Garlic Parmesan Chicken Tortellini with Sun-Dried Tomatoes and Spinach

Instructions

step 1 Cook tortellini according to package instructions, then drain and set aside /n
step 2 Season chicken pieces with salt, pepper, and Italian seasoning /n
step 3 Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked, then remove and set aside /n
step 4 In the same skillet, melt butter and sauté garlic until fragrant /n
step 5 Add sun-dried tomatoes and cook for 1–2 minutes to release flavor /n
step 6 Pour in heavy cream and chicken broth, stirring over medium heat /n
step 7 Add Parmesan and mozzarella cheese, stirring until melted and smooth /n
step 8 Stir in spinach and cook until wilted /n
step 9 Return chicken to the skillet and mix to coat in the sauce /n
step 10 Add cooked tortellini and gently toss until everything is well combined /n
step 11 Sprinkle red pepper flakes if desired and garnish with fresh basil before serving

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 keep the sauce smooth. Avoid overheating to maintain the texture of the chicken and tortellini.