Creamy Chicken Tortellini with Veggies
This creamy chicken tortellini with veggies is a delightful and comforting dish that combines tender chicken, cheese-filled tortellini, and a medley of colorful vegetables in a rich, creamy sauce.Perfect for a satisfying dinner!
Ingredients
For the Chicken and Tortellini:
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 package 20 oz cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Veggies:
- 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
- ½ cup grated Parmesan cheese optional
- Fresh basil or parsley for garnish optional
For the Creamy Sauce:
- 1 tablespoon butter
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Tortellini:Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and set aside.
- Cook the Chicken:While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Season the chicken pieces with salt, pepper, and Italian seasoning.Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Veggies:In the same skillet, add the remaining tablespoon of olive oil.Add the garlic and sauté for about 30 seconds until fragrant.Add the diced bell peppers and zucchini. Sauté for 4-5 minutes until they begin to soften.Add the cherry tomatoes and spinach. Cook until the spinach is wilted and the tomatoes are slightly softened, about 2-3 minutes.
- Prepare the Creamy Sauce:In the skillet with the veggies, push them to one side and add the butter to the other side of the skillet.Once the butter is melted, add the chicken broth and heavy cream, stirring to combine.Stir in the grated Parmesan cheese, lemon juice, and Italian seasoning. Season with salt and pepper to taste.Let the sauce simmer for a few minutes until it thickens slightly.
- Combine Everything:Add the cooked chicken and tortellini to the skillet with the veggies and sauce. Toss everything together until well combined and heated through.
- Serve:Serve the creamy chicken tortellini with veggies hot. Garnish with additional Parmesan cheese and fresh basil or parsley, if desired.
Notes
Tips & Tricks:
- Chicken Alternatives: Use rotisserie chicken or leftover grilled chicken to save time.
- Vegetable Variations: Feel free to substitute or add other vegetables such as broccoli, mushrooms, or asparagus.
- Make Ahead: Prepare the chicken and veggies ahead of time and refrigerate. Combine with cooked tortellini and sauce just before serving.
- Creamy Sauce: For a richer sauce, increase the amount of heavy cream. For a lighter option, use half-and-half instead.