Creamy Chicken Tortellini: Weeknight Dinner
Chicken tortellini: master this creamy Parmesan dish with tender chicken, fresh spinach, and fragrant thyme. A satisfying meal ready in under an hour.
Ingredients
- 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
- 1 cup dry white wine
- 2 cups chicken broth
- 19 ounce package fresh tortellini
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
- Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
- To the skillet, add 1 tablespoon olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted.
- Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly.
- Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.