Creamy Chicken Tortellini Skillet

Creamy chicken tortellini skillet with spinach, Parmesan, and tender seared chicken, ready in one pan for an easy, comforting weeknight dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast
• 20 oz cheese tortellini
• 2 cups baby spinach
• 1 cup chicken broth
• 0.75 cup heavy cream
• 0.5 cup parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp italian seasoning
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the chicken dry, then season both sides with the salt, pepper, and Italian seasoning. (about 3 min)
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F (74°C). Transfer it to a plate and rest for 5 minutes. (about 15 min) — Medium-high
3. Add the garlic to the hot skillet and sauté for 30 seconds. Pour in the broth and bring it to a simmer. (about 2 min) — Medium
4. Add the tortellini, cover, and simmer according to the package cooking time, stirring once, until tender. (about 7 min) — Medium
5. Stir in the heavy cream, spinach, and Parmesan. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the sauce lightly thickens. (about 3 min) — Medium-low
6. Slice the rested chicken and return it to the skillet. Stir briefly and serve hot. (about 1 min)