Creamy Skillet Chicken with Tortellini (Print version)

Golden chicken and cheese tortellini simmered in a Parmesan cream sauce with sun-dried tomatoes and spinach.

# Ingredients:

For the chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 - 1/3 cup (42 g) all-purpose flour
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1 tablespoon olive oil
08 - 2 tablespoons (28 g) unsalted butter

For the sauce and tortellini

09 - 3 cloves garlic, minced
10 - 1/3 cup (45 g) oil-packed sun-dried tomatoes, drained and chopped
11 - 1 cup (240 ml) low-sodium chicken broth, plus more as needed
12 - 1 cup (240 ml) heavy cream
13 - 3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon dried thyme
16 - 1/4 teaspoon red pepper flakes, optional
17 - 18 to 20 oz (510 to 565 g) refrigerated or frozen cheese tortellini
18 - 2 packed cups (60 g) baby spinach
19 - Fresh basil or parsley, for serving

# Instructions:

01 - In a shallow bowl, mix the flour with 1/2 teaspoon salt, black pepper, paprika, and garlic powder. Add the chicken pieces and toss until lightly coated, shaking off excess flour.
02 - Heat olive oil and butter in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden and cooked to 165°F. Transfer to a plate.
03 - Lower the heat to medium. Add the garlic and sun-dried tomatoes to the skillet and stir for 30 seconds until fragrant.
04 - Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan, oregano, thyme, red pepper flakes, and remaining 1/2 teaspoon salt. Keep the sauce at a gentle simmer.
05 - Add the tortellini and stir to coat. Cover and cook for 4-6 minutes for refrigerated tortellini or 6-8 minutes for frozen tortellini, stirring once or twice, until tender.
06 - Return the chicken and any juices to the skillet. Add the spinach and cook for 1-2 minutes until wilted. Loosen with extra broth if needed, then serve with fresh herbs and more Parmesan.

# Good to know:

01 - Best served shortly after cooking while the sauce is creamy.
02 - Add extra broth if the tortellini absorbs too much sauce before serving.
03 - Cook chicken to 165°F for food safety.

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