why make this recipe
Creamy Parmesan Chicken and Spinach Tortellini is not just a dish; it’s a hug on a plate. This recipe combines tender chicken, creamy sauce, and cheesy tortellini for a delightful meal that pleases the whole family. It’s simple to make, uses easily available ingredients, and brings everyone to the table. You can whip it up for a weeknight dinner or impress guests at a gathering.
how to make Creamy Parmesan Chicken and Spinach Tortellini
Ingredients:
- 4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
- Kosher salt and black pepper
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- Red pepper flakes
- 3 cups fresh baby spinach
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup low sodium chicken broth
- 1 pound fresh or frozen cheese tortellini
- 3/4 cup heavy cream or canned coconut milk
- 1/2 cup grated parmesan cheese
- Juice from 1 lemon
Directions:
- Season the chicken with salt and pepper. In a shallow bowl, mix the flour and garlic powder. Dredge the chicken in this flour mix, pressing it to stick.
- In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When hot, add the chicken and cook for about 5 minutes on each side until golden brown. Remove the chicken and set it aside.
- In the same skillet, add 1 tablespoon of olive oil, chopped shallots, garlic, thyme, and a pinch of red pepper flakes, salt, and pepper. Cook for about 3-4 minutes until fragrant. Then, add butter and spinach, cooking for another 2-3 minutes until the spinach wilts.
- Pour in the wine and broth. Cook for 8 minutes until it reduces slightly, then add the tortellini and cook for another 2 minutes. Pour in the cream and add the parmesan, stirring until it is melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes until warmed through and the sauce thickens a bit.
- Serve the chicken topped with the spinach cream sauce. Squeeze some lemon juice over it and sprinkle with extra parmesan.
how to serve Creamy Parmesan Chicken and Spinach Tortellini
This dish is best served hot. You can plate the creamy tortellini and spinach sauce first, then lay the seared chicken on top. For added flavor, finish with a sprinkle of fresh thyme or a bit more Parmesan cheese. Pair it with a side of garlic bread or a simple green salad for a complete meal.
how to store Creamy Parmesan Chicken and Spinach Tortellini
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. When reheating, do so on the stove over low heat, adding a splash of chicken broth to help loosen the sauce.
tips to make Creamy Parmesan Chicken and Spinach Tortellini
- For extra flavor, marinate the chicken in lemon juice and spices for a few hours before cooking.
- Make it quicker by using pre-cooked chicken or rotisserie chicken.
- If you like it spicier, add more red pepper flakes or a dash of hot sauce.
- Substitute tortellini with your favorite pasta if preferred.
variation
You can easily make this dish vegetarian by using mushrooms or zucchini instead of chicken and vegetable broth instead of chicken broth. For a lower-carb version, use cauliflower gnocchi or zucchini noodles instead of tortellini.
FAQs
1. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach! Just make sure to thaw it and squeeze out as much water as possible before adding it to the dish.
2. What can I use instead of white wine?
If you prefer not to use wine, you can replace it with additional chicken broth or a splash of lemon juice for brightness.
3. How can I make this dish ahead of time?
You can prepare the sauce and cook the tortellini ahead of time. Just add the cooked chicken and heat everything together when ready to serve.
Creamy Parmesan Chicken and Spinach Tortellini
Ingredients
Method
- Season the chicken with salt and pepper. In a shallow bowl, mix the flour and garlic powder. Dredge the chicken in this flour mix, pressing it to stick.
- In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When hot, add the chicken and cook for about 5 minutes on each side until golden brown. Remove the chicken and set it aside.
- In the same skillet, add 1 tablespoon of olive oil, chopped shallots, garlic, thyme, and a pinch of red pepper flakes, salt, and pepper. Cook for about 3-4 minutes until fragrant.
- Add butter and spinach, cooking for another 2-3 minutes until the spinach wilts.
- Pour in the wine and broth. Cook for 8 minutes until it reduces slightly.
- Add the tortellini and cook for another 2 minutes.
- Pour in the cream and add the parmesan, stirring until it is melted and creamy.
- Add the chicken back to the skillet and simmer for 5 minutes until warmed through and the sauce thickens a bit.
- Serve the chicken topped with the spinach cream sauce. Squeeze some lemon juice over it and sprinkle with extra parmesan.