One Pan Tortellini with Chicken
This One Pan Tortellini with Chicken is a delightful and creamy dish that brings together tender cheese tortellini, shredded chicken, and fresh spinach in a savory sauce.
Equipment
- Deep skillet
- Wooden spoon
- Garlic press
- Measuring cups
- Measuring spoons
Ingredients
- 1 tablespoon olive oil (15ml)
- 1 tablespoon butter (15g)
- ½ onion chopped, medium
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes or to taste
- 1 can diced tomatoes (14 ounce) (397g) with juices
- 1 cup heavy cream (240ml)
- ½ cup chicken broth (120ml)
- 1 package cheese tortellini (9 ounce) (255g) refrigerated
- 2 cups cooked chicken shredded, rotisserie
- 2 cups baby spinach packed, fresh
- salt to taste
- pepper to taste
- parmesan cheese Freshly grated, optional, to taste
Instructions
- Start by warming up the olive oil and butter in a large skillet over medium heat. You will know it is ready when the butter melts and starts to bubble a little. This creates a tasty base for all the flavors to come. Do not let it burn, though; keep an eye on it.
- Add the chopped onion and let it cook until it softens and becomes translucent, then toss in the minced garlic. In just a few minutes, your kitchen will smell wonderful! Make sure the garlic does not brown too much, as it can turn bitter.
- Sprinkle in the Italian seasoning and crushed red pepper flakes before adding the can of diced tomatoes with their juices. Stir everything together until it bubbles nicely. This step helps to bloom the spices, intensifying their flavor. Just be careful not to let it splatter!
- Slowly add the heavy cream and chicken broth, mixing well until it is all combined. The sauce should turn a lovely creamy color, making it very inviting. Keep the heat moderate; if it is boiling too hard, it might separate.
- Toss in the cheese tortellini and shredded chicken, stirring gently to coat them in the sauce. You should see the tortellini become a little plumper as they cook. Avoid leaving them too long without stirring, as they might stick together.
- Fold in the fresh spinach and let it wilt for a few minutes. The green color will pop against your creamy sauce and add a nice texture. Do not hesitate to add just a bit more salt and pepper to taste if it needs it.
- Once everything is nicely combined and the tortellini are tender, spoon the dish into bowls and sprinkle with freshly grated parmesan if you like! Your meal's warmth and aromas will invite everyone to dig in. Just remember, it is best enjoyed right away while it is still hot!
Notes
Store leftovers in an airtight container in the fridge at 40 degrees F or below for 3-4 days.