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Parmesan Chicken and Tortellini Recipe

Parmesan Chicken and Tortellini Recipe
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★★★★★

4.8 from 19 reviews

A creamy and flavorful Parmesan Chicken and Tortellini dish featuring golden seared chicken breasts, tender spinach and ricotta tortellini, and a rich Parmesan cream sauce with fresh spinach and a hint of lemon.

Ingredients

Scale

Chicken

  • 3 chicken breasts, sliced in half horizontally
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil

Sauce and Pasta

  • 1 small onion, finely chopped
  • 1 tablespoon garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 3/4 cups chicken stock
  • 1 pound (500 g) spinach and ricotta tortellini, fresh or frozen
  • 1 cup heavy cream
  • 1/2 cup fresh grated Parmesan cheese
  • 4 cups baby spinach
  • Juice of one lemon

Instructions

  1. Season the Chicken: Pat dry the chicken breasts and season both sides with salt and black pepper to taste.
  2. Dredge the Chicken: In a shallow bowl, combine the all-purpose flour, garlic powder, and a pinch of salt. Dredge each chicken fillet in the flour mixture, pressing lightly to help it adhere.
  3. Cook the Chicken: Heat vegetable oil in a large 11-inch (30 cm) skillet over medium-high heat. Once hot, add the chicken fillets and cook for about 10 minutes total, flipping after 5 minutes, until golden brown on both sides. Transfer the cooked chicken to a plate and set aside.
  4. Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and sauté until translucent, adding an additional tablespoon of oil if needed. Add the minced garlic and cook for about 40 seconds until fragrant.
  5. Add Stock and Seasoning: Pour in the chicken stock and add the Italian seasoning. Bring the mixture to a simmer.
  6. Cook Tortellini: Add the spinach and ricotta tortellini to the skillet and cook for 2 minutes, stirring occasionally.
  7. Create the Cream Sauce: Pour in the heavy cream and sprinkle with grated Parmesan cheese. Stir gently until the cheese has melted and the sauce is smooth.
  8. Add Spinach and Lemon: Add the baby spinach to the sauce, reduce heat to low, and cover the skillet. Cook for 1-2 minutes until the spinach has wilted. Drizzle with the juice of one lemon and adjust salt and pepper to taste.
  9. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, simmer with the sauce for an additional 1-2 minutes until warmed through.
  10. Serve: Serve the chicken topped with the creamy tortellini and spinach immediately. Enjoy!

Notes

  • Use fresh or frozen tortellini based on availability; adjust cooking time slightly if using frozen.
  • For a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
  • Make sure chicken breasts are even thickness by slicing horizontally to ensure even cooking.
  • Freshly grated Parmesan cheese melts better than pre-grated.
  • Lemon juice adds a bright finish; adjust amount based on your preference.
  • This dish can be made gluten-free by substituting all-purpose flour and tortellini with gluten-free alternatives.

Nutrition

Keywords: Parmesan chicken, tortellini, creamy chicken pasta, Italian chicken recipe, spinach tortellini, parmesan cream sauce

Find it online: https://platedandproud.com/parmesan-chicken-and-tortellini-recipe/