One Pot Creamy Chicken Tortellini
This One Pot Creamy Chicken Tortellini is an easy weeknight dinner of tender chicken thighs tossed in a rich, cheesy sauce, crisp bacon, flavorful sun dried tomatoes, and fresh baby spinach.
- 4 Chicken Thighs boneless, skin-on
- 3 tablespoon Olive Oil divided
- 1 clove Garlic finely diced
- 3 tablespoon Flour
- 1 1/2 cup Broth
- 1 cup Heavy cream
- 1/2 cup Parmesan grated
- 20 ounces Tortellini refrigerated
- 4 strips Bacon cooked and chopped
- 1 ounce Sun-dried tomatoes
- 2 ounces Baby Spinach
In a large skillet over medium high heat add 1 tablespoon of olive oil and the chicken thighs (skin down). Cook chicken thighs for about 6 minutes on each side or until the internal temperature reaches 165 degrees F.
Remove chicken from skillet and place on a plate covered with foil.
Add 2 tablespoon of olive oil and the garlic to the skillet. Cook for 1 minute. Then add flour and cook for 2 minute.
Pour chicken broth and heavy cream into the skillet whisking until the mixture is smooth. Bring to a boil and add Parmesan.
Turn heat down to medium and add tortellini, bacon, sun-dried tomatoes, and spinach to the cream sauce. Cover pot and let cook for 5 minutes stirring occasionally to make sure the tortellini is coated in the sauce and doesn't stick to the bottom of the skillet.
After 5 minutes nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.
Serve with a little more Parmesan sprinkled on top.
Calories: 1174kcal | Carbohydrates: 74g | Protein: 50g | Fat: 75g | Saturated Fat: 29g | Cholesterol: 269mg | Sodium: 1452mg | Potassium: 653mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2640IU | Vitamin C: 7.3mg | Calcium: 418mg | Iron: 5.9mg