20oz.Cheese Tortellinirefrigerated, stuffed with cheese
1.5lbs.Chicken Tenderscubed or sliced
4Tbsps.Olive Oilsplit in two
8oz.Cremini Mushroomsliced
1smallOnionpetite diced
4clovesGarlicminced
1handfulFresh Spinach
1½cupCherry Tomatoeshalved
½cupParmesan Cheesegrated
⅓cupSun-dried Tomato Pesto
4oz.Cream Cheesefull fat
2cupsHalf and Halfor sub with ½ heavy cream and ½ milk
1cupPasta waterreserved from cooking the pasta
¼cup Fresh Chopped Basilpacked
1tsp.Black Peppersplit in two
1tsp.Saltsplit in two
Instructions
Cook tortellini according to package directions. Reserve 1 cup of the pasta water for later.
Meanwhile, cube the chicken into 1 inch pieces, dice the onion, slice the mushroom, cut the tomatoes in half, mice the garlic, and chop the basil.
Heat 2 Tbsps. of olive oil in a large skillet and pan sear the chicken until fully cooked and browned. Salt and pepper them while they cook with ½ tsp of each. Once the chicken obtains a golden color, remove and set aside in a bowl. Cover to preserve moisture.
In the same skillet, add the remaining 2 Tbsps. of olive oil and bring to medium heat. Add the onions and allow them to sauté until tender and translucent in color.
Add in the sliced mushrooms, minced garlic and sauté until tender.
Add the half and half, cream cheese, pasta water, black pepper, salt, pesto, and tomatoes. Mix well to melt the cheese. Cover to cook on low for 2-3 minutes to allow the sauce to thicken up.
Next, add in the chicken, parmesan cheese, fresh basil and fresh spinach. Mix and cover to cook again on medium-low heat for 2-3 minutes.
Finally, add in the cooked tortellini and mix everything together to coat the tortellini with the sauce. Cook for another 2-3 minutes and then remove to serve.
Garnish with some basil leaves and shaved parmesan cheese.
Video
Notes
Immediately stir the pasta after you drop it in the water. This prevents it from sticking.
Make sure to reserve some pasta water for the sauce, this makes sure the sauce is nice and robust.
Cube the chicken into bite sized chunks.
Use refrigerated tortellini rather than shelved tortellini so it cooks more quickly.
You can sub chicken tenders for cubed boneless chicken breast or thighs.
If you don't have a large skillet, you can use a large pot or wok.
Garnish this filling creamy pasta recipe with some basil leaves or Parmesan cheese.
Feel free to mix up your veggies!
For a vegetarian meal, you can remove the chicken out.