Chicken Bacon Spinach Tortellini
This Chicken Bacon Spinach Tortellini is creamy, flavorful, and ready in under 30 minutes! A perfect weeknight dinner with tender chicken, crispy turkey bacon, and fresh spinach.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 oz cheese tortellini
- 2 cups fresh spinach chopped
- 1 cup cooked chicken shredded
- 4 slices turkey bacon cooked and crumbled
- 2 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are tender. Drain the tortellini using a colander and set aside.
- While the tortellini cooks, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble into bite-sized pieces. If your chicken isn’t already cooked, poach or grill a chicken breast, then shred it finely.
- In the same skillet, add 1 tablespoon olive oil and heat over medium. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Toss in the chopped spinach and sauté until wilted, about 2-3 minutes.
- Pour in 1 cup of heavy cream and stir to combine with the garlic and spinach. Bring to a gentle simmer. Add 1/2 cup grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Add the shredded chicken, crumbled turkey bacon, and cooked tortellini into the skillet with the cream sauce. Gently toss everything together until well coated and heated through. Taste and adjust seasoning if needed.
- Scoop the Chicken Bacon Spinach Tortellini onto plates or bowls. For an extra touch, sprinkle a bit more Parmesan or fresh ground black pepper on top. Serve immediately and savor the creamy, comforting flavors.
Notes
- Don’t overcook the tortellini to prevent them from becoming mushy and falling apart in the sauce.
- Be careful not to burn the garlic; cook just until fragrant and golden for best flavor.
- Wilt the spinach well before adding cream to avoid excess water thinning the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
- For a lighter version, substitute heavy cream with half-and-half or plant-based alternatives.