One Pan Creamy Lemon Chicken Tortellini
This One Pan Creamy Lemon Chicken Tortellini is quick, bright, and comforting! Tender chicken, zesty lemon, and creamy cheese all cooked in one skillet for easy cleanup.
Equipment
- Large skillet or sauté pan
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
Ingredients
- 1 boneless skinless chicken breast cut into 1-inch pieces
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1.5 Tablespoons butter
- 3 teaspoons garlic minced
- 1.5 cups low-sodium chicken broth
- 0.25 cup water
- 10 ounces refrigerated cheese tortellini
- 4 ounces Neufchatel cheese cut into small pieces
- 0.5 cup freshly grated parmesan cheese
- 1 Tablespoon fresh lemon juice
- 2 cups baby spinach leaves
Instructions
- Heat the olive oil in your skillet over medium-high heat. Season the chicken pieces generously with salt and freshly ground black pepper. Add them to the hot pan and cook for about 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium. Add the butter to the same pan and allow it to melt. Toss in the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Pour in the chicken broth and water, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil. Add the refrigerated cheese tortellini, spreading them out evenly in the pan. Cover and let the tortellini cook for about 3-5 minutes or until tender, stirring occasionally.
- Reduce the heat to low. Stir in the Neufchatel cheese pieces and grated parmesan cheese, allowing them to melt into a creamy sauce. Add the fresh lemon juice, stirring well to combine and brighten the flavors.
- Return the cooked chicken to the skillet and fold in the baby spinach leaves. Stir gently until the spinach wilts and everything is heated through.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve your One Pan Creamy Lemon Chicken Tortellini hot, garnished with extra parmesan or a sprinkle of fresh herbs if desired.
Notes
- To make dairy-free, replace Neufchatel and parmesan with vegan alternatives and use olive oil instead of butter.
- Swap chicken breast for thighs for juicier meat.
- Add extra veggies like mushrooms or cherry tomatoes during the garlic sauté step for more nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth if sauce thickens.
- Stir tortellini occasionally while cooking to prevent sticking.