Next Post
This post may contain affiliate links, please see our privacy policy for details.
Creamy Parmesan Chicken and Spinach Tortellini…the best any night of the week dinner that feels extra special. Lightly breaded chicken seared until golden with nutty browned butter. The chicken is finished in a simple white wine pan sauce with spinach and parmesan cheese. It’s delicious, especially with an extra sprinkling of parm on top. Every bite is layered with delicious flavors and the creamiest sauce. The perfect way to spend a relaxing night in the kitchen with family and friends.
Some nights require something fun, while other nights require something crazy easy, but yet still totally delicious. Tonight we needed crazy easy and totally delicious. And that’s exactly what this chicken tortellini is. I can’t really tell you what inspired this, but what I can say is that this entire year I’ve really been on a cheesy tortellini kick. This cute little cheese-filled pasta has made its way into many recipes. This dish is just yet another and proves it has many ways of being delicious.
I love simple skillet dinners like this. This is an idea I’ve had in the back of my head for a bit now. I finally made it, and it actually turned out better than the picture I had in my head. That rarely happens with recipes, so I knew right away this dish was special.
Jumping right into the details of this one!
The simple details.
If you love a good skillet seared crispy chicken, you’ll love this slight twist even more. It’s all about that creamy parmesan sauce. It’s hinted with garlic and butter and really just one of those sauces that everyone loves.
Start with the chicken. If you’ve made chicken parmesan this is very similar. Simply dredge the chicken through a mix of flour, then pan-sear it in a hot skillet. This allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is key. The thin chicken cooks evenly and browns nicely in a short amount of time.
Tip: if your grocery store does not carry chicken cutlets, as a swap, try asking your butcher to pound out chicken breasts for you. This is super easy to do at home, but truthfully…it’s just not that much fun. The butcher can quickly pound out the chicken and save you the trouble…and the mess.
Also, you can easily make this chicken gluten-free by replacing the flour with almond flour. Or use your favorite gluten-free flour blend (I like cup4cup).
Once the chicken is seared, pull it out of the skillet and toss in a bit of butter, shallots, garlic, and plenty of thyme. Again, allow that butter to brown, creating an even more delicious flavor around the garlic. Now, stir in the spinach and let it wilt into the butter.
At this point, add in the wine, simmer until reduced, then stir in the tortellini and cream. Allow everything to simmer and thicken into a delicious creamy sauce. I add the tortellini towards the end of cooking to ensure it doesn’t get mushy in the creamy sauce. It only needs a few minutes to soften before it’s ready to serve. When the tortellini is just about ready, I add the chicken back to the skillet and let it cook another minute or two until everything has warmed throughout.
SIMPLE.
Finish it up.
I like to first spoon the chicken out onto a plate, then spoon the sauce and tortellini over the chicken, really submerging the chicken in the sauce. The saucier, the better.
And then lastly, I squeeze a little lemon over top for a layer of freshness.
Yummm…and super easy. Perfect for just about any night of the week. I love how quickly and easily this comes together. It really is one of those “no fuss”, easy, delicious dinners that everyone loves. Already excited to make it again very soon.
Cannot wait!
Looking for other skillet dinners? Here are a few to try:
One Skillet Cheesy Cuban Chicken Rice Bake
Skillet Creamy Sun-Dried Tomato Chicken and Orzo
One Skillet French Onion Tater Tot Casserole
Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Lastly, if you make this Creamy Parmesan Chicken and Spinach Tortellini be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Parmesan Chicken and Spinach Tortellini
Servings: 6
Calories Per Serving: 732 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- red pepper flakes
- 3 cups fresh baby spinach
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup low sodium chicken broth
- 1 pound fresh or frozen cheese tortellini
- 3/4 cup heavy cream or canned coconut milk
- 1/2 cup grated parmesan cheese
- juice from 1 lemon
Instructions
- 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.3. To the skillet, add 1 tablespoon olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted.4. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. 5. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.
This post was originally published on March 10, 2021
Hey! Thanks for the recipe, looks quite delicious. I have frozen tortellini- do you recommend thawing it or throwing it in at the same time in the recipe as fresh tortellini?
Hey James,
You can add it as is, the tortellini will thaw and cook in the dish. I hope you enjoy the recipe! xTieghan
Everything came together beautifully. Full of flavor and just so delicious.
Hey Colleen,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Can’t wait to make this!
PLMK what skillet(s) you recommend. I need something that can go from stovetop to oven.
Thank you!
Hey Kelly,
Here is the link for my go to skillet:
https://api.shopstyle.com/action/apiVisitRetailer?id=859417890&pid=uid3696-43323264-41&aid=43342403&utm_content=productwidget%3A600f09db1486e86780d93490&utm_medium=referral
Please let me know if you have any other questions! xTieghan
The recipe information states that it is 6 servings but the recipe only calls for 4 cutlets. For 6 servings, wouldn’t I need 6 cutlets?
Thank you!
Hey Teresa,
If you want each person to have their own cutlet then yes I would use 6. I hope you love the dish, please let me know if you have any other questions! xTieghan
Looks amazing, definitely gonna try!
What do you think about making this with shrimp?
Hey Pamela,
Thanks! I think shrimp would work well here, I would just adjust your time accordingly. I hope you love the dish, please let me know if you have any other questions! xTieghan
Nice recipe!
I buy large packages of boneless skinless chicken breast then cut and pound.
Depending on size of breast cut in half or third.
Use a plastic shopping bag and flat tenderising mallet and pound all chicken thin.
Wrap filets individually in plastic wrap
Stack and freeze.
Filets thaw very fast and would work perfectly on this recipe.
Thanks so much!
This was awesome, my husband and I loved it!!!
Hey Donna,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
So you cook the tortellini before addin to the rest of the ingredients
Hey Suzanne,
Since the recipe calls for fresh tortellini, it will cook if you follow the instructions as is, no need to cook it ahead of time. I hope you enjoy the recipe, let me know how it turns out! xTieghan
Hi! Love your recipes. Can I use 1/2 and 1/2 instead of heavy cream on this? Or would it be better to use coconut milk? Those are my two options and gone are the days that I run to the store for one item. thanks!
Hey Michaela,
I think either one would be great, you could even do a combo of the two! I hope you love the dish, let me know how it turns out! xTieghan
Can this be made ahead of time?
Hey Betsy,
How far in advance do you want to make this? My only concern would be the chicken might dry out. I hope you enjoy the recipe! xTieghan
This recipe looks amazing! What could I use in place of the dry white wine as I do not use alcohol when I cook?
Hey Esra,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this recipe, thanks very much!
I hope you love the recipe Carmen!! xTieghan
DISREGARD! it finally worked! Thank you for all the amazing recipes!!!
Awesome!! Thanks Wende!
will be making this soon with few subs will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love the recipe Ramya!!
Good morning! This looks amazing and I would love to make it this weekend but I cannot Pin or print it…
Hey Wende,
Sorry you are having issues, but everything is working on our end:) I hope you love the recipe! xTieghan