One Pot Creamy Parmesan Chicken Tortellini
This One Pot Creamy Parmesan Chicken Tortellini is a comforting, cheesy, and easy dinner perfect for busy nights!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for sautéing the chicken and adding flavor
- 1 pound cubed boneless skinless chicken breasts 1-inch cubes
- Salt and pepper to season the chicken and enhance the dish's flavors
- 2 tablespoons unsalted butter for creating a luscious base for the sauce
- 2 tablespoons all-purpose flour to thicken the sauce and give it a creamy texture
- 2 cups chicken broth the flavorful liquid that forms the backbone of the dish
- 20 ounces refrigerated tortellini the star of the dish, adding heartiness and cheesy goodness
- 0.75 cup heavy cream for that rich and creamy finish
- 0.75 cup grated parmesan cheese adds a salty, nutty flavor that complements the dish
- 1 cup fresh spinach for a pop of color and nutrition
- 1 cup halved cherry tomatoes adds freshness and a burst of sweetness
- Chopped parsley for garnish to brighten up the dish and add a touch of freshness
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour, stirring constantly for about 1-2 minutes until the mixture is lightly golden.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Once the broth is simmering, add the refrigerated tortellini to the pot. Stir to combine and cook according to package instructions, usually about 3-5 minutes.
- Reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Mix until the cheese has melted and the sauce is creamy and smooth.
- Fold in the fresh spinach and halved cherry tomatoes. Allow them to cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Return the cooked chicken to the pot, stirring to combine everything. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley for a fresh finish.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Cutting board and knife
Notes
- Use gluten-free flour and tortellini for a gluten-free version.
- Substitute heavy cream with coconut cream and parmesan with nutritional yeast for dairy-free.
- Omit chicken and add sautéed mushrooms for a vegetarian option.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on stove.
- Be careful not to overcook the tortellini to avoid mushiness.