Creamy Chicken & Cheese Pasta (Print Version)

Juicy chicken bits and cheese tortellini bathed in a velvety Parmesan sauce with sun-dried tomatoes and garden-fresh spinach.

# Ingredients:

→ Pasta

01 - One 19-ounce package of frozen cheese tortellini

→ For Preparing the Chicken

02 - 2 tbsp olive oil
03 - 1½ pounds of chicken breast, no skin or bones, diced
04 - ½ tsp ground black pepper
05 - ½ tsp Italian spice blend
06 - ½ tsp ground paprika

→ For the Creamy Mixture

07 - 2 tbsp unsalted butter
08 - ½ cup sun-dried tomatoes in oil—drain them and slice thin
09 - 3 teaspoons garlic (minced)—roughly 3 cloves
10 - 1 cup chicken broth, low sodium
11 - 2 cups of heavy whipping cream
12 - 1 tsp Italian herb mix
13 - 1 tsp ground pepper
14 - 1 tsp paprika powder
15 - 1 cup Parmesan cheese, shredded finely
16 - 2 cups baby spinach, chopped coarsely

# Steps:

01 - Toss diced chicken in a bowl with ½ teaspoon each of paprika, pepper, and Italian herbs. Mix well so every piece is covered. Put aside for later use.
02 - Warm up olive oil in a big skillet over medium-high heat. Lay out the chicken pieces evenly (you might need to do this in rounds). Cook for about 6 to 8 minutes, flipping now and then, until they’re golden and cooked through. Move the chicken onto a clean plate and set aside.
03 - Turn the stovetop to medium-low. Add butter to the same pan and melt it. Toss in the sun-dried tomatoes and garlic and cook for roughly 30 seconds until the smell is amazing—but don’t let the garlic burn.
04 - Stir in the chicken broth and heavy cream. Sprinkle in 1 teaspoon each of black pepper, paprika, and Italian herbs. Whisk until the sauce begins to bubble a little. Slowly add grated Parmesan, whisking constantly until it’s all melted and you’ve got a silky sauce.
05 - Return chicken to the skillet along with frozen tortellini and the chopped spinach. Stir gently to coat everything in that creamy sauce. Let it simmer 5 minutes or so, stirring off and on, until spinach softens and the pasta cooks through.
06 - Take it off the heat and let it sit for around 2 minutes, giving the sauce a bit of time to thicken. Scoop into bowls and, if you’re feeling fancy, sprinkle extra Parmesan or some chopped parsley on top.

# Notes:

01 - This meal only takes half an hour, making it amazing for weeknights when you’re in a rush.
02 - Cut all the chicken pieces the same size so they cook evenly—no burned bits!
03 - If you like a bit of heat, sprinkle some red pepper flakes into the sauce.
04 - The sauce thickens as it rests. Serve it fast or add cream while reheating to smooth it out.

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