One Pot Chicken with Tortellini
A simple yet delightful dish featuring tender chicken, cheesy tortellini, fresh spinach, and vibrant cherry tomatoes, all cooked in one pot.
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 pound cubed boneless skinless chicken breasts (1 inch cubes)
- Salt and pepper To taste
For the Sauce and Tortellini
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 20 ounces refrigerated tortellini
- 0.5 cup heavy cream
- 0.25 cup grated parmesan cheese
- 1.5 cups fresh spinach
- 1 cup halved cherry tomatoes
- Chopped parsley for garnish
Instructions
Preparation
- In a large pan, heat 1 tablespoon of olive oil over medium-high heat.
- Add the cubed chicken breasts and season with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the chicken is browned and just cooked through. Remove the chicken from the pan and set it aside on a plate.
Making the Sauce
- In the same pan, add 2 tablespoons of unsalted butter until it melts.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute.
- Stir in 2½ cups of chicken broth and cook for 2 minutes until slightly thickened.
Cooking the Tortellini
- Add 20 ounces of refrigerated tortellini to the pan and bring to a boil.
- Cook for 4 minutes, stirring occasionally to coat the tortellini in the sauce.
Finishing the Dish
- Stir in ½ cup of heavy cream and ¼ cup of grated parmesan cheese, cooking for 1 more minute.
- Add the chicken back to the pan along with 1½ cups of fresh spinach. Cook for 2-3 minutes, or until the spinach is wilted.
- Finally, fold in 1 cup of halved cherry tomatoes and sprinkle chopped parsley for garnish over the top.
Notes
Store leftovers in an airtight container in the refrigerator. This dish is best eaten within 3-4 days. To reheat, simply warm it in a pan over low heat or microwave until heated through. For added flavor, consider seasoning the chicken with herbs like thyme or oregano before cooking.