Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach
- 1 cup half-and-half or whipping cream
- 1/2 cup/grated Parmesan cheese, plus extra for garnish
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil; cook tortellini according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sauté 6–7 minutes until golden and cooked through.
- Reduce heat to medium; add half-and-half and Parmesan to the skillet. Stir until smooth and slightly thickened, about 2–3 minutes.
- Add spinach and cooked tortellini to the skillet. Toss until spinach wilts and everything is well coated.
- Stir in lemon zest and parsley. Taste and adjust seasoning. Serve warm with extra Parmesan.
Notes
- For a lighter version, substitute half-and-half with low-sodium chicken broth and 2% milk in equal parts.
- Frozen tortellini works just as well—no need to thaw.
- Add roasted red peppers or sun-dried tomatoes for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
