Ingredients

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2 tablespoons olive oil
2 tablespoons butter
2 chicken breasts, diced
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon paprika
salt, to taste
black pepper, to taste
2 cups chicken broth
1 cup heavy cream
1 (20 oz) package cheese tortellini
1/2 cup grated parmesan cheese
1 cup fresh spinach
1 tablespoon chopped parsley

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Instructions

Heat olive oil and butter in a large pot over medium heat until melted and fragrant.
Add the diced chicken, season with salt, pepper, and paprika, and cook until golden and tender.
Stir in minced garlic and red pepper flakes, allowing the aroma to fill the kitchen.
Pour in chicken broth and heavy cream, stirring gently to combine, and bring to a soft simmer.
Add the tortellini to the pot, letting it absorb the creamy sauce and cook until tender.
Once the tortellini is cooked, stir in Parmesan cheese and fresh spinach until combined.

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Notes

Use low-sodium chicken broth for a healthier dish.
Feel free to add your favorite vegetables like bell peppers or mushrooms for extra flavor.
This dish is best served immediately but can be stored in the refrigerator for up to 2 days.

Author: Thomas
Prep Time: N/A
Cook Time: N/A
Category: Dinner
Method: One-Pot
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 1000mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg