Description
A creamy, dreamy pasta dish that combines succulent chicken, rich flavors, and delightful tortellini—a dish so good it might just make your loved one pop the question!
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 teaspoons minced garlic
- ½ cup sun-dried tomatoes, drained and sliced thin
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded parmesan cheese
- 1 (19 oz) bag frozen cheese tortellini
- 2 cups chopped baby spinach
- Fresh parsley, for garnish
- Extra parmesan cheese, for garnish
Instructions
- Season the chicken by sprinkling black pepper, Italian seasoning, and paprika over the pieces.
- Heat olive oil in a skillet and brown the chicken until golden and cooked through, about 6-8 minutes.
- Melt butter in the skillet, and sauté garlic and sun-dried tomatoes for about 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, black pepper, and paprika; whisk until bubbling.
- Stir in parmesan cheese until melted into the sauce.
- Return the chicken to the skillet, add tortellini and spinach, and allow to simmer for 5 minutes until spinach wilts.
- Garnish with fresh parsley and extra parmesan before serving hot.
Notes
For extra creaminess, use full-fat cream. Consider adding red pepper flakes for some heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian