Description
This creamy, savory delight brings together tender chicken, hearty tortellini, and sun-dried tomatoes in a rich sauce perfect for a romantic dinner.
Ingredients
- 1 (19 oz) bag frozen cheese tortellini
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 teaspoons minced garlic
- 1 cup low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup finely shredded Parmesan cheese
- 2 cups chopped baby spinach
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Season the chicken pieces with black pepper, Italian seasoning, and paprika.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat, add minced garlic and sauté for 1 minute.
- Stir in sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in chicken broth and scrape the bottom of the skillet to release browned bits. Stir in heavy cream, remaining Italian seasoning, black pepper, and paprika. Bring to a simmer.
- Add the frozen tortellini to the skillet, ensuring it’s submerged in the sauce. Cover and cook for about 5-7 minutes until tender.
- Stir in the cooked chicken and Parmesan cheese until melted and the sauce thickens. Add in chopped spinach and cook for another 2 minutes until wilted.
- Remove from heat and let rest for a few minutes to thicken. Garnish with fresh parsley or basil before serving.
Notes
For a lighter option, substitute half of the heavy cream with low-fat milk or broth. Store leftovers in an airtight container in the refrigerator.