One-Pot Spicy Garlic Butter Chicken Tortellini
Ingredients:
1 lb (450g) cheese tortellini
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 tsp smoked paprika
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp crushed red pepper (optional for extra spice)
2 cups baby spinach
1/4 cup sun-dried tomatoes, chopped
Fresh parsley, chopped (for garnish)
Directions:
Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet or pot over medium heat, melt the butter and olive oil together.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken pieces and season with smoked paprika, red pepper flakes, salt, and black pepper. Cook until the chicken is golden and fully cooked (about 6-7 minutes).
Pour in the heavy cream and chicken broth, stirring to combine.
Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper (if using). Simmer for 3-4 minutes until the sauce thickens slightly.
Add the baby spinach and sun-dried tomatoes, cooking until the spinach wilts.
Return the cooked tortellini to the pot, tossing to coat in the creamy garlic butter sauce.
Garnish with fresh parsley and serve hot!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 520 kcal | Servings: 4 servings
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