicken for a rich savory flavor choose extra virgin for best taste
- Chicken breasts: create a mild juicy bite cut into even pieces so they cook evenly
- Salt and pepper: bring out the flavors always taste and adjust as you go for perfect seasoning
- Garlic powder: gives mellow garlic warmth a good substitute when you are short on fresh cloves
- Italian seasoning: adds herby brightness look for blends with oregano and basil
- Chicken broth: makes the sauce flavorful opt for low sodium to control salt levels
- Heavy cream: forms the base of the creamy sauce whip to ensure it is fresh and thick
- Parmesan cheese: key for real depth and that signature savory profile grate fresh if possible for meltiness
- Spinach leaves: add color and a nutrient boost look for crisp vibrant leaves
- Cheese tortellini: brings softness and extra cheesy pockets refrigerated or frozen both work well
- Mozzarella cheese: makes the sauce extra gooey and silky choose whole milk for richness
- Fresh parsley: gives a pop of green and freshness chop just before serving for aroma
Step-by-Step Instructions
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat Once hot add chicken pieces and sprinkle with salt pepper garlic powder and Italian seasoning Stir and let cook for five to seven minutes per side until the chicken is browned and cooked through Move chicken to a plate and cover to keep warm
- Build the Sauce:
- With the chicken out add chicken broth to the pot and scrape up any bits stuck to the bottom Bring to a simmer then slowly pour in the heavy cream and shredded parmesan cheese Stir constantly until the cheese fully melts and the sauce is smooth and creamy
- Cook the Tortellini:
- Add tortellini straight into the sauce Stir gently to coat and cook according to package directions usually five to seven minutes Fresh and frozen versions both work just make sure to not overcook Watch the pot and stir occasionally so the tortellini does not stick
- Bring It All Together:
- Return the cooked chicken and any juices to the pot Add spinach leaves and stir until they wilt into the hot sauce sneak in your extra mozzarella now if you want it cheesier Stir until everything is heated and the sauce turns silky
- Finish and Serve:
- Taste and adjust seasoning if needed Serve hot and garnish each bowl with freshly chopped parsley for a fresh burst just before eating
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I always reach for real parmesan when making this A block you grate yourself melts perfectly and infuses everything with a nutty tang I remember my youngest daughter sneaking pieces straight out of the pot so now I buy extra just for snacking while it cooks
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days The sauce thickens in the fridge but I just add a splash of milk or broth when reheating gently on the stove or in the microwave Stir frequently and heat only until warmed through
Ingredient Swaps
No heavy cream Try half and half or whole milk for a lighter version Although the sauce will not be as rich it is still delicious You can switch the spinach for chopped kale or arugula for added bite Rotisserie chicken works wonderfully and saves extra cooking time
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Serving Suggestions
This dish is perfect on its own but I love it with a crisp green salad and some garlic bread for soaking up every last drop The creamy sauce makes it a hit at potlucks and casual gatherings too
Tortellini Traditions
Tortellini comes from the Emilia Romagna region in Italy and has been a symbol of celebration meals for centuries While this recipe is far from traditional the Italian roots inspired my version and it always brings a sense of coziness and family to our table
Frequently Asked Questions
- → Can I use frozen tortellini?
Yes, both fresh and frozen tortellini work well. Adjust cooking time based on package instructions.
- → How do I make the sauce extra creamy?
For extra creaminess, stir in mozzarella cheese after adding the spinach and let it melt completely.
- → What can I use instead of spinach?
Try baby kale or chopped Swiss chard as delicious alternatives to spinach in this dish.
- → Is it possible to use rotisserie chicken?
Yes, add shredded rotisserie chicken after the tortellini is cooked for a faster version.
- → Can this be made ahead of time?
Yes, store leftovers in the refrigerator and reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- → Can I omit the Parmesan cheese?
Parmesan provides signature flavor and creaminess, but you can substitute with other hard cheeses if necessary.