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Creamy Parmesan Chicken and Spinach Tortellini

A comforting dish combining tender chicken, creamy sauce, and cheesy tortellini, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 4-6 cutlets chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
  • to taste Kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
Cooking Ingredients
  • 2 tablespoons extra virgin olive oil Divided
  • 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)
  • to taste 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
  • 1 Juice from 1 lemon

Method
 

Chicken Preparation
  1. 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.
Cooking the Chicken
  1. 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.
Creating the Sauce
  1. 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.
  2. Add butter and spinach, cooking for another 2-3 minutes until the spinach wilts.
  3. Pour in the wine and broth. Cook for 8 minutes until it reduces slightly.
  4. Add the tortellini and cook for another 2 minutes.
  5. Pour in the cream and add the parmesan, stirring until it is melted and creamy.
  6. Add the chicken back to the skillet and simmer for 5 minutes until warmed through and the sauce thickens a bit.
Serving
  1. Serve the chicken topped with the spinach cream sauce. Squeeze some lemon juice over it and sprinkle with extra parmesan.

Notes

This dish is best served hot. For added flavor, finish with a sprinkle of fresh thyme or a bit more Parmesan cheese. Pair it with garlic bread or a simple green salad. Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of chicken broth to loosen the sauce.