Description
A creamy and comforting pasta dish made with tender chicken, cheese-filled tortellini, sun-dried tomatoes, and a rich Parmesan sauce that comes together quickly and feels indulgent yet simple.
Ingredients
2 large chicken breasts, cut into bite-sized cubes
1 tbsp olive oil
3/4 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
1 tbsp Italian seasoning
1 cup half and half
1 1/2 cups chicken broth
2 tbsp tomato paste
1/2 cup Parmesan cheese, grated
1 (12–14 oz) package cheese tortellini
2 cups baby spinach, coarsely chopped
Salt and pepper, to taste
Instructions
- Cook the tortellini according to package instructions, drain, and set aside.
- Season the cubed chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–7 minutes. Remove and set aside.
- In the same skillet, add sun-dried tomatoes and garlic. Cook for 1–2 minutes until fragrant, then stir in Italian seasoning.
- Reduce heat to medium and stir in tomato paste, cooking briefly.
- Whisk in chicken broth, half and half, and Parmesan cheese until smooth.
- Simmer the sauce for 5–7 minutes, allowing it to thicken slightly.
- Return the chicken to the skillet and stir in spinach until wilted.
- Add the cooked tortellini and toss until evenly coated in the sauce.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Add red pepper flakes for a spicy kick.
Heavy cream can replace half and half for a richer sauce.
Roasted red peppers or mushrooms make great additions.
Reheat gently with a splash of broth or cream to loosen the sauce.
Stir Parmesan in gradually to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
