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One Pan Creamy Lemon Chicken Tortellini

A quick, one-pan dinner of tender chicken, cheese tortellini, and spinach in a creamy lemon-parmesan sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 boneless skinless chicken breast cut into 1-inch pieces
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons butter
  • 3 teaspoons garlic minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup water
  • 10 ounces refrigerated cheese tortellini
  • 4 ounces Neufchâtel cheese cut into small pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 cups baby spinach leaves

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Season the chicken pieces with salt and pepper, add to the skillet, and cook until the bottoms are golden, about 2–3 minutes.
  • Flip the chicken and cook an additional 2–3 minutes until cooked through; transfer the chicken to a plate.
  • Add the butter to the skillet and let it melt, scraping up any browned bits from the bottom.
  • Add the minced garlic and sauté for about 20 seconds until fragrant.
  • Pour in the chicken broth and water and stir to combine.
  • Add the refrigerated tortellini, cover the skillet, and bring to a gentle boil; cook, stirring occasionally, until the tortellini are tender, about 2–4 minutes—do not overcook.
  • Stir in the pieces of Neufchâtel, the grated Parmesan, and the lemon juice until the cheeses melt and form a creamy sauce.
  • Return the cooked chicken to the pan, add the baby spinach, and toss until the spinach wilts and everything is well combined; taste and adjust salt and pepper if needed.
  • Remove from heat, cover, and let rest for a few minutes to allow the sauce to thicken slightly, then serve warm.

Equipment

  • Large Skillet
  • Spatula or tongs
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Use low-sodium broth to control salt.
  • Do not overcook tortellini or they will become mushy.
  • Neufchâtel melts into a creamier, slightly tangy sauce.
  • Letting the skillet rest thickens the sauce.