Creamy Chicken and Roasted Garlic Tortellini

• 12 oz frozen cheese tortellini
• 8 oz cooked, diced chicken breast
• 4 cloves roasted garlic, mashed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cups fresh spinach
• Salt to taste
• Black pepper to taste
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook tortellini according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add diced chicken and sauté until heated through.
3. 3 Stir in roasted garlic and cook for another minute.
4. 4 Pour in heavy cream and bring to a gentle simmer.
5. 5 Reduce heat to low and stir in Parmesan cheese until melted and smooth.
6. 6 Add cooked tortellini to the skillet, tossing to coat in sauce.
7. 7 Stir in fresh spinach until wilted.
8. 8 Season with salt, black pepper, and red pepper flakes if using.
9. 9 Serve hot, garnished with chopped parsley.

Equipment

• Large skillet
• Pot for boiling pasta
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use ricotta-filled tortellini for a different cheese experience.
• If you're out of heavy cream, use half-and-half for a lighter sauce.

Pairings

• A glass of Chardonnay complements this dish beautifully.
• Serve with a side of sautéed mushrooms.

Nutrition

Tips

• For a richer flavor, use homemade roasted garlic if you have time.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with additional cream or milk.

Serving Suggestions

• Pair with a crisp green salad or garlic bread for a satisfying meal.

FAQ