Chicken Tortellini Recipe with Spinach
This creamy chicken tortellini recipe combines tender chicken, cheese-filled tortellini, and nutritious spinach in a rich, flavorful sauce. It's a quick and satisfying meal perfect for any night of the week.
Ingredients
- 1 lb 16 oz frozen tortellini (cheese-filled)
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 package 5.2 oz Allouette or Boursin cheese
- 1½ cups heavy cream plus extra if needed
- ½ jar about 4 oz sundried tomatoes, drained and chopped
- 1 bag 10 oz frozen chopped spinach, thawed and drained
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons olive oil for searing
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 lb of chicken cubes with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Stir in ½ jar of chopped sundried tomatoes with the chicken. Cook for an additional 2 minutes to let the flavors meld.
- Reduce the heat to medium and slowly pour in 1½ cups of heavy cream. Stir gently to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add the package of Allouette or Boursin cheese to the skillet. Stir continuously until the cheese has melted into the sauce, creating a smooth consistency.
- Gently fold in 1 lb of frozen tortellini, ensuring they're submerged in the sauce. Cover the skillet and let it simmer for 5-7 minutes, or until the tortellini are tender.
- Stir in the bag of thawed and drained spinach. Cook for another 2-3 minutes until heated through. If the sauce is too thick, add a splash more heavy cream.
- Sprinkle ¼ cup of grated Parmesan cheese over the dish and stir until melted. Zest one lemon over the skillet, stirring to combine.
- Taste the sauce and add additional salt and pepper if needed.
- Remove from heat and serve hot. Garnish with extra Parmesan cheese or fresh herbs if desired.
Notes
- Thawing Spinach: Ensure the frozen spinach is fully thawed and excess moisture is squeezed out to prevent a watery sauce.
- Cheese Substitute: If you can't find Allouette or Boursin cheese, substitute with 8 oz of cream cheese mixed with 1 teaspoon of Italian seasoning and 1 minced garlic clove.
- Adjusting Consistency: If the sauce becomes too thick, thin it out with a little more heavy cream or reserved pasta water.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.