Creamy Pesto Tortellini Skillet with Chicken and Spinach

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken breasts
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 cup chicken broth
• 3/4 cup heavy cream
• 20 oz refrigerated cheese tortellini
• 1/3 cup basil pesto
• 4 cups packed fresh baby spinach
• 1/3 cup, drained and chopped sun-dried tomatoes in oil
• 1/2 cup, grated, plus more for serving Parmesan cheese
• 1/4 tsp optional red pepper flakes
• 2 tbsp, torn fresh basil

Instructions

1. 1Season the chicken pieces evenly with salt, black pepper, and Italian seasoning. Heat olive oil in a large deep skillet over medium-high heat.
2. 2Add the chicken in a single layer and cook undisturbed 3 minutes to brown, then stir and cook another 3–4 minutes until cooked through and golden. Transfer chicken to a clean plate.
3. 3Reduce heat to medium, add the remaining tablespoon olive oil and the minced garlic; cook 30 seconds until fragrant but not browned.
4. 4Pour in the chicken broth and heavy cream, scraping up any browned bits. Bring to a gentle simmer.
5. 5Stir in the refrigerated tortellini and the remaining salt. Cover and cook 4–5 minutes, stirring once halfway, until the tortellini are tender and floating.
6. 6Uncover, stir in the pesto, chopped sun-dried tomatoes, and baby spinach. Cook 1–2 minutes, folding constantly, until the spinach wilts and the sauce turns a vibrant green.
7. 7Return the cooked chicken and any juices to the skillet. Sprinkle in the Parmesan and optional red pepper flakes; stir until the cheese melts and the sauce coats everything luxuriously, 1 minute more.
8. 8Taste and adjust salt or pesto. If the sauce is too thick, loosen with a splash of broth or pasta water.
9. 9Remove from heat, top with torn fresh basil and extra Parmesan, and let sit 2 minutes so flavors settle.
10. 10Serve straight from the skillet with crusty bread for soaking up the creamy pesto sauce.