One-Pot Creamy Chicken Tortellini with Parmesan Sauce
Ingredients:
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tsp garlic powder
2 tsp Italian seasoning
1 1/2 cups chicken broth
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
2 cups spinach leaves
16 oz cheese tortellini (fresh or frozen)
1/2 cup mozzarella cheese (optional for extra creaminess)
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces, seasoning with salt, pepper, garlic powder, and Italian seasoning. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
Create the Sauce: In the same pot, pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese fully dissolves and the sauce becomes smooth and creamy.
Cook the Tortellini: Add the tortellini to the pot and stir occasionally to ensure it cooks evenly. Follow the package instructions, usually about 5-7 minutes, until the tortellini is tender and the sauce thickens slightly.
Combine Everything: Once the tortellini is cooked, return the chicken to the pot. Toss in the spinach leaves and stir until they wilt into the creamy sauce.
Add Extra Creaminess (Optional): For a richer texture, stir in mozzarella cheese until fully melted and incorporated into the sauce.
Garnish and Serve: Serve the creamy chicken tortellini hot, topped with fresh parsley and a sprinkle of Parmesan for an extra burst of flavor.
Cooking Time: 20-25 minutes
Servings: 4
Calories: Approx. 550-600 per serving