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When it comes to weeknight dinners, few dishes are as satisfying and appealing as a creamy spinach and chicken tortellini skillet. This dish combines the delightful texture of tender tortellini with the fresh taste of spinach and the heartiness of chicken, all enveloped in a rich and creamy sauce. It's the kind of meal that not only pleases the palate but also brings comfort and warmth to the dinner table, making it a favorite among families and busy professionals alike.

Creamy Chicken and Spinach Tortellini Skillet

Discover the perfect weeknight dinner with this Creamy Spinach & Chicken Tortellini Skillet! This one-pan dish combines tender tortellini, fresh spinach, and juicy chicken in a rich, creamy sauce that’s both comforting and nourishing. Ready in just 30 minutes, it’s an easy and delicious way to enjoy a hearty meal without the cleanup hassle. Packed with flavor and balanced nutrition, it's sure to impress your family or guests while making weeknight cooking a breeze.
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Ingredients
  

12 oz cheese tortellini (store-bought or homemade)

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper, to taste

3 cloves garlic, minced

1 medium onion, diced

5 oz fresh baby spinach

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon lemon juice

Red pepper flakes (optional, for heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.

        Add Spinach: Add the fresh baby spinach to the skillet and cook for about 2 minutes, until wilted.

          Create the Sauce: Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in the Parmesan cheese and Italian seasoning. Allow the sauce to bubble gently for about 3-4 minutes to thicken slightly.

            Combine Ingredients: Return the cooked chicken to the skillet. Add the drained tortellini and stir gently to combine everything. Cook for an additional 2-3 minutes until everything is warmed through.

              Finish with Flavors: Stir in the lemon juice and season with additional salt, pepper, and red pepper flakes if using.

                Garnish and Serve: Remove from heat and garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4