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Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach Tortellini is the ultimate comfort food, bringing together tender chicken and cheesy tortellini enveloped in a luscious creamy sauce. This dish is easy to prepare, making it perfect for busy weeknights or special gatherings. With the addition of fresh spinach and aromatic herbs, every bite is a delightful combination of flavors that will satisfy both kids and adults alike. Ready in just 30 minutes, this meal is sure to be a family favorite.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4–6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
  • Kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 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)
  • Red pepper flakes
  • 3 cups fresh baby spinach
  • 3/4 cup apple cider vinegar
  • 1 cup low sodium chicken broth
  • 1 pound fresh or frozen cheese tortellini
  • 3/4 cup canned coconut milk
  • 1/2 cup grated parmesan cheese
  • Juice from 1 lemon

Instructions

  1. Season the chicken generously with kosher salt and black pepper.
  2. In a shallow bowl, combine flour and garlic powder. Dredge each piece of chicken through this mixture, pressing lightly to ensure it adheres.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  4. Add the coated chicken to the skillet; sear on both sides until golden brown, about 5 minutes per side.
  5. Remove the seared chicken from the skillet and set aside.
  6. In the same skillet, add another tablespoon of olive oil along with finely chopped shallots, garlic, thyme, red pepper flakes, salt, and pepper.
  7. Cook for 3-4 minutes until fragrant.
  8. Add butter followed by fresh spinach; sauté for another 2-3 minutes until wilted.
  9. Pour in apple cider vinegar and chicken broth; allow it to cook for about 8 minutes until slightly reduced.
  10. Stir in tortellini and cook for an additional 2 minutes.
  11. Incorporate coconut milk along with grated parmesan cheese; stir until melted and creamy.
  12. Return the seared chicken back into the skillet; let simmer for about 5 minutes until warmed through.
  13. Serve topped with spinach cream sauce, a squeeze of lemon juice, and an extra sprinkle of parmesan cheese if desired.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Searing/Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 550
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 150mg

Keywords: For added flavor, experiment with other herbs like basil or oregano. Substitute chicken with turkey or beef for variety. Use plant-based options if desired—try mushrooms or tofu for a vegetarian version.

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