One Pot Creamy Parmesan Chicken Tortellini
A quick and comforting one‑pot meal of browned chicken, cheese tortellini, and a creamy Parmesan sauce finished with spinach and cherry tomatoes.
Equipment
- Large skillet or sauté pan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Whisk
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed into 1‑inch pieces
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all‑purpose flour
- 2.5 cups chicken broth
- 20 ounces refrigerated (fresh) tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1.5 cups fresh spinach packed
- 1 cup cherry tomatoes, halved
- chopped parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium‑high heat.
- Add the cubed chicken, season with salt and pepper, and cook 4–5 minutes, stirring occasionally, until browned and cooked through; transfer to a plate and set aside.
- Reduce heat to medium and add 2 tablespoons butter to the pan; once melted, whisk in 2 tablespoons flour and cook 1 minute to form a roux.
- Slowly whisk in 2½ cups chicken broth and cook 2 minutes until the sauce begins to thicken.
- Add the refrigerated tortellini and bring the mixture to a boil; cook about 4 minutes, stirring occasionally so the tortellini is evenly coated and heated through.
- Stir in ½ cup heavy cream and ¼ cup grated Parmesan and cook 1 minute more until the sauce is creamy.
- Return the cooked chicken to the pan and add 1½ cups fresh spinach; cook 2–3 minutes until the spinach wilts.
- Fold in 1 cup halved cherry tomatoes, adjust seasoning with salt and pepper if needed, sprinkle with chopped parsley, and serve.
Notes
- Use refrigerated tortellini for quickest results.
- Cut chicken into uniform 1‑inch pieces for even cooking.
- Stir frequently once tortellini is added to prevent sticking.
- Grate fresh Parmesan for best flavor.