Description
One-Pan Creamy Chicken & Tortellini offers rich flavors and simple preparation. This dish combines tender chicken, fresh tortellini, and a silky cream sauce that’s perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon olive oil or oil from the jar of sun-dried tomatoes
- 1 pound boneless, skinless chicken breasts cut into bite-size pieces
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 cups chicken broth
- 1 (20 ounce) package of fresh tortellini
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 cup heavy cream
- 1/2 cup + 1 tablespoon grated parmesan cheese
- 1-2 cups fresh baby spinach
- optional garnishes: fresh basil, crushed red pepper flakes
Instructions
- Heat oil in a large, deep pan or Dutch oven over medium-high heat.
- Add the chicken pieces and season with salt and pepper, cooking for 7-8 minutes while stirring occasionally.
- Stir in minced garlic, dried oregano, and onion powder, cooking for an additional 1-2 minutes.
- Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon, then add the tortellini and simmer for 2 minutes.
- Reduce heat to medium and cook for 7-8 minutes, stirring gently to avoid breaking the tortellini until they are tender.
- Mix in the sun-dried tomatoes, heavy cream, Parmesan cheese, and spinach, stirring to combine and cooking for another 4-5 minutes to wilt the spinach and smooth out the sauce.
- Taste and adjust seasoning if necessary, and garnish with fresh basil, crushed red pepper flakes, and extra Parmesan if desired.
Notes
For added flavor, consider using herb-infused olive oil.
You can substitute heavy cream with half-and-half for a lighter version.
Feel free to add other vegetables such as mushrooms or bell peppers.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 980mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg