Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese

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If you love cozy, one-pan meals that look impressive but come together effortlessly, this Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese is going to be your new weeknight favorite. Picture tender tortellini swimming in a velvety garlic-Parmesan sauce, studded with wilted spinach, and topped with golden, spice-crusted chicken. It’s the kind of dish that hits every comfort note while still feeling elevated.

This creamy pasta is rich without being heavy, thanks to the brightness of fresh spinach and the zing of garlic. Whether you’re serving guests or just treating yourself to something extra, this recipe is a showstopper. Even better? It all comes together in under 45 minutes, making it a deliciously realistic dinner option for any day of the week.

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What Kind of Tortellini Should I Use?

For the best texture and flavor, go with fresh refrigerated cheese tortellini. These cook quickly and soak up the creamy sauce beautifully. If you’re using frozen tortellini, just be sure to extend the cook time slightly and don’t overcook to avoid soggy pasta.

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Ingredients for the Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese

• Chicken breasts – Boneless, skinless, and seasoned generously for that golden sear and flavorful bite.
• Cheese tortellini – Adds a creamy, cheesy bite that holds its own in the rich sauce.
• Fresh spinach – Balances the richness with a pop of color and a boost of nutrients.
• Heavy cream – The base of the luscious sauce, creating that signature creamy texture.
• Garlic – Infuses the sauce with deep, savory aroma.
• Parmesan cheese – Adds a salty, umami richness that ties the whole dish together.
• Olive oil and butter – Used for cooking the chicken and building the sauce with layered flavor.
• Chicken broth – Helps thin the sauce while adding extra savory depth.
• Paprika, salt, pepper, and chili flakes – For seasoning the chicken and adding a kick to the finished dish.

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How To Make the Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry and season generously with salt, pepper, paprika, and chili flakes. Heat a large skillet over medium-high heat with olive oil and a bit of butter. Sear the chicken on both sides until golden and fully cooked through, about 5–6 minutes per side depending on thickness. Remove and let rest.

Step 2: Cook the Tortellini

In a separate pot, cook the cheese tortellini according to package directions. Drain and set aside, reserving 1/4 cup of the pasta water in case you need to thin the sauce later.

Step 3: Build the Creamy Garlic Parmesan Sauce

In the same skillet used for the chicken, lower the heat to medium and add a bit more butter. Sauté minced garlic until fragrant. Pour in the chicken broth and let it simmer for 2–3 minutes, scraping up the browned bits from the pan. Add heavy cream and bring to a gentle simmer.

Step 4: Stir in the Parmesan and Spinach

Whisk in the grated Parmesan cheese until melted and smooth. Toss in the fresh spinach and let it wilt into the sauce.

Step 5: Combine and Finish

Slice the cooked chicken. Add the tortellini to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water. Top with the sliced chicken, an extra sprinkle of chili flakes or Parmesan if desired, and serve hot.

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Serving and Storing Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese

This dish is best served hot, right after it’s prepared, when the sauce is creamy and the tortellini is perfectly tender. Pair it with a crisp green salad and crusty bread to soak up any leftover sauce. If you’re entertaining, garnish with fresh parsley or chives for a pop of color.

To store, let the dish cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to loosen the sauce, as it tends to thicken in the fridge. This recipe is not ideal for freezing due to the dairy content and fresh spinach.

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Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute half-and-half for a lighter option, or use a mix of whole milk and a spoonful of cream cheese for similar richness.

Can I make this dish vegetarian?

Absolutely! Simply skip the chicken or substitute with pan-seared mushrooms or plant-based protein like tofu.

Is it okay to use frozen spinach?

Yes, just be sure to thaw and drain it well to avoid excess water in the sauce.

What if I don’t have Parmesan cheese?

Grana Padano or Pecorino Romano are great substitutes that still provide a sharp, salty finish.

How do I make this spicier?

Add more chili flakes or stir in a pinch of cayenne pepper to the sauce while it’s simmering.

Can I prep anything ahead of time?

Yes! You can season and sear the chicken ahead and store it in the fridge. The tortellini can also be cooked earlier and added when reheating the sauce.

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Want More Pasta Dinner Ideas?

If you’re loving this Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese, here are some other dinner winners you won’t want to miss:

• Creamy Tortellini Recipe for a quick weeknight comfort meal.
• Cheesesteak Tortellini in Rich Provolone Sauce when you want bold, cheesy flavors.
• One Pot Creamy Beef and Garlic Butter Pasta that saves on dishes and delivers big taste.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a hearty family-style twist.
• Creamy Cajun Steak Alfredo if you love spice with your creamy pasta.

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And I’d love to hear how it went! Did you use homemade or store-bought tortellini? Did you sneak in extra veggies or try a spicy twist?

Let me know in the comments. Your feedback helps everyone in our cooking community, and I’m always here to answer your questions.

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