Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh baby spinach or chopped kale
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Optional: Toasted walnuts or pumpkin seeds for garnish
Instructions
- Place a large skillet over medium-high heat and add the olive oil. Season your chicken pieces generously with salt and pepper. Once the oil is shimmering, add the chicken to the pan in a single layer. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate, keeping the remaining juices in the skillet for extra flavor.
- Lower the heat to medium. Add the minced garlic, dried sage, and nutmeg to the skillet. Sauté for about 1 minute until the fragrance fills the kitchen. Slowly pour in the chicken broth and heavy cream, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Stir in the Parmesan cheese until the sauce begins to thicken slightly and becomes smooth.
- Add the refrigerated tortellini directly into the simmering sauce. Cover the skillet and let it cook for 4 to 6 minutes, or until the pasta is tender (check your package instructions for specific timing). Once the pasta is ready, fold the cooked chicken and the fresh spinach back into the pan. Stir gently until the spinach wilts and the chicken is heated through. If the sauce is too thick, add a splash more broth. Serve immediately while hot.
- Cook Time: 35 minutes