One Pot Creamy Parmesan Chicken Tortellini
Creamy, cheesy, and impossibly comforting, this one pot dish combines tender chicken, cheese tortellini, and a velvety Parmesan cream sauce for a quick weeknight meal.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tbsp Olive oil
- 2 pieces Boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Salt
- to taste Pepper
- 2 tsp Garlic powder
- 2 tsp Italian seasoning
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Grated Parmesan cheese
- 2 cups Spinach leaves
- 16 oz Cheese tortellini (fresh or frozen)
- 0.5 cup Mozzarella cheese (optional) For extra creaminess
- 1 tbsp Fresh parsley, chopped For garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the bite-sized chicken pieces to the pot. Season with salt, pepper, garlic powder, and Italian seasoning. Stir to coat evenly.
- Cook the chicken for 5–7 minutes on each side, or until fully cooked and nicely browned.
- Remove the chicken from the pot and set aside on a plate.
- Pour chicken broth into the pot and bring it to a simmer, scraping up any browned bits from the bottom.
- Stir in heavy cream and slowly add grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth.
- Add cheese tortellini to the simmering sauce and cook according to package instructions, usually about 5–7 minutes.
- Once the tortellini is cooked through, return the cooked chicken to the pot.
- Add spinach leaves and stir until the spinach wilts into the sauce.
- If desired, stir in mozzarella cheese until melted and smooth.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
For best results, use fresh grated Parmesan and avoid high heat when adding cheese to prevent clumping.