Description
A one-pan Italian-American dish with tender chicken, sun-dried tomatoes, and a velvety parmesan sauce over cheesy tortellini. Balanced flavors, vibrant herbs, and a rustic-winter feel make it a year-round comfort food star.
Ingredients
1 lb boneless, skinless chicken breasts, cubed
12 oz frozen cheese-filled tortellini
1 cup sun-dried tomatoes in oil (drained)
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated parmesan cheese
8 oz baby spinach
2 tbsp olive oil
1 tbsp fresh basil, chopped
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
Crusty whole grain bread, for serving
Instructions
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and season with salt, pepper, and smoked paprika. Cook until browned and nearly cooked through (5-6 minutes). Add garlic and onion; cook until softened (3-4 minutes). Stir in sun-dried tomatoes and oregano. Add tortellini and 1/2 cup water; cook until al dente as per package instructions.
Reduce heat to low. Pour in heavy cream and milk, stirring to avoid lumps. Add half the parmesan and most of the basil. Simmer 5 minutes until sauce thickens. Off heat, stir in baby spinach and remaining parmesan. Season to taste. Garnish with fresh basil before serving.
Notes
Swap sun-dried tomatoes for 1 cup fresh tomatoes + 1 tsp balsamic vinegar. Add mushrooms or zucchini during chicken sauté step. Serve with crusty bread to soak up sauce. Store leftovers in an airtight container for 3 days.