Description
This creamy chicken tortellini with veggies is a delicious and comforting Italian-inspired dish featuring tender chicken, cheese tortellini, and a medley of sautéed vegetables all coated in a rich, flavorful cream sauce. Perfect for a family dinner, this recipe combines fresh ingredients and simple techniques to create a hearty, satisfying meal.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
Pasta
- 1 package (20 oz) cheese tortellini (fresh or frozen)
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 cloves garlic, minced
Dairy & Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional, for garnish)
- 1/4 cup grated Parmesan cheese (for sauce)
Liquids & Seasonings
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper to taste
Garnish
- Fresh basil or parsley (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: While tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and 1 teaspoon Italian seasoning. Add chicken to skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté the Veggies: In the same skillet, add remaining tablespoon olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add diced bell peppers and zucchini and sauté for 4-5 minutes until they begin to soften. Add cherry tomatoes and spinach, cooking until spinach wilts and tomatoes soften slightly, about 2-3 minutes.
- Prepare the Creamy Sauce: Push veggies to one side of the skillet and add butter to the other side. Once melted, pour in chicken broth and heavy cream, stirring to combine. Stir in 1/4 cup grated Parmesan cheese, lemon juice, and remaining 1 teaspoon Italian seasoning. Season with salt and pepper. Let the sauce simmer for a few minutes until it slightly thickens.
- Combine Everything: Add cooked chicken and tortellini to the skillet with veggies and sauce. Toss everything together until well combined and heated through.
- Serve: Serve hot, garnished with additional Parmesan cheese and fresh basil or parsley if desired.
Notes
- Use fresh or frozen tortellini according to preference; adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Feel free to add other vegetables like mushrooms or broccoli for variety.
- To make this dish gluten-free, use gluten-free tortellini and ensure chicken broth is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the cream sauce.
