Instructions
step 1 Season chicken with paprika, garlic powder, salt, and pepper. /n
step 2 Heat olive oil in a skillet over medium heat and cook chicken until golden brown and fully cooked, about 5–7 minutes per side. Remove and set aside. /n
step 3 In the same pan, melt butter and sauté garlic until fragrant. /n
step 4 Pour in chicken broth and heavy cream, stirring to combine. /n
step 5 Add Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until the sauce thickens slightly. /n
step 6 Cook tortellini according to package instructions, then drain. /n
step 7 Add spinach to the sauce and cook until wilted. /n
step 8 Toss cooked tortellini in the creamy sauce until well coated. /n
step 9 Slice or return chicken to the pan and spoon sauce over the top. /n
step 10 Garnish with fresh parsley and extra Parmesan if desired, then serve hot.
Storage and Reheating Tips
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 cream or broth to loosen the sauce. Avoid overcooking to keep the chicken tender and the tortellini from becoming too soft.
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