Tortellini with Chicken and Spinach in Light Cream Sauce

Indulge in the perfect balance of comfort and elegance with this Tortellini with Chicken and Spinach in Light Cream Sauce recipe. Tender cheese-filled tortellini pairs beautifully with juicy, pan-seared chicken breast and vibrant fresh spinach, all smothered in a velvety cream sauce infused with garlic and Parmesan. This one-pan wonder is both easy to make and packed with flavor, making it ideal for weeknight dinners or special occasions. A dash of optional red pepper flakes adds a subtle kick, while fresh parsley offers a bright finishing touch. Ready in just 40 minutes, this creamy pasta dish delivers restaurant-quality results right at home!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Cheese tortellini
• 2 tablespoons Olive oil
• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic cloves, minced
• 5 cups Fresh spinach
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 0.75 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley, chopped (optional)
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente, then drain and set aside.

Step 2

While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.

Step 5

Add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Remove the spinach from the skillet and set aside.

Step 6

Pour the heavy cream and chicken broth into the skillet, scraping the bottom to release any browned bits. Bring the mixture to a gentle simmer.

Step 7

Stir in the grated Parmesan cheese, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Cook, stirring frequently, until the Parmesan has melted and the sauce has slightly thickened, about 3-4 minutes.

Step 8

Return the sliced chicken and wilted spinach to the skillet, stirring to combine. Gently fold in the cooked tortellini, ensuring everything is evenly coated in the cream sauce.

Step 9

Taste the dish and adjust the seasoning if needed. Optionally, sprinkle with chopped fresh parsley and a pinch of red pepper flakes for a hint of spice.

Step 10

Serve immediately and enjoy your delicious Tortellini with Chicken and Spinach in Light Cream Sauce!

Nutrition Facts

Serving size	(1305.8g)

Amount per serving	% Daily Value*
Calories	2733.3

Total Fat 157.6g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 704.7mg	0%
Sodium 4642.2mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 2.8g
Protein 173.3g	0%

Vitamin D 3.5IU	0%
Calcium 1251.9mg	0%
Iron 12.0mg	0%
Potassium 1149.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 26.2%

Carbs: 20.2%