Chicken Tortellini (Print Version)
Soft tortellini, tasty chicken, and sun-dried tomatoes swimming in thick, creamy sauce, packed with baby spinach.
# Ingredients:
→ Garnish
01 -
Chopped fresh parsley if you want
02 -
More parmesan on top before serving (totally your call)
→ Marry Me Sauce
03 -
60 g chopped baby spinach
04 -
100 g parmesan, shredded up fine
05 -
1 teaspoon paprika
06 -
1 teaspoon black pepper
07 -
1 teaspoon Italian herbs
08 -
480 ml heavy cream
09 -
240 ml chicken broth, low salt
10 -
3 teaspoons minced garlic
11 -
120 g sun-dried tomatoes, drained and sliced
12 -
2 tablespoons butter
→ Chicken
13 -
0.5 teaspoon paprika
14 -
0.5 teaspoon Italian herbs
15 -
0.5 teaspoon ground black pepper
16 -
680 g skinless chicken breasts, chopped into small chunks
17 -
2 tablespoons olive oil
→ Tortellini
18 -
1 frozen bag (540 g) cheese tortellini
# Steps:
01 -
Take your pan off the burner. Throw on some parsley and maybe some parmesan too. Dish it out while it's hot!
02 -
Toss the chicken from earlier back in the pan. Dump in that spinach and frozen tortellini. Stir and cook on low till the spinach wilts and the pasta is warm (about 5 minutes). Don’t forget to stir here and there.
03 -
Pour in the broth and cream. Sprinkle in black pepper, Italian seasoning, and paprika. Stir it all while it starts bubbling gently. Add in parmesan a bit at a time till it melts smooth.
04 -
Turn the burner down to medium-low. Let your butter melt. Tip in the garlic and sun-dried tomatoes. Stir for half a minute till your kitchen smells great.
05 -
Heat up the olive oil in a big skillet over medium-high. Toss in your seasoned chicken. Brown for 6–8 minutes, flip a few times so all sides get golden and the chicken’s cooked. Scoop it onto a plate for now.
06 -
Toss the chicken pieces with Italian seasoning, black pepper, and paprika so they’re all coated. Leave them aside for a bit.
# Notes:
01 -
Cut your chicken into same-size pieces for even cooking and to soak up more flavor.
02 -
Sprinkle in some chili flakes if you want a hint of heat.
03 -
Let your pan sit a minute after cooking so the sauce thickens and flavors blend.
04 -
You can prep chicken and sauce early. Store them apart from the pasta to make dinner quicker later.