Garlic Parmesan Tortellini with Chicken

$- 12 ounces cheese tortellini - 2 boneless, skinless chicken breasts, diced - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 2 cups fresh spinach - Fresh parsley, chopped (for garnish) You need to gather the main ingredients first. Cheese tortellini is the star of this dish. You can use fresh or frozen. The chicken adds protein and flavor. I like using boneless and skinless breasts for ease. Butter brings a rich taste to the sauce. Garlic adds a strong aroma that makes your kitchen smell amazing. Heavy cream gives the sauce a nice, creamy texture. Parmesan cheese adds a salty kick that pairs perfectly with garlic. Italian seasoning gives it a classic Italian touch. Fresh spinach adds color and nutrition to the dish. Finally, parsley is a great garnish that freshens up the plate. - Salt - Pepper Salt and pepper are vital for flavor. Use salt to enhance the taste of the chicken and pasta. Freshly cracked pepper adds a bit of heat. You can adjust these to your liking. Always taste before serving to make sure it’s just right. {{ingredient_image_1}} - Start by boiling a large pot of salted water. - Once boiling, add 12 ounces of cheese tortellini. - Cook the tortellini for 2-4 minutes, or until they float. - Drain the tortellini and set them aside in a bowl. - In a large skillet, melt 2 tablespoons of butter over medium heat. - Add 2 diced chicken breasts and season with salt, pepper, and 1 teaspoon of Italian seasoning. - Cook the chicken for 6-8 minutes, until golden brown and cooked through. - Remove the chicken from the skillet and set it aside. - In the same skillet, add 2 more tablespoons of butter and 4 minced garlic cloves. - Sauté the garlic for 1 minute until it smells good. - Pour in 1 cup of heavy cream and bring it to a gentle simmer. - Stir in 1 cup of grated Parmesan cheese until the sauce is smooth. - Add the cooked tortellini and chicken back to the skillet. - Toss in 2 cups of fresh spinach and mix gently. - Cook for another 2-3 minutes until everything is heated. - Taste and adjust seasoning with salt and pepper as needed. You can find two main types of tortellini: fresh and frozen. Fresh tortellini cooks quickly and tastes great. Frozen tortellini lasts longer and is perfect for busy nights. Both options work well in this dish. You can also find tortellini with different flavors. Cheese is the most common, but you might find spinach or mushroom-filled ones. Experimenting with flavors adds fun to your meals. To keep your chicken juicy, choose boneless, skinless breasts. Cut them into small pieces for even cooking. Season the chicken well with salt, pepper, and Italian seasoning. This gives the chicken great flavor. Cook it until it is golden brown and no longer pink inside. This usually takes about 6-8 minutes. Remove it from the skillet before adding the sauce. This keeps it tender and tasty. Your sauce should be creamy but not too thick. Start by melting the butter and sautéing garlic until it smells good. Then, add heavy cream and let it simmer. Stir in the Parmesan cheese until it's smooth. If your sauce is too thick, add a bit of water or more cream. If it’s too thin, let it simmer a bit longer. Always taste, and adjust the salt and pepper for the best flavor. Pro Tips Use Fresh Garlic: Fresh garlic will provide a stronger, more vibrant flavor compared to pre-minced garlic. Always opt for fresh cloves to enhance the dish's overall taste. Cook Pasta Al Dente: To achieve the best texture, cook the tortellini until it’s al dente, as it will continue to cook slightly when combined with the sauce. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken broth. This will still keep the sauce flavorful without being too rich. Add Extra Greens: For added nutrition and color, feel free to toss in other greens like kale or arugula along with the spinach for a delightful variation. {{image_2}} If you want a meat-free dish, try adding mushrooms and bell peppers. These veggies bring a nice texture and flavor. Use 1 cup of sliced mushrooms and 1 cup of diced bell peppers. Sauté them with the garlic for a tasty mix. Another option is to replace chicken with tofu. Use firm tofu, diced into small cubes. Cook it until golden, just like the chicken. This makes a great vegetarian twist! For a fun twist, shake up the sauces. You can use alternative cheese sauces. Try a creamy Alfredo or a rich goat cheese sauce. Both add a unique flavor to your dish. If you want a tomato-based sauce, mix in marinara or diced tomatoes. This adds a fresh and tangy taste that pairs well with tortellini. To make your dish pop, consider adding sundried tomatoes. Just chop them and toss them in with the tortellini and chicken. They add a sweet, tangy flavor you will love. You can also incorporate different herbs. Fresh basil or thyme can brighten up the dish. Just sprinkle them in right before serving for the best flavor. To store leftovers, let the tortellini cool first. Then, place it in an airtight container. This keeps your dish fresh for later. You can store it in the fridge for up to three days. When reheating, add a splash of cream or milk. This helps bring back the dish's creamy texture. Heat it gently on the stove or in the microwave. Stir often to avoid burning. If you want to freeze the cooked tortellini, let it cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags for easy storage. It lasts for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat the dish on the stove with a little cream until hot. This keeps it creamy and delicious. Refrigerated leftovers last for about three days. After that, the taste and texture change. Signs of spoilage include a sour smell or mold. If it looks or smells off, it's best to throw it out. Always trust your senses when checking your leftovers! Yes, you can use other cheeses. Here are some great options: - Mozzarella: It melts well and adds a nice stretch. - Asiago: This cheese has a sharp flavor that pairs nicely. - Ricotta: For a creamier texture, use ricotta in the sauce. Feel free to mix cheeses for a unique taste! Garlic Parmesan Tortellini is tasty on its own, but sides add fun. Consider these: - Garlic bread: It’s perfect for soaking up sauce. - Caesar salad: Crisp romaine with creamy dressing complements the dish. - Roasted vegetables: Think zucchini or bell peppers for color and flavor. These sides bring balance to the meal! To make this dish lighter, swap some ingredients. Here are some tips: - Use half-and-half instead of heavy cream for less fat. - Cut the butter in half or use olive oil for cooking. - Add more spinach or other veggies to bulk it up. These changes keep the flavor while reducing calories! This blog post covered a delicious Garlic Parmesan Tortellini dish. You learned about key ingredients like cheese tortellini and chicken. I shared step-by-step instructions for cooking and making the sauce. The tips helped you choose tortellini and perfect your chicken. Variations offered fun ideas for customization. Finally, storage tips make leftovers easy to enjoy later. Cooking can be simple and enjoyable. I hope you feel inspired to try this airy, creamy dish soon!$

Garlic Parmesan Tortellini with Chicken

A creamy and flavorful dish featuring cheese tortellini, chicken, and garlic Parmesan sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

12 ounces cheese tortellini
2 pieces boneless, skinless chicken breasts
4 tablespoons unsalted butter
4 cloves garlic
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
to taste salt
to taste pepper
2 cups fresh spinach
for garnish fresh parsley, chopped

Instructions

Cook the tortellini according to package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth.
Add the cooked tortellini, sautéed chicken, and fresh spinach to the skillet. Toss gently to combine and heat through, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Serve immediately, garnished with chopped fresh parsley.

Notes

Serve immediately for best flavor.

Keyword chicken, garlic, parmesan, pasta, tortellini