Creamy Chicken Tortellini with Spinach and Garlic Parmesan Cheese

Ingredients:

1.5 lbs boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp Cajun seasoning

1 tsp smoked paprika

4 cloves garlic, minced

1/2 cup chicken broth

1 (20 oz) package frozen cheese tortellini

5 oz baby spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese (plus more for topping)

1/4 cup shredded mozzarella cheese

2 tbsp butter

Salt and pepper, to taste

Directions:

1. Pat the chicken dry and season both sides with Cajun seasoning, paprika, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, or until golden and fully cooked through. Set the chicken aside to rest.

3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute until fragrant.

4. Pour in the chicken broth and gently scrape up any bits stuck to the pan.

5. Add the frozen tortellini and bring everything to a light simmer. Cook for about 5–7 minutes, or until the tortellini is tender.

6. Stir in the spinach and let it wilt for 1–2 minutes.

7. Pour in the heavy cream, then stir in the Parmesan and mozzarella cheeses. Let it melt into a rich, creamy sauce. Taste and adjust seasoning with salt and pepper.

8. Slice the cooked chicken and add it back into the pan. Gently toss everything together to coat with the sauce.

9. Serve hot and top with extra Parmesan cheese if you’d like.

Cooking Time:30 minutes

Servings:4–6

Calories: 650 per serving