Ingredients
- 1 (12 ounce) package frozen cheese tortellini
- 2 boneless, skinless chicken breasts, cut in bite-sized pieces
- salt and ground black pepper to taste
- 3 cloves garlic, thinly sliced
- 1 (10 ounce) can diced tomatoes
- 1 cup whipping cream
- 1 cup frozen chopped spinach, thawed and drained
- 2 tablespoons chopped fresh basil
- 1 cup heavy whipping cream
Why This Recipe Is So Flavorful
Kitchen Tricks
- Simmer the sauce gently to prevent the cream from curdling and to develop deeper flavors.
- Stir the sauce frequently to avoid sticking and ensure even cooking.
Step 1
Bring a large pot of lightly salted water to a boil. Toss in the tortellini and cook them uncovered, stirring now and then, until they float to the top and the pasta is almost tender—this usually takes about 2 minutes. Drain and set aside.
Step 2
While the pasta cooks, slice the sun-dried tomatoes thinly. Heat a tablespoon of the reserved tomato oil in a big skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Cook until it’s golden brown, about 3 to 4 minutes. Toss in the garlic and stir for about 30 seconds until fragrant.
Step 3
Pour in the sun-dried tomatoes, diced tomatoes, cream, and white wine. Bring everything to a boil, then lower the heat to medium-low, cover the skillet, and let it simmer until the chicken is just cooked through—around 3 minutes.
Step 4
Remove the chicken and set it aside. Add the spinach and basil to the skillet and give everything a good stir. Turn the heat up a bit and let the sauce bubble until it thickens enough to coat the back of a spoon, which usually takes about 3 minutes. Taste and season with salt and pepper.
Step 5
Finally, return the chicken and the cooked tortellini to the skillet. Cook everything together over medium heat for a couple more minutes until it’s heated through. Stir in some Parmesan cheese right at the end, and you’re ready to serve.
