Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups (12 ounces) chicken broth
- ¾ cup (178.5 grams) heavy cream
- 2 ounces cream cheese, softened
- ¾ cup (75 grams) freshly grated Parmesan cheese
- ½ cup (about 8 whole) sun-dried tomatoes, softened in warm water and chopped
- ½ teaspoon red pepper flakes, optional
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups (60 grams) fresh spinach
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Season the chicken with Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet and cook the chicken until golden brown and cooked through.
- Melt butter in the same skillet and sauté minced garlic.
- Add chicken broth, simmer, then stir in heavy cream and cream cheese until smooth.
- Add Parmesan cheese, sun-dried tomatoes, and red pepper flakes; let simmer until thickened.
- Add the tortellini and cook until tender, about 5-6 minutes.
- Stir in the cooked chicken and fresh spinach, simmer until the spinach wilts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use freshly grated Parmesan for best flavor and melting.
Ensure chicken is fully cooked to 165°F for safety.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 580
- Sugar: 2
- Sodium: 800
- Fat: 36
- Saturated Fat: 17
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 33
- Cholesterol: 120