Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chicken broth
  • 1/2 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach
  • 1/4 cup sun-dried tomatoes, drained and chopped
  • 20 oz refrigerated cheese tortellini

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Sear chicken in a single layer until golden brown and cooked through (about 5-7 minutes), then remove from pan and set aside.
  2. Reduce heat to medium. Melt the butter into the remaining chicken fats. Add minced garlic and red pepper flakes, sautéing for 60 seconds. Stir in the chopped sun-dried tomatoes.
  3. Pour in the heavy cream and chicken broth, scraping the bottom of the pan to release the brown bits. Bring to a gentle simmer, then gently fold in the refrigerated tortellini. Cover and simmer for 3-5 minutes until the tortellini float and are tender.
  4. Stir in the Parmesan cheese and baby spinach, stirring for 1-2 minutes until the cheese is melted and spinach has wilted. Fold the seared chicken back into the pan and toss gently to coat.