Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach, packed
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini

Instructions:

  1. Pat the chicken pieces dry with a paper towel. Season evenly with salt and pepper.
  2. Heat the olive oil in the skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer. Sear without moving them for 3–4 minutes until a mahogany-colored crust forms, then flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  4. Lower the heat to medium. In the same pan, add the minced garlic and chopped sun-dried tomatoes.
  5. Sauté for 1–2 minutes until the garlic smells fragrant and the tomatoes soften slightly.
  6. Pour in the heavy cream and stir in the Italian seasoning and red pepper flakes. Bring to a gentle simmer—do not let it reach a rolling boil.
  7. Stir in the refrigerated tortellini. Cover the pan and simmer for 5–7 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  8. Stir in the baby spinach and Parmesan cheese until the spinach is wilted and the cheese is melted. Return the seared chicken to the pan and toss to heat through.