Description
Succulent marry me chicken tortellini delivers Italian-inspired romance on a plate, promising culinary passion with each creamy, herb-infused bite. Hearty comfort meets elegant simplicity, ensuring pure deliciousness you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 (19 ounces/540 grams) bag of frozen cheese tortellini
Seasonings and Herbs:
- 1/2 teaspoon black pepper (for chicken)
- 1/2 teaspoon Italian seasoning (for chicken)
- 1/2 teaspoon paprika (for chicken)
- 1 teaspoon Italian seasoning (for sauce)
- 1 teaspoon black pepper (for sauce)
- 1 teaspoon paprika (for sauce)
Sauce and Additional Ingredients:
- 2 tablespoons olive oil (for sauteing chicken)
- 2 tablespoons butter (for sauce)
- 1/2 cup sun-dried tomatoes (drained and sliced thin)
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 cup finely shredded parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley (for garnish)
- Additional parmesan cheese (for garnish)
Instructions
- Prepare the chicken by coating bite-sized pieces with black pepper, Italian seasoning, and paprika, allowing flavors to meld while prepping the skillet.
- Heat olive oil in a large skillet over medium-high heat, then cook chicken for 6-8 minutes, rotating periodically until golden and thoroughly cooked. Transfer chicken to a separate plate.
- Reduce skillet heat to medium-low, melt butter, and quickly sauté minced garlic and sun-dried tomatoes for 30 seconds to release aromatic flavors.
- Pour chicken broth and heavy cream into the skillet, whisking consistently. Add Italian seasoning, black pepper, and paprika, stirring until sauce begins to bubble and slightly thicken.
- Gradually incorporate shredded Parmesan cheese, continuously whisking until the sauce transforms into a smooth, velvety consistency.
- Reintroduce cooked chicken to the skillet, then add frozen tortellini and chopped spinach. Gently stir and simmer for approximately 5 minutes, ensuring tortellini are fully heated and spinach wilts.
- Complete the dish by sprinkling freshly chopped parsley and additional Parmesan cheese on top, creating a visually appealing and flavorful meal.
Notes
- Choose chicken breasts cut into uniform bite-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Pat chicken dry before seasoning to help create a beautiful golden-brown exterior and prevent steaming instead of searing.
- Avoid overcrowding the skillet when cooking chicken to maintain high heat and achieve perfect caramelization.
- Use freshly grated Parmesan cheese for a smoother, more authentic sauce compared to pre-packaged shredded varieties.
- For a lighter version, substitute heavy cream with half-and-half or whole milk and reduce the butter quantity.
- Add red pepper flakes for extra heat and complexity if you enjoy spicier flavor profiles.
- Swap tortellini with gluten-free alternatives to make the recipe suitable for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 120 mg