Instructions
Step 1: Season chicken breasts with salt, pepper, paprika, and garlic powder.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, about 6-7 minutes per side depending on thickness. Remove and let rest before slicing.
Step 3: In the meantime, cook cheese tortellini according to package directions. Drain and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute to make a roux.
Step 5: Gradually whisk in heavy cream and milk. Bring to a gentle simmer.
Step 6: Stir in Parmesan cheese, Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Let the sauce simmer until slightly thickened.
Step 7: Add spinach and cook until wilted, then fold in the cooked tortellini.
Step 8: Slice the chicken and serve it on top of the creamy tortellini. Garnish with chopped parsley or chives.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to restore the sauce’s creamy texture.
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