Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 20 oz refrigerated cheese tortellini
  • 5 oz fresh baby spinach
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Toss cubed chicken with salt, pepper, and paprika, then sear in the pan for 3 minutes per side until mahogany-colored and opaque. Remove chicken and set aside.
  2. Reduce heat to medium and melt butter in the same pan, scraping up the browned bits. Stir in minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  3. Pour in heavy cream and bring to a gentle simmer.
  4. Stir in the refrigerated tortellini and sun-dried tomatoes. Lower heat to medium-low, cover with a lid, and cook for 5-7 minutes, stirring once halfway through.
  5. Remove the lid and stir in the Parmesan cheese, baby spinach, and seared chicken. Stir for 2 minutes until the spinach has wilted and the sauce is velvety.