Description
This creamy chicken tortellini with veggies is a comforting and flavorful dish featuring tender chicken, vibrant bell peppers, zucchini, cherry tomatoes, and fresh spinach all tossed in a rich parmesan cream sauce. Ready in just 40 minutes, this easy skillet meal is perfect for a hearty weeknight dinner that combines creamy, savory, and fresh flavors in every bite.
Ingredients
Scale
Protein and Pasta
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 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
Sauce and Seasonings
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning, plus 1 teaspoon more for sauce
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Optional Garnish
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
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 the tortellini is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté the Veggies: In the same skillet, add remaining 1 tablespoon olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add diced bell peppers and zucchini; sauté for 4-5 minutes until they begin to soften. Add cherry tomatoes and spinach, cooking for an additional 2-3 minutes until spinach is wilted and tomatoes softened.
- Prepare the Creamy Sauce: Push the 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 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: Return the cooked chicken and tortellini to the skillet. Toss everything together gently until well combined and heated through.
- Serve: Plate the creamy chicken tortellini with veggies hot. Garnish with additional Parmesan cheese and fresh basil or parsley if desired.
Notes
- For a lower calorie version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Fresh tortellini cooks faster than frozen, so adjust boiling time accordingly.
- You can swap chicken broth for vegetable broth to make the dish suitable for vegetarians if using a vegetarian tortellini.
- Add crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
