Description

This creamy chicken tortellini fall skillet brings comforting flavors of tender chicken, cheese-filled pasta, and a velvety sauce together in under an hour. It’s a quick stovetop twist on classic slow cooker tortellini soup perfect for cozy dinners.

Ingredients

Scale

1 lb boneless skinless chicken breasts, cut into bite-size pieces

2 tbsp olive oil

2 medium carrots, diced

1 cup sliced mushrooms

3 cloves garlic, minced

3 cups low-sodium chicken broth

9 oz cheese tortellini

3/4 cup heavy cream

1/2 cup grated parmesan

2 cups baby spinach

1 tsp italian seasoning

salt and pepper to taste

fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Season chicken with salt and pepper and sear until golden brown, about 5-6 minutes, then remove and keep warm.

3. In the same skillet, add carrots and mushrooms and cook until tender and lightly browned.

4. Add garlic and italian seasoning and cook for 30 seconds.

5. Pour in chicken broth and scrape up any browned bits, then return chicken to the skillet and simmer for 5-7 minutes.

6. Stir in cheese tortellini and cook according to package instructions, about 5-8 minutes.

7. Reduce heat to medium-low, stir in heavy cream and parmesan, and cook until the sauce thickens, about 2-3 minutes.

8. Fold in spinach and cook until wilted.

9. Garnish with parsley before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: soup
Method: skillet
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3
Sodium: 600
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 40
Fiber: 3
Protein: 30
Cholesterol: 60

Keywords: creamy chicken tortellini, fall skillet, tortellini soup, quick soup recipe, cozy dinner