Are you looking for a simple, delicious meal that doesn’t require a lot of cleanup? One Pot Creamy Parmesan Chicken Tortellini is the perfect dish for you! This comforting recipe combines tender chicken, cheesy tortellini, and fresh spinach all cooked in one pot. It’s creamy, flavorful, and family-friendly.
Table of Contents
Why Make This Recipe
There are many reasons to make One Pot Creamy Parmesan Chicken Tortellini. First, it’s quick and easy, taking only about 30 minutes from start to finish. Second, everything cooks together in one pot, making cleanup a breeze. Finally, the creamy Parmesan sauce, loaded with cheese, is sure to please everyone at the dinner table. Whether you are busy on a weeknight or gathering with family, this dish is a winner!
How to Make One Pot Creamy Parmesan Chicken Tortellini
Ingredients:
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- Pepper, to taste
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 2 cups spinach leaves
- 16 oz cheese tortellini (fresh or frozen)
- 1/2 cup mozzarella cheese (optional for extra creaminess)
- 1 tbsp fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning.
- Cook for 5-7 minutes on each side, or until the chicken is fully cooked and browned. Remove the chicken from the pot and set it aside.
- In the same pot, add the chicken broth and bring it to a simmer.
- Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese melts into the sauce.
- Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent sticking.
- Once the tortellini is cooked, add the cooked chicken back into the pot, followed by the spinach leaves.
- Stir until the spinach wilts into the sauce.
- If you want extra creaminess, add the mozzarella cheese and stir until melted and smooth.
- Serve hot, garnished with fresh parsley if desired.
How to Serve One Pot Creamy Parmesan Chicken Tortellini
Serve your creamy tortellini in bowls while it’s hot. You can add extra grated Parmesan cheese on top for a cheesy finish. Pair it with a side salad or some crusty bread to soak up the delicious sauce.
How to Store One Pot Creamy Parmesan Chicken Tortellini
If you have leftovers, let the dish cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through.
Tips to Make One Pot Creamy Parmesan Chicken Tortellini
- For even more flavor, you can add sun-dried tomatoes or mushrooms to the pot before adding the chicken.
- Use fresh tortellini for a more tender bite, but frozen works just as well.
- Don’t skip the fresh parsley; it adds a nice touch of color and freshness to the dish.
Variation
If you want to make this recipe lighter, you can use low-fat cream or chicken. You can also swap the chicken for shrimp or leave it out completely for a vegetarian option.
FAQs
1. Can I use store-bought tortellini?
Yes, you can easily use store-bought tortellini, whether fresh or frozen. Just follow the cooking instructions provided on the package.
2. Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and store it in the fridge. It keeps well and tastes great reheated.
3. What can I add for extra veggies?
You can add bell peppers, zucchini, or peas along with the spinach for more vegetables and flavor.
Enjoy making and eating your One Pot Creamy Parmesan Chicken Tortellini! It’s sure to become a family favorite.
One Pot Creamy Parmesan Chicken Tortellini
Ingredients
Main 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) Optional ingredient for enhanced creaminess
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning.
- Cook for 5-7 minutes on each side, or until the chicken is fully cooked and browned. Remove the chicken from the pot and set it aside.
- In the same pot, add the chicken broth and bring it to a simmer.
- Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese melts into the sauce.
- Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent sticking.
- Once the tortellini is cooked, add the cooked chicken back into the pot, followed by the spinach leaves.
- Stir until the spinach wilts into the sauce.
- If you want extra creaminess, add the mozzarella cheese and stir until melted and smooth.
- Serve hot, garnished with fresh parsley if desired.
