One-Pot Creamy Chicken Tortellini
Tender chicken, cheese tortellini, spinach, and Parmesan simmer together in a creamy broth for a comforting one-pot dinner ready in about 35 minutes.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb chicken breasts, boneless, skinless
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 cloves garlic
- 3 cups low-sodium chicken broth
- 12 oz refrigerated cheese tortellini
- 1 cup whole milk
- 2 cups baby spinach
- 0.5 cup parmesan cheese
- 1 tsp italian seasoning
Cooking instructions
- Pat the chicken dry and season both sides with the salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Cook the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F (74°C). Transfer to a plate, rest briefly, and slice. (about 14 min) — Medium heat; chicken 165°F (74°C)
- Add the garlic to the same pot and cook for 30 seconds, stirring. Pour in the broth and scrape up any browned bits. Stir in the Italian seasoning and bring to a gentle boil. (about 2 min) — Medium heat
- Add the tortellini, reduce the heat to medium-low, and simmer uncovered according to the package timing, usually 5 to 7 minutes, stirring occasionally, until tender. (about 7 min) — Medium-low heat
- Stir in the milk, spinach, Parmesan, and sliced chicken. Cook for 2 to 3 minutes, stirring gently, until the spinach wilts and the sauce is creamy and hot. Do not boil after adding the milk. (about 3 min) — Medium-low heat
- Taste and adjust the seasoning. Let the tortellini stand for 2 minutes so the sauce thickens, then serve hot. (about 2 min) — Off heat