Instructions
Step 1 Cook the tortellini according to package instructions until tender, then drain and set aside.
/nStep 2 Season the chicken with paprika, garlic powder, salt, and black pepper.
/nStep 3 Heat olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked, then remove and slice.
/nStep 4 In the same pan, melt butter and sauté garlic until fragrant.
/nStep 5 Pour in heavy cream and bring to a gentle simmer.
/nStep 6 Stir in parmesan cheese, spinach, cherry tomatoes, and Italian seasoning until the sauce is creamy and the spinach is wilted.
/nStep 7 Add the cooked tortellini to the sauce and toss until well coated.
/nStep 8 Serve the sliced chicken over or alongside the creamy tortellini, garnished with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to maintain the sauce’s consistency. Avoid overheating to keep the chicken tender and the sauce smooth.
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