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The secret to my show-stopping Chicken Tortellini lies in how juicy poultry chunks blend with cheese-stuffed pasta bathed in that sun-dried tomato cream sauce. I've whipped this up so many times now and trust me, it transforms even ordinary weeknights into something worth celebrating.
Why This Dish Stands Out
What gets me excited about this meal is how everyday ingredients come together for restaurant-quality results. That velvety sauce gets its wow factor from those sun-dried tomatoes, while the tortellini and wilted spinach turn it into a complete dinner. And the bonus? Everything happens in just one skillet.
Key Components
- Chicken: I dice mine up and coat it with Italian seasonings for extra juiciness and flavor.
- Cheese Tortellini: Grab either fresh or the kind from the refrigerated section - they'll both shine here.
- Sun-Dried Tomatoes: These tiny powerhouses packed in olive oil totally transform the sauce.
- Spinach: Adding baby spinach brings vibrant color and lets me feel less guilty about seconds.
- Heavy Cream: This creates that smooth, dreamy sauce everyone craves.
- Parmesan Cheese: Skip the container stuff and go for a block you grate yourself for maximum taste.
Cooking Instructions
- Season and Dredge Chicken:
- Chop your chicken into even chunks, add plenty of seasoning, then lightly dust with flour.
- Cook the Chicken:
- Warm up butter and olive oil in your pan before browning those chicken pieces until they're perfectly golden.
- Build the Sauce:
- Cook your flavor base with those sun-dried tomatoes, stir in tomato paste and stock while scraping up the tasty browned bits.
- Simmer Tortellini:
- Throw the pasta directly into your sauce mixture, pop a lid on, and let it cook until perfectly tender.
- Finish and Serve:
- Mix the chicken back in with your spinach, pour in cream, scatter Parmesan, and finish with some torn basil leaves.
Pro Suggestions
Don't skimp on real Parmesan - it really does make the whole dish taste better. Try to cut everything roughly the same size for consistent cooking. I'll swap in some spicy sausage sometimes or toss in some sliced mushrooms for variety. A little sprinkle of red pepper flakes adds just the right warmth.
Storage Advice
You can keep this in your fridge for up to five days with no problem. The tortellini tends to drink up some sauce overnight, so just add a little water when you're warming it back up. Low heat on the stove works way better than the microwave.
Frequently Asked Questions
Can I make this gluten-free? For sure - just grab gluten-free pasta and use cornstarch instead of flour. Want it vegetarian? Leave out the chicken, switch to vegetable stock and you're all set. Storing leftovers? Stick them in a sealed container and they'll stay tasty for about 5 days - just remember to add a splash of water when heating.
Perfect Pairings
This tastes amazing alongside a basic green salad or some oven-roasted broccoli. Don't forget to grab some toasty garlic bread to mop up that incredible sauce. A cold glass of Sauvignon Blanc really takes the whole meal up a notch.
The Universal Appeal
There's a reason everyone asks for seconds - you've got rich sauce, tender chicken chunks, pillowy cheese pasta and fresh greens all coming from one pan. It's fancy enough for dinner guests but simple enough for busy weeknights, which is why it never disappoints.
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Frequently Asked Questions
- → What's the best way to warm up the leftovers?
- Pour a bit of water when warming up since tortellini soaks up sauce overnight. This brings back the smooth, creamy texture.
- → Can I use tortellini packages of different sizes?
- Sure, this recipe works with any tortellini amount. Just tweak your broth a little more or less depending on how much pasta you're using.
- → Why should I chop the chicken into tiny pieces?
- Tiny chicken pieces cook super fast and thoroughly, which makes this truly a 25-minute dinner option.
- → Can I swap in other veggies?
- Though spinach and sun-dried tomatoes really make the flavor pop, you can throw in any quick-cooking veggies you like.
- → What's the ideal pan for this dish?
- Go with a big cast iron skillet or a ceramic-coated non-stick pan for balanced heat and to keep everything from sticking.